Page 57 - The Australian Womens Weekly Food

Lifestyle Baking

APPLE FLOWER TARTS 4 Fold bottom half of pastry over 1 Preheat oven to 180°C/160°C
apple, pressing down to secure. fan. Grease 6 x ¾−cup (180ml)
PREP + COOK TIME 1 HOUR (+ COOLING)
Starting from one short end, loosely
MAKES 6 friand pans; line bases and sides
roll pastry into a coil, pressing
with baking paper.
Why it’s sustainable... This recipe each end gently to seal. Place tarts, 2 Beat egg yolks, ½ cup (110g) of
uses unpeeled apples; this not only apple−side up, in pan holes. the sugar and the extract with an
minimises wastage, but also provides 5 Bake tarts, on the lower shelf in electric mixer until thick and pale.
added flavour and nutrition, as well the oven, for 45 minutes or until Fold in combined chocolate and
as great colour. golden and crisp. If apple starts to ground hazelnuts.
over−brown during cooking, cover
3 Beat egg whites in a small bowl
10g unsalted butter, at room loosely with foil, until pastry is cooked. with electric mixer until soft peaks
temperature 6 Meanwhile, make cinnamon form. Gradually add remaining sugar;
3 small red delicious apples (350g), mascarpone. beat until sugar dissolves after each
unpeeled, cores removed, 7 Dust warm tarts with icing sugar; addition, and mixture is glossy and
cut in half serve with cinnamon mascarpone. stiff. Gently fold egg white mixture
juice of 1 small lemon (110g) into egg yolk mixture with coconut
(see tips) CINNAMON MASCARPONE oil. Pour into pans.
2 tablespoons plain flour Combine all of the ingredients 4 Bake cakes for 20 minutes or
3 sheets frozen butter puff pastry, in a medium bowl. until a skewer inserted in the centres
thawed (see tips) comesoutclean.Leaveinpansfor
¼ cup (80g) strawberry jam 10 minutes; turn, top−side up, onto
icing sugar, to serve a wire rack to cool.
5 Make avocado icing.
CINNAMON MASCARPONE FLOURLESS CHOCOLATE 6 Spread icing onto cooled cakes;
1 cup (250g) mascarpone CAKES WITH top with raspberries. Just before
1 teaspoon ground cinnamon serving, dust with cocoa powder.
1 tablespoon honey AVOCADO ICING
2 teaspoons vanilla bean paste AVOCADO ICING
PREP + COOK TIME 45 MINUTES
Blend or process ingredients
(+ STANDING & COOLING) MAKES 6
1 Preheat oven to 200°C/180°C until smooth and glossy.
fan. Grease a 6−hole (¾−cup/180ml) Why it’s sustainable... This recipe
texas muffin pan with the butter. uses avocado as the base for the icing
2 Thinly slice apple halves instead of butter or cream cheese.
crossways. Place in a microwave−safe
container with juice; toss to coat. 3 eggs, separated
Microwave on High (100%) for ⅔ cup (150g) caster sugar
1 minute or until softened slightly; 1 teaspoon vanilla extract
drain well. 75g dark chocolate (70% cocoa),
3 Dust work bench with the flour. grated finely
Place pastry sheets on work bench; ¾ cup (75g) ground hazelnuts
cut each sheet into four strips. Join ¼ cup (60g) coconut oil, melted
two strips together at the short ends; 125g raspberries
you should now have six longer strips cocoa powder, to dust
of pastry. Brush pastry strips with
jam. Starting at one end, leaving a AVOCADO ICING
1cm gap at each end, arrange apple 1 large ripe avocado (320g)
slices, curved−side out, over the edge 2 tablespoons cocoa powder
and overlapping slightly, along top 2 tablespoons coconut oil, melted
half of pastry strips. 2 tablespoons agave syrup

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