These small apple tarts make a delightful dessert. Serve with vanilla ice cream and a dollop of whipped cream


  • 170 g rich sweet shortcrust pastry

  • 2 green apples (granny smiths)

  • 2 red apples (delicious)

  • 2 tabs caster sugar

  • Apricot Glaze

  • 3 tabs apricot jam

  • 1 tabs water

  • Juice of half a lemon


  • 1.

    Preheat oven to 200C.

  • 2.

    Roll out pasty and divide into 6 pieces,.

  • 3.

    Roll out each piece as thinly as possible.

  • 4.

    Cut each into a circle and refrigerate for 20 minutes.

  • 5.

    Line individual serve 10cm flan tins with the pastry, trim. Line with baking paper and ceramic balls. Bake in the oven for 5 to 8 minutes. Remove the baking paper and ceramic balls. Allow to cool.

  • 6.

    Peel apples. Cut into quarters and remove the cores.

  • 7.

    Slice the green apples and simmer in a quarter cup of water and 1 tabs of caster sugar until soft. Drain excess liquid and puree. Allow to cool.

  • 8.

    Place spoonfuls of the apple puree into the base of the tart shells and spread to cover the base of the tarts.

  • 9.

    Slice the red apples very thinly with the skin on and arrange the slices, packed tightly on top of the apple puree. Sprinkle each with the remaining caster sugar.

  • 10.

    Bake for 10 mins. Remove from the oven and allow to cool.

  • 11.

    Brush each tart the apricot glaze, the ingredients for which have been boiled until syrupy.


Can be served warm or cold.

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