This delicate, buttery shortcrust is filled with spiced shredded apple then baked to golden perfection. Drain the apples of the excess liquid, but don’t press down as this will compact the mixture and make it dense. Whipped cream is a must.






Skill level

Average: 3.6 (88 votes)


  • 300 g unsalted butter, softened
  • 150 g icing sugar, sifted
  • 55 g (¼ cup) vanilla sugar
  • 4 egg yolks
  • 450 g plain flour
  • pinch of salt
  • 2 kg green apples such as granny smith, peeled and cored
  • 150 g caster sugar
  • 2 tsp ground cinnamon
  • ½ lemon, juiced
  • egg wash
  • whipped cream, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time 1½ hours

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Cream the butter, icing sugar and half the vanilla sugar until combined. Add the egg yolks one at a time and mix until combined. Add the flour and salt and mix until a dough forms. Wrap in plastic wrap and rest in the fridge for 1 hour.

Preheat oven to 180˚C.

Coarsely grate the apples and place in a strainer to drain the excess liquid for 10 minutes. Combine the grated apple with the caster sugar, remaining vanilla sugar, cinnamon and lemon juice. Mix well.

On a lightly floured bench rollone-thirdof the pastry into a large rectangle 3 mm thick. Return the pastry to the fridge for 30 minutes or until firm enough to handle. Lightly grease a 20 cm x 30 cm lamington tin. Roll the remaining ⅔ of the pastry into a 5 mm thick rectangle measuring 38 cm x 28 cm. Line the prepared tin with the pastry. Spread the apple mixture evenly over the dough. Remove the chilled pastry from the fridge and cut into 1.5 cm wide strips. Lay the strips over the tart in a lattice pattern at 3 cm intervals. Brush with egg wash.

Bake for 45–55 minutes until golden.

Dust with icing sugar and serve with whipped cream.


Photography by Alan Benson