Name: Tahini frangipane tart
Prep time: 30 min
Cook time: PT45–60M
Total time: 75 min
Yield: 9 servings
Cuisine: Desserts & Baking
Ingredients: tahini ½ cup,caster sugar 80g,butter, softened 4T,free-range eggs 2,salt a pinch,Pink Lady apples, quartered and thinly sliced 6-8,Woolworths puff pastry, slightly thawed 250g,brown sugar 50g,apricot jam 3T,water 2T,berry compote, for serving

Apple recipes

Tahini frangipane tart

45–60 minutes

Apple juice-and-lime-cured trout

Serves 2

Difficulty Easy

Prep Time 20 minutes, plus 4 hours' curing time

Ingredients

¼ cup Woolworths boxed 100% apple juice
3 limes
110 g caster sugar
150 g coarse salt
1 x 225 g fillet rainbow trout

Method

Combine the apple juice, juice and zest of 2 limes, caster sugar and salt. Place the fish in a small, flat, non-metallic container or tray and pat the cure onto the fish. Slice the remaining lime and layer onto the fish.
Cover with clingfilm and place a heavy object on top of the trout to compress it and help the flavours penetrate the fish. Chill for 4 hours. Rinse the cure off the fish, pat dry and slice very thinly.
Serve with goat’s cheese and radishes, or spring onion on homemade Melba toast.

Cook's note: Curing fish at home is easier than you think. Lime juice "cooks" the trout and its tartness is balanced by the sweetness of apple juice. Maximum flavour for minimum effort.

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