Apple torta with red wine caramel sauce by Cecconi's
Apple torta with red wine caramel sauce
300 ml red wine
1 ½ cups castor sugar
4 tablespoons butter
1 vanilla bean, split
3 granny smith apples, peeled, cut into 2-cm-thick wedges
4 x 8-cm flan tins
puff pastry sheets*
vanilla-bean ice cream
Preheat oven to 190°C.
Place the red wine in a saucepan over a low heat and reduce to 75 ml.
Place the sugar in a pan and melt until golden brown, then add the butter and vanilla bean and cook for 2 minutes. Add apple wedges and cook for a further 6 to 8 minutes. Remove the apples from the caramel sauce and set aside.
Spray flan tins with non-stick spray and line with puff pastry. Top with cooked apples and brush with the caramel sauce.
Add the remaining caramel to the red-wine reduction and whisk until smooth.
Bake the tarts in the oven for 15 to 20 minutes. Remove from the oven and cool for 10 minutes, then remove from the flan tins and top with vanilla-bean ice cream and caramel sauce.
*In today’s market we purchase puff pastry from the supermarket. Always buy good quality.
The World Loves Melbourne is grateful to receive this epic Italian cookbook La Tavola Della Famiglia by a Melbourne icon and was excited to attend the book launch.