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.

Market Update – September 2017

View from the hill

All asset classes recorded minimal change over August despite being impacted by a range of factors, both political and economic.  Domestically, key issues centred on the reporting
season and ongoing political uncertainty for the government because of the “dual citizenship” issue.

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Date Puddings with Sesame Ice-Cream and Salted Caramel

Ingredients

  • 450 ml milk
  • 375 gm pitted dates coarsely chopped
  • Scraped seeds of 1 vanilla bean
  • 1 tsp bicarbonate of soda
  • 120 gm softened butter
  • 220 gm (1 cup) caster sugar
  • 3 eggs 225 gm
  • 1½ cups self-raising flour, sieved
  • Pinch each of ground allspice and ground cinnamon

Sesame ice-cream

  • 80 gm sesame seeds
  • 500 ml (2 cups) milk
  • 3 tsp tahini
  • 250 ml (1 cup) pouring cream
  • 6 egg yolks
  • 120 gm caster sugar

Salted caramel

  • 275 gm caster sugar
  • 180 ml pouring cream
  • 50 gm unsalted butter
  • 1 tsp fine sea salt

Method

Step 1 For sesame ice-cream, preheat oven to 170C. Spread sesame seeds on an oven tray and roast, stirring occasionally, until light golden (3-5 minutes). Transfer to a saucepan (reserve 1 tsp for serving), add milk and tahini, stir to combine and bring to the boil. Set aside to cool, then refrigerate to infuse (2 hours). Strain through a fine sieve into a clean saucepan, add cream and bring to the boil. Meanwhile, whisk yolks and sugar in a heatproof bowl until pale. Add cream mixture and stir to combine, then return to pan and stir continuously over low heat until mixture coats a wooden spoon thickly (5-10 minutes). Transfer to a chilled bowl placed over ice and stir occasionally until cool, then freeze in an ice-cream machine. Freeze until required. Makes about 1 litre.

Step 2  For salted caramel, combine sugar and 100ml water in a saucepan, bring to the boil over medium-high heat, stirring to dissolve sugar, then brush down sides of pan with a wet pastry brush and cook until dark caramel (10-15 minutes). Add cream, butter and a tsp fine sea salt (be careful as hot caramel will spit), stir until dissolved (1 minute) and set aside.

Step 3  Combine milk, dates and vanilla in a saucepan over medium heat, bring to the boil, remove from heat, add bicarbonate of soda and set aside to cool (1 hour).

Step 4  Preheat oven to 175C. Beat butter and sugar in an electric mixer until smooth, then add eggs one at a time, beating well after each addition. Add flour, spices and date mixture and mix to just combine. Divide among 6 buttered and floured 9cm-diameter cake tins, tap tins on bench to level, then bake on a tray, turning tray occasionally, until cakes are golden and spring back when touched (30-40 minutes). Cool slightly, then turn out onto plates or serve warm in tins, with a scoop of sesame ice-cream topped with salted caramel (see note) and scattered with reserved sesame seeds.

Notes:  If salted caramel has cooled and become too thick, reheat it to drizzling consistency over low heat.

Source:  This recipe is from the May 2012 issue of Australian Gourmet Traveller.  Recipe by Lisa Featherby, Photography by Chris Court, Styling by Lisa Featherby.

Market Update – August 2017

View from the hill

Central bank cash rates and their outlook were the major features impacting markets over July. Overseas most central banks, except Japan, indicated that monetary conditions and interest rates had bottomed and were likely to tighten, albeit gradually, from here. In Australia, the RBA noted that the neutral cash rate is around 3.5% p.a., or some 200 basis points above the current cash rate.

Click here to read the article.