Traditional Apple Tart

Serves 8 (you can make smaller tarts for individual servings if desired)




750ml (3 cups) Flour, sifted
Pinch of Salt
60ml (4T) Huletts White Sugar
200g Cold Butter OR Margarine, cubed
1 Egg
60ml (4 T) Water


3 Granny Smith Apples, peeled, cored and cut into wedges OR 1 small can of Pie Apples
Approx. 375ml (1 ½ cups) Water, for poaching
Juice and rind of 1 Lemon
30ml (2T) Huletts SunSweet Brown Sugar
5ml (1t) Ground Cinnamon



  1. Place the flour, salt and sugar in a food processor, add the butter, and process until the mixture resembles fine breadcrumbs.
  2. Lightly beat the egg and add the water. With the motor running, add the water/egg mixture to the flour mixture. Process until the mixture forms a ball.
  3. Divide the pastry in half. Place one half in the freezer and the remaining half in the refrigerator for at least 20 minutes before using.
  4. Press the pastry from the refrigerator onto a lightly greased baking sheet to resemble a heart shape (or you can simply use a 20cm pie dish). Bake at 190°C for 5 minutes. Remove from the oven.
  5. Poach the apples in the water and lemon juice for 5–8 minutes. Drain and leave to cool slightly.
  6. Arrange the apples on top of the pastry heart (or in the pie dish).
  7. Mix the brown sugar and ground cinnamon and sprinkle over the apples.
  8. Grate the pastry from the freezer over the apples to cover completely. Push the overflowing pastry up on the sides to seal in the apples.
  9. Bake at 190°C for 10–15 minutes or until the pastry is lightly browned.
  10. Dust with sifted icing sugar before serving with cream or ice cream.