Glazed Apple Tart

Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This recipe is based on a great French classic dessert, but I have changed the filling from the usual confectioner’s cream to an apple purée. It tastes nicer and is far healthier.


  • 450 g/1 lb eating apples
  • 2 large cooking apples
  • 3 tablespoons apple and pear fructose syrup
  • 3 tablespoons apple or apricot jelly
  • 6 tablespoons calvados


    Make the pastry by mixing the dry ingredients with the butter. Then add the egg yolks and vanilla to make a dough. Cover with plastic wrap and refrigerate for 1 hour. Roll out the pastry to fill a 20-cm/8-inch tart pan and bake blind. Peel and core the cooking apples. Cook over a low flame with the fructose syrup until they become a soft purée. Now peel and core the eating apples and slice thinly. Pre-heat the oven to 200°C/400°F/Gas mark 6. Arrange the pieces in the purée in a circular pattern slightly overlapping one another. Bake for 15 minutes. Melt the apple or apricot jelly in a pan with the calvados and use to glaze the tart. Leave to cool and serve with whipped cream.