Apple Tart

I decided to be a little daring last night and try out a new recipe and thought on a cold night at the fire, warm apple tart would most definitely be the right choice.

And boy, oh boy was I right!!!! I found a super easy recipe that uses puff pastry instead of making a base which really takes a lot of the hassle out.

The original recipe called for the tart to have pastry on the top as well so it would turn into a type of a pie but I decided to slice and position the apples in a pattern and grate some of the extra pastry on top for a nicer look.

So if you feeling for something to sweeten up your even you need to try this recipe.

Apple Tart


1 Ready Rolled Puff Pastry
1.5 kg Granny Smith Apples
125 ml Water
125 ml Castor Sugar
5 ml Lemon Rind grated
5 ml Ground Cinnamon
2.5 ml Mixed Spice
80 g Brick Margarine


1. Melt the margarine in a saucepan, add castor sugar, water, lemon rind, juice of one lemon, cinnamon, mixed spice and stir
2. Slice the apples and add to the pan, tossing them to allow the mixture to caramelise
3. Meanwhile, roll out your pastry and cut to fit your pie dish leaving a generous overhang for both the base and the top. Brush the pastry with egg to seal the base so it doesn’t get soggy.
4. Save the offcuts for decoration
5. Position the apples into pastry base with the caramelised mixture
6. Decorate with pastry offcuts. Grating the pastry on top of the apples will create a nice finish.
7. Bake at 180°C for 40 minutes until pastry is golden
8. Cool and enjoy with cream or ice cream.

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