Browse All Recipes

Squished apple tart

One of those rare occasions when squashed fruit is a good thing.

By Lisa Featherby
  • 15 mins preparation
  • 30 mins cooking
  • Serves 6 - 8
  • Print
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 goes just that bit further to become almost like an apple-sauce topping.


  • Half a 375gm sheet of butter puff pastry (see note)
  • 4 large Granny Smith apples, peeled, cored and halved
  • 110 gm (½ cup) caster sugar
  • 10 gm unsalted butter
  • Vanilla ice-cream, to serve


  • 1
    Preheat oven to 190°C. Roll out pastry on a lightly floured surface to a 3mm-thick rectangle and cut out a 20cm x 30cm rectangle. Place on an oven tray lined with baking paper, top with a sheet of baking paper and another tray. Bake until golden and crisp (18-22 minutes).
  • 2
    Meanwhile, cut apple halves into 2mm-thick slices with a mandolin and arrange in rows on an oven tray lined with baking paper to form a rectangle the same size as the pastry (trim edges). Sprinkle 50gm sugar over apple and dot with butter, then bake until apple softens (8-10 minutes).
  • 3
    Top apple with pastry, another sheet of baking paper and an oven tray, flip over so the tart is inverted with the apple on top, then weight top with a small ovenproof saucepan and bake until apple is soft and pastry is crisp. (8-10 minutes). Remove from oven, then remove top tray and baking paper.
  • 4
    Heat oven 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.


We've used Carême puff pastry. Remaining pastry can be reserved for another use.

  • undefined: Lisa Featherby