Warm Apple Tart with Red Wine Caramel Sauce

9:00 pm on 12 July 2004

(Serves 4)


  • 1 cup pinot noir
  • 1 ½ cups sugar
  • 4 tbsp. butter
  • 1 vanilla bean split lengthwise with the pulp scraped out and reserved
  • 3 granny smith apples peeled and cut into 20 thick wedges
  • 450gms pate brisee (short pastry)
  • 5 tbsp. chopped pecans


1.Place the pinot in a small saucepan and simmer until reduced to a ¼ of a cup.

2.Place the sugar in a medium saucepan.

3.Gently melt the sugar over a medium heat until golden brown.

4.Add the vanilla pulp and continue to cook for 2 minutes.

5.Add the apple wedges and cook for 5 to 7 minutes until the apples are half cooked.

6.Remove the apples from the caramel and reserve both separately.

7.Roll out the short pastry ¼ cm thick and line four 6-cm tart moulds.

8.Place the mould on a baking sheet or tray; line the bottom of each mould with a ½ teaspoon of chopped pecans.

9.Place 4 to5 apple wedges in each and brush with some of the caramel sauce.

Red Wine Caramel sauce

10.Add the remaining caramel sauce to the reduced pinot noir and whisk until smooth.

11.Fold in the remaining pecans and keep warm.

12.Place the tarts in a 180-degree oven and bake for 20 minutes or until golden brown.

13.Remove from mould and use immediately.

To Serve

Place the apple tart in the centre of each plate. Spoon around the red wine caramel sauce and place a scoop of the date ice cream at the top centre of the plate.

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