Delia Smith Apple Tart

When Delia Smith creates something as simple as an apple tart, it’s never just a tart—it’s a masterclass in balance. Getting five basic ingredients—apples, brown sugar, lemon, cinnamon, and vanilla—to sing together without overpowering each other is a real kitchen skill. In her Apple Tart, Delia shows how careful layering and buttery tenderness can transform the humble apple into a centerpiece.

Here’s why this Apple Tart is worth doing Delia’s way—and why simplicity, done precisely, is anything but basic.

Why This Works So Well

The genius of Delia Smith’s Apple Tart is restraint.

• The crust isn’t flaky or puffed—it’s a rich, buttery shortbread that cradles the fruit.
• The filling uses just enough sugar and spice to enhance the apples, not mask them.
• The technique—baking the apples uncovered at a moderate heat—allows moisture to evaporate naturally, intensifying flavor rather than stewing the fruit.

Most apple desserts drown the apples; here, they star.

Key Ingredients for Success

Raw Apples (Preferably Granny Smith or Honeycrisp)

• What they do: Provide tartness and hold their shape during baking.
• If you swap or mess up: Softer apples (like Red Delicious) collapse into mush; overly sweet apples make the tart cloying.

Brown Sugar

• What it does: Adds depth and a light caramel note that white sugar can’t match.
• If you swap or mess up: Using only white sugar flattens the flavor and reduces that toffee warmth.

Cinnamon and Vanilla

• What they do: Layer gentle spice and floral sweetness without overpowering the apples.
• If you swap or mess up: Overdoing cinnamon risks masking the apple; measure carefully.

Melted Butter (for the crust)

• What it does: Creates a tender, melt-in-the-mouth base with minimal effort.
• If you swap or mess up: Cold butter leads to a crumbly, unpredictable crust.

Apricot Preserves (for glazing)

• What it does: Seals and glosses the tart without adding excess sweetness.
• If you swap or mess up: Skipping this step loses the professional finish and a layer of flavor.

Smart Tweaks That Actually Work

• For a nutty twist: Add 2 tablespoons of finely ground almonds into the crust dough—adds subtle richness without altering the structure.
• For a sharper finish: Swap lemon juice for a touch of orange zest for brightness with a slight floral edge.
• If you must adjust sweeteners: Maple syrup lightly brushed over apples before baking adds a rustic depth (but don’t overdo it—1 tablespoon max).

Lessons From the Kitchen

What Went Wrong	Why It Happens	How to Fix It
Soggy Crust	Apples released too much juice	Use tart, firm apples and slice thinly
Burnt Crust Edges	Butter in dough exposed at high heat	Shield edges with foil mid-bake
Mushy Apple Texture	Wrong apple variety or overbaking	Stick to firm varieties, slice evenly

Step-By-Step Method (With Expert Tips)

1. Preheat your oven to 350°F (175°C).
2. Mix the Filling: In a large bowl, combine sliced apples, brown sugar, lemon juice, cinnamon, and vanilla.
   Pro Tip: Toss gently with your hands to keep apple slices intact.
3. Make the Crust: In another bowl, whisk flour, brown sugar, salt, and cinnamon. Stir in melted butter until dough forms.
   Pro Tip: Dough should feel like damp sand—not wet.
4. Press the Dough: Evenly into a 10–11 inch tart pan with removable bottom.
   Pro Tip: Push slightly higher around the edges to create a lip for the apples.
5. Assemble: Arrange apples neatly over the crust. Sprinkle with granulated sugar and dot with butter cubes.
6. Bake: About 1 hour, until apples are tender and crust is golden.
   Pro Tip: Rotate the pan halfway through for even browning.
7. Glaze: Immediately brush warm tart with melted apricot preserves for shine and a light seal.
8. Cool Slightly: Before slicing so the crust sets properly.

How to Store It Right

• Fridge: Keep in an airtight container for up to 3 days.
• Freezer: Wrap slices tightly in plastic wrap and foil. Freeze for up to 3 months.
• Reheating:
  • Oven: 350°F for 10–15 minutes to revive crispness.
  • Microwave: 30–60 seconds for a softer texture (not ideal but fine for casual eating).

The Story Behind Apple Tart

British apple tarts gained traction during the Tudor period, when sugar became a prized commodity and apples from English orchards were abundant. Delia’s version carries that rustic spirit but polishes it into an elegant, no-fuss dessert.

Try More Recipes:

• Delia Smith Stuffed Pork Tenderloin
• Delia Pork And Apricot Casserole
• Delia Smith Salmon Lasagne
• Delia Smith Vinaigrette Dressing