The mounted shortcrust tart with apples and jam is a dessert that blends tradition with a touch of creativity, perfect for any occasion. The mounted shortcrust base, soft and buttery, pairs wonderfully with sweet, juicy apples, creating a perfect balance of flavors and textures. The apples, the stars of this recipe, can be chosen according to your preference. Varieties such as Reinette or Golden work well for their sweetness and texture. They are sliced thinly for even cooking, preferably with a mandoline. For an even more indulgent dessert, once cooled, the tart can be served with a scoop of vanilla ice cream or a dollop of whipped cream. Below, let’s see what you need to make our mounted shortcrust tart with apples and jam at home:
More apple dessert recipes:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
Ingredients
- 4 cups all-purpose flour
- 8.5 oz unsalted butter, softened (about 1 cup + 1 tbsp)
- 1 1/2 cups confectioners' sugar (powdered sugar)
- 4 eggs
- vanilla extract
- grated zest of 1/2 orange and 1/2 lemon
- 2 tsp baking powder
- 3.5 oz apricot or apple jam (for the base)
- 4 apples
- juice of 1 lemon
- 6 1/2 tbsp granulated sugar
- 1 teaspoon ground cinnamon
Steps
Prepare the filling. Peel the apples and slice them thinly using a mandoline. Put them in a bowl, drizzle with the lemon juice to prevent browning, add the granulated sugar and ground cinnamon, and mix gently.
Proceed with the mounted shortcrust. In a bowl, beat the softened butter together with the sifted confectioners’ sugar until you obtain a pale, creamy consistency.
Add a pinch of salt, the eggs (one at a time), the vanilla extract, the grated lemon and orange zest, and mix well.
Fold in the sifted flour together with the baking powder, a spoonful at a time, and work the dough until you obtain a homogeneous mixture.
Assemble the tart. Butter and flour a tart pan with a diameter of 24–26 cm (about 9.5–10.25 inches) and line the bottom and sides with the shortcrust (using about 2/3 of the dough).
Spread the jam over the base of the tart and arrange the apple slices evenly over the jam, creating a compact layer.
Put the remaining shortcrust into a piping bag. Decorate the tart by forming small rosettes or create the classic lattice strips. With the help of the piping bag, finish the edges as well.
Transfer the tart to a preheated oven at 356°F and bake for 40–45 minutes, until evenly golden.
Remove from the oven and let cool completely. If desired, dust the mounted shortcrust tart with apples and jam with some confectioners’ sugar and serve.
Bon appétit and… see you in the next recipe!
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