James Martin Apple Tart is made with ready-rolled all-butter puff pastry, tart Bramley apples, sweet eating apples, and a hint of warming cinnamon. This recipe creates a stunning dessert featuring a layer of smooth, homemade apple compote topped with delicate apple slices on a crisp, golden base. It is the perfect easy dessert for a Sunday lunch or a cozy family treat.
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Why You Will Love This Apple Pie Recipe:
- The “Double Apple” Layer: This isn’t just apples on dough. The secret is the layer of homemade Bramley apple purée hiding underneath the sliced apples. This adds a burst of intense, tart apple flavor and keeps the tart moist.
- Perfect Flavor Balance: By using two types of apples—sour Bramleys for the base and sweet eating apples for the top—you get a dessert that is perfectly balanced and never too sugary.
- Bakery-Style Looks: Because it is an open-faced tart using puff pastry, it puffs up golden and crisp around the edges. It looks like it came from a professional patisserie, yet it is incredibly easy to assemble.
- The “Butter Glaze” Trick: James Martin finishes the tart by brushing melted butter over the hot apples the moment they come out of the oven. This gives the fruit a beautiful, glossy shine and a rich flavor.
- Time-Saver: It creates a spectacular dessert in under an hour. By using ready-rolled puff pastry, you skip the hardest part of baking while still getting flaky, buttery results.
James Martin Apple Pie Ingredients
For the Apple Purée (Base):
- 1 kg Bramley cooking apples, peeled, cored, and diced
- 100ml water
- Knob of butter (approx. 15g)
- 50g caster sugar (half of the total sugar)
- ½ tsp ground cinnamon
For the Topping and Pastry:
- 300g all-butter puff pastry (ready-rolled sheet)
- 4 large eating apples (like Braeburn or Cox), sliced thinly
- 50g caster sugar (remaining half)
- 1 egg yolk (for glazing)
- 25g butter, melted (for finishing)
How To Make James Martin Apple Pie
- Make the purée: Place the diced Bramley apples into a large saucepan. Add 100ml of water, a knob of butter, 50g of the sugar, and the ground cinnamon.
- Simmer: Cook over medium heat for 15 to 20 minutes until the apples have broken down into a soft purée. Remove from the heat and chill completely in the fridge.
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Prepare the pastry: Unroll the puff pastry onto a large baking tray lined with parchment paper. Prick the pastry all over with a fork (this stops it from puffing up too much in the middle).
- Assemble the layer: Spread half of the cooled apple purée evenly over the pastry, leaving a small border around the edge. (You can save the leftover purée for another use).
- Add the topping: Arrange the thinly sliced eating apples neatly on top of the purée layer.
- Glaze and sugar: Brush the exposed edges of the pastry with the beaten egg yolk. Sprinkle the remaining 50g of caster sugar over the apples.
- Bake: Bake in the oven for 20 to 25 minutes until the pastry is risen and golden brown.
- Finish: Remove from the oven and immediately brush the hot apples with the 25g of melted butter to give them a glossy shine. Serve warm.
Recipe Tips :
- Chill the Purée: It is absolutely critical to let the apple purée cool completely before spreading it on the pastry. If it is warm, it will melt the butter in the puff pastry, resulting in a soggy bottom instead of a crisp one.
- Prick the Pastry: This technique is called “docking.” By pricking the dough with a fork, you allow steam to escape from the center so the pastry stays flat, creating a stable base for the fruit.
- Apple Varieties: Use Bramley apples for the sauce because they break down into a fluffy fluff. Use eating apples (like Granny Smith, Braeburn, or Gala) for the top because they hold their shape when baked.
- Leftover Purée: This recipe makes a generous amount of purée. The leftover apple sauce is delicious swirled into yogurt, oatmeal, or served with roast pork.
What To Serve With Apple Pie?
This classic tart is best served warm.
- Vanilla Ice Cream: The contrast between the hot pastry and cold melting ice cream is unbeatable.
- Custard: For a traditional British finish, serve with a jug of warm vanilla custard.
- Clotted Cream: A dollop of thick Cornish clotted cream adds luxury.
- Salted Caramel Sauce: Drizzle a little caramel over the top for a modern twist.
How To Store Leftovers Apple Tart?
- Refrigerate: Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The pastry will lose some of its crispness over time.
- Freeze: You can freeze the baked tart. Wrap it tightly in foil and freeze for up to 1 month. To reheat, bake it from frozen at 350°F (180°C) for 15-20 minutes to crisp up the pastry.
How To Reheat Leftovers Apple Pie?
Important Rule: This tart relies on puff pastry for its texture. You must avoid the microwave if you want the pastry to stay crisp. The microwave will turn the flaky base into a soft, soggy mess.
1. The Oven Method (The Best Result) :
- Preheat: Set your oven to 350°F (180°C).
- Place: Put the tart (or individual slices) on a baking sheet lined with parchment paper.
- Bake: Heat for 10 to 15 minutes.
- Check: Touch the center apples carefully. They should be warm.
- Result: The pastry edges will crisp up, and the butter glaze will melt again slightly.
2. The Air Fryer Method (Fastest for Slices) :
- Temperature: Set the air fryer to 320°F (160°C).
- Heat: Cook for 3 to 5 minutes.
- Watch: Keep an eye on it because the sugar on the apples can burn quickly in an air fryer.
3. The Microwave Method (Only if you like soft pastry) :
- Heat: Place a slice on a plate and microwave for 30 to 45 seconds.
- Warning: The pastry will be chewy, but the apples will be hot and delicious.
FAQs :
Why is my pastry soggy in Apple Pie?
This usually happens if the apple purée was still warm when you assembled the tart, or if the oven wasn’t hot enough. Ensure the oven is fully preheated to 200°C.
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No, you can leave the skin on the sliced apples for the topping. It adds a nice pop of color (red or green) and texture to the finished tart.
Can I make Apple Pie in advance?
You can make the apple purée up to 2 days in advance. However, it is best to assemble and bake the tart just before serving so the pastry stays crisp.
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- James Martin Roast Potatoes
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Apple Pie Nutrition Facts
Serving Size: 1 slice (serves 6)
- Calories: 380 kcal
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 45mg
- Sodium: 120mg
- Total Carbohydrate: 52g
- Dietary Fiber: 4g
- Sugars: 30g
- Protein: 3g
James Martin Apple Pie Recipe
Course: Dessert, BreakfastCuisine: French, American, BritishDifficulty: EasyServings
6
servingsPrep time
20
minutesCooking time
25
minutesCalories
380
kcalPrep time : 20 min (+cooling)
Ingredients
- Purée:
1 kg Bramley apples, peeled/diced
100ml water & knob of butter
50g caster sugar
½ tsp cinnamon
- Tart:
300g all-butter puff pastry
4 eating apples, sliced
50g caster sugar
1 egg yolk (wash) & 25g melted butter
Directions
- Purée: Simmer Bramleys, water, butter, cinnamon, and 50g sugar for 15-20 mins. Chill.
- Prep: Preheat oven to 200°C (400°F). Prick pastry sheet with a fork.
- Assemble: Spread half the cold purée on pastry. Top with sliced eating apples.
- Glaze: Brush edges with egg yolk. Sprinkle remaining sugar over apples.
- Bake: Bake for 20-25 minutes until golden.
- Finish: Brush hot tart with melted butter and serve.
