Maggie Beer

Fine Apple Tart with Verjuice and Honey

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Step 1: Preheat a fan forced oven to 220C.

Step 2: Cut a 24cm diameter circle from the piece of puff pastry. Place this onto a lined flat baking tray and place into the fridge.

Step 3: Place the roasted almond flakes into a food processor and blend into a fine meal.

Step 4: Peel and core the apples and slice into 2mm thick slices.

Step 5: Remove the pastry from the fridge and using a fork, prick the pastry 1cm in from the edge.

Step 6: Brush the pastry with the egg yolk and sprinkle with the roasted almonds.

Step 7: Working quickly, arrange the slices of apple onto the pastry leaving a 1cm space between the edge and the apples, start from the outside over lapping each apple slice by at least 2/3, working your way around the pastry into the centre. The edge between the pastry and the apples will allow the puff pastry to rise around the edge forming a wall.

Step 8: Sprinkle with caster sugar.

Step 9: Place into the preheated oven and cook for 20 minutes.

Step 10: Meanwhile, place the Verjuice and honey into a small pot over a high heat, bring to the boil and reduce to 2 tablespoons, remove from heat and brush over the warm apple tart before returning to the oven.

Step 11: Then reduce the oven temperature to 190C and cook for another 20 to 25 minutes. Remove from the oven and allow to sit on the tray for 5 minutes before transferring to a cooling rack.

Step 12: Serve warm or at room temperature with Rich Vanilla Ice Cream.


  1. 1 tbspn honey
  2. 80ml 1/3 cup Verjuice
  3. 1 tbspn caster sugar
  4. 20g flaked almonds roasted

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