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Mum's apple tart recipe

Mum's apple tart recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Apple pies and tarts

As a little boy I grew up helping my mother make apple and other fruit pies. I promise you will really enjoy this!

318 people made this

IngredientsServes: 8

  • Pastry
  • 200g (7oz) plain flour
  • 100g (3 3/4 oz) self-raising flour
  • 1/2 teaspoon salt
  • 1 tablespoon caster sugar
  • 250g (9oz) unsalted butter
  • 4 tablespoons soured cream or plain yogurt
  • 1/8 teaspoon lemon juice
  • Filling
  • 5 large Granny Smith apples - peeled, cored and sliced
  • 100g (3 3/4 oz) caster sugar
  • 2 tablespoons plain flour
  • 1/2 tablespoon ground nutmeg
  • 1/8 teaspoon lemon juice
  • 1 egg, beaten

MethodPrep:1hr15min ›Cook:45min ›Ready in:2hr

  1. Grease a 23cm tart tin or pie dish.
  2. To Make Pastry: In a large bowl, combine flours, salt and sugar. Cut in butter until coarse crumbs are formed. Mix in soured cream and lemon juice. Keep mixing until dough forms a ball; dough may be slightly lumpy, this is fine. Wrap dough ball in cling film and allow to chill for 1 hour.
  3. Preheat oven to 180 degrees C (gas mark 4).
  4. Once the dough is chilled, take it out of the fridge and cut it in half. Put one half (for the top of the tart) back in the fridge.
  5. Roll dough out to 5mm thickness. To lift pastry, roll dough around a floured rolling pin and then unroll over the tin. Trim overhanging edges of pastry with a sharp knife.
  6. To make the filling: Arrange apples in the pastry base. In a small bowl, combine sugar, flour and nutmeg; mix thoroughly. Sprinkle mixture over apples. Squirt lemon juice over apples. Place pie in fridge while you roll out the pastry for the top of the tart.
  7. Remove pie from fridge. Brush outer edge of bottom pastry with beaten egg. Place second pastry on top; crimp the edges together with a fork. Brush entire top of pastry with beaten egg and cut 4 slits in the top.
  8. Bake in a preheated 180 degrees C oven for 45 minutes, or until golden brown. Allow pie to completely cool before serving. Serve warm with whipped cream or vanilla ice cream.

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Reviews & ratingsAverage global rating:(110)

Reviews in English (89)

Altered ingredient amounts.I added more plain flour to the pastry when the cream was mixed in. It was too moist for me to roll it out.-22 Feb 2009

Fantastic recipe!Pastry is perfect and there is plenty to go around-22 Feb 2012

The perfect apple pie indeed! Pastry was absolutely gorgeous and all in all the best apple pie I've ever made! Was a bit worried about using cream in the pastry and being too soggy to roll out but needn't have been - just added bit of extra flour when rolling out. Will definitely be making this again!-26 Jan 2010

Stewed apple tart

This stewed apple tart is a proper ‘mum’s recipe‘ by which I mean that I found myself with an abundance of Bramley apples last week and had really run out of ideas. A quick call to mum, who like most mums always seems to have the answer and we had the solution! I had thought of stewing them anyway because stewed apples freeze so well but it seemed a little boring and all too ‘planned ahead’ for me. This tart is perfect.

Apples and sultanas

The great thing about this tart is that it falls into that sweet / sharp taste category that I love. Only a teaspoon of caster sugar goes into the apples but because there’s a layer of jam at bottom of the tart there’s enough sweetness to take away from the sharpness of the apples. The sultana’s also add an element of sweetness which is lovely although I know a lot of people don’t like raisins and sultanas so you can just leave those out.

Obviously you can add more sugar if you have a sweeter tooth but do it once the apples have stewed so you can adjust the sweetness accordingly.

the best pastry in the world

I’m using my wonderful ground almond and cream cheese pastry (although I’m using marscapone this time rather than regular cream cheese) because it’s so perfect for this tart but I’m not blind-baking it. It’s one of those pastries that really doesn’t need to be pre-baked. As long as you bake the tart in a metal tart case and place the case on a metal tray there’ll not be a soggy bottom in sight.

This recipe is easily enough for two tarts. I used a 20cm fluted metal tart tin with a loose bottom. The tart freezes really well so we had one the day we baked it and one is in the freezer for the next time mum comes to visit.

