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Rustic apple tart

Recipe from: 01 June 2011

Ingredients 9
Servings 6
Time 20 mins


  • 1.5
    apples - Granny Smith or Pink Lady
  • 100
  • 1
    brown sugar
  • 1
    stick cinnamon
  • 1
    thumb size piece of ginger - grated
  • a few pieces of lemon peel
  • 125
    pine nuts
  • 1
    roll puff pastry - buy the best you can find
  • 1
    egg for egg wash


40 mins
Preheat oven to 200°C.
Peel and core the apple.
Slice in big chunks and keep submerged in cold water to prevent them from turning brown.
Heat a heavy based pot on the stove and melt the butter.
Add the sugar, cinnamon, lemon peel and ginger and allow to slowly caramelize.
Take care not to burn it. 
Add the apples and allow the apples to also caramelize.
You can add a small amount of water to help with the cooking of the apples.
You want the apples to be cooked but firm.
Transfer the apples to a baking dish, sprinkle the pine nuts over the top and allow to cool while you roll out the pastry.
Take some of the egg white and spread on the edge of the baking dish - it acts as a glue for the pastry lid.
Place the pastry over the apples, trim the edges and crimp it with your forefinger and thumb.
Paint the egg wash over the top and bake for 35-40 minutes or until the pastry is all puffed out and gold brown.
Serve with chilled pouring cream and a steaming mug of coffee!

Nina Timm cooked this fabulous recipe for Kwêla on Kyknet.
To see the full blog post click here.

Reprinted with permission of My Easy Cooking.
To visit My Easy Cooking's blog, click here.


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