Ingredients
For the Kataifi Pastry base
200g Antoniou Kataifi Pastry
150g unsalted butter, melted
For the caramel
200g caster sugar
For the apples
1/4 cup caster sugar
1 tablespoon cornflour
A pinch of salt
8-9 apples – a combination of Granny Smith and Pink Lady
Recipe notes
If you’re worried the apples may stick to your pan, line the tray with baking paper and continue the recipe as documented.
Method
For this Kataifi Pastry recipe, take your chilled Kataifi Pastry out of the fridge at least 2 hours before you begin, to bring it up to room temperature.
Pre heat your oven to 170 degrees Celsius fan forced.
To prepare the caramel
In a heavy based pot add the 200g of sugar and shake the pot slightly to level out the sugar. Allow the sugar to slowly begin to melt and create a caramel, but do not let it become too dark in colour. You can use a spoon to mix any sugar granules still visible to melt into the light caramel to speed the process. Pour the caramel into a 9 inch round pan and use oven mits to move the pan around and spread the caramel along the base. Work quick, yet carefully, as the cake tin will get very hot. Set aside.
To prepare the apples
In a small bowl combine caster sugar, cornflour, and salt. Mix to combine.
Peel all the apples and use a mandolin to slice the apples as thin as possible.
Layer the apples in the cake tin on top of the caramel. After every single layer of apples, sprinkle over the corn flour and sugar mixture. Repeat this process until you have used all the apple slices.
For the Kataifi Pastry
Take the bundle of Kataifi Pastry out of its bag, unravel and tear away the required amount. Seal the remaining Kataifi Pastry in its original packaging and refrigerate. Add the Kataifi Pastry to a bowl and rip it into small pieces. Pour the melted butter over the top and work it through with your hands, massaging the butter into the Kataifi Pastry.
Arrange the buttered Kataifi Pastry over the apples in an even layer. Bake for approximately one hour or until the Kataifi Pastry is a deep golden colour. Allow to cool for half an hour then flip the tart over onto a serving plate. Serve with ice cream.
Recipe and video: Mary Politis from Mary’s Kouzina
Watch how to make a Apple Kataifi Tart Tatin