Rustic Apple Tart
As we head rapidly into winter in Australia you would be forgiven for thinking it was still spring or even summer. With warmer than average temperatures in Autumn it is no wonder that people are still flocking to the beach to make the most of the sun.
While we may not all be quite ready to pull out the winter clothing it is not too early to sneak in a winter favourite: the apple tart. Luckily, whatever the weather, this pie can be eaten hot with crème anglaise, or cold with vanilla ice cream.
I have done a little twist on the usual short crust pastry by substituting some of the white flour for hazelnut meal and adding a range of spices including cinnamon. The result is a crumbly almost biscuit like pastry reminiscent of the Linzer tart. Because of its biscuit like crumb I would definitely recommend that you pair it with a custard, sauce, cream or ice cream.
- 100gm (3.5oz) caster sugar
- 150gm (5.5oz) unsalted butter
- 100gm (3.5oz) hazelnut meal
- 1 egg
- 250gm (9oz) plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground mixed spice
- 1/4 teaspoon ground ginger
- Zest of one lemon
- Demerara sugar to sprinkle on top.
- 4 granny smith apples
- 50g (1.76oz) caster sugar
- 1 teaspoon cinnamon
- Juice from one lemon.
- Place the butter, sugar and lemon zest in the bowl of a stand mixer. Beat until smooth and creamy.
- Add eggs, vanilla essence, hazelnut meal, flour and spices. Mix on low speed until just combined.
- Scrape out dough onto a lightly floured bench. Knead lightly until mixture comes together.
- Wrap dough in cling film and refrigerate for at least 30 minutes.
- Spray oil around the base and edges of a 25cm pie dish and set aside for later.
- Peel, core and cut apple into large wedges. Place apple pieces, caster sugar and cinnamon in a bowl with the lemon juice. Leave to rest for 5-10minutes.
- Place the apple mixture in a small saucepan over a medium heat. Simmer for 5 minutes. Remove from heat and drain the liquid from the apples. Cool completely. This helps to stop the liquid coming out of the apples and making the pastry soggy when the tart is baking.
- Remove dough from fridge. Roll dough between two sheets of baking paper. The pastry needs to be large enough to allow the edges to be folded in at the top.
- Place the pastry in the dish allowing the edges to hang over the sides. Don’t panic if the pastry breaks, simply press broken pieces back together.
- Fill pastry case with cold apple filling.
- Fold the edges of the pastry in towards the middle of the pie. The pie is rustic so don’t worry about being neat.
- Sprinkle the pie crust with demerara sugar.
- Bake at 190°C / 375°F for 50-60 minutes. If the top of the tart starts browning too much place a sheet of foil over the top for the remainder of baking time.
- Remove from oven. Can be served hot or cold.
Rustic Apple Tart