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Creole apple tart


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Rate this recipe 2.3/5 (82 Votes)


  • For the pastry dough
  • 100 g flour
  • 75 g butter
  • cut into pieces + 10 g for the tin
  • 25g sugar
  • 1 whole egg
  • 1 pinch of salt
  • 10 g of coconut powder
  • Zest of 1 lemon
  • 10 ml dark rum
  • For the filling
  • 5 apples
  • peeled
  • cored and sliced
  • 50 g raisins
  • 50 ml dark rum
  • 2 egg yolks
  • 1 can coconut milk
  • 1 vanilla pod
  • 1 pinch of cinnamon
  • 20 g sugar


servings 4
Level of difficulty Easy
Preparation time 25mins
Cooking time 25mins
Cost Budget Friendly


Step 1

Make the pastry the night before if possible.

Mix the flour with sugar, a pinch of salt, powdered coconut and lemon zest. Make a well in the centre of the mixture and add the butter, egg and rum. Knead. Set aside to cool.

Soak the raisins in rum (50 ml). Heat the coconut milk with the vanilla bean and sugar. Once boiling, add the egg yolks off the heat and mix well. Cool. Butter the tin.

Roll the dough out quite thin and cut out a disc the size of the tin. Pre-cook the pastry, empty, for 10 minutes at 180 degrees. Then spread the coconut cream on the bottom of the pie. Arrange the apple slices on top and sprinkle with raisins and cinnamon. Bake again for 15 mins. Serve warm.


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