The apple tart is a very simple dessert, made with apples wrapped in a delicious shortcrust pastry, ideal for everyday breakfast or as a dessert at the end of a meal on special occasions. The recipe is very easy to prepare and quick, just like the walnut and jam tart.
You can choose whether to prepare the pastry using powdered sugar as in my version, or granulated sugar. Surely the final result will be different. If you opt for powdered sugar, you will get a less rustic final result. The rest of the ingredients for the pastry are obviously butter, eggs, flour, and vanilla or lemon zest if you prefer. I then filled the tart using juicy and aromatic apples, but you can use the apple variety you prefer. Arranged in a radial pattern with the addition of brown sugar, they will give a refined visual effect, as well as being delicious. A much quicker and simpler version, to be prepared in advance and stored in a cool, dry place for 2 or 3 days. If you have lunch or dinner guests, you can prepare it the day before to focus on other preparations for your menu.
This apple tart without jam will also be perfect to serve with tea on gloomy autumn afternoons. And now, let’s go to the kitchen together because the very simple apple tart will be ready in a click!
If you are interested in other apple desserts, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 496.37 (Kcal)
- Carbohydrates 67.13 (g) of which sugars 30.99 (g)
- Proteins 7.17 (g)
- Fat 23.01 (g) of which saturated 14.55 (g)of which unsaturated 8.16 (g)
- Fibers 2.51 (g)
- Sodium 18.66 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 2/3 cups all-purpose flour
- 3 1/2 oz butter
- 3 1/2 oz powdered sugar
- 1.4 oz eggs
- 1 packet vanilla
- 1 apple
- lemon juice (to taste)
- butter (to taste)
- all-purpose flour (to taste)
Tools
- Tart Pan 9.5 inch with removable bottom
- Bowl
- Spoon
- Rolling Pin
- Work Surface
Steps
First, prepare the base dough for the shortcrust pastry. Put the cold butter from the fridge, the vanilla, and the powdered sugar in a bowl. Start mixing with a spoon until you get a cream.
Then add the eggs and continue mixing until well combined. I reported the weight of the eggs in the ingredients because for a perfect pastry it is very important to have the right amount. Eggs are not all the same size. A smaller or larger egg, in fact, may result in a dough that is too dry or too moist and sticky, making it difficult to work with and compact.
Once the eggs are well combined, add the flour and knead with your hands until you obtain a smooth and compact dough. Then transfer it to a sheet of cling film or parchment paper and place it in the fridge to rest for at least 30 minutes.
Meanwhile, as the pastry rests, prepare the apples. I used them with the peel after washing them thoroughly under water, but you can peel them if you prefer. Then cut the apple into quarters and remove the core. Then slice it thinly.
Transfer the apple slices to another bowl and add the lemon juice. Mix well so that it is evenly distributed and place them in the fridge covered with cling film for about 30 minutes. The lemon juice is important to prevent the apple from browning.
Now take the pastry dough and roll it out with a rolling pin to a thickness of about 1/5 inch. I rolled it out between two sheets of parchment paper for convenience. Alternatively, you can sprinkle some flour on the work surface.
Butter and flour a 9.5-inch diameter pan with a removable bottom and place the rolled-out pastry into it. Neatly arrange the edges, remove excess dough, and prick the bottom with a fork. Decorate the pastry edges using a knife by making small cuts.
Then place the tart in the fridge to rest for at least 30 minutes. It is important to let the tart rest again after handling it so that it does not lose shape in the oven during baking.
After the resting time, take the tart and arrange the apple slices in a radial pattern, placing them side by side. Then sprinkle brown sugar over the entire apple surface and bake in a preheated oven at 340°F with fan setting for 30 minutes, or until the surface is golden brown.
After the baking time, let the apple tart cool and serve it with powdered sugar if desired.
Storage and Tips for Apple Tart
You can store the apple tart in a cool, dry place for 2 or 3 days, covering it with a glass dome.
FAQ Questions and Answers for Apple Tart
Can I freeze the tart?
No, the tart cannot be frozen, but you can freeze the pastry dough. Alternatively, you can prepare the pastry dough in advance and store it in the fridge for a maximum of 1 or 2 days.
How can I calculate the exact amount of eggs, butter, and sugar to make the pastry?
For the amount of butter and sugar, you must calculate half the amount of all-purpose flour. For example, if the flour is 200 g, the butter and sugar amounts will be 100 g for each ingredient.
Calculating the exact amount of eggs is equally simple. You must add the amount of flour, with that of butter and sugar. Then divide the final result by 10. With 200 g of all-purpose flour, 100 g of sugar, and 100 g of butter, then add the amounts of the respective ingredients and divide the result by 10.
