Ingredients
4 apples
3/4 cup caster sugar
2 cups hazelnut meal
2 cups plain flour
75g unsalted butter, melted
5 eggs, 2 separated
1 vanilla bean, split lengthways, seeds scraped
600ml thickened cream, plus extra, to serve
Toasted hazelnuts, to serve
Method
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Preheat oven to 180°C fan-forced (200°C conventional). Peel and core apples, then cut into thin wedges. Toss with 2 Tbsp of the sugar, then bake on a wire rack for 15 minutes.
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Meanwhile, mix hazelnut meal, half of the flour, butter and 2 egg whites, reserving yolks, into a paste. Press into a 22cm tart tin and chill briefly until firm. Whisk eggs and reserved yolks with remaining sugar and flour, vanilla seeds and cream.
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Pour cream mixture into tart tin, then top with apple. Bake for 30-35 minutes, until filling is just set. Cool tart completely, then serve with extra cream and hazelnuts.
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