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Apple lattice tart

With Mat Metcalfe

Time: 1.5 hour
Serves: 12
Cost: $15


Pate Brisee
2.5 cups flour
1/2 tsp salt
1 tsp sugar
1 cup room temperature butter (diced)
1/4 1/2 cup iced water


Dice the butter and set it out at room temperature for an hour.  Then into a food processor put the flour, sugar, salt and butter and blend till fine breadcrumbs, then slowly add the water little at a time till the dough comes off the side of the machine and makes a nice ball.  Remove from processor, split the mix into 2, roll in glad wrap and place in the fridge for an hour to relax. Then remove and roll out 1 ball over a lightly floured bench and place into an ungreased Tart tin to prepare for the filling and leave the edges hanging over the side once pressed into the tin:

Apple Tart Filling

9 Granny Smith Apples
1 cup Sugar
2 tbsps Water
3 tsp Cinnamon
1/2 tsp Nutmeg 
5 Tbsp Tapioca Flour
1 Orange Zest (Fine)
1/2 Lemon Zest (Fine)


First peel, then dice and toss the apples in the tapioca flour.  Fold in sugar, spice, zest and water until evenly mixed. Roll the lid and then cut into strips 3/4 inch wide, in alternate directions lay and weave the strips in and out of each other till you have a lattice top, to glue the lid to the base edge use a small brush and some milk to wet and create a glue push the palm of your hand over the edges to cut off the tart and bake at 180 degrees for 30 minutes and then reduce the heat to 170 degrees for an additional 40 minutes or until golden brown.

(TX: 21 July 2011)