By Georgia Popple



2 cups White Flour

½ tsp Salt

1/3 cup White Sugar

10 Tbl Unsalted Butter, diced


If you don’t want to make your own pastry, simply use store-bought shortcrust pastry


  1. Mix together flour, sugar and salt

  2. Add butter and work into flour with your fingers, breaking up butter until pieces are about the size of a 5cent coin

  3. Mix in 6 tbl ice water, 1 tbl at a time

  4. Squeeze mixture together to form shaggy dough

  5. Turn out onto floured surface and continue to squeeze together to form cohesive lump

  6. Knead gently 3 or 4 times to bring together fully

  7. Pat into disk, wrap in plastic wrap and refrigerate for 1 hour

  8. Roll out dough until ~0.5cm thick

  9. Place dough into greased tart pan and trim excess

  10. Place in freezer for 30mins until solid

  11. Fill with pie weights and blind bake at 170°C until lightly golden, removing weights half-way

  12. Set aside for filling



1 bottle Sydney Brewery Agave Ginger Cider

¾ cup White sugar or Light Brown Sugar

1 cup Thickened Cream

1 tsp Vanilla Essence

2 tbl Butter



  1. Bring cider to a boil and simmer until reduced by half

  2. Take of heat and stir in sugar and vanilla

  3. Place back on heat and bring to a simmer without stirring

  4. Simmer 8 minutes

  5. Remove from heat and whisk in butter and cream

  6. If caramel is still thin, return to stove and simmer for 5 minutes

  7. Set aside to cool

Tart Filling


4 Pink Lady Apples

5 tsp Cinnamon

2 tbl Brown sugar

½ lemon



  1. Cute apples in half, remove core and slice into thin, half-moon slices

  2. Place sliced apple in a bowl of water and juice of ½ a lemon to stop browning

  3. Once all apple is sliced, microwave for 2.5 minutes until soft

  4. Toss apple slices in sugar and cinnamon

  5. Place 8 pieces of apple in a row with ends overlapping and roll up into a rose shape

  6. Place apple roses into a bowl or container, packed closed together to prevent unravelling.

  7. Place apple roses into cooked tart shell

  8. Pour over caramel until 0.5cm deep in bottom of tart shell

  9. Bake at 170°C for 15-20mins until apples are soft and caramel is thick and sticky