This indulgent Salted Apple & Gingerbread Tart, made with Selati Sugar, is holiday cheer on a plate! This sweet, spiced and just a little bit salty dessert will steal the spotlight at any festive feast. 

Salted apple & gingerbread tart with Selati Sugar

Serves 3-4 

Ingredients

For the gingerbread crumble 

¼ cup (37.5g) cake flour
¼ cup (50g) Selati Muscovado sugar
½ tsp (2.5ml) ground ginger
½ tsp (2.5ml) ground cinnamon
2 Tbsp (30g) cold butter, grated  

For the tart 

⅔ cup (113g) Selati Muscovado sugar
¼ cup (60g) butter
¼ cup (60ml) honey
Pinch ground nutmeg
½ tsp (2.5ml) ground ginger
½ tsp (2.5ml) ground cinnamon
2 Granny Smith or Pink Lady apples
Pinch sea salt flakes
1 sheet (250g) ready-rolled puff pastry, defrosted
1 egg, beaten
Vanilla ice cream, to serve 

Method 

1. Preheat oven to 180°C.
2. For the gingerbread crumble, combine flour, sugar and spices in a bowl. 
3. Rub butter into the flour mixture using your fingertips until it resembles coarse crumbs.
4. Place the gingerbread crumble on a lined baking tray sprayed with non-stick spray. 
5. Bake for about 15-20 minutes, tossing halfway, until golden. Remove and set aside to cool and crisp up.
6. For the tart, place the sugar, butter, honey and spices in a pan over low heat, allowing the sugar to melt. Cook for about 12-15 minutes.
7. Meanwhile, peel and core the apples then slice thinly.
8. Once the caramel is a deep golden colour, add the apples into the caramel and cook for about 2-3 minutes. Add salt and stir to evenly coat all the apples with caramel. Remove from heat and cool slightly.
9. Place the pastry on a lined baking tray then pack the apple and caramel mixture onto the puff pastry, leaving about a 2cm border of pastry open around the edges. Reserve extra caramel sauce for serving.
10. Fold the border over the edge of the apple filling in increments. Brush pastry with egg wash.
11. Bake for about 25-30 minutes or until the pastry is cooked and golden. 
12. Serve sprinkled with gingerbread crumble, ice cream and extra caramel from the pan.

Recipe & styling: Lichelle May
Photography: Zhann Solomons 

Also read: Raspberry and vanilla mille feuille with Selati Sugar 

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