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Apple tart on a white plate with a slice cut out
125Total Time
35Prep Time
50Bake Time

Apple tart

21 Reviews

About the bake

This classic French apples tart has a layer of buttery apple puree underneath golden slices of apple.   For this you will need a 10" (25cm) round loose bottomed fluted flan tin.

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125Total Time
35Prep Time
50Bake Time


  1. 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).

  2. 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.

  3. 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. Step 4:

    Top Tip: Roll the pastry between 2 sheets of baking parchment, adding flour towards the end if you need to until it is 3mm thick – about the thickness of a pound coin. Drape the pastry over the rolling pin and use to line the 25cm tart tin. Don't trim the edges but leave about 1/2cm above the edge of the tin. Chill for half an hour in the fridge or freezer. This will help the pastry to shrink less.

  5. 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. 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. At this point, you can trim the pastry case to make it neat. Turn the oven down to 180°C (160°C fan, gas mark 4).

  7. 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.

  8. 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.

  9. 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. Step 10:

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

  11. 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.


  • For the pastry

    • 200g Allinson's Plain White Flour
    • 2 tbsp Billington's Unrefined Golden Caster Sugar
    • 100g Butter (unsalted) (chilled and cubed)
    • 1 Egg yolk(s) (free range) (large)
    • 2 tbsp Water (cold)
  • For the apple puree

    • 3 Apple(s) (such as cox's or golden delicious)
    • 25g Butter (unsalted)
    • 1 tbsp Water
    • 2 tbsp Billington's Unrefined Golden Caster Sugar
  • For the filling

    • 3 Apple(s) (such as cox's or golden delicious)
    • 1 tbsp Juice of one whole lemon
    • 15g Butter (unsalted)
    • 1 tbsp Billington's Unrefined Golden Caster Sugar
  • For the glaze

    • 2 tbsp Apricot jam (warmed)

Nutritional Information

per 143g
  • 323cal Energy
  • 16g Fat
  • 9.5g of which Saturates
  • 40g Carbohydrates
  • 22g of which Sugars
  • 3.4g Protein
  • 0.02g Salt

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