Canterbury Pudding Tart

Yet another apple tart? But wait until you taste it. This is a rich, creamy, lemony tart with a chunky apple centre and crunchy caramelised slices around the edge. Any good dessert apple can be used for this as long as it is not too mealy or mushy. Coarsely grating the apple as well as finely grating the lemon zest complements the nature of the centre of the tart. In a way, this tart is akin to the official French Apple Tart, which has a base of pre-cooked apple puree, but the grated apple, cream, lemon and egg mixture in this tart is so much more tasty.


serves 6 - 8
225 g (8 oz) rich sweet shortcrust pastry
5 - 6 good dessert apples (depending on size), peeled, cored and quartered
finely grated zest and juice of 2 lemons
4 eggs
175 g (6 oz) caster sugar
55 g (2 oz) butter, melted
100 ml (3 1/2 fL oz) double cream
25 g (1 oz) demerara sugar
1/2 teaspoon ground cinnamon


1. Line a deep 23 cm (9 in) tart tin with the pastry and pre-bake or bake blind.

2. Pre-heat the oven to 200°C (400°F) Gas 6. Place a baking sheet in the oven to pre-heat.

3. Coarsely grate two-thirds of the apple quarters into a bowl. Add the lemon zest and juice and stir to mix. Thinly slice the remaining apple quarters and put to one side.

4. In a bowl, beat the eggs and caster sugar together for 2 minutes. Add the melted butter, cream and grated apple mixture and mix well.

5. Pour the mixture into the pre-baked pastry case and arrange the remaining slices around the edge in a slightly overlapping ring.

6. Sprinkle them with demerara sugar and cinnamon. Place in the centre of the oven on the baking sheet and bake for 40 - 45 minutes, or until the sliced apples look soft and caramelly and the centre of the tart is tinged golden.

Serve warm with thick cream or a good vanilla ice cream.

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