Ingredients
Serves 6
6 x13cm puff discs, pricked all over
125g macadamias
125g blanched almonds
50g CSR Low GI sugar + additional for sprinkling
1 tsp ground cinnamon
½ tsp ground nutmeg
Pinch ground cloves
50g soft butter
1 egg + 1 egg white
6 granny smith apples
Lemon juice
1 tsp ground cinnamon + 2 tbsp caster sugar
Vanilla ice-cream to serve
Macadamia caramel:
100g CSR Low GI sugar
50ml water
50ml lemon juice
125g macadamias, roasted and roughly chopped
25g butter
Method
Blitz macadamias, almonds, CSR Low GI sugar, spices and butter for 20 seconds.
Add egg and white. Blitz till smooth.
Spread neatly over the puff pastry discs leaving a neat 1cm border around the outside. Chill for one hour.
Meanwhile, peel, halve and core apples then slice thinly using a mandolin. Arrange neatly, overlapping the slices around the outside of the tart moving inside in a spiral fashion until all the slices are used up. Sprinkle with cinnamon sugar.
Bake at 180°C for 12 minutes until golden. Serve immediately with macadamia caramel and ice-cream.
To make macadamia caramel:
Combine sugar, water and lemon juice and cook to a light caramel. Add nuts and butter. A little water may be required to thin sauce if it is too thick.
Tips
• The puff can have the spiced nut mixture spread on it in advance.
• Try Five Spice instead of the cinnamon, nutmeg and cloves.
• If the apples are not being used immediately, store them in water with a squeeze of lemon juice to prevent them oxidizing.
• The galette can be finished under a preheated grill if a more caramelised finish is desired.
• Macadamia caramel can made in advance and kept warm.