Mara's Apple Tart

Served With:

  • A dollop of double cream
  • A hot tea or coffee


  • 300gr of white flour
  • 150gr of butter
  • 150gr sugar
  • a pinch of salt
  • 1 tea spoon of baking powder
  • 2 large eggs
  • lemon zest
  • 2/3 large apples


For the pastry:

  1. In a mixing bowl combine the flour, baking powder, sugar and a pinch of salt.
  2. Mix in the butter, using your hands. The resulting mixture should resemble coarse crumbs.
  3. Add the eggs and combine so that the mixture forms a solid dough. Do not knead the dough.
  4. Wrap the dough in plastic and put in the refrigerator to rest.
  5. While the dough is resting, prepare the apples by peeling and cutting them into consistent wedges.
  6. Take the dough out of the fridge, remove the plastic wrap, and roll it out with a rolling pin into a round that is at least an inch wider than the tart pan in which you intend to bake your tart.
  7. Using your rolling pin, roll up the dough and then unroll it over the tart pan, trying as best you can to center it well.
  8. Gently push the pastry into the bottom of the pan with your fingers.
  9. Prick the pastry with a fork all over to prevent puffing while it bakes.

To assemble the tart:

  1. Arrange the apple slices attractively in the tart pan overlapping the apples as you go.
  2. Bake the tart at 180C for 30 minutes or until the apples have nicely browned along their edges and are perfectly soft when pierced with a knife.

BK Tips

Brush the pastry with a jam glaze to give the apples a lovely sheen