Apple tart

Apple tart made with envy apples



2½ cups all-purpose flour

¼ cup icing sugar

Zest from 1 lemon

Pinch of salt

½ cup extra virgin olive oil

½ cup cold milk


Apple mixture

5 envy apples, cored, quartered and finely sliced

Juice from 1 lemon

2 tbsp brown sugar

½ tsp ground cinnamon

1 tsp vanilla extract

Pinch of nutmeg


Maple glaze

2 tbsp maple syrup

2 tbsp hot water



  • Add flour, icing sugar, lemon zest and salt to a large mixing bowl.
  • In a separate bowl whisk together oil and milk. Add wet mixture to dry ingredients and combine well. Gently knead the dough into a disc and cover with cling wrap. Refrigerate for 30 minutes.
  • Preheat the oven to 150°
  • Remove the dough from the fridge and place on a lightly floured benchtop and roll with a rolling pin.
  • Press the dough into a 10-inch tart pan with a removable bottom, pressing until it is smooth and lined evenly.
  • Prick a few holes in the dough base with a fork. Line the dough with a sheet of baking paper and top with pie weights. Blind bake for 20 minutes and remove from the oven.
  • Combine apples with lemon juice, brown sugar, vanilla extract and spices. Mix well until all the apples are well coated.
  • Arrange the apples over the crust and return to the oven. Bake for 40 minutes until the crust is golden and the apples are tender.
  • Whisk together maple syrup and hot water and brush the glaze over the apples. Serve immediately.
  • Serve with Greek yoghurt.


Serves 12


Recipe created for Montague.


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