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Slice 'n' stack apple tart

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  • Peanut free

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.

  • Serves16
  • Cook time55 minutes
  • Prep time1 hour 30 minutes


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.
  2. Step 2

    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.
  3. Step 3

    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.
  4. Step 4

    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.
  5. Step 5

    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.
  6. Step 6

    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.
  7. Step 7

    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.