Squished apple tart

Pastry, caramelised apple and ice cream is a combination that’s pretty hard to beat. This is more or less a fine apple tart but the apple becomes almost like an apple-sauce topping. It’s delicious.

By Lisa Featherby
  • 30 mins preparation
  • 20 mins cooking
  • Serves 6 - 8
  • Print
For more delicious ideas like this, sort through these mouth-watering pastry recipes to find your next winning weeknight dinner or delectable family treat!


  • 1 sheet butter puff pastry (187g)
  • 4 large Granny Smith apples, peeled, cored and halved
  • 110 g (½ cup) caster sugar
  • 10 g unsalted butter
  • Vanilla ice cream, to serve


  • 1
    Preheat oven to 190°C. Line an oven tray with baking paper.
  • 2
    Roll out pastry to 3mm-thick and cut out a 20cm x 30cm rectangle. Place on lined tray, top with a sheet of baking paper, then another oven tray. Bake until golden and crisp (18-22 minutes).
  • 3
    Meanwhile, cut apple halves into 2mm-thick slices with a mandoline and arrange in rows on a baking paper-lined oven tray to form a rectangle the same size as the pastry.
  • 4
    Sprinkle 50g sugar over apple and dot with butter, then bake until apple softens (8-10 minutes).
  • 5
    Top apple with cooked pastry, a sheet of baking paper and another oven tray. Flip over so the pastry is now on the bottom then weight the top tray with a small ovenproof saucepan. Bake until the apple is soft and the pastry crisp (8-10 minutes). Remove saucepan, top tray and baking paper.
  • 6
    Heat grill to high. Dust tart with remaining sugar, cover edges with foil to prevent burning, and grill until caramelised (1-3 minutes). Cut tart into slices and serve with ice cream.

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