Freeform apple tart

Get creative with this easy dessert pastry by trying different shapes and fillings.

Kai / 19 August, 2016
Freeform apple tart Graeme Murray

Freeform apple tart

1 sheet sweet shortcrust pastry
1 tbsp tamarillo jam
1 apple, halved, cored and thinly sliced
1 free range egg beaten
2 tsp maple syrup
Whipped cream and icing sugar to serve


Preheat oven to 200C.

Place the sheet of sweet crust pastry on a baking paper-lined tray. Spread the jam out evenly in the middle of the sheet. Layer the apple slices over the jam. Trim the edges of the pastry so there is a 2.5 cm border around the apples and fold the edges of the pastry up around the apples to form edges.

Brush the pastry with the egg wash. Brush the apples with the maple syrup and place the tart in the oven for about 25 minutes or until the pastry is golden brown. Remove from the oven and leave to cool slightly.

Place on a serving plate and dust with icing sugar. Serve with a side of whipped cream.

Screen Shot 2016-08-19 at 12.45.27 pm

Recipe appeared in the December 2015/January 2016 issue of Mana. Subscribe to Mana here or buy the issue online here.

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