Reduced sugar rustic apple tart
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- Abigail Donnelly
- 8 to 10
- Easy
- 20 minutes
- 40 minutes
- Springfield Wild Yeast Chardonnay 2018
Ingredients
- For the pastry:
- 115 g unsalted butter, chilled
- 130 g almond flour
- 1 T honey
- 1⁄2 t apple cider vinegar
- 1 T lemon zest
- 1 t salt
- For the filling:
- 115 g unsalted butter
- 50 g xylitol
- 50 g almond flour
- 1 free-range egg
- 1 T flour
- 1 t salt
- 10 Granny Smith apples, halved and thinly sliced
- Woolworths Madagascan vanilla ice cream, for serving
Cooking Instructions
Preheat the oven to 160°C and line a 30 cm baking tray with baking paper.
To make the pastry, place all the ingredients in a food processor and pulse until they form a dough. Wrap in clingfilm and chill for 15 minutes.
To make the filling, place all the ingredients except the apples in a bowl and mix until well combined.
Roll out the pastry to a thickness of 1⁄2 cm, lay over the lined baking tray, and blind bake for 10 minutes. Allow to cool.
Cover the cooled pastry with the filling, then top with the sliced apples, placing them so that they face in opposite directions. Bake for 30 minutes. Cool slightly before serving.
Cook’s note: Place the sliced apples into lemon water to prevent oxidisation.
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