This apple tart is a great dessert to make for friends and perfect to enjoy on a lazy Sunday afternoon, especially if you have a haul from a local orchard. It is great on its own, but serve it with a dollop of crème fraîche, vanilla ice cream or clotted cream for a special touch.


For the Pastry:

175g plain flour
1/4 tsp salt
Pinch of nutmeg
100g unsalted butter, chilled and cubed
1-2 tbsp iced water, or more if needed

For the Filling:

6 Granny Smith apples (peeled, cored and thinly sliced)
100g unsalted butter (cubed)
100g plain flour
50g porridge oats
50g granulated sugar
35g dark brown sugar
1/4 tsp ground cinnamon
1/8 tsp salt


Making the Pastry Crust:

  1. Sift dry ingredients together in a mixing bowl
  2. Add the butter. With your fingertips, rub together with the flour until the mixture resembles coarse sand. Alternatively, you can blend ingredients together with a pastry cutter
  3. Add the water 1 tbsp at a time, just until the dough comes together
  4. Gather dough into ball, flatten into a disk and wrap in cling film; refrigerate for at least 1 hour
  5. Roll out the dough between sheets of parchment paper, until it is large enough to fill a 23cm tart tin or pie dish with about an inch of overhang. Press lightly into place
Making the Filling:

  1. Preheat oven to 190°C / 170° C Fan / Gas 5
  2. Fill the tart shell with the prepared apple slices
  3. In a separate bowl, mix the remaining ingredients together with your fingertips and place it over the apples, pressing the mixture over the apples by hand
  4. Bake 35-40 minutes, until the apples are bubbling and the crumb mixture is a deep golden brown

BK Tips

  • Add 50g chopped walnuts, hazelnuts or almonds to the topping for extra crunch
  • Use a ready-rolled all butter shortcrust as an easy, time-saving substitute for a homemade crust