A stunning apple tart with flavours of salted caramel, white chocolate, and crunchy pecans.

Serves 10-12


  • 2 sheets sweet pastry
  • ¾ cup cream
  • 150 gms white chocolate buttons or pieces
  • ½ cup brown sugar
  • 1 teaspoon vanilla essence
  • 2 eggs, beaten with a fork
  • 1 cup almond meal
  • ½ cup finely chopped pecans
  • Pinch of sea salt
  • 2 Envy™ apples


  1. Line a 23cm fluted tart tin with the pastry sheets trimming the edges with a rolling pin to fit neatly and chill until ready to bake.
  2. Pre-heat the oven to 180°C and place a metal baking tray on the center shelf.
  3. Heat the cream in a medium saucepan until near boiling.
  4. Remove from the heat and add the broken white chocolate pieces, allow to stand for a few minutes then stir until smooth and glossy.
  5. Add the brown sugar and vanilla essence and stir until dissolved.
  6. Cool remaining mixture for 5 minutes then whisk in the beaten eggs, almond meal, chopped pecans and a pinch of salt. Allow to cool and thicken into a paste.
  7. Prepare the apples by cutting into quarters and removing the core then cut into even slices.
  8. Spread the white chocolate and pecan filling into the chilled pastry case, arrange the sliced apples in a decorative pattern over the filling.
  9. Bake for 40-45 minutes or until the apples are golden and caramelised and the pastry set and golden. Allow to cool for 20 minutes before slicing.
  10. Dust the apple tart with icing sugar if desired and serve with mascarpone or whipped cream.