Caramel apple tart

Puddings and cakes

  • Serves: 8
  • Preparation time: 50 minutes
  • Cooking time: 20 minutes
A great bounty of Autumn - English apples © Ross Hoddinott

A great bounty of Autumn - English apples


  • 400g ready-made puff pastry
  • 100g soft brown sugar
  • 500g granny smith apples – peeled, halved, cored and thinly sliced
  • 50g semolina
  • 50g ground almonds
  • 50g unsalted butter - melted



  1. Pre-heat the oven to 200°C/400°F/G6.
  2. Roll out the pastry to the thickness of a one pound coin and cut into a 22cm round.  Place on a baking sheet.
  3. Prick the pastry all over with a fork.
  4. Sprinkle with half the sugar followed by all the semolina and ground almonds.
  5. Chill the pastry for at least 30 minutes or until required.
  6. Arrange the sliced apples on the pastry disc, right up to the edge, in over-lapping rosette patterns.
  7. Brush the apples with the melted butter and sprinkle with the remaining sugar.
  8. Bake for 20 minutes, then brown under a hot grill for a further few minutes until the apples turn a dark golden colour.
  9. To allow the caramel to harden, leave the tart to cool to room temperature before serving.
  10. Serve with sweetened whipped cream.