This recipe is so simple you can hardly call it a recipe! This one is perfect for when unexpected guests are sprung on your for dinner or afternoon tea, or you’ve got a few too many apples in the fruit bowl that need using up. Comprising of just 5 ingredients – most of which are pantry/freezer staples, this tasty dessert is an absolute winner. I’ve given it a little sweet native Aussie twist with the addition of some of our Strawberry Gum Powder that adds a subtle fragrant strawberry flavour and works so well with the sweetness of the apples. I like the macadamias in this recipe as complement the celebration of local native produce, but their soft butteriness and the mellow flavour work so well are a little surprise on the base that stud the pastry.
Serve with cream, ice cream, yoghurt or just as is!
Spices used in this recipe
Australian Native Strawberry Gum
Strawberry Gum, also known as ‘Eucalyptus Olida’ and ‘Forestberry’, is a native Australian plant found in Eastern Australia, predominantly in NSW. As its name suggests, its leaves give off a lovely sweet, intensely aromatic strawberry flavour when used in cooking both sweet and savoury dishes. It’s also as good for you as it is delicious with high levels of antioxidants. A delightfully fruity addition to our Natives range.$4.99
Prepare your filling:
Place the sliced apples in a bowl and cover with the sugar and strawberry gum powder and stir to coat – set aside.
Lay your puff pastry sheet out on a baking tray and sprinkle with the ground macadamia nuts. Lay your sugar/spiced apple slices flat and overlapping until all the puff pastry is covered.
Fold the edges of the pastry up around the filling to form the tart.
Brush the pastry with a little milk and a generous sprinkle of raw caster sugar.
Bake at 170C for approx 30 to 40 minutes, until golden and the apples are cooked through