The whole wheat apple tart is an excellent dessert for the morning, but also as a snack, made with a mix of classic cake flour and a percentage of whole wheat flour.
This results in a healthier dough with nutrients and fiber, yet still delivering a pleasing final result typical of the tarts we are all used to.
This crust with a more rustic texture perfectly matches the flavor of the apples, which, when thinly sliced, become very soft in the oven.
A sweet and fragrant sprinkle of powdered sugar and cinnamon then gives this dessert a warm, inviting flavor.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup butter
- 1/2 cup sugar (plus a teaspoon to sweeten the apples)
- 1 medium egg
- 1/2 packet baking powder
- 1/2 packet vanillin
- 1 pinch salt
- 2 Golden apples
- juice of half a lemon
- to taste powdered sugar
- to taste ground cinnamon
Tools
- Mandoline
- Baking Pan 24 cm diameter
- Pastry Wheel
Preparation
To prepare the whole wheat apple tart, combine the two flours, knead with cold butter from the fridge cut into pieces, and work to absorb it into the flour.
Then add the sugar, eggs, vanilla, baking powder, and a pinch of salt. Knead briefly.
Wrap the dough in plastic wrap, let it rest for at least half an hour in the refrigerator.
Thinly slice the apples with the mandoline, sprinkle a teaspoon of sugar over the slices, and drizzle with the juice of half a lemon.
Set aside for now.
Take the dough from the fridge and leaving some aside for making the strips, roll out the dough on a sheet of parchment paper.
Line a baking pan with it and create a border about two fingers high.
Prick the base with a fork and lay the apples on top, patting them dry with paper towels first.
Make the strips by rolling out the dough with a rolling pin and using a bit of flour both on top and underneath the dough, cut them with a pastry wheel.
Bake the tart obtained for about half an hour at 350°F, in the middle of the oven, static function.
The apple tart is ready.
Optionally sprinkle with powdered sugar and cinnamon before serving.
Storage
Wrapped in foil so air can slightly circulate, it keeps at room temperature for about 3 days.
Wrapped in foil so air can slightly circulate, it keeps at room temperature for about 3 days.
Here is a selection of products decidedly useful for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of products decidedly useful for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
