• Servings

  12 people

INGREDIENTS

• Pastry
• 2½ cups all purpose flour
• ¼ cup icing sugar
• Zest from 1 lemon
• Pinch of salt
• ½ cup extra virgin olive oil
• ½ cup cold milk
• Apple mixture
• 5 envy apples, cored, quartered and finely sliced
• Juice from 1 lemon
• 2 tbsp brown sugar
• ½ tsp ground cinnamon
• 1 tsp vanilla extract
• Pinch of nutmeg
• Maple glaze
• 2 tbsp maple syrup
• 2 tbsp hot water

METHOD

• Combine flour, icing sugar, lemon zest and salt in a large mixing bowl.
• In a separate bowl whisk together oil and milk.
• Add wet mixture to dry ingredients and combine well. Gently knead the dough into a disc and cover with cling wrap. Refrigerate for 30 minutes.
• Preheat the oven to 150 degrees Celsius.
• Remove the dough from the fridge and place on a lightly floured benchtop and roll with a rolling pin.
• Press the dough into a 10-inch tart pan with a removable bottom, pressing until it is smooth and lined evenly.
• Prick a few holes in the dough base with a fork. Line the dough with a sheet of baking paper and top with pie weights. Blind bake for 20 minutes and remove from the oven.
• Combine apples with lemon juice, brown sugar, vanilla extract and spices. Mix well until all the apples are well coated.
• Arrange the apples over the crust and return to the oven. Bake for 40 minutes until the crust is golden and the apples are tender.
• Whisk together maple syrup and hot water and brush the glaze over the apples. Serve immediately with a dollop of Greek yogurt.