I got a very belated birthday present; a special cookbook from a dear friend and it arrived just in time for MCSA cold auditions. My friend Trevor and I both love nougat and in honour of that fact I made Apple and Nougat Tart. It is a really delicious tart that I’ve made about 20 times in the last year.
This version is slightly different, as I used infused Gordon’s Gins.
You can watch this on my Youtube video: https://www.youtube.com/watch?v=WcKkzqQ2McA
INGREDIENTS
For the Filling
- 6 Granny Smith Apples, peeled. Cored and sliced in 8 pieces each
- 1 Tbl Caster Sugar
- 125ml Water
- 30ml Infused Gin (or add a flavor pairing of your choice)
For the pastry
- 110g Butter
- 100g Caster Sugar
- 1 egg
- 250g Flour
I plan on experimenting with different flour options and will report back J
Nougat Filling
- 6 x 4 x 5 pieces
- 125 ml cream
- 1 egg
- 2 tp of caster sugar
METHOD
- Preheat the oven to 180.
- Pastry – combine butter and sugar in a food processor, add the egg, then the flour and blend into a dough.
- Refrigerate for at least 1 hour before using – its really NB to let your pastry to rest.
- Press the pastry into s 12cm x 30 cm tart shell and bake blind for 15 minutes.
- Remember left over pastry can be cling wrapped and frozen.
- Place the apple, sugar and water in a pot and simmer till apples are tender. Drain the liquid and allow apples to cool.
- Assemble you tart by filling the tart with your apples and nougat
- Beat your cream, sugar and egg and pour of apples and nougat.
- Bake for 25- 30 min.
-I served my tart with vanilla crème fraiche, enjoy!
