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  • Writer's pictureellenbeakendall

Vampire's Apple Tart

A round pastry tart on a plate, topped with sliced apples in concentric circles and glazed with red plum jam.

Homemade apple tart glazed with plum jam. Recipe adapted from the BBC Food french apple tart:


For the Pastry:

125g Butter (cold)

200g Plain Flour

1 tbsp Light Brown Sugar

1 egg

Pinch of Salt

For the Filling:

8 Apples (Preferably at least one with red skin for the decoration)

50g Light Brown Sugar

2 tbsp Damson Gin (optional - other spirits like brandy work well too)

25g Butter

4 tbsp Plum Jam (Could use other red jam such as strawberry or raspberry)


Make the Pastry:

  • Rub the butter into the flour, sugar and salt until breadcrumb texture is achieved

  • Mix in the egg to form a soft dough

  • Chill in the fridge for 30 minutes

While the pastry chills:

  • Preheat the oven to 180 C

  • Peel and chop 7 of the apples into chunks

  • Heat the apples, water, sugar and damson gin (if using) on the hob on a low heat for 30 minutes or until it forms a puree

  • Stir in a spoonful of the jam

Once the puree is cooking:

  • Remove the pastry from the fridge, roll out to a £1 thickness and line a fluted tart tin or other shallow tin

  • Cover the pastry with baking paper and fill with baking beans or substitute such as dried rice, peas etc

  • Bake the pastry for 15 min with the baking beans, then 10 min without


  • Core the remaining apple and slice into wafer thin slices

  • Turn the oven up to 190 C

  • Fill the pastry case with the apple puree, then arrange the apple slices in concentric circles

  • Melt the butter and brush over the whole tart, then sprinkle over a little more sugar

  • Bake for another 25 minutes

Finishing Touches:

  • Once the tart is out of the oven, mix the remaining jam with a spoonful of hot water and use to glaze the apples

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