Apple tart
Shared by Pauline · 5 October 2026
The story behind the recipe
My mother showed me how to make apple tarts as a small child and I make them all the time now - I often fill the family freezer when I am home with 10 or 12 tarts which really dont last that long.
- Pauline
Ingredients
225g Plain Flour 125g very cold Butter 150ml very Cold Water (approx) 2 large Cooking Apples, peeled, cored and sliced or a mix of Apple & Pears Sugar, to sweeten apples 2 eggs A big drop of milk I often multiple up the recipe by several amounts as they freeze very well and are then always on hand when needed.
Method
Preheat oven to 200°C. To make pastry its important to keep everything cold Place butter in freezer for 20 mins & then grate into a large bowl with the sieved flour. Using fingers lightly rub the butter into the flour till it resembles bread crumbs. Add in one beaten egg & sufficient water, mix to a soft dough. Turn onto a floured board & knead lightly. Wrap the pastry in clingfilm & chill for 20mins Roll out half the pastry to the size of an greased oven proof plate. Arrange apples on the pastry. Sprinkle with sugar to sweeten. Roll remaining pastry to cover the apples. Dampen edge of base pastry with cold water to seal. Press top pastry over apples to make the tart. Seal the edges by using the back of a knife to form a crust. Then cut at 1″/3cm intervals to form a scalloped edge. cut up excess to make leaves, dab some water and add to the top of the tart Put a cut on top of pastry to allow steam to escape, beat the second egg with milk an brushed over bake for 25-35 minutes approx.
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