Apple and Honey Tart with Walnut Crumb Crust

Ingredients

  • 100 gm honey, plus extra to serve
  • 500 gm softened cream cheese
  • 150 gm sour cream
  • 100 gm caster sugar
  • Scraped seeds of 1 vanilla bean
  • Finely grated rind of 1 lemon
  • 2 eggs

Walnut Crumb Crust

  • 100 gm walnuts
  • 220 gm digestive biscuits, coarsely crumbled
  • 1 tsp ground cinnamon
  • 80 gm butter, melted
  • 120 gm honey
  • 40 ml dessert wine
  • Juice of ½ lemon
  • 2 pink lady apples, thinly sliced

Method

Step 1  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.

Step 2  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.

Step 3  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.

Step 4  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.

Source:  This recipe is from the May 2014 issue of Australian Gourmet Traveller.  Recipe by Emma Knowles, Photography by Mikkel Vang, Styling by Emma Knowles.