How to make the perfect apple tart

We’ve perfected the art of baking an apple tart (RECIPE BELOW) – and now you can too. Make the most of in-season apples and skip tricky decorating tips – all you need to do is slice ‘n’ stack to create a gorgeous baked dessert.
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SLICE ’N’ STACK APPLE TART
Serves 16 Prep 25 mins (+ cooling, 5 mins standing & 1 hour resting time) Cooking 55 mins
100g butter, softened
½ cup (110g) caster sugar
1 Coles Australian Free Range Egg
1 cup (120g) almond meal
¼ cup (35g) plain flour
1 tbs brandy (optional)
4 small red and green apples, cored
¼ cup (60ml) lemon juice
Pastry
1½ cups (225g) plain flour
⅓ cup (55g) icing sugar mixture
125g chilled butter, chopped
1 Coles Australian Free Range Egg yolk
2 tsp iced water
1. To make the pastry, place the flour, icing sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and water and process until dough just comes together.
2. Turn onto a lightly floured surface and gently knead until just smooth. Shape into a disc. Wrap in plastic wrap. Place in the fridge for 30 mins to rest.
3. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 22cm (base measurement) fluted tart tin with removable base with the pastry. Trim the edge. Place in the fridge for 30 mins to rest.
4. Preheat oven to 200°C. Line pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and weights or rice. Bake for 8 mins or until light golden and dry to the touch. Remove from oven. Reduce to 180°C.
5. Use an electric mixer to beat butter and half the sugar in a bowl until pale and creamy. Beat in egg. Stir in almond meal, flour and brandy, if using. Spoon into tart. Smooth the surface.
6. Halve and thinly slice 1 apple. Fan the slices on a plate. Drizzle with 3 tsp of the lemon juice. Repeat with remaining apples and lemon juice. Set aside for 5 mins. Drain. Pat dry with paper towel. 7. Arrange apple in stacks on tart, fanning slightly. Bake, covering with foil if necessary to prevent overbrowning, for 30-35 mins or until cooked through and apple is tender. Set aside to cool.
Serve the tart warm or at room temperature.
PER SERVE
Energy 1312kJ/314 Cals (15%) Protein 4g (8%)
Fat 18g (26%) Sat Fat 9g (38%) Sodium 105mg (5%)
Carb 34g (11%) Sugar 22g (24%) Dietary Fibre 2g (7%)
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