The Easiest Apple Tart

2013-03-10 10.53.05 - Copy

I am particularly drawn to recipes with such ease yet look beautiful and like you’ve embarked on some complex culinary assault course. This recipe is one of those. Easy, pretty, yummy and adaptable.

I made this for a Mother’s day dessert a couple of weeks back, but unfortunately we were all too full up to have it after picking at rice salad, stuffed peppers and olives all day. Beauty is, it can be frozen and reheated in the oven.

I’ve been on a bit of a VeganYumYum mission lately, making versions not only of this tart, but cupcakes and a delicious banana cake.

Apple Tart
Makes one nine inch tart. Serves 8.

Cinnamon Pastry

  • 200g plain flour
  • 1/2 tsp Salt
  • 1/2 tsp ground cinnamon
  • 1 tsp Sugar
  • 100g solid vegetable fat
  • 2-4 Tbs Ice Water or non dairy milk or lemon juice


  • 4 eating apples
  • 1 Lemon, juiced
  • 3 Tbs Sugar
  • 1 tsp Cinnamon
  • 1 Pinch Nutmeg
  • 1 Pinch Allspice
  • 2 Tbs melted vegetable margarine
  • 3 tbsp Apricot fruit spread or jam

To make the pastry, simply blitz the flour, salt, sugar, cinnamon and fat together in a food processor until at a breadcrumb consistency then slowly at a tablespoon at a time, add the liquid and pulse until the paste just forms starts to clump and form a ball. Gather together and wrap in clingfilm and place in the fridge to rest.

Preheat your oven to 200’c/400’f. Half fill a large bowl with cold water and add the lemon juice to it. Core the apples, then cut in half and slice thinly. Adding them to the acidulated water as you go.

Roll the dough out about 1/2 cm thick on a floured board or parchment paper, it should be larger than your 9 inch tart tin on all sides. Roll the dough around the rolling pin and unravel over the tin. Work the pastry into the corners gently.

2013-03-10 09.47.42 - Copy

Spread 2 tbsp of the apricot spread over the base. Start arranging the apple slices, from the outside into the centre, overlapping each layer slightly.2013-03-10 09.47.28 - Copy

Once all the apples are in the case, sprinkle with 2 tbsp of the sugar and spices.

2013-03-10 09.54.54 - Copy

Bring the pastry overhang into the centre, to cover the filling (not fully). Brush all over with the melted margarine then sprinkle with the remaining tbsp of sugar.

2013-03-10 09.58.40 - Copy

Bake for about 50 minutes, or until the tart is golden brown. Glaze with the remaining tbsp of jam that has been warmed.

2013-03-10 10.52.57 - Copy


Calorie Count :: New Recipe

This entry was posted in Desserts, French, Fruit, Tarts and Pies and tagged , , , , , , , . Bookmark the permalink.

6 Responses to The Easiest Apple Tart

  1. liveblissful says:

    Hi Poppy, I have nominated you for the Super Sweet Blogging Award!

  2. don'tburntheonions says:

    Thanks for “liking” my last post. I’m a beginner blogger so every “like” is mega exciting! I love this recipe-as it’s a prettier take on apple pie and I also like the way you add lots of nutritional info to your recipes-keep up the good work!

    • Poppy says:

      Thank you for your compliments! Also, welcome to the world of blogging! I love your Mediterranean themed recipes, many I’d like to veganize!
      Poppy 🙂

      • don'tburntheonions says:

        Thanks for the friendly welcome and feedback which makes blogging feel less of a solitary activity! It’s good fun sharing recipes and it will be interesting to read your feedback on any vegan versions! Happy cooking 🙂

  3. Pingback: The End of Summer Bounty | Poppy's Patisserie | Bunny Kitchen

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s