Tasmanian Apple Tart – a delicious recipe with butter, apples, sugar, eggs, butter, lemons. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line the bottom of any shaped shallow tart tin you like. I use one with holes in the bottom to let the steam out so the bottom can crisp better and with 2 cm sides.A non stick tin with a removable base is the easiest, or you can line the bottom with baking paper to make sure it doesn't stick.Cut the pastry to fit the tin then trim the top level with the tin.
2
Prick the bottom with a fork several times to stop the middle inflating.
3
Mix the grated apple,sugar,beaten eggs,melted butter and juice from the lemons.
4
Pour the mixture into the tart case and spread the grated apple out evenly to the edges.
5
Bake on a high temperature 380F in the centre shelf until the edges of pastry are a deep golden brown and the centre of the filling is set and slightly puffed- about 30 minutes but go by sight and touch.
6
Take it out and let it rest until it is just warm then serve with thick cream or vanilla icecream.
676
kcal
Calories
48
g
Fat
61
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 sheets bought butter puff pastry, 2 apples peeled, cored and grated, 2 rounded tablespoons sugar, 2 large eggs beaten, and more.
Yes, Tasmanian Apple Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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