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Apple tart

Serves 8
Prep time:
Cooking time: 2 hours

Apple Tart can be traced back to 14th century England – and this recipe will stand the test of time. The first recorded recipe was written by Canterbury Tales author Geoffrey Chaucer in 1381.



  • 225g plain flour
  • ½ cup icing sugar
  • pinch of salt
  • 125g butter, chilled and cut into cubes
  • 2 egg yolks



  • 4 eggs
  • 200g caster sugar
  • zest, finely grated, and juice of 2 lemons
  • 100g butter, melted
  • 2 large Granny Smith apples, peeled
  • 2 dessert apples, peeled and thinly sliced
  • 25g raw sugar
  • vanilla-bean ice-cream, to serve
View the method
  1. Preheat oven to 180°C. For tart base, place flour, icing sugar, salt, and butter in a food processor; pulse until mixture resembles fine breadcrumbs. Add egg yolks; process until combined. Add a splash of chilled water; process until dough comes together. 
  2. Turn out onto a floured surface and shape into a disc. Refrigerate for 30 minutes. Roll dough out between two sheets of baking paper and place into a 28cm tart tin, using a sharp knife to trim the edges. Return to the fridge.
  3. For filling, place eggs, caster sugar, and lemon zest and juice in a bowl; whisk to combine. Stir in butter. Grate Granny Smiths into mixture; stir to combine. 
  4. Remove base from fridge and pour in apple mixture, spreading it out evenly. Place sliced dessert apples around the edge of tart, slightly overlapping; sprinkle with raw sugar.
  5. Bake for 40-50 minutes, or until firm to the touch. Serve with ice-cream.
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