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Apple tart

Makes 5 tarts, 24 cm in diameter

For Bakers
  • Servings5 tarts
  • Apple filling
    • 20 g cinnamon
    • 30 g starch or custard powder
    • 5 kg large apples, peeled and diced
    • 50 g sugar
    • 600 g raisins
  • For the pastry
    • 1 kg Stork
    • 2 kg flour
    • 40 g baking powder
    • 40 g salt
    • 600 g light brown soft sugar
  • Nut filling
    • 1500 g mixed nut filling
  1. For the pastry
  2. 2 kg flour
    40 g baking powder
    40 g salt
    600 g light brown soft sugar
    1 kg baking margarine 

    Mix all the ingredients together to make a smooth pastry and leave to rest for a day in the fridge. 

  3. Apple filling
  4. 5 kg large Jonagold apples, peeled and diced
    20 g cinnamon
    30 g starch or custard powder
    50 g sugar
    600 g raisins

    Mix together the cinnamon, sugar and starch. Combine the apples, raisins and sugar mixture. 

  5. Nut filling
  6. 1500 g mixed nut filling

 

Method

Roll the pastry out to a thickness of 6 mm. Line the tart tins with the pastry and place in the refrigerator. 
Fill each chilled tart tin to the top with apple filling. Sprinkle on the nuts and bake at 180 degrees for 90 minutes.