• Servings

  8-10

INGREDIENTS

• 2-3 sheets ready rolled sweet short pastry
• 1 egg + 1 tablespoon milk – beaten for egg wash
• 4-5 envy™ apples
• 2 tablespoons caster sugar
• 1 teaspoon finely grated lemon zest
• 1 tablespoon cornflour
• 1 tablespoon cinnamon sugar

METHOD

• Pre-heat the oven to 185 degrees.
• Use 2 sheets of the semi-thawed pastry to line a fluted tart tin approx. 25cm pressing and trimming neatly to fit, chill for 15 minutes.
• Peel, core and slice envy™ apples thinly into a large bowl, sprinkle over sugar, lemon zest and cornflour and toss well to evenly coat the slices.
• Arrange the apple slices in the pastry lined tart tin, laying as flat as you can.
• Brush the egg wash around the pastry rim.
• Cut 1 cm strips form the remaining pastry sheet and make a lattice pattern over the top of the apples, crimping down the edges once the lattice is completed.
• Brush the tart with more egg wash and sprinkle with the cinnamon sugar.
• Bake for 35-40 minutes or until the pastry is golden.
• Allow to cool for at least 15 minutes before slicing.
• Serve with ice-cream, custard or cream.