Apple and Orange TartHow about a low sugar tart that tastes absolutely divine. It’s a perfect tart for diabetics and for people who need to watch their sugar intake. This tart is so easy to make and not to mention uses simple everyday ingredients found in your pantry.

There are no additives, colours or preservatives just fresh fruit, spices, butter, flour, sugar and water. I love this recipe because it light and refreshing on the palate and very versatile. If you don’t like apple try pear or leave the spices out altogether.

This recipe is great for kids and adults alike who struggle to get their family to eat fruit. I am sure once you have made your tart they’ll be asking for seconds. I hope you enjoy this recipe as much as I do.
Apple & Orange Tart

Ingredients
Filling:
3 medium green/red apples or a mix of both
2 medium seedless oranges

Base:
150g plain flour
1 tablespoon sugar
40 grams softened butter
Cinnamon(to taste)
Nutmeg(to taste)
Water
Extra plain flour

Method:

Begin by rinsing off the apples and oranges. Peel, core and dice the apples and pop them in a bowl.
Remove the rind from the oranges either with a fine grater or zest. Add the rind from the oranges to the diced apple. Cut the oranges in half and juice the oranges. Pour the orange juice over the apples and mix the rind, juice and apples until they are thoroughly coated. Leave to stand whilst you prepare the base.

Combine flour, sugar, cinnamon and nutmeg together in another bowl and mix together. Add the softened butter and blend with finger tips until the mix resembles fine bread crumbs. Slowly add a little water to the mix. You want the pastry moist enough to cling together but not sticky. Try not to over handle the pastry. If you added to much water add a little flour until you reach the right consistency.

Add a little flour to your workspace either on the bench or board so the pastry doesn’t stick. Begin by flouring your rolling pin and start rolling out the pastry. Working from the middle to the outer edge will help to spread the pastry evenly.

At this point grab your pie dish so you can see if you need to roll out the pastry more. Your pastry should be thin enough that it should cover the base and sides of your pie dish.

Place the pastry in the pie dish and gently press the base and sides to the dish. If the edges of your pie look rough just pinch it down a little with your finger tips.

Pre-heat your oven to 180 degrees celsius. Stir the filling again and begin spooning the apples into the pie dish. Lastly pour the remaining juice over the apples. Bake for 40 minutes or until the pastry and apples turn golden.

Serve immediately with whipped/pouring cream. Best eaten fresh although it can be reheated the following day.