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Apple Lemon Curd Tart with Crisp Apples and Tangy Lemon Filling
This Apple Lemon Curd Tart combines flaky pastry, fresh apples, and tangy lemon curd for an easy dessert that’s perfect for gatherings, afternoon tea, or weekend baking.
Why You Will Love and Enjoy This Apple Lemon Curd Tart
- The combination of tangy lemon curd and sweet apples is fresh and balanced.
- It looks elegant enough for guests but is surprisingly easy to make.
- You can use homemade or store-bought lemon curd, depending on your schedule.
An Easy Apple Tart with Homemade Lemon Curd
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Apple Lemon Curd Tart
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8–10 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
This Apple Lemon Curd Tart is one of those simple bakes that looks far more impressive than the effort involved. Crisp apples, tangy lemon curd, and flaky pastry come together beautifully for a dessert that’s perfect with whipped cream or vanilla ice cream.
Ingredients
Tart
- 1 roll of shop-bought shortcrust pastry
- 5 to 6 small apples, thinly sliced with skin on, no peeling required
- 2 tsp granulated sugar
- 2 tbsp fresh lemon juice
- 1 cup lemon curd, homemade or store-bought
- 2 tsp brown sugar
- Icing sugar, for dusting
Homemade Lemon Curd (Optional)
- 3 large eggs
- 3/4 cup castor sugar
- 1/3 cup fresh lemon juice
- 4 tbsp butter, room temperature, cubed
- 1 tbsp lemon zest
Instructions
If Making Homemade Lemon Curd
- Place 3 large eggs, 3/4 cup caster sugar, and 1/3 cup fresh lemon juice into a heatproof bowl set over a saucepan of gently simmering water. Make sure the bottom of the bowl doesn’t touch the water.
- Whisk continuously for about 10 minutes until the mixture thickens enough to lightly coat the back of a spoon.
- Remove from the heat and pour through a fine sieve into a clean bowl to remove any lumps.
- Whisk in 4 tbsp cubed butter, a few pieces at a time, until completely melted and smooth.
- Stir in 1 tbsp lemon zest.
- Press plastic wrap directly onto the surface and allow the lemon curd to cool completely before using.
Tart
- Preheat your oven to 350⁰F (180⁰C).
- Lightly grease a 30 cm x 10 cm oblong tart tin (13½ inch x 4 inch) with non-stick cooking spray.
- In a bowl, toss the 5 to 6 thinly sliced apples with 2 tsp granulated sugar and 2 tbsp fresh lemon juice. Set aside for 10 minutes.
- Roll out the 1 roll of shortcrust pastry to fit the tart tin. Carefully press it into the tin and trim any excess pastry.
- Prick the base and sides with a fork to help prevent puffing during baking.
- Spread 1 cup of lemon curd evenly over the pastry base.
- Arrange the apple slices over the lemon curd, slightly overlapping them for a neat finish.
- Sprinkle the apples with 2 tsp brown sugar.
- Bake for 30 to 35 minutes, or until the pastry is lightly golden and the apples are tender.
- Allow the tart to cool in the tin for about 15 minutes before removing.
- Dust lightly with icing sugar before serving.
- Serve with whipped cream or a scoop of vanilla ice cream if desired.
Notes
Created, prepared, tried, and tested by Gail
Additional Information
- The lemon curd should ideally be cooled before spreading onto the pastry. Warm curd can soften the pastry and make assembly messier.
- I wouldn’t skip pricking the pastry. It’s a small step, but it helps keep the base flatter and more even during baking.
- Using store-bought lemon curd turns this into a very approachable dessert while still delivering excellent flavour.
- Can I make this ahead? Yes. Bake it the day you plan to serve it for the best pastry texture.
- Do I have to make homemade lemon curd? No. A good quality store bought lemon curd works perfectly.
- Which apples work best? Honeycrisp, Gala, Pink Lady, Braeburn, or Ambrosia all work well.
Storage
- How long can it be stored and how? Store covered in the refrigerator for up to 3 days. The pastry is at its best on the day it’s baked. Bring to room temperature for 15 to 20 minutes before serving.
- Can It Be Frozen? Yes. Freeze the baked tart without icing sugar for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving. Dust with icing sugar after thawing.
Ingredient Substitutions
- Shortcrust pastry: Puff pastry can be used for a lighter, flakier finish.
- Apples: Pears work beautifully as an alternative.
- Brown sugar: Use granulated sugar if needed.
- Lemon curd: Lime curd provides a brighter citrus flavour.
- Vanilla ice cream: Crème fraîche or lightly sweetened whipped cream are excellent alternatives.
Bright lemon curd and apples tucked into flaky pastry, that’s easy enough for any baker.
This Apple Lemon Curd Tart combines buttery pastry, tender apple slices, and smooth lemon curd in a dessert that feels both fresh and satisfying. The bright citrus flavour complements the natural sweetness of the apples, creating a balanced treat that’s easy to make and impressive to serve. Whether enjoyed with whipped cream or vanilla ice cream, it’s the kind of dessert that makes you want another slice before you’ve finished the first.
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This looks really good, I’ve never had a tart before.
You should try this one. Gail’s stuff if awesome and tried and tested. In fact all recipes here is tried and tested. Hope you will enjoy it.
Thank you and I will
😉