Grannies Apple Tart

Fri, 8 August 2025

Grannies Apple Tart

Ingredients:

For the pastry:

• 225g (8 oz) plain flour
• 175g (6 oz) butter (cold and diced)
• 25g (1 oz) caster sugar
• 1 egg
• 2–3 tbsp cold water (as needed)

For the filling:

• 4–5 cooking apples
• 75–100g (3–4 oz) caster sugar (adjust depending on apple tartness)
• Lemon juice to stop discolouration if preparing the apples ahead. 
• 1 tsp of vanilla extract 
• A small amount of butter (for dotting on top)
• Extra sugar for sprinkling on top

Method

Sift the flour into a bowl. Add the butter and rub in with your fingertips until it resembles fine breadcrumbs.

Stir in the caster sugar.

Add the egg and enough cold water to bring it together into a soft dough.

Wrap in cling film and chill in the fridge for at least 30 minutes.

Peel, core, and thinly slice the apples.

Toss with sugar (and a little lemon juice, and vanilla if using). Set aside.

Preheat the oven to 190C.

Roll out two-thirds of the pastry and line a buttered 20–23cm (8–9 inch) tart tin or pie plate.

Fill with the sliced apples, mounding slightly in the center.

Dot with a little butter.

Roll out the remaining pastry and place over the apples as a lid. Press edges to seal and crimp or flute. Cut a slit or small cross in the center.

Brush with a little water or milk and sprinkle with sugar.

Bake for 35-45 mins and allow to cool before serving warm with whipped cream.