AT A GLANCE
Think of this as a sophisticated take on a baked cheesecake. Walnuts give texture to the crust, while caramelised honey adds depth of flavour to the filling.
|01||Preheat oven to 180C. For walnut crumb crust, spread walnuts over an oven tray and roast, stirring occasionally, until golden (4-5 minutes), then transfer to a food processor. Add biscuits and cinnamon, and process to fine crumbs, then add butter and process to combine. Press into the base and up the sides of a 19cm x 27cm tart tin with a removable base (or use a 23cm-diameter tart tin, but there may be a little filling leftover) and refrigerate until firm (30 minutes). Bake until just crisp (12-15 minutes) and set aside.|
|02||Increase oven to 200C. Cook honey in a saucepan over medium-high heat until caramelised (2-3 minutes), then set aside to cool slightly. Beat cream cheese, sour cream, sugar, vanilla seeds, rind and honey in an electric mixer until fluffy (4-5 minutes). Scrape down sides of bowl. Add eggs one at a time, beating well and scraping down sides of bowl between additions. Pour mixture over crumb base and bake until edges turn golden (4-5 minutes). Reduce oven to 120C and bake until firm (10-15 minutes). Turn off oven and cool completely (2-3 hours), then refrigerate until required.|
|03||For honeyed apple, heat honey in a large frying pan over medium-high heat until bubbling, add wine and lemon juice, and stir to combine. Add apple slices in a single layer and simmer until tender and translucent (4-5 minutes). Remove carefully with a slotted spoon, and reserve apples and syrup separately.|
|04||Top tart with honeyed apple, drizzle with honey syrup and serve with extra apple slices to the side. Tart is best eaten within a day or two.|
SWEET BRETON CIDRE. , suggested by MAX ALLEN