With its delicate petals of apple, this tart is beautifully elegant but is so simple to make, it will become your go-to Thanksgiving and Christmas dessert!
- 6 medium apples (I used Granny Smith, Golden Delicious and Jazz apples but feel free to use your favourite varieties)
Add the lemon juice to the water and pre-heat the oven to gas mark 6. Using a mandolin or a very sharp knife, thinly slice the apples and soak in the lemon water for at least 5 minutes to prevent discolouration. Once all the apples are sliced, pat dry and arrange in the pre-prepared shortcrust in a layered petal pattern (tip: cut thinner slices for the middle of the flower so these can be easily rolled and folded to make a pretty flower shape. Use the best looking slices first and fill in the gaps with any broken or strangely shaped slices). Sprinkle the caster sugar, cinnamon and nutmeg over the apples and place the butter cubes evenly between the slices (see photo below).
Place the tart in the centre of the oven and bake for 45 minutes or until the top is golden brown. This tart can be served either hot or cold, according to preference. Dust with icing sugar, if desired. Enjoy!
- juice of one lemon
- 2 cups water in a medium sized bowl
- 1/4 cup sugar
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 40g butter, cut into cubes
- Icing sugar for dusting
- Homemade shortcrust pie shell (shop bought is fine too!)