Rustic Apple Tart Recipe

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Tonight, some friends are coming around for dinner. With a sick kiddo to look after and looming work deadlines, I wanted to make a meal that is low on fuss, big on comfort and damn tasty!

For dessert, I created this simple Rustic Apple Tart. It took no time to throw together (in fact, I made it while giving the kids their breakfast and telling Mabel to stop whinging!) and features in season, Jazz Apples, as the star ingredient.

Launched in Australia in 2009, Jazz Apples are the super crunchy product of its parent varieties, Gala and Braeburn. They have an unforgettable flavour combination of tangy and sweet which makes them the perfect tart filling.

The simplicity of the ingredients and free-form style of this tart, means it is practically impossible to stuff up! Let me know if you try this recipe at your place..


Rustic Apple Tart Recipe

Serves 8



  • Store-bought, sweet shortcrust pastry, thawed (I used Careme Vanilla Bean Sweet Shortcrust Pastry)
  • 3-4 Jazz Apples
  • Juice of 1/2 lemon
  • 1 tablespoon finely grated lemon rind
  • 1/2 cup loosely packed brown sugar, plus extra to sprinkle
  • Pinch of cinnamon
  • Pinch of nutmeg
  • Pinch of cardamon
  • 1 tablespoon cornflour
  • 1 egg, lightly beaten with 1 tablespoon water



  1. Preheat oven to 180 C. Line a large baking tray with baking paper.
  2. Roll out pastry. Place a dinner plate on top and trim around it so that your pastry is in the shape of a circle. Put pastry on baking tray.
  3. Peel and core apples, then cut into thin wedges. Place in a bowl with lemon juice, lemon rind, sugar, cinnamon, nutmeg, cardamon and cornflour. Toss to combine.
  4. Arrange apple in centre of pastry, leaving a 3 cm border.
  5. Fold dough up and over to partially enclose filling, crimping as needed.
  6. Brush pastry edges with eggwash and sprinkle with extra sugar.
  7. Bake for 30 minutes or until apples are tender and crust is golden brown.
  8. Serve warm or room temperature with cream.
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