IMG_5358We decided it was time to make a a trip to Canberra, the capital of Australia. Last time we had visited it was on a road trip with three kids in tow. I remember we went to the Science Museum because our eldest loved Science, that was a long time ago and we were sure there had been lots of changes.

I was lucky enough to have heard about the East Hotel so we booked two nights and we were thrilled with the accommodation and service. We stayed in a luxe one bedroom apartment and we could have lived there as it was so lovely. A kitchen, living room, luxurious bathroom, wonderful products, everything we love about staying in a hotel and more… even your own Nespresso machine! East Hotel has said that if you mention Everydaycook when you book through their website they will give you a complimentary upgrade! Mention Everydaycook in the comments field so now is the time to book!


In the morning before going to the galleries we visited the Epic showground farmers  markets.  It had been drizzling so we were pleased to see it was under cover. The smell of freshly baked goodies, fresh produce and coffee wafted through the air. I was lucky enough to meet a foodie friend from twitter there called BizzyLizzy and I was introduced to a few of the local stall holders like Mr Frugli who makes his own icecream. I was given a spoonful of vanilla and chocolate and it was delicious!

IMG_7662Canberra has a lot to offer and the people are so friendly and welcoming. The area around Canberra is becoming a big wine growing region and there is a growing interest in artisan products. I know I will be heading back again soon.

On the Sunday we went to Yass, about 45 minutes outside of Canberra to visit some friends and have lunch. I had brought an Apple and Almond Tart with me to share with them over lunch.

IMG_5320Our friends live a semi rural life with ducks and chickens and plenty of room to grow fruit and vegetables. We rounded up the drake before lunch and sent him off to live next door as he was being a nuisance towards the other ducks and chickens. Always plenty to do in the country.

It was a fantastic lunch and we all enjoyed a slice of tart afterwards.


And now for the recipe.

Apple and Almond Tart with Plum Jam Glaze



1/2 cup plain flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup  unsalted butter, chilled and cut into small cubes
1/4 cup ice water, plus more if needed



1 cup of unsalted butter, at room temperature
1/2 cup granulated sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract

1 cup almond meal
2 teaspoons all-purpose flour
1/4 teaspoon salt
2 Granny smith apples, cored and thinly sliced (about 1/4 inch)
3 tablespoons plum jam mixed with 1 tablespoon of water and heated until runny.


For the tart dough:

  1. Combine all of the dry ingredients in the bowl of a food processor and pulse once or twice to combine. Add the butter cubes to the bowl. Pulse until the dough forms into large crumbles, being careful not to overmix Add the ice water to the bowl and turn the processor on, mixing until the dough is just combined and comes together in 2 or 3 large portions. This only takes about 8 to 10 seconds, so be mindful not to overprocess.
  2. Turn the dough out onto the countertop and press into a flat round disk. Work quickly and don’t handle the dough too much. Wrap it tightly in plastic wrap and chill for at least 2 hours, or until you’re ready to roll it out.
  3. Lightly flour a work surface and roll out the dough into a 10-inch round, making sure to rotate and flip it over, rolling both sides. Fold it in half loosely and place it over a 9-inch tart pan with a removable bottom, the crease of the dough running down the middle of the pan, and the edges overhanging slightly. Unfold the dough so it hangs over the edge of the tart pan. Press the dough gently into the corners of the pan. Use a fork to pierce the bottom of the tart shell, and place in the fridge for 30 minutes.
  4. Preheat the oven to 350 degrees F. Take the tart shell from the freezer and line it with parchment paper. Fill the parchment paper with pie weights or beans, pressing them into the corners. Bake for 20 minutes. Remove the pie weights and cool

For the filling:

  1. When you’re ready to make the filling, be sure the oven is preheated to 350 degrees F. In the bowl of an electric mixer, cream together the butter and sugar until fluffy and white, about 5 minutes. Add the egg, egg yolk and vanilla, and mix well to combine. Add the almond meal and flour; mix together until well combined.
  2. Spread the filling into the pre-baked tart shell. Press the apple slices into the almond filling, slightly overlapping them and working in a circle from the outside of the tart to the center. Brush with the plum jam and water mixture and bake until the apples are golden brown, 40 to 45 minutes. Cool before serving.


Tastes wonderful with cream of icecream.


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