Try our apple tart recipe then check out our tarte tatin, apple crumble, Dorset apple cake and more apple recipes.

How to make the perfect apple tart: cook's tips

  • Short on time? Use ready-rolled shortcrust pastry.

How to store apple tart: best eaten the day it's made, served warm or cold.

How to serve apple tart: enjoy it with custard, ice cream or a dollop of thick cream.

Can it be made in advance? You can make the pastry up to two days ahead and chill until needed, or freeze for up to three months.

Apple tart recipe


Shortcrust pastry

  • 150g plain flour, plus extra for dusting
  • 75g cold unsalted butter, cubed
  • 50g icing sugar
  • 1 tsp ground cinnamon
  • 1 egg yolk (freeze the white to use in another recipe)


  • 8 sweet eating apples, 4 peeled, cored and finely chopped
  • 2 cooking apples, peeled, cored and chopped
  • ½ lemon, juiced
  • 50g soft light brown sugar, plus 2 tbsp
  • pinch of mixed spice
  • ½ tsp ground cinnamon
  • 25g cold unsalted butter, cubed


  • STEP 1

    Make the pastry by pulsing the flour, butter, sugar and cinnamon together in a food processor until it resembles damp sand. Add the egg yolk and pulse again until the dough comes together into a ball (add ½ tbsp of cold water to bring it together, if needed). Wrap the dough and chill for at least 30 mins.

  • STEP 2

    Meanwhile, put all the chopped apples in a pan with the lemon juice, 50g of sugar, the spices and 2 tbsp of water. Simmer for 10-15 mins or until most of the apples have broken down into a purée, but some chunks of the eating apple remain. Remove from the heat and leave to cool.

  • STEP 3

    Roll the chilled dough out on a lightly floured worksurface to the thickness of a £1 coin. Use it to line a 23cm loose-bottomed tart tin, and press into the base and up the sides. Trim any excess and chill for 10-15 mins. Heat the oven to 200C/180C fan/gas 6.

  • STEP 4

    Scrunch up a sheet of baking paper and use it to line the chilled pastry case, then fill with baking beans or uncooked rice. Bake for 10 mins, then remove the beans and paper, and bake for a further 5-10 mins or until it looks golden and dry.

  • STEP 5

    Peel, core and cut the remaining 4 eating apples into thin slices. Spoon the apple compote into the pastry case and spread out into an even layer. Arrange the apple slices on top, overlapping them slightly. Sprinkle over the remaining sugar and dot the butter cubes over the top. Bake for 30-35 mins or until the apple slices are soft and golden. Leave to cool for 10 mins before slicing, or serve at room temperature. Serve with custard or ice cream.


Anna Glover profile
Anna GloverSenior food editor

Alternative sweet tart flavours


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