Apple and orange marmalade tart with rosemary and chia seeds
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Puff pastry ready rolled
peeled cored and cut into circles
orange marmalade *
chia seeds optional
almond flakes optional
fresh thyme 2 small young sprigs (finely chopped) *
rosemary 4-5 needles/leaves finely chopped
icing sugar to dust at the end
1. Take the puff pastry out of the fridge 10-15 minutes before working with it.
2. Get the tin prepared by lining with parchment paper and preheat the oven at 180°C/ 350°F.
3. Place the pastry in the tray pushing down slightly to mould it around the tin nicely.
4. Place another parchment sheet over the pastry pushing down around all corners. Put the baking beans over the parchment and spread them around equally pushing them gently down.
5. Bake the pastry for 8-10 min until the edges begin to get slightly golden.
6. Meanwhile peel and core two (large) or three (medium) apples and cut into rings. Place them in a bowl, sprinkle the sugar, drizzle the gin, give it a toss and set aside. *
7. Wash and chop the rosemary and the thyme, set aside to use shortly.
8. When the pastry is ready take out of the oven, remove the parchment and the baking beans and allow it to cool for appropriately 5 minutes.
9. Using a brush, coat the pastry with the orange marmalade, sprinkle the chia seeds (if choosing to use) the herbs scattered around, arrange the apple rings at an angle, scatter the walnuts and almond flake around and place in the preheated oven. Bake at 185C for 20-25 minutes until golden brown.
10. When ready, dust with icing sugar and serve. This can be served with Greek yogurt, ice cream or clotted cream. Delicious!
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