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Cookbook Extract : Light And Lustrous (part 2) - Apple tarts, Whipped vanilla ricotta

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Apple tarts

·         30g unsalted butter

·         2 tablespoons maple syrup

·         ½ teaspoon ground cinnamon

·         6 sheets filo (phyllo) pastry

·         1 red apple, very thinly sliced using a mandoline

·         White sugar, for sprinkling

·         1 quantity whipped vanilla ricotta, to serve

Apple tarts

Apple tarts

How to do it

1.    Preheat oven to 180°C (350°F).

2.    Place the butter, maple syrup and cinnamon in a saucepan over low heat and cook until the butter has melted.

3.    Lightly brush a sheet of the pastry with the butter mixture and top with another sheet of pastry. Repeat until all the pastry has been used.

4.    Cut the pastry stack into 6 rectangles.

5.    Place the stacks on a baking tray lined with non-stick baking paper. Top the pastry with the apple and sprinkle with a little sugar. Bake for 10 minutes or until golden and crisp.

6.    Serve warm with the whipped vanilla ricotta.

Whipped vanilla ricotta

Whipped vanilla ricotta

Whipped vanilla ricotta

·         200g ricotta

·         2 tablespoons maple syrup

·         1 teaspoon vanilla extract

How to do it

1.    Place the ricotta, maple syrup and vanilla in a bowl and whisk to combine.

2.    Store in an airtight container in the refrigerator for up to 1 week.

This makes a great alternative to double (thick) cream or ice cream when serving with desserts and cakes. You could also serve it with pancakes or crumpets or even spread it on toasted banana bread.

 

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