Apple tart with craisin syrup
Picture: Robert Duncan

Serves about 8

2 sheets good-quality puff pastry

2 tbsp ground almond meal

3 big pink lady apples, cored, thinly sliced

Craisin syrup

100g craisins (dried cranberries)

3 tbsp caster sugar

1 dsp honey

1/3 cup liqueur muscat

Greek yoghurt to serve

To make the craisin syrup, combine the ingredients up to and including the muscat in a saucepan. Bring to the boil, then simmer for about 20 minutes or until syrupy. Extra muscat can be added if needed. Grease a rectangular tart tin with removable base about 21x30cm. Roll out pastry to fit. Prick the bottom and scatter over the ground almond meal. Arrange the apples slices to cover the base. Brush with a little craisin syrup. Bake at 200C for about 30 minutes or until pastry is puffed and golden. Heat the craisin syrup and spoon over the tart as desired. Place remainder in a jug. Serve with yoghurt.

Jenni Jordan

The West Australian

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