  • 300g plain flour
  • 3/4 teaspoon baking powder
  • 112g caster sugar
  • 150g unsalted butter
  • 150g full fat cream cheese
  • 75g ground almonds
  • 1 egg yolk
  • a little milk to bind
  • 1 teaspoon cinnamon

for the stewed apple filling

  • 6 large Bramley apples – peeled and cored. I should have weighed them for the recipe but you really can’t go wrong here with too little or two much. Remember to save one of the apples for slicing on the top of the tart.
  • the juice and zest of 1 lemon
  • 100g sultanas or raisins or any dried fruit would work
  • 1 teaspoon ginger
  • 1 teaspoon mixed spice
  • jam – mum suggest apricot jam but I used marmalade in one and strawberry jam in the other

butter a your tart cases – I used 2 x 20cm tins

Start with the pastry. Sift the flour, baking powder and sugar into a bowl, add the butter and rub until it resembles breadcrumbs

Add the cream cheese, ground almonds and egg yolk, take a knife and mix until it comes together into a dough. You may need to add a little milk here, as I did, once it’s all together, wrap in clingfilm and chill the dough for at least 30 mins before rolling out. (The dough also freezes really well and will keep for about a month)

When rolling out use plenty of flour. The pastry is very short and crumbly so be generous with the flour and gentle when you roll. Line your tart tins and pop them back in the fridge before using.

To make the stewed apples, place them in a large pan along with the sultanas, lemon juice and lemon zest and a dash of water and place the pan on a gentle heat. Let them stew gently for about 20 mins, stirring occasionally. You want them to be pulpy but not totally mashed. I like it with a few large chunks in. Set aside to cool.

Once you’re ready to bake, pre-heat the oven to 170C. Take the tart cases out of the fridge and slather the bottom of them with a layer of jam, then pour in the stewed apples, then place thinly sliced apples on the top. Brush a little more jam on top of the sliced apples. To make this easier, place a couple of tablespoons of jam in the microwave for 20 second, you’ll find it much easier to brush on.

Bake for 30 mins or until the apples are beginning to turn golden. Let the tart rest until cool. I prefer to eat them cold from the fridge but warm is also nice.

My Mum’s Irish Apple Cake

This classic Irish Apple Cake may seem humble but it is a diamond in the rough. Somewhere a cross between an American coffee cake and an apple pie, this cake is one of my mum’s best Irish recipes. I am so happy to share this with you as I know it will be an instant family favorite.

What Kind of Apples Are Best For Apple Cake?

The cake part of this apple cake is light and moist then topped off with thinly sliced granny smith apples. I use granny smith apples when baking this cake because their slightly tart flavor really balances out the sweetness of whatever they are added to. Also, they hold their shape and stay in slices for nice presentation.

How To Make Streusel

To top off the layer of sliced apples is my favorite part of any coffee cake: a streusel! A streusel is made by rubbing together cold butter, flour, and sugar. In this streusel, the oats are a special addition that adds a toasty flavor and crunch. This layer on top of the cake forms a golden-brown crust and also makes the sliced apples beneath them cook into the cake, making it super moist and fruity!

The Cake Pan to Use for Irish Apple Cake

I think the best option for this apple cake is a 9-inch cake pan. The reason being is that this cake isn’t incredibly deep so it’s nice to bake it in a 9 or even 8-inch pan so it appears deeper. Also, once you line the cake pan with parchment, the cake will remove easily. No need for a springform cheesecake pan as sometimes they can be 10 to 12 inches which isn’t needed.

How to Store Apple Cake

This traditional Irish Apple Cake can be covered and stored in an airtight container at cool room temperature. Coffee cakes and Teacakes like this are always best when kept at room temperature. There is no fresh cream or anything that requires it to be refrigerated and the texture and flavor are so much better at room temperature rather than cold from the fridge. If you live in a hot country, refrigerate, then remove to room temperature one hour before serving.

How Long Does It Last?

This cake will last up to 4 days at room temperature. You can also freeze it for up to 1 month. Just allow defrosting fully before serving. You can also refresh it a little in the microwave or covered in foil in a 350°F (180°c) oven for 15 minutes. This just softens the cake again.

Super Easy Rhubarb Tarts

Do you have rhubarb in the yard or freezer? Well, get it in the kitchen to make these Super Easy Rhubarb Tarts!! I adore the flavor of rhubarb in many recipes.

