Apple Tart

Elevate your dessert game with the beloved French Apple Tart, made easy with the Pastry Plus setting on the Haier 10 function Oven. Experience the joy of perfecting golden, crispy pastry every time you bake.

Serves: 8

Time: 2 hours


  • 1 x 435g store-bought ready rolled short crust pastry (I like Careme), lightly rolled out
  • 3 Granny Smith apples, peeled, cored and finely sliced
  • 3 tablespoons apricot jam
  • Vanilla bean ice cream or dollop cream, to serve
  • Apple compote
  • 5 Granny Smith apples, peeled, cored and roughly chopped
  • Zest of 1/2 small lemon
  • 3 tablespoons caster sugar


To make the compote, place the apples in a saucepan and add 2 tablespoons of water, the lemon peel and sugar. Cook over medium-low heat for 15 minutes until soft. Crush with the back of fork until evenly smooth. Set aside to cool.

Preheat the oven to 180°C. Line a 22cm tart tin with the pastry and cover with baking paper (I find it easier if I scrunch the paper up a bit first), then fill halfway up with cooking beads (or uncooked rice or dried beans). Place the tin on a flat baking tray and bake for 10-15 minutes on the bottom shelf. Remove from the oven and discard the baking paper and weights. Return to the oven for 10 minutes.

Spread the compote in the tart shell then evenly arrange the apple slices on top until completely covered. Bake for 35-40 minutes, or until golden brown.

demonstrating the compote being made and preparing the apples in a tart shell

Take the tart out of the oven and cool in the tin. Combine the jam and one tablespoon of water in a small saucepan and bring to the boil then simmer for a few minutes. Gently brush the top of the apple tart with apricot jam to glaze.

Serve with ice cream or cream.

cooked apple tart sitting on a serving platter

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