APPLE STRUDEL TART with shortcrust pastry, simple and quick, perfect as a Sunday cake for breakfast or after lunch, made in a few minutes with apples, walnuts, and raisins.
Tomorrow my kids have a session of Dungeons & Dragons with friends, and I need a quick dessert to present after the game. Nothing too complicated, but something that would make a statement and feel like home. The choice fell on it: the apple strudel tart with shortcrust pastry.
A very simple dessert that I wanted to make for a long time, after the cake it was a must to make this one too. A dessert that combines the simplicity of a shortcrust tart with the deliciousness of the apple strudel filling, with raisins, pine nuts, cinnamon, and, of course, lots of fragrant apples. A combination that smells like autumn, family, but ready in no time, without complications.
I chose it for my post-game D&D night, but the apple strudel tart is the kind of dessert that always saves you: quick, scenic, and super fragrant. It’s the perfect treat for a Sunday, a family lunch, or a night with friends where you want to impress without going crazy in the kitchen.
And trust me: when you cut it and smell the aroma of apples and cinnamon filling the room, no roll of the dice will hold… everyone will run to grab a slice! 🎲🍏
Follow me in the kitchen today, there’s apple strudel tart.
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 2 cups flour (the one you usually use)
- 7 tbsps butter
- 1 egg
- 6 tbsps sugar
- 1 pinch salt
- 1 tsp baking powder for desserts
- 1 apple (large or 2 medium)
- 2 tbsps pine nuts
- 1 oz walnuts
- 7 oz apricot jam
- 1 pinch ground cinnamon
- 5 oz biscuits
- water (milk or liqueur)
- 1 oz raisins
Steps
Prepare the base shortcrust. Work the flour with the baking powder, salt, sugar, butter, and egg, by hand or with a processor, make a ball and let it rest in the fridge for 30 minutes.
Soak the raisins in a bowl with water or rum then wash and pat them dry.
In a bowl, place the raisins, pine nuts, chopped walnuts, crumbled biscuits, a little milk or water to soften everything, add a pinch of cinnamon, and mix.
Cut the apple into pieces, add it to the rest of the ingredients, add the jam, and mix again.
Take the shortcrust from the fridge, divide it into two parts and roll out one half in a 9-inch tart pan, fill with the filling, roll out the other part and create the covering strips.
Arrange them on the filling and bake the dessert in the hot oven at 356°F. Bake for about 30-35 minutes.
Remove from the oven, let it cool, sprinkle with powdered sugar and serve.
Bon appétit
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APPLE STRUDEL dessert
Why the apple strudel tart is a game changer
What I love about this cake is that:
you make it in a few minutes (and I had zero time),
it’s a simple dessert but with that extra touch that makes you look super organized,
it’s more practical than the classic strudel: no complicated rolls, just a crust to hold the filling,
and above all, it pleases everyone (because let’s face it: who would ever say no to an apple pie?).
Delicious variations I have in mind
The basic recipe is already amazing, but if you like experimenting and opening jars in your pantry, you can:
spread a layer of apricot or fig jam on the base,
use walnuts or almonds instead of pine nuts,
replace the apples with pears (tried, approved),
make it lactose-free by changing butter and milk with plant-based alternatives,
or go for gluten-free with a mix of flours suitable for desserts.
Basically, the foundation is so versatile that you can adapt it to anyone sitting at the table with you.
How I serve it
My favorite is warm, with a scoop of vanilla ice cream slowly melting on top. But it works perfectly also:
for breakfast, cold with a cappuccino on the side,
for snack, cut into big cinnamon-scented slices,
or after dinner, served in squares as a shared dessert.
FAQ APPLE STRUDEL dessert
Can I make it the day before?
Sure, actually it’s even better the next day because the flavors marry better.
Is it better warm or cold?
I love it warm, but cold it remains equally delicious. It depends whether you want more “comfort food” or more practicality.
Can it be made gluten-free or lactose-free?
Absolutely yes: just replace flour and dairy with suitable versions. The result remains delicious.
How do I store the apple strudel tart?
A glass dome or an airtight container is enough: it stays perfect for 2-3 days.
