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Scorched apple tart

A classic comfort dessert.
Scorched apple tartPhotography: James Moffatt / Styling: Steve Pearce

Apple tarts come in all different varieties – from French to Irish and everything in between. This recipe calls for orange and lemon rind for the base crumb and has the addition of flaked almonds for that extra crunch. On the top of this are thinly sliced apples – you’ll need a mandolin to get the slices ultra-thin. The Australian Granny Smith variety or another baking apple is best to use for this tart. After baking in the oven, you caramelise sugar over the apples with a blow torch. It’s just divine with a scoop of vanilla ice-cream or a dollop of whipped cream!

If you loved this recipe, try the apple galette with caramel cream, apple rosebud tarts (yes, they look like rosebuds!) or the pink lady apple and cherry pie.

Ingredients

Method

1.

Preheat oven to 200°C (180°C fan-forced). Lightly grease a 28cm (base measurement) fluted loose-bottomed tart tin.

2.

Place the butter, sugar, lemon and orange rind and vanilla in the bowl of an electric mixer and beat for 6–8 minutes, or until light and fluffy.

3.

Add the eggs, one at a time, beating well after each addition. Add the almond meal, flour and baking powder and mix to combine. Fold in the flaked almonds. Spoon into the tart tin and spread until smooth.

4.

Arrange apples on top, pressing down slightly, brush with butter. Place the tart tin on a baking tray and cook for 30–45 minutes, or until golden. Remove from the oven, set aside to cool. Sprinkle with sugar and use a blow torch to caramelise the apples.

Try it with seasonal stone fruit.

Tip

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