German Apple Tart

Serves: 4-6 Ready in: 50 mins

This delicious dessert is so easy to make, and tastes a little bit Christmassy. The melt in your mouth sweet short-crust pastry is the easiest of all pastries to make so don't be afraid if you have never made your own before and see tips below for the 3 essentials of great pastry.


For the pastry

  • a heaped cup of plain flour
  • pinch of salt
  • 150g butter
  • 1 dstspn sugar
  • 1 egg yolk
  • 3-6 tbsp ice cold water

For the filling

  • 700g apples peeled and sliced
  • 1 tbsp currants
  • 1 tbsp sultanas
  • 2 tbsp fresh breadcrumbs, grate a slice of bread on the grater for crumbs
  • 1-2 tbsp brown sugar
  • 1 tsp cinnamon


Preheat oven to 180°C. In a bowl or processor rub or pulse the butter into the flour to form crumbs. Add sugar, egg yolk, and just enough water to hold the mixture together, pulsing or mixing until just combined. Wrap the pastry and refrigerate for half an hour before rolling out.

Combine filling ingredients in a mixing bowl and toss lightly with your hands to mix. Don't worry if all the currants sink to the bottom.

On a lightly floured bench roll pastry to a rectangle approx 28cm x 14cm and place on a greased baking sheet. Pile apple mixture longwise down the centre middle leaving a border either side. Scatter on any stray fruit that is left in the bowl.

Using a long spatula fold sides of pastry towards center leaving middle uncovered. Bake for 35-40 min then cool. Dust thickly with icing sugar and serve with cream or ice cream. 


Good pastry relies on the 3 C's, cold butter, cold water, and a cold rest in the fridge. If the butter is soft, even from the heat of your hands the pastry may become greasy so always keep things cold if it's a warm day or the kitchen is hot. Use iced water, and if need be chill the butter in the freezer for a bit before you start.


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