500g pack ready-to-roll puff pastry (not ready rolled)
A little plain flour
1 large egg, beaten
20g butter, softened
50g caster sugar
150g ground almonds
1 tsp vanilla extract
2 South African Granny Smith apples, cored and thinly sliced
1 South African Golden Delicious apples, cored and thinly sliced
Juice of 1 lemon
20g toasted flaked almonds
Crème fraiche or whipped double cream, to serve


20 minutes


25 minutes



1 Preheat the oven to 220°C, fan oven 200°C, Gas Mark 7.


2 Roll out the pastry on a lightly floured surface into a circle measuring roughly 35cm in diameter. Cut cleanly around the edges with a sharp knife. (Use an upturned dinner plate for a template). A clean-cut edge helps the puff pastry to rise well. Lift the pastry onto a baking sheet lined with baking paper, then score a border about 1cm from the edge, without cutting right through.


3 Reserve about 1 tbsp of the beaten egg, then mix the remainder with the butter, sugar, ground almonds and vanilla extract. Spread evenly over the pastry, avoiding the border.


4 Toss the apple slices in the lemon juice, then scatter them randomly over the surface of the tart, avoiding the border. Brush the border with the reserved beaten egg. Bake the tart for 20-25 minutes, until the pastry is risen and golden brown.


5 Scatter the flaked almonds over the tart and serve whilst warm, with crème fraiche or whipped double cream.


Cook’s tip: Another time, use a combination of South African apples and pears.

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