Why, hello there!
You have stumbled upon our page before our official launch!
Not to worry, while we have our hands tied working to start up Syllabub, why not busy yourself making a delicious Apple Tart (who can say no to that?)?
Here's our deceptively simply recipe.
So you yourself one (or, two), tuck in and await Syllabub!
Apple Frangipane Tart
Pie Crust
6 rectangular sheets of phyllo dough // 1/2 cup olive oil
Cut each sheet down the middle so you have 12 square-ish phyllo sheets. Generously grease two pie-dishes (mine were the diameter of my extended palm). Paint a layer of aromatic, rich olive oil onto each sheet and squash down into pie dish, six per pan. Pre-bake for 4 minutes at 190 degrees C.
Cashew Frangipane
160g unsalted butter, softened // 60g icing sugar // 1 egg // 1/4 tsp vanilla extract // 60g ground cashew nuts // 15g all purpose flour
Cream butter and sugar together for about a minute or until the mixture is primrose in color and very fluffy. Scrape down the side of the bowl and add the egg, and beat well. Pour in the vanilla extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look and retain its pallid yellow color.
Spoon a flatten as a base in each pie shell
Apple Filling
2 Granny Smith apples, peeled and cored and sliced finely // 1/4 cup maple syrup // a pinch of cinnamon // olive oil
Layer apple slices in neat, pretty circles above cashew cream. Drizzle with olive oil and a few teaspoons of maple syrup each. Sprinkle cinnamon and bake for 10-15 more minutes. When done, remove from oven and paint the tops with the remaining maple syrup to obtain your perfect, bonzed, syrupy drenched apples.
6 rectangular sheets of phyllo dough // 1/2 cup olive oil
Cut each sheet down the middle so you have 12 square-ish phyllo sheets. Generously grease two pie-dishes (mine were the diameter of my extended palm). Paint a layer of aromatic, rich olive oil onto each sheet and squash down into pie dish, six per pan. Pre-bake for 4 minutes at 190 degrees C.
Cashew Frangipane
160g unsalted butter, softened // 60g icing sugar // 1 egg // 1/4 tsp vanilla extract // 60g ground cashew nuts // 15g all purpose flour
Cream butter and sugar together for about a minute or until the mixture is primrose in color and very fluffy. Scrape down the side of the bowl and add the egg, and beat well. Pour in the vanilla extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look and retain its pallid yellow color.
Spoon a flatten as a base in each pie shell
Apple Filling
2 Granny Smith apples, peeled and cored and sliced finely // 1/4 cup maple syrup // a pinch of cinnamon // olive oil
Layer apple slices in neat, pretty circles above cashew cream. Drizzle with olive oil and a few teaspoons of maple syrup each. Sprinkle cinnamon and bake for 10-15 more minutes. When done, remove from oven and paint the tops with the remaining maple syrup to obtain your perfect, bonzed, syrupy drenched apples.