cinnamon

Cinnamon & Apple Tart

Serves: 4 | Preparation Time: 30 min

Ingredients

  • Melted butter, to grease
  • 1 sheet (25 x 25cm) ready-rolled butter puff pastry, partially thawed
  • 1 50g pkt almond meal
  • 1 tbs caster sugar
  • 1/4 tsp ground cinnamon
  • 1 egg white, lightly whisked
  • 2 pink lady apples, quartered, cored, thinly sliced
  • 85g (1/4 cup) apricot jam

Instructions

Preheat oven to 220°C.

Brush a baking tray with melted butter.

Place pastry sheet on greased tray and cut a 2cm border around sheet, only cutting half-way through.

Combine almond meal, sugar, cinnamon and egg white, and spread evenly over pastry.
Top with an overlapping layer of apples.

Bake in preheated oven for 20 minutes or until apples are tender and pastry is crisp.

Meanwhile, melt jam in a small saucepan over low heat. Strain through a fine sieve into a bowl.
Brush evenly over apples and pastry. Cut apple tart into quarters. Cut each quarter in half diagonally and serve immediately.
 

Mango Jasmine Rice Pudding

Serves: 4-6 | Preparation Time: 60 min

Ingredients 

  • 3 cups lowfat milk
  • 1 cinnamon stick, 3 in. long
  • 1⁄4 tsp salt
  • 1 cup jasmine or basmati rice, rinsed well and drained
  • Zest from 1 small lime, removed with a vegetable peeler
  • 1⁄2 cup sugar
  • 11⁄2 Tbsp fresh lime juice
  • 1⁄4 tsp each vanilla and coconut extract (or 1⁄2 tsp vanilla extract)
  • 1 large firm-ripe mango (not overripe or it will be too soft to dice)
  • Garnish: lime slices and grated lime zest

Instructions 

Bring milk and cinnamon stick to a simmer in a small saucepan. ­Cover, remove from heat and let steep while cooking rice.

Bring 2 cups water and the salt to a full boil in a 2-qt saucepan. Stir in rice. Place strips of lime zest on top. Reduce heat to low, cover and ­simmer 20 minutes, or until water is absorbed and rice is tender. ­Discard zest. Fluff rice with a fork; leave in saucepan.

Pour warm milk over rice. Stir in sugar. Bring to a simmer over ­medium heat. When small bubbles appear around edge of pan, reduce heat to medium-low. Gently simmer 15 to 20 minutes, stirring ­frequently, until pudding is thick and creamy. Remove from heat; stir in lime juice and extracts. Let cool 5 minutes. Remove cinnamon stick.

Holding mango firmly on a ­cutting board, cut a single slice along each side of the long flat seed so you have 2 halves. Cut side strips from seed. Remove peel from halves and strips. Dice 1⁄2-mango and side strips; cut remaining 1⁄2 crosswise in 10 thin slices for garnish.

Stir diced mango into pudding. Let pudding cool about 20 minutes if serving warm.

Garnish each with a mango and lime slice and grated lime zest.