Slice 'n' stack apple tart

This apple tart has a French flavoured almond filling and buttery homemade pastry. Top with stacks of red and green apple slices for an impressive dessert.


1h 30m



  • 100g butter, softened
  • 1 cup (220g) caster sugar
  • 1 Coles Australian Free Range Egg
  • 1 cup (120g) almond meal
  • 1/4 cup (35g) plain flour
  • 1 tbs brandy (optional)
  • 4 small red and green apples, cored
  • 1/4 cup (60ml) lemon juice
  • 1/3 cup (80ml) orange juice
  • 20g butter, extra


  • 1 1/2 cups (225g) plain flour
  • 1/3 cup (55g) icing sugar mixture
  • 125g chilled butter, chopped
  • 1 Coles Australian Free Range Egg yolk
  • 2 tsp iced water



To make the pastry, place the flour, icing sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and water and process until dough just comes together.


Turn onto a lightly floured surface and gently knead until just smooth. Shape into a disc. Wrap in plastic wrap. Place in the fridge for 30 mins to rest.


Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 22cm (base measurement) fluted tart tin with removable base with the pastry. Trim the edge. Place in the fridge for 30 mins to rest.


Preheat oven to 200°C. Line pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and weights or rice. Bake for 8 mins or until light golden and dry to the touch. Remove from oven. Reduce to 180°C.


Use an electric mixer to beat butter and half the sugar in a bowl until pale and creamy. Beat in egg. Stir in almond meal, flour and brandy, if using. Spoon into tart. Smooth the surface.


Halve and thinly slice 1 apple. Fan the slices on a plate. Drizzle with 3 tsp of the lemon juice. Repeat with remaining apples and lemon juice. Set aside for 5 mins. Drain. Pat dry with paper towel. Arrange apple in stacks on tart, fanning slightly. Bake, covering with foil if necessary to prevent overbrowning, for 30-35 mins or until cooked through and apple is tender. Set aside to cool.


Meanwhile, stir remaining sugar in a saucepan over medium heat for 5 mins or until sugar caramelises. Remove from heat. Carefully add orange juice and extra butter. Cook over low heat, stirring, for 5-7 mins or until sauce thickens. Set aside to cool. Serve with the tart.

Dietary Information


Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.