250g (1 2/3 cups) plain flour
2 tablespoons finely chopped crystallised ginger
40g (1/4 cup) icing sugar, sifted, plus extra, to dust
125g cold unsalted butter, finely chopped
1 egg
2 Pink Lady apples
Filling
400g golden syrup
Grated zest and juice of 1 lemon
100g fresh white breadcrumbs
70g ground almonds
4 egg yolks
250ml (1 cup) creme fraiche
Select all ingredients
Step 1 Process flour, ginger, sugar, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Add egg and 1 tablespoon chilled water and process until mixture just comes together. Shape dough into a 1.5cm-thick disc, wrap in plastic wrap and refrigerate for 1 hour.
Step 2 Roll out pastry on a lightly floured surface and line a greased 26cm springform tin (see note). Trim sides to 5cm high, then freeze for 1 hour.
Step 3 Preheat oven to 190°C. Line tart shell with baking paper, fill with rice or beans and bake for 15 minutes. Carefully remove paper and beans, then bake for a further 10 minutes or until pastry is dry and golden. Cool.
Step 4 For filling, place golden syrup, zest and juice in a small saucepan and stir over low heat until just liquefied. Whisk in remaining ingredients. Pour into tart shell.
Step 5 Quarter apples, core and cut into 2-3mm-thick slices. Starting at the edge of the tart, arrange slices in concentric circles. Bake for 35 minutes or until firm to the touch (cover loosely with foil if pastry is over-browning). Cool for 15 minutes. Serve warm or at room temperature dusted with extra icing sugar.
Step 1 Process flour, ginger, sugar, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Add egg and 1 tablespoon chilled water and process until mixture just comes together. Shape dough into a 1.5cm-thick disc, wrap in plastic wrap and refrigerate for 1 hour.
Step 2 Roll out pastry on a lightly floured surface and line a greased 26cm springform tin (see note). Trim sides to 5cm high, then freeze for 1 hour.
Step 3 Preheat oven to 190°C. Line tart shell with baking paper, fill with rice or beans and bake for 15 minutes. Carefully remove paper and beans, then bake for a further 10 minutes or until pastry is dry and golden. Cool.
Step 4 For filling, place golden syrup, zest and juice in a small saucepan and stir over low heat until just liquefied. Whisk in remaining ingredients. Pour into tart shell.
Step 5 Quarter apples, core and cut into 2-3mm-thick slices. Starting at the edge of the tart, arrange slices in concentric circles. Bake for 35 minutes or until firm to the touch (cover loosely with foil if pastry is over-browning). Cool for 15 minutes. Serve warm or at room temperature dusted with extra icing sugar.
Add to Shopping List
Shop Ingredients Now
[?]
Specials
Step 1 Process flour, ginger, sugar, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Add egg and 1 tablespoon chilled water and process until mixture just comes together. Shape dough into a 1.5cm-thick disc, wrap in plastic wrap and refrigerate for 1 hour.
Step 2 Roll out pastry on a lightly floured surface and line a greased 26cm springform tin (see note). Trim sides to 5cm high, then freeze for 1 hour.
Step 3 Preheat oven to 190°C. Line tart shell with baking paper, fill with rice or beans and bake for 15 minutes. Carefully remove paper and beans, then bake for a further 10 minutes or until pastry is dry and golden. Cool.
Step 4 For filling, place golden syrup, zest and juice in a small saucepan and stir over low heat until just liquefied. Whisk in remaining ingredients. Pour into tart shell.
Step 5 Quarter apples, core and cut into 2-3mm-thick slices. Starting at the edge of the tart, arrange slices in concentric circles. Bake for 35 minutes or until firm to the touch (cover loosely with foil if pastry is over-browning). Cool for 15 minutes. Serve warm or at room temperature dusted with extra icing sugar.
2 tablespoons finely chopped crystallised ginger
40g (1/4 cup) icing sugar, sifted, plus extra, to dust
125g cold unsalted butter, finely chopped
1 egg
2 Pink Lady apples
Filling
400g golden syrup
Grated zest and juice of 1 lemon
100g fresh white breadcrumbs
70g ground almonds
4 egg yolks
250ml (1 cup) creme fraiche
Select all ingredients
Step 1 Process flour, ginger, sugar, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Add egg and 1 tablespoon chilled water and process until mixture just comes together. Shape dough into a 1.5cm-thick disc, wrap in plastic wrap and refrigerate for 1 hour.
Step 2 Roll out pastry on a lightly floured surface and line a greased 26cm springform tin (see note). Trim sides to 5cm high, then freeze for 1 hour.
Step 3 Preheat oven to 190°C. Line tart shell with baking paper, fill with rice or beans and bake for 15 minutes. Carefully remove paper and beans, then bake for a further 10 minutes or until pastry is dry and golden. Cool.
Step 4 For filling, place golden syrup, zest and juice in a small saucepan and stir over low heat until just liquefied. Whisk in remaining ingredients. Pour into tart shell.
Step 5 Quarter apples, core and cut into 2-3mm-thick slices. Starting at the edge of the tart, arrange slices in concentric circles. Bake for 35 minutes or until firm to the touch (cover loosely with foil if pastry is over-browning). Cool for 15 minutes. Serve warm or at room temperature dusted with extra icing sugar.
Step 1 Process flour, ginger, sugar, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Add egg and 1 tablespoon chilled water and process until mixture just comes together. Shape dough into a 1.5cm-thick disc, wrap in plastic wrap and refrigerate for 1 hour.
Step 2 Roll out pastry on a lightly floured surface and line a greased 26cm springform tin (see note). Trim sides to 5cm high, then freeze for 1 hour.
Step 3 Preheat oven to 190°C. Line tart shell with baking paper, fill with rice or beans and bake for 15 minutes. Carefully remove paper and beans, then bake for a further 10 minutes or until pastry is dry and golden. Cool.
Step 4 For filling, place golden syrup, zest and juice in a small saucepan and stir over low heat until just liquefied. Whisk in remaining ingredients. Pour into tart shell.
Step 5 Quarter apples, core and cut into 2-3mm-thick slices. Starting at the edge of the tart, arrange slices in concentric circles. Bake for 35 minutes or until firm to the touch (cover loosely with foil if pastry is over-browning). Cool for 15 minutes. Serve warm or at room temperature dusted with extra icing sugar.
Add to Shopping List
Shop Ingredients Now
[?]
Specials
Step 1 Process flour, ginger, sugar, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Add egg and 1 tablespoon chilled water and process until mixture just comes together. Shape dough into a 1.5cm-thick disc, wrap in plastic wrap and refrigerate for 1 hour.
Step 2 Roll out pastry on a lightly floured surface and line a greased 26cm springform tin (see note). Trim sides to 5cm high, then freeze for 1 hour.
Step 3 Preheat oven to 190°C. Line tart shell with baking paper, fill with rice or beans and bake for 15 minutes. Carefully remove paper and beans, then bake for a further 10 minutes or until pastry is dry and golden. Cool.
Step 4 For filling, place golden syrup, zest and juice in a small saucepan and stir over low heat until just liquefied. Whisk in remaining ingredients. Pour into tart shell.
Step 5 Quarter apples, core and cut into 2-3mm-thick slices. Starting at the edge of the tart, arrange slices in concentric circles. Bake for 35 minutes or until firm to the touch (cover loosely with foil if pastry is over-browning). Cool for 15 minutes. Serve warm or at room temperature dusted with extra icing sugar.
