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Apple tart with sliced apples on top and a bowl of cream in the background. Tried & Tested

Apple tart

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This classic French apples tart has a layer of buttery apple puree underneath golden slices of apple.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

For the pastry

  • 200g 7⅛ oz Plain white flour (we use Allinson) Plain white flour
  • 2tbsp 2tbsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 100g 3½ oz Butter (unsalted) chilled and cubed
  • 1 1 Egg yolk(s) (free range) large
  • 2tbsp 2tbsp Water cold

For the apple puree

  • 3 3 Apple(s) such as Cox's or Golden Delicious
  • 25g 1 oz Butter (unsalted)
  • 1tbsp 1tbsp Water
  • 2tbsp 2tbsp Unrefined golden caster sugar (we use Billington's)

For the filling

  • 3 3 Apple(s) such as Cox's or Golden Delicious
  • 1tbsp 1tbsp Lemon juice
  • 15g ½ oz Butter (unsalted)
  • 1tbsp 1tbsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar

For the glaze

  • 2tbsp 2tbsp Apricot jam warmed

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Sift the flour and sugar into a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. (Or whiz the ingredients in a food processor).

    Ingredients for this step

  2. Classic mode Step 2

    Make a well in the centre of the flour mixture. Beat the egg yolk with 2 tbsp cold water and stir into the flour until the mixture comes together. If the mixture is crumbly, add a drop more water to make a soft pliable dough.

    Ingredients for this step

    • 1 1 Egg yolk(s) (free range) large
    • 2tbsp 2tbsp Water
  3. Classic mode Step 3

    Push the pastry together and shape into a flat circle. Wrap in cling film and chill for half an hour in the fridge.

  4. Classic mode Step 4

    Roll the pastry out on a lightly floured work surface until it is 3mm thick – about the thickness of a pound coin. Drape the pastry over the rolling pin and use to line the tart tin. Trim the edges with a knife. Chill for half an hour in the fridge.

  5. Classic mode Step 5

    Preheat the oven to 190°C (170°C fan, gas mark 5). Line the pastry case with a circle of baking parchment and fill with baking beans then bake for 10 minutes.

  6. Classic mode Step 6

    Remove the baking beans and parchment and return the tart case to the oven for 5 minutes until lightly golden and dry to the touch. Turn the oven down to 180°C (160°C fan, gas mark 4).

  7. Classic mode Step 7

    Fill a bowl with cold water and add the lemon juice. Peel, quarter and core the apples, placing them in the water as they are prepared to prevent them browning.

    Ingredients for this step

    • 1tbsp 1tbsp Lemon juice
  8. Classic mode Step 8

    To make the puree – chop 3 apples into quarters and place in a medium pan with the butter, water and sugar. Bring to the boil, then cover and cook for 5 minutes until the apples are tender.

    Ingredients for this step

    • 3 3 Apple(s) such as Cox's or Golden Delicious
    • 25g 1 oz Butter (unsalted)
    • 1tbsp 1tbsp Water
    • 2tbsp 2tbsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  9. Classic mode Step 9

    Boil off any excess water so the mixture is quite dry, then mash the apples with a fork to make a puree. Spread the apple pure in the base of the tart case.

  10. Classic mode Step 10

    Cut the remaining apples into slices and arrange over the top of the puree.

    Ingredients for this step

    • 3 3 Apple(s) such as Cox's or Golden Delicious
  11. Classic mode Step 11

    Melt the remaining butter in a pan and brush over the apples, then sprinkle with the remaining sugar. Bake for about 35 mins until the apples are just golden brown at the edges. Remove from the oven and brush with the apricot jam.

    Ingredients for this step

    • 15g ½ oz Butter (unsalted)
    • 1tbsp 1tbsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 2tbsp 2tbsp Apricot jam warmed