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Serves 4 per recipe


For the Apricot Apple Dumplings:

8 oz. premade shortcrust pastry
4 large tart green apples, peeled and cored, but kept whole
2 oz. soft brown sugar
1 tbsp. dried apricots, coarsely chopped
1 oz. butter
1 tbsp. milk
1 tbsp. soft brown sugar for dusting

For the Apple Cinnamon Crunch Cake:

6 oz. self-raising flour, sifted
1 tsp. baking powder
3 oz. white sugar
1 egg, beaten
6 tbsp. condensed milk
2 tbsp. sunflower oil
1 lb. sweet red apples, peeled, cored, and thinly sliced
1 oz. butter, melted
2 oz. soft brown sugar
1/2 tsp. ground cinnamon
1 oz. walnuts, coarsely chopped


For the dumplings:

Preheat oven to 375 F (190 C). Roll out pastry. Cut out four large squares. Set aside.

Put apples on pastry squares. Combine sugar and dried apricots. Fill empty core with fruit. Divide butter into four and put a nob on top of each apple.

Dampen edges of pastry with water and pull up to top of apples. Crimp pastry seams to seal. Bake for 10 minutes until golden. Serve hot with custard.

For the cake:

Preheat oven to 400 F (200 C). Using a food processor, combine flour, baking powder, sugar, egg, condensed milk, and sunflower oil until smooth.

Combine apples, butter, sugar, cinnamon, and walnuts. Pour cake mixture into a greased deep 8-inch springform cake pan. Top cake with apple mixture. Bake for 35 minutes until golden. Allow to cool for 10 minutes in pan. Move to a wire rack and slice into 4 wedges. Serve cold.