Flat apple & vanilla tart

Flat apple & vanilla tart

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(54 ratings)

Prep: 10 mins Cook: 20 mins Ready in 40 minutes


Serves 6 - 8
A gorgeous looking tart that is fantastic for any occasion - from morning tea to decadent dessert

Nutrition and extra info

Nutrition: per serving

  • kcal356
  • fat18g
  • saturates8g
  • carbs47g
  • sugars10.7g
  • fibre2g
  • protein4g
  • salt0.58g
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  • 375g pack puff pastry, preferably all-butter
  • 5 large eating apples - Cox's, russets or Elstar



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • juice of 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 25g butter, cut into small pieces



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tsp vanilla sugar or 1 tsp vanilla extract



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 1 tbsp caster sugar
  • 3 rounded tbsp apricot conserve


  1. Heat oven to 220C/fan 200C/gas 7. Roll out the pastry and trim to a round about 35cm across. Transfer to a baking sheet lined with parchment paper.

  2. Peel, core and thinly slice the apples and toss in the lemon juice. Spread over the pastry to within 2cm of the edges. Curl up the edges slightly to stop the juices running off.

  3. Dot the top with the butter and sprinkle with vanilla and caster sugar. Bake for 15-20 mins until the apples are tender and the pastry crisp.

  4. Warm the conserve and brush over the apples and pastry edge. Serve hot with vanilla ice cream or crème fraîche.

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Comments, questions and tips

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Comments (63)

hyphen's picture

It's very quick and tasty. Everybody loves it!

mikeymarlin's picture

Cooked this recipe for the time recommended then, as it looked pale, for a further 10 minutes. The pastry underneath was undercooked. Is the cooking time correct? Am concerned because almost everyone seems to have been successful!

emmawemma's picture

The tart looked lovely and was simple to prepare. I ended up with a soggy middle even though i put it in the oven for an extra 10mins. The topping was still good though, not sure how I could have stopped the soggyiness.

julie@knowledge.co.uk's picture

Lovely and simple. Made a big square one for a dinner party. Flavours were lovely. However, I wasn't sure if the base was cooked, and popped in back in for a few extra minutes. Only concern was it looked a bit pale compared t the picture. Any suggestions.

stevenbell's picture

Really delicious, easy to prepare and presents very well. I will definitely be making this one again!

princessjasmine's picture

I made this as a special treat for my boyfriend who is a HUGE apple fan and he loved it. The apricot jam is a must to complete the taste. This dessert is lovely served with vanilla ice cream.

fishcake312's picture

I am doing a F.T. practical on hot desserts and this sounds perfect!

kettmcafee's picture

Now made this 3 times and always a success although i tend to find that I have too many apples so have reduced that to 4. Children and adults alike love it.

annieparsnips's picture

What's this like cold?

marieantoinette's picture

Katie, you could use sugar (2tsp) and a squeeze of lemon juice (heat in a sausepan untill syrupy then brush that over as a glaze. Hope that helps.

mary_m's picture

Does anyone know if I could leave the apricot conserve out or replace it with something else, so that I don't have to buy a whole jar of it?

amybelle's picture

Made a large (15 people) version for a church do, was very quick and easy-didn't need more apples though so beware that you may have too many. Am making a smaller version for friends this weekend.

Donnr's picture

Made this with bramley apples instead to give a bit of bite. Went down well on NYE!

limefruitgum's picture

Made it today for the first time for guests - empty plates all round!

Should be lovely with a spot of custard, I think.

nuffinbuttrouble's picture

lovely and simple. I feared that it would have a soggy bottom but it didn't at all. I served it with ginger creme fraiche (creme fraiche, 2 tbsps of stem ginger syrup and a finely chopped ball of stem ginger)

cornelis's picture

The combination of lemon and vanilla ensured this was delicious! I have made it often and it has always been popular!

shellyshearing's picture

Very easy quick simple receipe for a last minute desert. Went down a treat.

busymummy7's picture

Wow this is a lovely recipe. Looked far better than anything you can buy in a shop.

jillmason's picture

Great recipe: easy and tastes great!

sarahp's picture

Easy and delicious - always goes down well


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