By Nadine Smith 

    This simple and forgiving free form tart can house any matter of seasonal fruits, but here I have chosen the crisp and bright flavour of Granny Smith apples paired with the spiced citrus hit of Kaffir lime leaves. Perfect for your weekend bake!

    Serves 8


    For the pastry

    • 1 cup spelt flour
    • 1/2 cup plain flour
    • 1/2 cup caster sugar
    • Pinch sea salt flakes
    • 1/2 tsp ground cinnamon
    • 125g chilled butter
    • 1/4 cup iced water

    For the tart filling

    • 1/3 cup ground almonds
    • 1/3 cup caster sugar
    • 2 kaffir lime leaves, spine removed and finely chopped
    • 2 granny smith apples
    • 2 tbsp Demerara Sugar

    For the Kaffir Lime cream

    • 300ml whipping cream
    • 2 tbsp caster sugar
    • 2 kaffir lime leaves, spine removed and finely chopped


    Begin with preparing the pastry. In a large bowl, combine the spelt and plain flour with the caster sugar, salt and cinnamon. Mix to combine then grate the chilled butter over the flour and with your hands rub through the dry ingredients until the mixture resembles very coarse breadcrumbs. 

    Add the ice water & quickly mix to form a rough dough. Wrap in plastic wrap and allow to rest in the refrigerator for at least 30 minutes.

    Meanwhile pre-heat the oven to 180C and line a baking tray with 2 sheets of baking paper.

    Prepare the filling by mixing the ground almonds, caster sugar and kaffir lime. Slice the apples into whole rounds approximately 2mm thick and remove seeds.

    In a generous size bowl, combine the cream, sugar and kaffir lime leaves and whisk until nice proud peaks form. Rest in the fridge until required.

    Between the two sheets of baking paper roll the dough to form a large disc shape approximately 35cm diameter. Remove the top layer of baking paper and scatter over the almond sand leaving 5cm clean from the pastry edge. Arrange the apple slices in a circular fashion directly over almond sand and gently fold in the edges of the dough creating a rustic tart shape. Sprinkle with Demerara sugar and bake for 40 minutes until golden brown.

    Serve warm with Kaffir Lime cream.

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