CIDER APPLE & PEAR RICOTTA TARTS
BY SALLY CINELLO
Use The Original Sydney Cider to create this delicious sweet recipe of apple cider tarts. Perfect served with an Apple Cider Hot Toddy!
CIDER APPLE & PEAR RICOTTA TARTS
INGREDIENTS
60ml The Original Sydney Cider
230gm smooth ricotta cheese
1 teaspoon ground cinnamon
1 Tablespoon sugar
3 teaspoons honey
1 apple
1 pear
1 sheet of puff pastry
1 Tablespoon butter
60gm sliced almonds
METHOD
- Preheat the oven to 200°c or 180°c Fan Forced
- Mix together 40ml of the Apple cider with the ricotta, cinnamon & 2 teaspoons of the honey together in a medium bowl and set aside.
- Cut the pear & apple into thin slices- about a ¼ inch.
- Cut the puff pastry sheet in half lengthwise (you should have two 10”x5” sheets).
- Score each half puff-pastry sheet with a ½” border, being careful not to cut all the way through!
- Divide and spread the ricotta mix between the two puff pastry sheets.
- On one half layer the slices of pear on top of the ricotta & then layer the apples on top of the ricotta on the other half.
- Dot with dabs of butter.
- Using the remaining cider, gently wet the borders of each tart with your fingers and generously coat the borders with a sprinkling of sugar.
- Bake the tarts for about 10 minutes, and then remove and sprinkle the sliced almonds over the tart
- Bake for another 10-15 minutes until the pastry is golden and puffed.
Drizzle the remaining 1 teaspoon of honey over the apples & pears
Finish the tarts with reserved lemon zest.
APPLE CIDER HOT TODDY WITH BOURBON
INGREDIENTS
120ml The Original Sydney Cider
1 teaspoon of lemon juice
2 teaspoons of honey
1/2 teaspoon cinnamon
60ml Bourbon
METHOD
Combine the apple cider, lemon juice, honey, and cinnamon in a small saucepan. Bring to a boil over medium-low heat, then reduce heat and simmer for about five minutes. Remove from heat, stir in the bourbon, and serve immediately.