Living Wellness


Lizanne, co-owner and chef at Oskar’s, and her beautiful daughter, Maria, spoils us with this Almond, Poppy and Apple Tart recipe just in time for the long weekend!  This is a must try!

Pastry Shell

1 2/3 cups all-purpose flour

1 tablespoon caster sugar

1/4 teaspoon baking powder

180g cold butter, chopped

1/3 cup iced water

1 teaspoon vanilla

1/2 poppy seeds

100g flaked almonds

1 tablespoon almond extract



Place the flour, sugar, baking powder, flaked almonds & poppy seeds in a food processor and process to combine. Add the butter and process until the mixture resembles fine breadcrumbs. With the motor running, gradually add the water, vanilla & almond extract and process until the mixture comes together to form a smooth dough. Wrap in plastic wrap and place in the fridge for 30 minutes.


3 apples, peeled, halved and cored

2 tablespoons water

1 eggwhite, lightly beaten for brushing

1/2 cup brown sugar

1/2 cup golden syrup

40g melted butter

3 eggs

1/4 cup pouring cream


Preheat the oven to 160 ºC. Place the apples and water in a large pan over medium heat. Cover and cook for 5-8 minutes or until apples are just tender. Set aside to cool. Roll out the pastry to 3mm thick. Line the base of a lightly greased pie tin. Gently press the edges with the back of a teaspoon and brush with eggwhite. Place on a baking tray. Place sugar, golden syrup, butter, eggs and cream in a bowl and whisk to combine. Arrange apples in the base of the pastry shell and pour over the caramel mixture. Bake for 40-50 minutes or until just set. Allow to cool in tin.

Apple Roses (optional - time consuming)

Slice apple as thin as possible.Take a slice and roll it into a tube. Then add gradually other slices to this tube until you get the desired size. Put in a muffin tin (you can support with foil) and bake at 160 ºC. Keep an eye on the roses as they burn easily.

Dust tart with icing sugar and decorate with apple roses. Enjoy and share it with someone you love. xxx


You Might Also Like

Leave a Reply