Classic envy™ Apple Lattice Tart

  • 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.

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