Apple and cardamom tart

Wonderfully fragrant, the combination of apple and cardamon is a match made in heaven. We've paired them together here in this gorgeous tart with a golden pastry and a dollop of fresh cream to create a perfectly balanced dessert.

  • 25 mins preparation
  • 50 mins cooking
  • Serves 6
  • Print


Apple and cardamom tart
  • 2 sheets butter puff pastry
  • 1 1/4 cup (310g) ready-made vanilla custard
  • 200 gram mascarpone
  • 2 egg yolks
  • 1 teaspoon vanilla bean paste
  • 1/4 teaspoon ground cardamom
  • 4 medium red-skinned apples (450g)
  • 1 tablespoon caster (superfine) sugar
  • 1 tablespoon white (granulated) sugar
  • pouring cream, to serve


Apple and cardamom tart
  • 1
    Grease a 24cm round loose-based fluted tart tin. Roll pastry between sheets of baking paper until large enough to line a tin. Lift pastry into tin, press into base and sides; trim excess pastry. Prick base with a fork. Cover; refrigerate 20 minutes.
  • 2
    Preheat oven to 180°C.
  • 3
    Meanwhile, whisk custard, mascarpone, egg yolks, paste and cardamom in a small bowl until combined. Cover; refrigerate until chilled.
  • 4
    Core and halve apples; slice thinly. Combine apple slices, caster sugar and juice in a medium bowl. Spread custard mixture into pastry case. Arrange apple slices slightly overlapping into rosette shapes, on custard mixture. Drizzle with any juices.
  • 5
    Bake tart for 50 minutes or until pastry and apples are golden. Cool. Refrigerate about 1 hour. Sprinkle with white sugar before serving with cream.


Vanilla bean paste contains real vanilla bean seeds. It is highly concentrated, with 1 teaspoon of paste equaling 1 whole vanilla bean. Sold in tubes or small jars from most supermarkets. The tart shell can be made a day ahead; keep refrigerated. The tart is best cooked on day of serving.

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