Oma’s appeltaart

Nothing tops off a meal better than my grandmother’s own apple tart, which my mother learnt to make as a young girl in Holland.

  • 50 mins preparation
  • 40 mins cooking
  • Serves 8
  • Print


  • 300 gram self-raising flour, sifted
  • 150 gram brown sugar
  • 1 teaspoon vanilla paste
  • salt
  • 180 gram margarine
  • 1 egg, beaten
  • plain flour, for rolling
  • 1 cup raisins
  • 3 tablespoon brandy
  • 4 tablespoon warm water
  • 3 apples
  • juice of ½ lemon
  • 3 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon icing sugar


  • 1
    In the bowl of an electric mixer, combine the flour, sugar, vanilla and salt.
  • 2
    Cut the margarine into cubes and add to flour mix. Using the dough hook attachment, mix together on a low speed. Add the beaten egg while mixing.
  • 3
    Once a dough has formed, remove from the bowl and knead by hand to form a ball. Wrap in cling film and refrigerate for 20 minutes.
  • 4
    Take 1/3 of the pastry, wrap and return to fridge. Using plenty of flour, roll out the remaining pastry to 1.5cm thickness on a clean work surface.
  • 5
    Lay the pastry over your floured rolling pin, then gently place it in a greased 20cm tart tin. Lightly press into the tin and use any leftovers to patch rips or holes.
  • 6
    Return to the fridge while you prepare the filling.
  • 7
    Soak the raisins in brandy and warm water for 20 minutes.
  • 8
    Peel the apples and cut into slices around the core. Place in a large bowl with lemon juice, brown sugar and cinnamon.
  • 9
    Drain raisins, add to apples and toss to coat.
  • 10
    Retrieve tart base from fridge and arrange apple mix inside. Roll out the reserved pastry to the same diameter as the tart.
  • 11
    Cut into 1.5cm strips and lay over the apple filling in a lattice pattern. Brush the pastry top with water and dust with icing sugar.
  • 12
    Bake for 40 minutes, remove from oven and allow to cool in tin. Serve with cream.


Mike’s Top Tips: You can make this recipe in muffin tins or individual portions that kids will go crazy over, especially when heated up and served with a scoop of ice cream. I recommend balancing the sweetness of the taart ingredients with a more sour apple, such as Granny Smith or Braeburn.

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