Lately, I’ve developed a real passion for cookies and tarts, perhaps because I love varying the doughs and experimenting with new solutions, but mostly because, compared to the past, I’ve started to appreciate them more! Yes, it might sound crazy, but until about ten years ago, if someone in my family made a tart, I would even skip the chance to enjoy the dessert if there were no alternatives! Don’t ask me why I was so reluctant, I honestly don’t know, but what matters is that I’ve finally turned the corner, and once again for an inexplicable mystery! The fact is, today I’m baking tarts as if there’s no tomorrow! Today, I want to propose one of my most interesting experiments, a spelt shortcrust pastry with a very creamy and enticing filling made of apricot jam, and in my case, also with a slight aromatic note of turmeric. All enriched with lots of juicy and sweet golden apple slices. An easy-to-make dessert, especially if you have a food processor, which will make it even faster; you just need to add all the recipe ingredients to the bowl, and in a few seconds, you’ll have your shortcrust pastry. Of course, alternatively, you can also make the pastry by hand on a pastry board. After a short rest in the fridge, you just need to roll out a disk between two sheets of parchment paper, and you’re done! For the filling, feel free to use orange or citrus marmalade or even peach jam. It will be the perfect morning treat to tackle your day with more energy or a healthy snack for your kids and…not just them!
If you’re among those who associate tarts with the idea of the quintessential classic dessert, take a look at these other interesting alternatives:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 6-8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients:
- 1 3/4 cups all-purpose flour
- 3/4 cup spelt flour
- 5 tbsp butter (cold)
- 1/2 cup powdered sugar
- 1 egg (at room temperature)
- 1 lemon zest (untreated and grated)
- 1 pinch salt
- 3/4 cup apricot jam (in my case with added turmeric)
- 2 Golden apples
- 3/4 oz sliced almonds
- 2 tbsp apricot jam
- 2 tsp water
Tools:
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it costs you nothing extra!
- 1 Food processor
- 1 Cling film
- 1 Rolling pin
- 1 Apple corer
- 1 Knife
- 2 Parchment paper
- 1 Grater
- 1 Tart mold
- 1 Spatula
- 1 Brush
- 1 Sieve
- 1 Small bowl
- 1 Hand whisk
Steps:
In the bowl of a food processor, mix the two flours with a pinch of salt, the grated zest of an untreated lemon, and the cold butter in pieces.
Start pulsing intermittently so as not to overheat the dough until you get a sandy mixture. Add the powdered sugar and the egg.
Continue to operate the food processor until a dough ball forms. Wrap it in cling film and keep it in the fridge for 1 hour.
In the meantime, take care of the apples: wash them, peel them, and remove the central core with an apple corer.
Cut them in half and then slice them not too thin.
After the resting time in the fridge, roll out the pastry between two sheets of parchment paper lightly dusted with flour until forming a disc 1/8 inch thick.
Remove the top sheet of paper and flip it onto the mold. Press the pastry well into the mold and cut off the excess dough with a knife.
Prick the bottom with a fork and fill the interior with apricot jam, spreading it evenly with a spatula.
Arrange the apple slices in circles on the surface, until the entire tart pan is filled. With the leftover dough, create a cord to add around the edge.
At this point, preheat the oven and prepare the apricot glaze to brush over your entire tart and apples. Sieve the jam using a sieve.
Thin with a little water and mix with a spatula.
Bake the tart at 350°F for 30-35 minutes. Always check the baking degree as it may vary from oven to oven. Then remove from the oven, let it cool, and brush the apples with the apricot glaze, using a kitchen brush.
Proceed to brush also the edges and the outer part. Garnish with sliced almonds and allow 15 minutes to dry on a rack.
Once cooled, dust with powdered sugar as desired.
And voilà…your spelt apple tart is ready to be enjoyed!
Enjoy from La Cucina di FeFè!
Storage
👉 Store the apple tart in a cool, dry place, under a glass dome at room temperature for 2 days. In the refrigerator, always covered, for about 4-5 days. Freezing is not recommended.
Tips, notes, variations, and suggestions
🟣 The pastry can also be flavored with vanilla, orange zest or cinnamon as desired.
🟣 You can replace the apricot jam with orange marmalade or citrus marmalade or with custard. In the latter case, the tart should always be stored in the fridge from the first day.
