Apple Tart, Olive Caramel, Spiced Walnut Shortbread
- Yield 6 servings
- Prep 15 mins
- Cook 10 mins
- Olive Caramel
- 80 grams dehydrated kalamata olives
- 200 grams sugar
- 90 grams cream butter
- 20 grams butter
- Spiced Walnut Shortbread
- 250 grams butter
- 200 grams brown sugar
- 125 grams muscovado sugar
- 90 grams walnuts
- 75 grams egg
- 20 grams milk
- 500 grams all purpose flour
- 2.5 grams salt
- 3 grams lemon zests
- 8 grams baking powder
For Olive Caramel:
In a heavy bottom pan heat dry sugar on medium heat until its caramelized, stir slowly and add previously heated cream.
Melt the sugar and add butter.
In a blender, mix the caramel with the previously dehydrated olives on high speed. Pass the mixture through a fine sieve.
For Apple Tart:
Slice apples on a mandoline slicer, and fan it tightly in layers into a Teflon tart pan, pouring the olive caramel between each layer.
Bake the tarts in a 200C oven until the apples are very soft.
Spiced Walnut Shortbread:
Crumble the cold butter, lemon zest, salt, flour sifted with a baking powder. Add walnuts, eggs and milk.
Roll between 2 sheets of parchment paper. Freeze.
Cut out disks with pastry cutters and place them on top of the caramelized apples.
When the tarts are chilled, unmold them.
- For accompaniment serve whipped cream cheese seasoned with curry powder and salt.