Apple, walnut and candid peel tart



This is a great tasting rustic apple tart which is easy to prepare. If you make your own pastry, as I do, it will take about 35 minutes to prepare or you can reduce that time by buying 150g of ready made shortcrust pastry. The candid peel, walnuts and honey combine to give sweetness and texture that set off the apple and make the whole tart irresistible. It is ideal served with vanilla ice-cream, although Dave seemed to think that ice cream AND custard was a better idea.


I like to keep the finished shape of the pastry rough – but if you prefer a neater look you can cut a neat edge around the pastry before baking. Gala and cox apples work well for this tart. Cooking or Bramley apples wouldn’t be sweet enough.

100g/3½oz plain white flour
50g/2oz butter, cubed
Water, cold
3 eating apples, peeled and chopped into 1cm/ 1/3” cubes
1 tbsp sugar
1 tsp ground cinnamon
100g/3½oz walnuts, roughly chopped
100g/3½oz candid peel
100g/3½oz honey, gently heated

Ice cream, cream, custard or yoghurt to serve

Serves 6
Carbohydrate per serving – 47g
Preparation time – 35 mins
Cooking time – 40 mins
Large baking sheet

1. To make your own pastry, put the flour and cubed butter into a large mixing bowl. Rub the butter into the flour until it resembles breadcrumbs. Add a tablespoon or two of the cold water and briefly mix to help the pastry come together into a lump (you may need to add a little more water). Wrap the lump of pastry in cling film and chill in the fridge for 30-minutes.
2. Preheat the oven to 200°C/180°C fan/ 395°F/gas mark 6. In a bowl mix the apple, sugar, ground cinnamon, walnuts and candid peel.
3. Prepare a work surface with a light dusting of flour, place your cooled pastry in the middle and roll out into a large circle of 3mm/1/8″ thickness so it measures roughly 30cm/12” x 30cm/12”. Place the pastry onto a large baking sheet.
4. Roughly scatter the apple mixture on top of the pastry, leaving about a 1cm/½” border around the edge. Put the tart into the oven for 25 minutes.
5. Drizzle the warmed honey over all of the tart and place back in the oven for a further 10-15 minutes.
6. The tart is ready when lightly browned in places on top.

If you would like a PDF printable version of this recipe sign up to my newsletter below and once you’ve confirmed your subscription you’ll have access to a PDF version.

Print Friendly

Leave a Reply

Your email address will not be published. Required fields are marked *