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Applesauce (compote) is a classic base in an apple tart, it adds sweetness and a soft, melting texture. But it's easy to swap for something else, whether you've run out, want a change, or just fancy a new pairing. Here are the best substitutes, grouped by the texture and flavour you're after.
For a texture similar to applesauce
Fruit purée, Pear, quince, plum or even peach purée keeps a soft, spoonable texture close to applesauce while bringing a new flavour to the tart.
Fruit jam, The quickest swap. Use it as-is, but cut back the sugar elsewhere in the recipe, since jam is usually very sweet. Apricot, raspberry or peach all pair nicely with apples.
Pastry cream (crème pâtissière), Richer and creamier than applesauce, it makes a smooth, luxurious base under tender apples. To keep the pastry from going soggy, spread it over a lightly pre-baked base, especially if you like a crisp, golden crust.
Almond cream (crème d'amande), A soft, fragrant filling that bakes beautifully with apples. Its gentle nutty flavour is a natural match and adds a little extra indulgence.
Frangipane, A blend of almond cream and pastry cream, richer and more decadent still. It gives an apple tart real depth of flavour.
For a different but indulgent texture
Nut butter (peanut, hazelnut or almond), Spread a thin layer over the base for a subtly sweet, slightly creamy note. These hold up well in the oven; just don't overdo it, or the filling turns heavy and greasy.
Chocolate, Dark, milk or white all work with apples. Melt a little over the base or fold it into the filling for a more decadent version, the contrast of bitter and sweet is delicious.
Cookie butter (speculoos spread), Its spiced, caramelised flavour is a great alternative. Spread a thin layer over a pre-baked base for a crunchy, fragrant contrast to the soft apples.
Caramel, Adds a gooey, indulgent touch. Salted-butter caramel is especially good for a sweet-salty contrast. Use shop-bought or make your own.
What about storage?
If you've made your tart ahead, you can freeze it, just wrap it well (you can also freeze the pastry or filling separately). Once baked, it keeps for a few days in the fridge, but it's always best reheated for a few minutes in the oven to bring back the crispness.
The bottom line
There are plenty of ways to replace applesauce in an apple tart, depending on your taste and what's in the cupboard, fruit purées, creamy fillings, or bolder options like chocolate or speculoos. Your choice of apple matters too: a firm, tart variety for structure and acidity, or a sweeter one for a mellow filling. For the pastry, pick shortcrust for crunch, sweet shortcrust for extra richness, or puff for a lighter, airier result. Serve it slightly warm with a scoop of vanilla, cinnamon or salted-caramel ice cream, and a simple tart becomes a real treat.
My compote recipes
Ready to give it a go? Here are a few of my compote recipes:
