• Preheat oven to 180°C Fan Forced.

For the Rough Puff Pastry

• Place flour and butter into a bowl. Rub butter lightly into flour, leaving visible chunks of butter.
• Add salt and drizzle in ice-cold water. Stir with a knife until the dough just comes together.
• Turn onto a lightly floured surface and press into a rectangle.
• Wrap and rest in fridge for 30 minutes.
• Roll dough into a rectangle approximately three times longer than it is wide. Fold the top third down and bottom third up into a letter fold. Rotate 90 degrees, roll out again and repeat folding.
• Rest in fridge for 30 minutes.
• Repeat rolling and folding twice more for a total of 4 folds.
• Rest pastry in the fridge for at least 30 minutes before use.
• Roll pastry to approximately 3mm thickness and cut 2 circles slightly larger than your 15cm cake tin.
• Refrigerate until needed.

For the Apple and Wattle Seed Caramel

• Place sugar into a saucepan over medium-high heat.
• Cook without stirring until melted and a light amber caramel forms.
• Add butter and whisk carefully until smooth.
• Add Calvados and ground wattle seed and whisk until fully incorporated.
• Add apple wedges and gently toss to coat evenly in caramel.
• Remove from heat.

For the Tart Tatin

• Arrange Apple and Wattle Seed Caramel-coated apples tightly into two 15cm round cake tins that fit inside your air fryer basket.
• Fan apples in a circular pattern and pack firmly, as they will shrink during cooking.
• Pour additional caramel over apples until it reaches approximately three-quarters of the way up the fruit.
• Place the chilled Rough Puff Pastry rounds over the apples and tuck the edges down inside the tin.
• Cut a small hole in the centre of the pastry to allow steam to escape.
• Place tins into air fryer drawers and cook for 35 minutes, or until pastry is golden brown and crisp.
• Allow tart to rest for 5 minutes before carefully inverting onto serving plates.

Note: If using a conventional oven, bake at 180°C for 40–45 minutes until golden and fully cooked.

For the Wattle Seed and Malt Ice Cream

• Toast ground wattle seed in air fryer or oven at 160°C for 3–5 minutes until fragrant.
• Combine milk, toasted wattle seed, malt powder and malt extract.
• Heat to 70°C and set aside for 10 minutes to infuse flavour. Blend briefly to fully incorporate.
• Heat infused milk, cream, vanilla and salt in a saucepan until just simmering. Whisk egg yolks, sugar and glucose in a bowl. Gradually pour hot milk mixture into yolks while whisking.
• Return mixture to saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon (80–82°C).
• Strain mixture into a clean bowl and cool completely over an ice bath.
• Refrigerate until fully chilled.
• Churn in an ice cream machine according to manufacturer’s instructions.
• Freeze until firm.

To Serve

• Ensure Apple Tart Tatin is freshly inverted and still warm.
• Sprinkle with toasted macadamia nuts.
• Serve immediately with a scoop of Wattle Seed and Malt Ice Cream.