Desserts & Baking

Reduced sugar rustic apple tart

8 to 10
20 minutes
40 minutes
Wine/Spirit Pairing
Springfield Wild Yeast Chardonnay 2018

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  • 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

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.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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