Apple Tart made with Pink Lady® apples |ad|

Loved taking part on the Ploughing Championship this year with Pink Lady® apples 🍎

I brought my boys with me and we had so much fun. The boys ate all their apples while we were there. They have a sister brand called PinKids®️ and they are sweet and small perfect for school lunches. I’ve been buying them since they were in playschool

Since I saw the apple tart Donal Skehan created couldn’t wait to try his recipe.

My recipe is slightly different than his but both so delicious!

The unique taste of Pink Lady® makes this tart very different and tasty! Is my boys favourite after school snack!

Their anti-waste solutions makes me so happy to consume a brand that cares about the environment. If you want to read more about their natural solutions click here:

I added cinnamon and cloves because I have always had and I think gives it a nice twist but Donal Skehan didn’t add those so they are optional.


* 250 g flour

* 125 g butter

* 75 g caster sugar

* 6 small pink lady apples, peeled, cored and thinly sliced * 1 small free range egg, beaten

* Softly whipped cream, to serve

* 6 tbsp cold water


1. Preheat oven to 160 ̊C/325 ̊F/gas mark 3 and grease a 23cm ovenproof plate.

2. Place the flour in a large bowl and rub the butter into the flour and toss through 25g of the sugar. Add six tablespoons of cold water, bring the dough together using a cold knife to create a soft dough.

3. Roll out half the pastry to the size of the plate and lay across. Toss the apple slices in the remaining 50g of sugar and arrange over the pastry leaving a 2cm diameter around the outside edge. Roll the remaining pastry a little wider than the plate, dampen the edges of the pastry which is on the plate and place the second piece across the top of the apples. Seal the edges using a knife or fork. Hold the plate with one hand and using your other trim any excess pastry from the rim of the dish using a knife. Brush the pastry with the egg to give an even coating.

4. Prod the top of pastry with a fork to allow the steam to release or cut four slits into the pastry near the centre, but not joining. Brush the pastry with the egg wash to create a golden crust. Bake in the preheated oven for 35-40 minutes or until the pastry is nice and golden brown and the apples have softened.

Hope you enjoy this delicious and easy recipe that is so traditional and we are in the best season of the year to make it! Send me pictures if you make it.

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