Serves: 6

Prep Time: 30 mins

Cooking Time: 45 mins




Pastry – 225g flour

100g butter

25g sugar

1 egg


Filling – 80ml cider

150g peeled, grated apple

100g golden syrup

130g porridge oats

90g honey

2 eggs

Zest 1 lemon


Serve with clotted cream



  1. For the pastry – pulse together 225g flour, 100g butter, 25g sugar and 1 egg, then wrap in cling film and chill for 40 mins.
  2. Roll out the pastry and line a 8” tart tin then blind bake. Leave to cool
  3. For the filling – put the 150g peeled, grated apple and 80ml cider in a pan, bring to the boil. Reduce by half, then cool a little
  4. Mix 100g golden syrup, 130g porridge oats, 90g honey, 2 eggs and the zest of 1 lemon, then add the apple mixture.
  5. Spoon the filling into the tart case. Bake for 20-25mins at 180c.
  6. Cool a little and serve with clotted cream.

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