Apple tart

Ingredients:

Pastry

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

 

Method:

• 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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