Boutique Markets is a national boutique shopping event showcasing high quality handmade and limited edition goods by some of the best local talent in art, craft and design. Boutique Markets are held in Brisbane, Melbourne and Sydney, Adelaide, Canberra, Perth and Hobart, Geelong, Toowoomba, Launceston and Townsville.
200g plain flour + extra 100g unsalted butter 20g caster sugar Pinch of salt 6 cooking apples 2 pieces of lemon zests 1 tsp. cinnamon 2 tbsp. caster sugar
glaze 2 tbsp. of apricot jam 1 tbsp. of water
Peel and dice three apples. Place them in a saucepan with two tbsp. water, lemon zests, sugar and cinnamon. Cook for 15 minutes or until tender. Remove the lemon zest and then blend apple to form a smooth puree. Allow puree to cool.
Preheat the oven at 190°C.
To make dough place flour, sugar, chopped butter and salt in a blender and blend until crumbs are formed. Add 2-3 tbsp. of water to crumbs until it forms a ball of dough. Remove from blender and place on a clean surface. Sprinkle with a little flour, knead once then form a disc. Cover with cling film and then let it rest in the fridge for ½ hour.
Grease a round tart tin (Approx. 23cm) with butter. Roll out the dough to overflow the tart tin and prick the dough with a fork. Blind bake in the oven for 20 minutes.
In the meantime, peel the rest of the apples and cut them in half and remove core. Finely slice.
Remove pastry from the oven and spread the apple puree evenly over the pastry. Arrange apple slices on top of the puree, starting at the top edge of the tart making your way around until all covered. Bake for 30 minutes.
Take the tart out of the oven and allow it to cool while you make the glaze.
In a small saucepan bring the jam and water to a boil, stirring. Simmer for a few minutes.