Canterbury Apple Tart


Canterbury Apple Tart
Apple Tart can be traced back to 14th century England. The first recorded recipe was written by Canterbury Tales author Geoffrey Chaucer in 1381.

Serves 8

225g plain flour

½ cup icing sugar

pinch of salt

125g butter, chilled and cut into cubes

2 egg yolks


4 eggs

200g caster sugar

zest, finely grated, and juice of 2 lemons

100g butter, melted

2 large Granny Smith apples, peeled

2 dessert apples, peeled and thinly sliced

25g raw sugar

vanilla-bean ice-cream, to serve

Preheat oven to 180°C. For tart base, place flour, icing sugar, salt, and butter in a food processor; pulse until mixture resembles fine breadcrumbs. Add egg yolks; process until combined. Add a splash of chilled water; process until dough comes together. Turn out onto a floured surface and shape into a disc. Refrigerate for 30 minutes. Roll dough out between two sheets of baking paper and place into a 28cm tart tin, using a sharp knife to trim the edges. Return to the fridge.

For filling, place eggs, caster sugar, and lemon zest and juice in a bowl; whisk to combine. Stir in butter. Grate Granny Smiths into mixture; stir to combine. Remove base from fridge and pour in apple mixture, spreading it out evenly. Place sliced dessert apples around the edge of tart, slightly overlapping; sprinkle with raw sugar. Bake for 40-50 minutes, or until firm to the touch. Serve with ice-cream.


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