Mulled Apple Tart Recipe

60 minutes


Mulled cider

  • 2l cider
  • 1 bay leaf
  • cloves
  • allspice berries
  • 1 1/2 cinnamon sticks
  • 1 pinch of freshly grated nutmeg
  • 1 orange, grated zest and juice
  • 1 lemon, grated zest and juice
  • 1 vanilla pod, seeds scraped out
  • 1 star anise
  • 5 tbsp of sugar
  • 1 dash of Calvados

Mulled caramel

  • 4 tbsp of soft light brown sugar
  • 4 tbsp of Calvados
  • 1 slice of orange zest
  • 1 slice of lemon zest
  • 2 cloves
  • 1 star anise
  • 1/2 cinnamon stick


  • 500g of puff pastry
  • 7 apples, eating apples such as Jazz
  • icing sugar, for dusting


First, make the mulled cider by placing everything, including the squeezed out orange and lemon and the scraped out vanilla pod, into a large saucepan. Stir over a gentle heat until the sugar has dissolved
Peel and core three of the apples and slice them roughly before chucking them into the mulled cider. Once they are soft, remove the apple slices (reserving the cider for drinking) and blitz to a purée in a food processor then set this aside to cool
While it is cooling, make the spiced caramel by placing all the ingredients into another pan then stir over a gentle heat until the sugar has dissolved. Increase the heat and boil until the liquid becomes caramel. Set aside to cool slightly
Preheat the oven to 180°C/gas mark 4. Line a large baking tray with baking paper
Roll out the pastry until it is about the thickness of a £1 coin. Place a dinner plate on top and draw the knife around the pastry to cut out a large circle. Transfer to the lined baking sheet and prick the base all over with a fork
Spread the cooled apple purée over the pastry. Core (you can peel if you like, but there’s no particular need) and finely slice the remaining apples and lay them over the purée in overlapping concentric circles
Drizzle over a generous amount of the caramel, saving a couple of tablespoons for later and pop the tart into the hot oven to bake for 20–25 minutes, or until the pastry is golden
Trickle over the remaining caramel and transfer the tart to a serving plate. Dust with a little icing sugar before serving