It is unique and somewhat of a treat because it is not readily available all year round. These tarts along with a couple of other recipes that I will show you will have you enjoying rhubarb for as long as you can!

I am blessed to have a ruby red varietal of rhubarb that makes the prettiest of desserts!!

The stalks aren&rsquot as tall or wide as some kinds of rhubarb but they are deep crimson in color, hence making your desserts gorgeously colored.

These tarts take very few ingredients to make. Plus everything can be made ahead and then they are assembled and served. I liked doing it this way to keep everything fresh!

I recently also made this amazingly moist and delicious Old Fashioned Rhubarb Loaf. The loaf is nice and moist from the inclusion of sour cream. In addition it will take you from breakfast to dessert!!

Our Rhubarb Strawberry Sour Cream Pie has been a hit in this household for years. It is luscious and creamy with a crunchy topping. The sour cream adds so much to this pie, as a result making it a real show stopper.

Our most popular recipe though by far has been these Rhubarb Dream Bars. These bars are very easy to make also and they are pretty in pink for a scrumptious summer treat!

Sicilian Apple Cake

Sicilian Apple Cake is an easy cake to make. In fact, it’s more a little bit of batter holding loads of sweet sliced apples, raisins and toasted pine nuts altogether. Finished off with a good dusting of sugar and cinnamon, and you’ve made a cake that is a winner.

The apples melt into the batter creating an almost custard like filling, and the raisins become all ‘jammy’ and sweet. The pine nuts add a little crunch all the way through the cake along with the walnut crust on the outside which makes for a great textured cake.

You’ll Love My Mum’s Dorset Apple Cake

This simple Dorset apple cake is my mother’s favourite, and I can always expect to be offered a slice when I stop by. The chunks of apple give bursts of flavour as well as a moist crumb, so it’s about as foolproof as a cake can be. Don’t be fooled by the simple ingredients, this cake deserves a place in your repertoire!

The classic version of Dorset apple cake includes sultanas, but these have not proved particularly popular with my children, so I’ll typically leave them out. If you don’t have to please any fussy eaters, I highly recommend leaving them in, as they add another dimension of flavour and texture.

I’ve changed my mother’s version slightly to bake it in a smaller tin, as sometimes the very centre can struggle to set. I also cannot recommend highly enough using fluted cake tin liners for this recipe – they will guarantee that your beautifully moist cake actually comes out in one piece!

Apple Custard Tart

Why I became such a passionate baker, you might ask. Well, because of my mum. She is the one who taught me to appreciate homemade cakes. Because that’s all, we had when growing up. I cannot remember that we ever had store-bought cake at home.

My mum would bake for special occasions (no birthday without at least four different cakes to feed the guests) and on a weekly basis. It was a ritual to have homemade cake on Friday afternoon when my dad got home from work early. We would sit down and enjoy one of mum’s creations.

One of the most popular treats was my mum’s apple custard tart. Until today this is my favorite cake! The crumbly crust paired with tart apples and a sweet and creamy custard filling. My mum would also add a generous amount of raisins, but that’s entirely optional.

I loved our Friday ritual. In the beginning, I would just help my mum weighing ingredients or kneading the dough. But as I got older, I started to look up different recipes and try out new baking techniques until at some point I took over our Friday baking tradition entirely. That’s when my passion for baking really began.

Since then I baked and ate a ton of different cakes, but my mum’s apple custard tart is still my favorite. Every time I visit my parents, I ask my mum to make it. Although I do bake it myself pretty often it never quite tastes like my mum’s.

This apple custard tart is not vegan nor gluten-free, nor is it free from refined sugar. And it’s not supposed to be. Because this cake is pure comfort and indulgence! It’s about enjoying life and good company. And if you ask me, that’s very healthy! While I do encourage you to follow a healthy plant-based diet, I truly believe that we should not deprive ourselves of all the other delicious treats out there. As long as we are enjoying them consciously and appreciate them for what they are, there is no harm in taking a little break every once in a while.

So get your rolling pin out and start baking this delicious apple custard tart. The recipe might sound a little bit time-consuming, but don’t be put off by the various steps. It’s worth it. Trust me!

I hope you like this recipe as much as my family and I do.

If you love apples, check out this apple pie or this apple cake with mascarpone icing as well.

Recipe Summary

  • 3 cups diced fresh rhubarb
  • 1 tablespoon all-purpose flour
  • ½ cup white sugar
  • 1 tablespoon water
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice (Optional)
  • 1 cup rolled oats
  • 1 cup brown sugar (packed)
  • ½ cup all-purpose flour
  • ½ cup butter

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.

