Monday, 16 September 2013

Apple and Pine Nut Tart

This tart is very much like a bakewell tart. It has a layer of super crisp and buttery shortcrust pastry, a layer of thick apple jam and then a layer of cake studded with pine nuts and apple slices. It is probaby one of my favourite bakes I have made recently, and I was very happy that I got to eat it as I am usually sending my cakes off for others to enjoy!


2 Cups of Plain Flour
1 Cup of Margarine
1/4 Cup of Icing Sugar

1 Cup of Plain Flour
1/2 Cup of Sugar
1/3 Cup of Sunflower Oil
2/3 Cup of Soya Milk
1/2 Tsp of Baking Powder
1/2 Tsp of Vanilla Bean Paste
1/4 Cup of Pine Nuts

Filling and Topping:
1 Apple Sliced into Half Moons
1/4 Cup of Suma Pear and Apple Fruit Spread (or a jam of your choice)

Rolling Pin
Baking Paper
A long 14'' X 4.5 Flan Tin

In a bowl mix the flour and icing sugar together. Add the margarine and rub between thumb and fingers to make breadcrumbs. Then bring the dough together with your hands, it shouldn't need anymore moisture to make into a dough as it is so short (meaning it is very margarine rich) It maybe slightly crumbly but don't worry. Roll out the dough on some baking paper, roughly the length of the tin. This will help make the pastry be nice and thin as the pastry isn't bind baked, and needs to cook in the time it takes for the whole tart to cook! It will look a little broken up but don't worry! Take the baking paper to the tin and gently slide the pastry into the tin. Then using your fingers gently press in the pastry into the corners and edges, filling any little holes as you go.
Next spread the pear and apple spread gently and evenly over the pastry.
Then in another bowl add the sugar, oil, milk and vanilla paste. Add half the pine nuts, flour and baking powder to the mix. Stir until incorporated. Pour the cake mix on the top of the pastry base. Next using your sliced apples, use them to make a decorative line down the middle of the tin. Sprinkle the rest of the pine nuts around the edges of the apples. Then place in a 190c oven for 25 mins until golden brown.


  1. You've won me over by comparing it with bakewell tart! Looks super delicious. What apples did you use? They're so pretty.

  2. Thanks! They are apples from the tree in my garden. Not sure what type they are as it has just always been there! X

  3. Beautiful work! I just found you by way of Vegan Temptivists and am glad I did. I know that feeling about sending you goodies off to others to enjoy. Glad you got to partake.

    1. Hey GiGi! So glad you found my little corner of the internet! Your blog looks ace! Lovely to 'meet' you! X

  4. Cake AND pastry? Wow, y'all know how to do it right on the other side of the pond

    1. Hahahah! We have a classic cake over here called the Bakewell Tart which originally is a pastry base and a cooked custard with jam, but it is now a pastry base, jam and then a almond frangipane cake! So this is my twist on that! X