Granny Kent's apple tart

Granny Kent's apple tart


3 people made this

About this recipe: My granny used to make this regularly when I was a kid now I make it for my family. Thick shortcrust pastry with sweet apple filling. Great sliced with a nice strong cuppa or in a bowl layered with custard. At Hallowe'en we wrap a couple silver coins in greaseproof paper and bake them in the tart to see whose lucky enough to get one in their slice.

Serves: 6 

  • 225g (8 oz) plain flour
  • 110g (4 oz) margarine
  • 55g (2 oz) caster sugar
  • 1 large egg
  • chilled milk or water, as needed
  • 2 large Bramley or cooking apples
  • caster sugar to sweeten apples
  • ground cinnamon (optional)
  • beaten egg, for brushing

Prep:20min  ›  Cook:35min  ›  Ready in:55min 

  1. Preheat the oven to 180 C / Gas 4.
  2. Rub the margarine into the flour until it has a breadcrumb texture. Stir in the sugar then make a well in the middle of the mixture. Break the egg into the centre of the well and add enough milk or water (usually around 150ml / 5 fl oz) and mix to a soft dough.
  3. Grease a flat dinner plate or tin pie plate and line it with the pastry, shaving the excess from the plate rim.
  4. Peel the apples and slice them thinly onto the top of the pastry, then add a couple of good handfuls of caster sugar sprinkled evenly over the apple. At this point you can sprinkle some ground cinnamon in too if you want it.
  5. Roll out the rest of your pastry to top the tart with, you can use leftover pastry to carve out decorations (there is a snowman in the one pictured) and brush the top with beaten egg.
  6. Bake in oven for 30 to 40 minutes until golden brown.
  7. Once removed from oven sprinkle the top lightly with sugar and let cool fully before eating. Over here you just get a slice in your hand with a wee cuppa tea.

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