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Bramley Apple Tart with a Walnut Crumble Topping


Ingredient list

Ingredients for filling

8–10  Bramley apples (approx. 1/2 kg.)
100 g. sugar
juice of 1 lemon (zest also, set aside)
50 g. butter
2 tsp. cinnamon
250 g. shortcrust pastry ( bought pastry, or a pastry shell is just fine )

Ingredients for Crumble Topping

75 g. granulated sugar
75 g. soft brown sugar
40 g. plain flour
1 tsp. cinnamon
75 g. walnuts, toasted, peeled, and chopped
60 g. diced cold butter



Method for Filling

1 × 9–10”  tart tin

Peel, core and roughly chop apples. Toss in the lemon juice. Sprinkle over the zest of lemon, sugar, and the cinnamon, and mix in.

Melt the butter in a large saucepan, cooking over moderate heat. The apples will turn to mush, continue to cook out, stirring frequently so that it doesn’t stick, until almost all of the juices have evaporated and the filling is fairly dry. You may need to add more sugar, depending on your individual taste, and of course how tart the apples are, but remember, the crumble topping will add lots of sweetness as well.

Method for Crumble Topping

Pulse all the ingredients together in the food processor until it is of a pea–size consistancy. Be very careful not to over process, or the butter will start to melt, and the topping will become one big heavy mass.


Keep refrigerated until needed. 


Line the tart tin with shortcrust rolled to a thickness of about 3mm. Chill for 1/2 hour before baking blind in a moderate oven. (180’ C.) When it is nice and golden, remove the blindbake,( I use aluminium foil,shiny side up, and some kind of dried bean) Brush the base and sides of the base with egg yolk. This seals the shortcrust from the filling, thus preventing a soggy crust.


Put a generous amount of filling into the base, taking care not to let it fall over the edge of the mold.


Sprinkle lots of the topping all over the top of the apple filling, but again, keeping well clear of the edges of the tart. Bake in a hot oven (190’C.) for about 15 minutes, until the topping is cooked, looking golden and crisp. Remove from the oven and leave to cool. 

Slice cream into wedges when just warm, and serve with a large dollop of whipped cream, or even ice.

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