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GSABO - S2- Ep3 - Recipes

Almond and Rooibos Apple Rose Tart

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Pastry:

  • 90g butter, soft
  • 65g castor sugar
  • 3 egg yolks
  • 200g cake flour

Frangipane filling:

  • 2 tbsp butter
  • 200g almonds, ground
  • 90g sugar, white
  • 2 eggs
  • 1 tsp vanila essence
  • 1 tsp lemon zest
  • 1/4 tsp salt

Apple roses:

  • 12 apples, pink
  • 1 lemon, juiced

Rooibos syrup:

  • 1 cup water
  • 1/2 cup sugar, white
  • 2 rooibos teabags

Preparation method

Pastry:

  • Grease a 20cm two-part tart tin with butter and line the base
  • Preheat oven to 180 C
  • Beat together the butter and sugar
  • Add the egg yolks, one at a time, with a small amount of flour
  • Beat in the remaining flour
  • Wrap in cling film and allow to rest for 15 minutes
  • Roll to 5 mm thick and transfer to tart tin. Prick base and rest in the fridge for 30 minutes
  • Line with baking paper, fill with baking beans and blind bake for 15 minutes
  • Remove baking beans and bake for a further 10-15 minutes, until lightly browned
  • Allow to cool

Frangipane filling:

  • Preheat oven to 160 C
  • Heat the butter in a pan until browned. Allow to cool
  • Mix the dry ingredients, then add the butter, eggs and vanilla essence. Mix well
  • Spoon the mixture into the pastry shell and spread to even out
  • Bake for 30 minutes
  • Allow 5 minutes cooling and then remove from the tart tin

Apple roses:

  • Using a vegetable peeler, peel the bottom third of each apple and discard peel
  • Brush exposed apple with lemon juice to prevent browning
  • Peel the remainder of each apple into strips 20cm long and 2cm wide
  • Each strip should have about 5mm of apple skin along one edge
  • Brush strips with lemon juice to prevent browning
  • Transfer apple strips to a microwaveable bowl
  • Microwave on high for 15-20 seconds per apple, until softened
  • Roll each strip into a rose, with peel at the top
  • Square off the base with a knife, if uneven, and place on the top of the cooked tart

Rooibos syrup:

  • Place sugar and water in a pot and bring to the boil
  • Add the teabags
  • After 3-4 minutes, remove the teabags
  • Continue to boil the syrup for another 2-3 minutes
  • Remove from heat and allow to cool
  • Brush the apple roses with the rooibos syrup