Cinnamon & Apple Tart

Serves: 4 | Preparation Time: 30 min


  • 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


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.

Honey Apple and Nectarine Tart with Whipped Mascarpone

Serves: 4 | Preparation Time: 15 min


  • 1 sheet frozen puff pastry thawed
  • Flour, for dusting
  • 1 small apple, peeled, halved, cored, thinly sliced
  • 1 small nectarine, halved and thinly sliced
  • 2 tablespoons unsalted butter, melted
  • 4 teaspoons sugar
  • 4 teaspoons honey
  • 1 cup mascarpone cheese
  • 1 teaspoon orange liqueur


Line one large baking sheet with parchment paper.

Place the sheet of puff pastry on a floured surface and cut into 4 even squares.

Separate the squares and leave some room between them on the baking sheet.

Create a border around the inside of each square by scoring abou1/2-inch around the inside the square.

Prick the dough inside the small square. Cover and refrigerate at least 30 minutes and up to 1 day.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400 degrees F.
On each pastry square, overlap slices of apple and nectarine, within the border.
Brush fruit on each tart, with melted butter and sprinkle with 1 teaspoon sugar.

Bake tarts until pastry is golden and apple and nectarine are tender, about 20 minutes.
Drizzle each tart with 1 teaspoon honey heat in microwave to make it easier to drizzle.

Transfer tarts to racks; cool 5 minutes. Serve warm or at room temperature.
While tarts are cooling, whisk mascarpone with orange liqueur.

Top each cooled tart with a dollop of flavored

Rhubarb & custard tart

Serves: 4-6 | Preparation Time: 30 min


For the custard:
(If you know your stuff I'd make a creme pat as a preference) 

  • 397g Carnation light condensed milk
  • 100ml Carnation light evaporated milk
  • 5ml vanilla essence
  • 2 tbsp cornflour
  • 2 eggs
  • 2 yolks

For the rhubarb:

  • 300g rhubarb
  • 50g caster sugar
  • 50ml water
  • 200g rolled sweet pastry


Line a rectangular pastry case with sweet pastry and blind bake until golden.

To make the custard place the evaporated milk and cornflour in a saucepan and slowly bring to the boil stirring constantly. Meanwhile mix the eggs, egg yolks, vanilla and condensed milk together in a glass bowl. Put over a pan of boiling water and heat whilst stirring until thickened.

Pour into the cooked pastry case.

Cut the rhubarb into equal lengths, to fit the pastry case. Pour the sugar and water into a pan and heat until the sugar has dissolved. Place the rhubarb into the heated sugar and allow to cook for 1 minute then turn gently for another minute.

Place the rhubarb gently on top of the custard along the length of the pastry case. Brush with the sugar syrup  to glaze. Refrigerate until chilled.

Tomato tarts

Serves: 4 | Preparation Time: 15 min


  • 2 tbs brown sugar
  • 1 tbs balsamic vinegar
  • 6 sprigs fresh thyme
  • 1 x 250g punnets cherry tomatoes or any chopped and de seeded 
  • 1 1/2 sheets (25 x 25cm) ready-rolled frozen butter puff pastry, just thawed
  • 100g baby spinach leaves
  • 60g soft feta
  • 2 tbs olive oil


Preheat oven to 220°C. Combine the sugar and vinegar in a small bowl. Pour a little of the vinegar mixture into six 9cm-round (base measurement) tart tins (don't use removable base tins as liquid will seep).
Place a sprig of thyme into each tart tin and top with the cherry tomatoes. Pack the tomatoes into the tins firmly.
Cut the puff pastry into six 12cm squares. Fold the edges of each square of pastry under to form a rough round and press firmly on to the cherry tomatoes. Continue for each tart.

Place the tarts on an oven tray and bake for 20 minutes or until golden brown and puffed. Remove from oven and set aside for 3-5 minutes to cool slightly. Turn out quickly on to an oven tray.
Place the spinach and feta in a large bowl. Drizzle with oil and gently toss to combine. Season with salt and pepper and serve immediately with the cherry tomato tarte tartins.