This apple tart recipe is a delightful creation made for Montague Apples. It's an easy-to-follow recipe that combines a buttery pastry crust with a flavorful apple mixture, topped with a maple glaze. Perfect for serving at gatherings or enjoying as a dessert with Greek yogurt.
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Add flour, icing sugar, lemon zest and salt to a large mixing bowl.
In a separate bowl, whisk the oil and milk together. 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°.
Remove the dough from the fridge, place it on a lightly floured benchtop and roll it 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 Greek yoghurt.
Ensure the dough is evenly rolled out to avoid uneven baking.
Blind baking the crust prevents it from becoming soggy when the apple mixture is added.
Use a tart pan with a removable bottom for easy serving and presentation.
Can I use a different type of apple?
Yes, you can use other firm and sweet apples like Honeycrisp or Fuji.
What can I use instead of Greek yogurt?
You can serve the tart with whipped cream or vanilla ice cream as an alternative.
Can I make the pastry ahead of time?
Yes, you can prepare the pastry dough and refrigerate it overnight before rolling it out.
Is it necessary to blind bake the crust?
Blind baking ensures the crust is fully cooked and prevents it from becoming soggy.
Can I skip the maple glaze?
The maple glaze adds a nice finish, but you can skip it or use honey as an alternative.
I’m a Dietitian, recipe developer, and food lover who believes good nutrition should be simple, satisfying, and full of flavour. With a background in biomedical science and a passion for creating recipes that are both nourishing and delicious, I love showing that healthy eating doesn’t mean missing out. My goal is to inspire people to feel confident in the kitchen and enjoy the kind of food that brings people together.
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