Steps Covered Cherry and Apple Tart

• Nothing beats the satisfaction of seeing a perfect shortcrust shell that hides a heart of fruit so juicy and fragrant.

  

• Preparing the Shortcrust (Sandwich Method)
  Sand the butter: In a large bowl, quickly work the flour with the cold butter cubes using your fingertips. Alternatively, use a food processor: pour flour and cold butter into the bowl and pulse the blades for short bursts for a few seconds. In both cases, you should obtain fine crumbs, like sand; the processor is ideal because it doesn’t warm the butter with your hands’ heat, ensuring a flakier shortcrust.

• Dough: Add the powdered sugar (1 cup / 120 g), the lemon zest, the salt and the 3 egg yolks. Work the mixture quickly, only until you form a smooth, homogeneous dough.

• Rest: Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30–60 minutes. This will make the pastry easier to roll out and less prone to breaking.

• Preparing the Filling
  Peel the apples (about 2–3 medium, ~400 g) and cut them into small, even dice.
  In a bowl, toss them with sugar (1 1/2 tbsp) and lemon juice (1 tbsp). Mix well and set aside.
  
  

• Assembling the Tart
  Base: Take about 2/3 of the dough and roll it out on parchment paper to a thickness of 4–5 mm (about 1/8–3/16 in). Line a 9.5–10.25 in. pan, raising the edges well to contain the filling. Prick the bottom with a fork.

  The Trick: Now sprinkle the crushed dry cookies (3 tbsp / 20 g) evenly over the base. This invisible layer will absorb the juices released by the apples during baking, keeping the shortcrust crisp and not soggy.

• Filling: Spread an even layer of cherry jam (about 1 cup / 250 g) on the base. Over the jam, distribute the seasoned diced apples.

• Top and Decoration: Roll out the remaining dough to create the top disk. Lay it over the apples and seal the edges well by pressing with your fingers or with a fork. Use any leftover dough to cut out flower-shaped decorations and apply them to the surface.

• Venting: Make small cuts on the surface or prick slightly to let the fruit steam escape during baking.

• Baking and Cooling
  Bake in a conventional oven preheated to 356°F (180°C) for about 40–45 minutes. The tart is ready when the edges and decorations are nicely golden.

• Cooling: Remove from the oven and leave the tart in the pan, on a rack, until completely cooled. This step is vital so the filling sets and the shortcrust doesn’t break when sliced.
  Final Touch: Once cold, dust generously with powdered sugar.
  
  
  

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