Wholemeal Apple Tart

Sweet, aromatic and warming. That’s how the perfect autumn-winter apple tart should be. I like to use wholemeal flour when baking with apples, it adds that rich, almost nutty scent. And it makes the cake a bit healthier too! Enough to excuse the second slice. 😉

For the crust:

  • 120g plain wheat flour
  • 180g wholemeal wheat flour
  • 150g unsalted butter
  • 2 eggs
  • 5 tablespoons of brown cane sugar
  • 3 tablespoons of water


  • 5 apples
  • 5 tablespoons of brown cane sugar
  • 3 tablespoons of jam (I used apricot jam)
  • a sprinkle of cinnamon
  • 1/2 teaspoon of vanilla extract
  • 2 tablespoons of almond flakes

Preheat the oven to 180°C.

Mix all ingredients for the crust with your hands. Cover the bottom and the sides of a ∅23cm tart baking tin with 4/5 of the pastry (leave a bit – about 1/5 – of the pastry for later) and refrigerate – both the tin and the remaining pastry – for 30 minutes. Pierce the pastry on the bottom of the tin with a fork in numerous places and bake for 10 minutes. Remove from the oven.

Peel the apples and cut them into small pieces. Fry them on a non-stick pan (without any oil) with sugar, cinnamon and vanilla extract, for about 5 minutes – you want the sugar to melt and apples to get a little softer.

When the crust is baked, spread jam on it and then cover it with apples. Sprinkle with almond flakes. Put small chunks of the remaining pastry on top of the apples, flattening them in your fingers. Place the tart back in the oven in 180°C and bake for 25 minutes.

Enjoy 🙂


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