Apple flower tarts

Taste as good as they look.

Why it’s sustainable… This recipe uses the apples unpeeled; this not only minimises wastage, it also provides added flavour and nutrition, as well as great colour.

Looking for more sweet pie and tart recipes?


Cinnamon mascarpone


1.Preheat oven to 200°C. Grease a 6-hole (¾-cup/180ml) texas muffin pan with the butter.
2.Thinly slice apple halves crossways. Place in a microwave-safe container with juice; toss to coat. Microwave on HIGH (100%) for 1 minute or until softened slightly; drain well.
3.Dust work bench with the flour. Place pastry sheets on work bench; cut each sheet into four strips. Join two strips together at the short ends; you should now have six longer strips of pastry. Brush pastry strips with jam. Starting at one end, leaving a 1cm (½-inch) gap at each end, arrange apple slices, curved side out over the edge and overlapping slightly, along top half of pastry strip.
4.Fold bottom half of pastry over apple, pressing down to secure. Starting from one short end, loosely roll pastry into a coil, pressing the end gently to seal. Place tarts, apple-side up, in pan holes.
5.Bake tarts, on the lower shelf in the oven, for 45 minutes or until golden and crisp. If apple starts to over-brown during cooking, cover loosely with foil, until pastry is cooked.
6.Meanwhile, make cinnamon mascarpone. Combine ingredients in a medium bowl.
7.Dust warm tarts with icing sugar; serve with cinnamon mascarpone.

The pastry sheets are 23cm square.

Waste not Before juicing the lemon, remove the lemon rind, avoiding any white pith. Add to iced water for a refreshing drink.


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