JAZZ™ Apples - Now in season

envy™ Apple Tart

  • Servings

    12 people


  • 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


  • 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.

Credit: @the_nutritionguy


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