Apple Tart

By Denise Levin



  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/2 cup margarine
  • 1 tablespoon vinegar
  • 2 tablespoon sugar


  • 1 cup sugar
  • 2 tbsp flour
  • 1/2 teaspoon cinnamon
  • *1 tin apple pie filling (or cherry pie filling)
  • *2-3 grated apples
  • juice of half a lemon


  1. Mix all base ingredients until crumbly and pat into a flan pan with a removable base and up the sides.
  2. Combine all the filling ingredients and pour on top of crumbly base.
  3. Bake at 375° for 45-55 minutes. Allow to cool, then dust with icing sugar.
  4. *For blueberry tart, use 1 tin of blueberry pie filling, and 2/3 cup of blueberries.
  5. I made a double recipe of the dough, and used a narrow rectangle flan pan for the apple tart, and a 10 inch pan for the blueberry tart I had too much filling for the apple tart, and too little for the blueberry tart, so I made the larger pan with half blueberry and half apple filling. It was a mistake that worked out beautifully!