Mix rhubarb, 1 tablespoon flour, sugar, water, cinnamon, and allspice together in a bowl. Mix oats, brown sugar, and 1/2 cup flour together in a separate bowl add butter and mash into the oats mixture with a pastry cutter until crumbly.

Press about half the oats mixture into the bottom of the prepared baking dish. Spread rhubarb mixture over the oats mixture top with remaining oats mixture.

Mum's Recipe Adventures

When we were kids the family lived on a small farm that my grandfather Forrester bought in about 1912 when he retired. My mother was born eight years later when her father would have been sixty six, going on sixty seven so I never met him. In nineteen fifty six, though, we moved back to the farm. (For a number of reasons. In the first place, my father had decided to give up work and go full-time preaching so he was going to be away a lot. Secondly, mum’s brother Archie had married and, with two small children, they had built a house elsewhere and were moving away from the farm so my granny and my two maiden aunts would be on their own and, thirdly, mum was pregnant with my brother, Steve.)

The result is that we were now a core household of Granny, Aunts Alice and Hilda, Mum, Dad (most of the time, actually) and us kids.

It was a baking household and the Selby Cake was one of Auntie Alice’s regular standby recipes. If visitors were expected she’d bake a Selby Cake. If something was needed for a church evening, Selby Cake. If we were going to visit friends and a cake was required then a Selby Cake was always in order.

I never knew the origin of the name. My father often teased Auntie Hilda about an admirer called Michael Selby and perhaps he gave them the recipe. Nowadays I wonder if the name comes from the town of Selby in Yorkshire. There are a couple of recipes for Selby Tart on the internet and, although they do seem to be more tart than the cake that Auntie Alice used to bake, she always added some sort of parenthetical ‘(tart)’ to the name when she talked about it and her recipe (in the Baptist Women’s Association book of Budget-beating, Well-proven, Appetising Recipes, Port Shepstone Baptist Church 1981) is for ‘Selby Cake (Tart)’.

Selby Cake (Tart)
125g butter
1 well-beaten egg
125g sugar
400g flour
5ml Baking Powder
3ml salt
40ml Jam

Cream the butter and sugar. Add egg. Sift in flour, salt and baking powder. Reserve about a quarter of the mixture and spread the rest in a greased, floured 23cm pan. Spread the jam evenly and then cover the top with flakes of dough (squeeze them out between thumb and forefinger) so that they touch but don’t join.
Bake for 30 minutes at 180˚C (350˚F) Gas Mark 4

Apple Tart with Walnut Frangipane

Two weeks ago, I visited my family in the Black Forest to celebrate my niece’s birthday. And on our way back we stopped at Lake Constance to enjoy the beautiful view and get some apples. The region is very famous for its apples (and all veggies for that matter). And what to do when you have fresh and delicious apples in your pantry? You bake.

Apple pie is my favorite (well, actually it’s my mum’s apple custard tart). But there are so many delicious ways to incorporate apples in baked goods. So I tried something new this time.

I wanted to make kind of a French apple tart but with frangipane (an almond-butter-egg-mixture) instead of a custard filling. I consulted several recipes and came up with what I thought would make a great cake. But it didn’t work out. The crust was too crumbly, the filling too firm – real baking fail. Fortunately, the taste was still fine, so I transformed it into a trifle with yogurt and berries (I cannot throw food away – I just can’t).

So this week I gave it another go. I remembered that we made a similar tart when I attended the Institute of Culinary Education in New York. So I dug out the recipe booklet, made a few modifications, and the apple tart with walnut frangipane turned out great. I substituted almonds for walnuts because I think they go very well with the apples. And I used white spelt flour to avoid the wheat flour (I am trying to stay away from it where possible). Usually, you are supposed to peel the apples. And yes, it makes the tart more delicate. But I didn’t do it. Because it’s just too much work and you get rid of a lot of vitamins contained in the skin. And, you’ve guessed it, because I don’t like to throw away food.

This apple tart with walnut frangipane is a new favorite when it comes to baking with apples. And the perfect fall treat! Although you should still try this whole-grain apple cake with mascarpone icing and this apple pie.

Watch the video: RUSSIAN MUMS APPLE PIE RECIPE. Easy and delicious. 5 ingredients (May 2022).