400g quality butter puff pastry
¼ cup almond meal
2 tablespoons caster sugar, plus extra for sprinkling
1 vanilla bean, scraped
3 Granny Smith apples,
juice of 1 lemon
40g butter, melted.
lavender and honey crÈme fraÎche
1 cup crème fraîche
2 tsp lavender essence
2 tsp honey
to serve: fresh lavender florets
1Preheat oven to 200°C. Roll pastry out to a 40 x 30cm rectangle and place on a baking tray lined with non-stick baking paper, refrigerate for 30 minutes.
2Combine almond meal, caster sugar and vanilla seeds. Sprinkle over pastry base.
3Peel, core and thinly slice apples and sprinkle with a little lemon juice to stop them browning. Arrange apples in horizontal lines slightly overlapping leaving a 2cm border. Brush with a little of the melted butter and sprinkle with some of the extra sugar.
4Bake for 10 minutes, remove from oven and brush with more butter and a little more sugar. Bake for another 10-15 minutes or until puffed and golden.
5Combine crème fraîche, lavender essence and honey and serve with warm apple tart. Sprinkle with lavender florets.
Matching dessert wines with dessert is a fraught exercise. Get the sweetness of either out of synch and it’s a wine and food disaster. Here it’s the synergy between the tartness of the recipe’s Granny Smith apples and the crunchy acidity of the Chromy that comfortably
melds the wine and food. The apple tart is enriched by the accompanying lavender and honey crème fraîche, which matches the botrytis riesling’s flavours of wild honey and lemon curd. In turn, all the wine’s lush flavours are quelled by the wine’s pineapple-fresh acidity. Harmony achieved.