This is for those instant moments in need of a dessert that looks elegant, delicate and pretty. This means no blind baking the tart beforehand, and instead all three parts of the tart go in together into the oven – the simplest method possible! The dough is eggless, made like a crumble, but not quite. The apples go in directly without poaching – the trick is to thinly slice them so they cook easily in the oven with the rest. (btw, you can replace with another fruit like pears, peaches, plums, mangoes even!). the sugar streusel on top is what makes this the best possible tart – sugary pieces that melts like a syrup on top that really completes the tart.

The Recipe
Adapted from Food52 | Yields: 3 x 6 inch pies


1 ½ cups flour
1 tsp salt
1 tsp castor sugar
¼ cup + 2 tbsp vegetable oil (use sunflower or corn)
2 tbsp milk
1 tsp almond extract

Sugar streusel:
¾ cup castor sugar
½ tsp cinnamon powder
¼ tsp nutmeg powder
1-2 tsp orange zest
¼ tsp salt
2 tbsp butter, cubed, cold


Preheat the oven to 180C
Make the sugar streusel first by whisking the sugar, cinnamon, nutmeg, zest and salt
Then throw in the butter and pinch against the mix to create crumb like texture.
Set aside
In another bowl, stir the flour, salt and 1 tsp sugar. Then add the milk, oil and almond extract and gently mix with a fork just to dampen the flour and create a crumb-like texture
Divide the crumbly dough between the three pie moulds and gently pat with straight fingers to for the pie base, creating a slim pastry base
Gently push dough to the edges. Use very light pressure, ensuring no holes
Arrange the apple slices into the pie as per your desired design
Then sprinkle the sugar streusel on top, generously
Bake for 20 minutes
Serve warm with vanilla ice cream

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