Apple tart with polenta

A spoonful of sweet cream is the only finishing touch it needs.
apple tart,poleta,recipes,dessert,sweet,

Recipe from: 18 January 2016
Preparation time: 1hr + chilling time for the pastry
Cooking time: 45 min


  • 8
    apples, peeled, cored and diced
  • 45
  • 1
    finely ground cinnamon
  • 4
    whole cloves
  • rind of 1 lemon, peeled in a single strip
  • 60
    raisins or sultanas
  • 180
  • 125
    (150ml) caster sugar
  • 3
    egg yolks
  • 180
    finely ground polenta
  • 280
    (500ml) cake flour
  • pinch of salt
Servings: Change Serving



Oven temperature 180°C

Place the apples, sugar, spices and lemon rind in a saucepan and bring to the boil, then reduce the heat and simmer until the apples are soft. Remove from the heat, add the raisins, set aside to cool, and then remove the cloves and lemon peel.

Prepare the pastry Cream the butter and caster sugar until light and fluffy, then add the egg yolks one by one, beating the mixture thoroughly after each yolk. Add 150ml of the polenta, the flour and salt, and beat to form a dough. Then wrap in clingfilm and refrigerate for 20 minutes.

Preheat the oven. Pinch off two-thirds of the dough and roll out to a thickness of about 3-4mm between two sheets of plastic (cut open a shopping bag for this). Line a 23cm springform tin with the dough, sprinkle the remaining polenta over the base, and top with the apples. Roll out the remaining dough, cut out stars with a cookie cutter, place on top of the dough, and sprinkle the caster sugar over. Bake for about 45 minutes, or until golden brown and done.

Words and image: Home magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: sweet  |  dessert  |  recipes

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.

Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

Find a recipe



Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...

Find a restaurant

There are new stories on the homepage. Click here to see them.