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Reduced sugar rustic apple tart

40 minutes

Reduced sugar rustic apple tart

By Abigail Donnelly

Serves 8 to 10

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

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

Method

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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Reduced sugar rustic apple tart

Ingredients

Method