Spiced Apple Tart

‘ello spicy lady 😉

It was a day of comfort food and seeing as I still have an abundance of apples in my kitchen, I jumped on the Apple tart wagon. The base of the recipe came from my god-father of pastry Michel Roux in his book Pastry but I it jazzed up by adding a bit o’ spice ;-).

For this delicious flaky base, you’ll need:

  • 250 g plain flour
  • 125 cold butter
  • 1 egg
  • 1 tsp caster sugar
  • 1/2 tsp fine salt
  • 40 ml ice cold water

For the spicy apple filling:

  • 8 Apples ( of the type you have ; 6 cut into chunks and 2 sliced for the top )
  • 1 Tbsp fresh lemon juice
  • 70 g butter
  • 1 Tbsp sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 50 ml water

Sugar glaze:

  • 40 g caster sugar
  • 20 ml water

To make: 

  • Mix the first 5 ingredients for the pastry in a food processor or with a pastry cutter until grainy in texture,
  • Add the water little by little and mix until the dough comes together in a ball, by hand or by machine,
  • Wrap in a piece of cling film and refrigerate for at least 30 mins,
  • Roll out until approx 3mm and line a 24 inch tart tin,
  • Prick the pastry case lightly and refrigerate again for another 30 mins while you prepare the filling.
  • Put the sliced apples in a small bowl and squeeze some lemon juice on top to prevent them from browning
  • Put all the remaining ingredients for the apple in a saucepan and cook gently until tender.
  • Mash the spicy apple until you get the consistency of compote and leave to cool.
  • Now assemble your tart by adding the cooled compote to the cold pastry case, followed by slices of ‘lemony’ apple.
  • Bake in a 200 degrees preheated oven for 35 minutes until pastry and apples are cooked and golden in colour.
  • Leave the pastry to cool for 20 minute as you prepare the glaze by dissolving the sugar in water and bubble for about 5 mins.
  • Brush or pour the glaze over the cooled pastry, let it shimmer and enjoy every single slice :-)

the flan pastry case

a spicy centre

apple slices on top


…and glazed

close-up of shimmering glaze top

With soy custard..yummy yummm 🙂

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About the Author: foodie

Yoga Teacher & Great Baker