A light, wholesome twist on a classic dessert – this Easy Apple & Almond Tart is my personal creation and combines crisp apples, nutty almonds, and a touch of natural sweetness for a golden, guilt-free treat.
Ingredients:
1 sheet ready-rolled shortcrust pastry
2–3 apples (preferably firm ones like Braeburn or Granny Smith)
1 egg
2 tbsp sugar (or honey/maple syrup for a gentler sweetness)
2–3 tbsp ground almonds (or finely chopped)
Optional: a sprinkle of cinnamon or lemon zest.
Method:
Preheat your oven to 180°C (fan 160°C).
Line a tart tin (or baking tray) with the pastry and prick the base with a fork.
Sprinkle the ground almonds evenly across the base – they’ll soak up the apple juices and keep it crisp.
Slice the apples thinly and arrange them neatly (or rustic-style!) over the almonds.
Beat the egg with the sugar (or honey) and a little cinnamon if you like, then brush or drizzle it gently over the apples.
Bake for about 25–30 minutes, until golden and fragrant.
Cool slightly and enjoy warm or cold – ideally with Greek yoghurt or natural yoghurt on the side instead of cream.
Don’t cover the apples with pastry for this one.
You want an open tart so the apple slices caramelise and turn golden on top. The exposed fruit gives you that lovely slightly crisp, slightly soft texture and a more natural sweetness.
Here’s how to make it look and taste great:
Arrange the apple slices in overlapping circles or rows.
Brush them lightly with your egg-sugar (or honey) mix — this helps them shine and brown nicely.
If the edges of your pastry brown too quickly, you can loosely cover just the edges with foil towards the end of baking, but leave the apples uncovered.
If you’d prefer a more rustic look, you could fold the edges of the pastry inwards a little around the apples (like a galette) — but still leave the fruit showing.
Healthy twist: you can skip the pastry edges or just fold them rustic galette-style to cut down on carbs. The almonds add protein and healthy fats, and the apples bring natural sweetness.
