There are recipes that feel like home, and the apple tart is definitely one of them. To make this Super Easy Apple Tart truly unforgettable, I decided to rely on the teachings of Master Iginio Massari for the shortcrust pastry.
Imagine a base that melts in your mouth, enriched with lots of juicy apples, it quickly became my family’s favorite! If you’re looking for the perfect mix of simplicity and technical perfection, you’re in the right place.
Curious? Find out how to prepare this apple tart right after the photo as always! But first, check out the other tarts below and maybe you’ll find the one that’s right for you 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
What You Need: Simple Ingredients for Your Apple Tart
- 2.2 lbs apples
- 0.7 oz butter
- 3 tbsp sugar
- 2 tsp ground cinnamon
- 2 1/2 cups all-purpose flour
- 4 oz butter
- 1 egg (large)
- 1 cup powdered sugar
- 1 tsp ground cinnamon
- 2 tbsp lemon juice
Tools
- 1 Pan 9-inch Tart Pan
- 1 Stand Mixer with paddle or flat beater
How to Prepare Super Easy Apple Tart: Quick Method
For this excellent base, we’ll use the mixer to achieve a perfect result in no time. If you don’t have a mixer, you can quickly work the ingredients by hand, trying to touch the butter as little as possible with warm fingers
1- Working butter and sugar: In the mixer bowl, add the cold diced butter and powdered sugar. Attach the paddle and work at medium-low speed until you have a homogeneous mixture, but don’t overmix.
2- Flavors and eggs: Add the large egg, lemon juice, and teaspoon of cinnamon. Continue mixing with the paddle until the egg is fully absorbed.
3- Adding the flour: Pour all the all-purpose flour in at once. Run the mixer only for the time needed to compact the dough. As soon as you see a single mass forming, stop: shortcrust pastry should not be overworked!
4- Resting: Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30-60 minutes. This is the secret to making it crumbly and easy to roll out.
While the dough rests, let’s focus on the heart of the dessert.
1- Cutting the apples: Peel the 2.2 lbs of apples, remove the core, and slice them thinly.
2- Cooking in a pan: In a large pan, melt the 0.7 oz of butter. Add the apples, 3 tablespoons of sugar, and 2 teaspoons of cinnamon.
3- Caramelization: Let cook over medium heat for about 5-8 minutes. The apples should soften slightly but stay intact, creating a delicious fragrant syrup. Let them cool completely before using.
1- Rolling out the base: Take the dough from the fridge and roll it out with a rolling pin on a lightly floured surface (thickness about 1/6 – 1/5 inch). Line a previously buttered tart pan.
2- Filling: Prick the bottom with a fork and pour in the cooked apple filling (draining any excess liquid if you prefer a crunchier crust) and arrange them in a circular pattern for a perfect visual effect.
3- In the oven: Bake in a preheated static oven at 356°F for about 30-35 minutes, or until the edges are well golden.
4- The final touch: Let the tart cool completely before removing it from the pan. If desired, dust with a little powdered sugar before serving.
💡 The Master’s Tips for Super Easy Apple Tart: Secrets for a Perfect Shortcrust
Since we used Iginio Massari’s base, here are some technical tips the Master always suggests to achieve an impeccable result, even at home:
Cold is your friend: Massari teaches that the shortcrust pastry should never “warm up” too much during preparation. If your hands are warm, rinse them under cold water and work the dough quickly to prevent the butter from melting.
Rest is sacred: Never skip the rest in the refrigerator (at least 30 minutes, better if a few hours). This helps “relax” the gluten and stabilize the fats, preventing the shortcrust pastry from breaking or shrinking during baking.
Ideal thickness: For a balanced apple tart, try to roll the shortcrust pastry to a thickness of about 1/6 or 1/5 inch. This way, it will be strong enough to support the weight of the apples but will still be pleasant to bite.
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Customize the Tart: 4 Delicious Variants
The Super Easy Apple Tart is a perfect base that lends itself to many interpretations. Here’s how you can make it different every time:
Rustic Version (Raisins and Pine Nuts): Add 1 oz of raisins (previously soaked and squeezed) and a handful of toasted pine nuts to the apple filling. It’s the classic combination that recalls the taste of strudel, perfect with Massari’s shortcrust!
Indulgent Touch with Jam: Before pouring the apples on the base, spread a thin layer of apricot or bitter orange jam on the shortcrust bottom. It will create an insulating layer that will keep the base crunchy and add an irresistible fruity note.
Crispy Version with Nuts: If you love contrasts, add some coarsely chopped walnuts or sliced almonds on top of the apples before baking. The nuts will become toasted and crispy in the oven.
Citrus Aroma: For a fresher note, replace the cinnamon in the filling with the grated zest of one organic lemon and a pinch of fresh ginger. You’ll get a tarte that’s more summery and tangy.
Frequently Asked Questions for Super Easy Apple Tart
Can I prepare Massari’s shortcrust the day before?
Absolutely yes! In fact, shortcrust prepared the day before and left to rest in the fridge overnight is even easier to roll out and aromatic. Just remember to leave it at room temperature for 10-15 minutes before working it if it turns out too hard.
What can I use instead of the paddle attachment?
If you don’t have a mixer, you can use a regular hand mixer with dough hooks (those for kneading) or proceed by hand. In this case, work butter and sugar with a fork, then add the other ingredients, trying to be as quick as possible.
Why should I cook the apples in a pan before baking?
This step is the secret to a perfect tart: by cooking the apples with butter and sugar, we eliminate excess water that would otherwise wet the shortcrust in the oven, making it soggy. Additionally, you’ll get a creamy and caramelized filling that melts in your mouth!
How can I store the apple tart?
The tart keeps well under a glass dome at room temperature for 2-3 days. If it’s very hot, you can keep it in the fridge but remember to take it out a bit before serving to best enjoy the shortcrust’s crumbliness.
Can I replace powdered sugar with granulated sugar in the shortcrust?
Master Massari recommends powdered sugar to achieve an extremely fine and silky texture. Using granulated sugar will make the shortcrust a bit more rustic and crunchy, but still delicious!
