The Great Australian Bake Off

Flaky and delicious.


  • Pâté sucrée pastry

  • 300g unsalted butter, softened

  • 195g pure icing sugar

  • 9 large egg yolks

  • 600g plain flour, plus extra for dusting

  • 3 tsp vanilla bean paste

  • Pinch salt

  • Compote

  • 4 red delicious apples, peeled, cored and cut into chunks

  • 2 tbsp sugar

  • 1/4 cup of apple juice

  • 1/4 cup of water

  • 1/8 tsp of ground star anise

  • Zest of 1 lemon

  • 2 tbs apple brandy

  • Crème anglaise

  • 1/2 cup thickened cream

  • 1/2 cup milk

  • 1 vanilla bean

  • 4 large egg yolks

  • 85g caster sugar

  • Jam (glaze)

  • 1 cup frozen cranberries

  • 4 tbs caster sugar

  • 4 tbs water

  • Egg wash

  • 1 large egg

  • 1 tbs milk


  • 1.

    For the pastry, preheat oven to 180°C. Beat the butter, vanilla bean paste and icing sugar together in a standmixer until well combined, beat in the egg yolks, one at a time until incorporated. Mix in the flour and pinch of salt until the mixture comes together. Tip the pastry out onto a sheet of greaseproof paper and knead briefly until smooth. Flatten out to disk shape and freeze briefly until still and able to be worked.  Once chilled roll out evenly until bigger than the tart pan.  Gently lay into the 28 cm diameter tart pan, making sure you press into the base. Trim excess and return to the freezer.  Once chilled prick base with fork and then line with greaseproof and fill with ceramic baking beans to blind bake.  Blind bake 15-20 minutes or until slightly coloured.  Remove from oven and remove baking beans and paper.  Brush with egg wash to seal and then return to the oven for another 10 minutes.

  • 2.

    For the compote, peel the apples and cut into chunks and then place apple chunks, sugar, juice, water cinnamon and zest in a heavy-bottomed saucepan. Cover and bring to a boil and let cook for 10 mins. Add the Calvados and cook off for 5 minutes. Simmer uncovered until most of the liquid is evaporated.  Mash apples into a paste with a fork.  Allow to cool completely before adding to the tart shell. Peel and core the apples and cut in half.  In a medium bowl add lemon juice to stop browning.  Using the mandolin slice apples very thinly and then put aside.

  • 3.

    For the jam, add the berries to a small saucepan, along with the sugar and water, and bring gently to the boil. Turn the heat down and cook for around 5-10 minutes, stirring constantly.  When the berries have cooked down completely and the mixture has thickened up to produce a rich jam. Leave to cool completely

  • 4.

    For the decoration, use cutters to cut out leaves from the left over pastry. Layer each apple, cut side down, one slightly overlapping the other, making your way all around the tart until.  Place the decoration in a pattern around the edge only. Bake at 200 c for 15 minutes and then reduce heat to 175°C and bake for 20 more minutes, or until golden brown.  Remove from oven. Brush tart with jam to create a nice glaze.

  • 5.

    For the crème anglaise, bring liquid and vanilla bean just to a boil. Whisk egg yolks and sugar. Temper egg mixture with about 1/3 of the hot liquid, and then return the entire mixture to the saucepan with the remaining liquid. Cook over medium heat so that it is thick enough to coat the back of a spoon.  Add the brandy. Do not allow it to boil, or it will split. As soon as mix just thickens remove from heat strain chill over a bowl of ice.


This recipe has not been edited or tested by the Bake Off Food Department

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