Apple, cranberry and almond tart

Recipe from: 24 June 2013
apple tart-baking-recipe

Ingredients 21
Servings 4
Minutes 00:25


Serving Change
  • Pastry:
  • 400
  • 150
    icing sugar
  • 2
  • 200
    butter - cut in small cubes
  • 2
    egg yolks - keep whites for brushing the pie before baking
  • 30
  • Filling:
  • 100
  • 125
  • 1
    stick cinnamon
  • 5
    piece orange peel
  • pinch of salt
  • 6
    green apples - peeled, cored and cut into smaller cubes
  • 125
    dry cranberries
  • 200
    flaked almonds
  • 45
    caster sugar
  • Serving:
  • 500
    Greek yogurt
  • the seeds from 1 vanilla pod or 5 ml vanilla essence
  • 45
    icing sugar


For the pastry:

Place the flour, salt and icing sugar in your food processor with a blade attachment.

Start the machine and while it is running, feed the cubes of butter into the flour mixture via the feeding tube of your machine.

Keep going until your mixture resembles fine breadcrumbs. Mix the water and egg yolks and while the machine is running, add this egg mixture to the flour/butter mixture.

Do not add it all at once though, but rather trickle it in so that you can stop once the pastry starts to come together.

Remove pastry from the machine onto a floured surface and bring together with your hands.

Split the dough into two parts, it just helps with rolling it out later. Cover the pastry in cling film and leave in fridge for at least 30 minutes, but overnight works best.


Peel, core and slice the apples into a bowl of water with a few drops of lemon juice to prevent the apples from browning.

Heat a big skillet on the stove and add the butter, sugar, cinnamon and orange peel and allow the butter and sugar to  melt. 

Add the apples and allow them to cook for about 5-6 minutes, the apples must be cooked, but still firm and not mushy. 

Remove the pan from the stove and allow the apples to cool completely. Add the cranberries and the almonds to the apples.


Preheat oven to 180 C.

Remove the pastry from the fridge and roll out the one pastry disc on a floured surface and line a 25 cm loose bottom tart pan.

Use your fingers to press the pastry into the small grooves of the pan. Cut the excess pastry off the edges. Line the pastry case with baking paper and some beans or rice and “blind bake” for 10 minutes. 

While this is happening, roll out the other pastry disc and cut strips of pastry to use fro your lattice topping. When the pastry case is done, remove from the oven, remove the baking paper and rice or beans and fill the casing with the pie filling.

Be generous, it does not matter if the filling seems too much, as it bakes the filling shrinks slightly.

Now place the pastry strips in a criss-cross lattice fashion on the pie filling. Brush with the egg white and lastly sprinkle with the caster sugar.

Bake the tart until the pastry is golden brown, about 25 – 30 minutes.

Mix the Greek yogurt vanilla and icing sugar together and serve.

Recipe reprinted with permission of Nina'sRecipes. To see more recipes, click here.


Read more on: recipes  |  baking


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