Apple Sponge Tart Recipe


This Apple Sponge Tart came about quite by coincidence. We had a bag of apples, ‘forgotten’ at the back of the cupboard. I did not want to throw it all out because only a few had softened and most of the apples were still good enough to eat. I am an apple that did not fall too far from my mum’s tree. Like my own mother I try to make the most of  everything at hand. I try to raise my son with the same values I had growing up!, one of them being not to waste! – especially food.  Whenever I have excess apples I usually make apple chutney, apple sauce or upside down apple cake, but today I decided to opt for a lighter version of the latter. An apple sponge tart.


Inspired by my son’s love for apple slices, I  had a spark of creativity and decided to create something new! An apple sponge tart with apple circles instead of slices! It is technically an upside down tart because the apples are placed the bottom of the tart pan and covered with sponge batter. The sponge layer itself is not more than two centimeters high. This makes for a light sweet treat, similar to Hungarian Tart. The sponge layer is similar to the Strawberry Tart recipe I tried back in 2011 when I first started this Blog. Best of all it is really easy to make!


How to Make Apple Sponge Tart

This easy apple tart literally involves two steps, firstly preparing the apples then sponge tart base.
I peeled the apples, removed the core, and then sliced the apples into circles. I used a small cookie cutter to cut neat circles in the middle of the apple slices. I then marinated the apple slices in lemon juice, sugar and cinnamon.


While the apples soaked, I prepared the sponge cake.
To assemble, place a baking sheet on the pan. Line the apples in position. Pour sponge batter over until all apple slices are covered. Bake and enjoy!


Easy Apple Sponge Tart Recipe

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Apple Sponge Tart Recipe

Apple Sponge Tart Recipe

Prep time: 10 MCook time: 35 MTotal time: 45 M
Apple Sponge Tart is a lighter alternative to apple cake. Apples soaked in lemony cinnamon marinade then covered in a soft sponge batter.


For the Apples

  • 2 or 3 apples (peeled and cored)
  • 1 tablespoon sugar
  • 2 lemons squeezed

    For the Sponge Tart

    • 1 cup flour
    • 1/4 cup castor sugar
    • 3 eggs
    • pinch of salt
    • half teaspoon vanilla essence


      • 2 tablespoons castor sugar
      • 1 tablespoon cinnamon


      1. Prepare the apples. Peel and remove the core.
      2. Slice into circles. I used a small cookie cutter to  cut neat circles.
      3. Place the slices in a bowl. Cover with lemon juice, sugar and cinnamon. Mix until combined. Cover and leave aside  while you make the sponge tart.
      4. Preheat oven to 180 degrees Celsius.
      5. To make the sponge tart, combine the eggs and castor sugar until  the eggs are fluffy.
      6. Sift in the flour and salt, slowly folding into the egg mixture.
      7. Prepare the tart pan. Line with baking paper.
      8. Place the apples in rows, or in desired layout.
      9. Cover with sponge batter.
      10. Place in the oven.
      11. Bake for 35 minutes.
      12. Remove from oven, allow to cool.
      13. Once cool combine castor sugar and cinnamon to make topping. Sprinkle over the tart. To cut the tart, use the position as a guide so that one apple slice lies on each piece. Enjoy!

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      Tag @foodlikeamma on instagram and hashtag it #foodlikeammausedtomakeit; #southafricanrecipes;#homebaked
      Created using The Recipes Generator

      Sponge Tart vs Pastry Tart

      Sponge Tart, like the name suggests, are soft and spongy unlike their pastry counterparts which are more crumby and crispy. Sponge tarts use eggs, whereas the pastry version uses butter instead. The type of tart base used is a matter of personal choice. I find Sponge Tarts are a better option for fruit tarts.

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