Preparation time is 30minutes
Cook time is 45minutes
Total time is 1hours 15minutes
Serve is for 12 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
12
- 220grams unsalted butter
- 1teaspoons rosewater essence
- 1/2 cup honey
- 2teaspoons ground cinnamon
- 2teaspoons ground cardamom
- 16 sheets filo pastry
- 2/3 cup firmly packed brown sugar
- 150grams almond meal
- 2 free range eggs
- 6 unpeeled Kanzi® apples, cored, halved, sliced
- 1/4 cup pistachio kernels, chopped
Nutrition per serving
2000kJ / 478Cal
2000 Kilojoules or 478 Calories
23% of daily energy intake*
Protein
7.6grams
Fat
25.3grams
Carbs
53.5grams
Sugars
36.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
It's as pretty as it is delicious, and this Kanzi apple and honey tart sings with the sweet, delicate flavour of rosewater to guarantee a gorgeous afternoon slice.
Method
Step 1 of 5
Preheat oven to 200°C/180°C fan-forced. Grease a 22x32cm (base) rectangular fluted tart tin with removable base. Place half of the butter in a small microwave-safe bowl and microwave on high for 15 seconds or until melted.
Step 2 of 5
Place essence and half of the honey in a small microwave-safe bowl and microwave on high for 30 seconds. Combine cinnamon and cardamom in a small bowl. Stack filo sheets, in two equal stacks (8 sheets per stack), on a clean work surface, brushing between sheets with some of the melted butter and sprinkling with spice mixture. Place filo stacks in prepared tin, covering base and overhanging sides.
Step 3 of 5
Process brown sugar, almond meal, eggs and remaining butter in a food processor until combined.
Step 4 of 5
Spread almond mixture over filo base. Arrange apple in filo base. Drizzle with rosewater-honey mixture and any remaining butter. Bake for 40 minutes or until apple is just tender and pastry is golden brown. Remove from oven. Stand for 10 minutes before removing from tin.
Step 5 of 5
Drizzle with remaining honey. Serve sprinkled with pistachio.
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