APPLE CREAM TART, a simple and delicious Sunday dessert with blended apples and soft shortcrust pastry, enriched with a delightful meringue, creamy and delicious.
In my house, Sunday means one thing: the Sunday dessert. I couldn’t settle for the usual bundt cake; I wanted something creamier, fragrant, and that would fill the kitchen with aroma from the first minute in the oven. That’s how she was born: the apple cream tart, a simple dessert but one that tastes genuine, with that soft shortcrust pastry that melts in your mouth and a creamy filling made with blended apples.
If there’s a dessert that tastes like home, it’s definitely the apple tart. This creamy version is even more irresistible: a crumbly shell that encloses a delicate cream of blended apples, smooth and velvety.
I made it last Sunday because I was looking for a traditional dessert, but one that was also quick and light. The result? The tart disappeared in a flash, even my daughter, who usually snubs “too fruity” desserts, asked for seconds!
Simple, fragrant, perfect as a Sunday dessert, to enjoy with a cup of tea or serve as a dessert after lunch. Make it, and it will become one of your favorite recipes!
Join me in the kitchen today with the apple cream tart.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups flour (the one you usually use)
- 1/2 cup butter
- 1 egg
- 1/3 cup sugar
- 1 teaspoon baking powder
- 4 apples
- 2 egg whites
- 1/4 cup powdered sugar
Steps
Prepare the basic shortcrust pastry, mix the flour with the sugar, baking powder, the 2 eggs, and the butter, form a ball, wrap it in plastic wrap, and let it rest in the fridge for 30 minutes.
Peel the apples, cut them into pieces, add lemon juice, a couple of tablespoons of sugar if preferred, and blend everything with a mixer or immersion blender.
Remove the pastry from the fridge and roll it out in a 9-inch round or rectangular tart pan, fill with the apple puree.
Beat the egg whites, then gradually add the powdered sugar to obtain a meringue, spoon it over the puree; if it deflates, it’s okay, pour it over.
Bake at 350°F for 35 minutes.
Remove from the oven and let cool well before cutting.
Bon appétit
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APPLE CREAM TART
Why choose the apple cream tart
It’s a simple and quick dessert to prepare.
Perfect for breakfast, snack, or dessert after lunch.
It has the genuine taste of grandma’s apple cakes, but with a soft cream that makes it even more delicious.
It can also be made with canned apples if you don’t have fresh ones.
Tips for a perfect tart
Use sweet and ripe apples for a tastier cream.
If you want to make it even more delicious, add a bit of cinnamon or vanilla.
The soft shortcrust pastry can be made in advance and stored in the fridge.
Try it also in a butterless version, with seed oil: it will remain light and fragrant.
APPLE CREAM TART FAQ
What is the difference between apple tart and apple cream tart?
The classic apple tart is made with apple slices on top, while the cream version has a soft and velvety filling of blended apples.
Can I prepare it in advance?
Yes, in fact, it’s even better the next day as the flavors meld better.
What kind of apples should I use for the apple cream tart?
Golden or Renette apples, sweet and not too watery, work just fine.
Can I make the tart without butter?
Absolutely! Just replace the butter with seed oil in the pastry, and it will be lighter.
How many calories are in a slice of apple tart?
It depends on the quantities, but on average, a slice of apple cream tart has about 200-220 calories.
Can I use ready-made shortcrust pastry?
Absolutely yes, it’s a great time-saving trick.
