Baked apple tart with ginger cream and pistachios
Nikki Hutteman
Apple tart (serves 12)
4 kg golden delicious apples (or similar)
2 kg granulated sugar (less if you prefer more tart)
Ginger Cream
600 ml Tilba Valley cream
3 tsp local pure honey
2 tsp finely grated ginger
Peel and core apples, using a mandolin, cut widthways into 2 mm thick slices. Place apple in overlapping concentric layers in a 28 cm ungreased springform tin, sprinkling liberally with sugar between layers and pressing down apples as you go. Apples will reach just above side of … Read more »