Desserts
Classic Apple Tart with Shortcrust Pastry
Classic apple tart with homemade shortcrust pastry and thinly sliced cinnamon apples. Baked in a 24 cm pan, serves 8.
- Total time
- 105 min
- Servings
- 8
- Difficulty
- Medium
- Cuisine
- International
Ingredients
For the pastry
For the filling
Method
Prepare the ingredients
Have ready 250 g flour, 125 g very cold unsalted butter, 50 g sugar, 1 egg, salt, 5 apples, 1 lemon and cinnamon. For the filling you also need 40 g sugar and 30 g butter. The colder the butter, the crisper the pastry.
Make the pastry
In a large bowl, mix 250 g flour, 50 g sugar and ¼ teaspoon salt. Add 125 g cold cubed butter and rub it in with your fingertips until it looks like coarse sand. Add the egg and bring the dough together without overworking it; if it is dry, add a few drops of cold water.
Rest the dough
Shape the dough into a flat disk, wrap it in plastic wrap and rest it in the fridge for 30 minutes. Meanwhile, preheat the oven to 190 °C (375 °F).
Slice the apples
Peel and core the apples and cut them into 3 mm slices. Toss the slices with the juice of ½ lemon so they do not darken.
Line the pan
Roll out the dough with a rolling pin to about 3 mm thick and line a 24 cm pan. Press it against the sides, trim the excess from the edge and prick the base with a fork.
Assemble the tart
Arrange the apple slices slightly overlapping in concentric circles. Mix 40 g sugar with 1 teaspoon cinnamon, sprinkle it over the top and dot with 30 g butter in small pieces.
Bake
Bake on the middle rack for 45 minutes, until the edges are golden and the apples are tender when pierced. If the top browns too soon, cover it with aluminum foil. Remove it and leave it on a wire rack.
Cool and serve
Let it cool for 20 minutes before unmolding. Cut 8 slices and serve the tart warm or at room temperature.
The step photos are illustrative.
Notes
Nutrition facts
1 slice (1/8 of the tart, about 140 g)
- Protein
- 4.4 g
- Carbohydrates
- 46 g
- Fat
- 16.7 g
- Sodium
- 84 mg
Estimate per serving. Values change with the size of the apples and the thickness of the pastry.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
This apple tart has a shortcrust pastry made with flour, cold butter and egg, and a filling of thinly sliced apples with lemon, sugar and cinnamon. The slices are arranged in concentric circles, and the tart bakes until the edges are golden and crisp.
It takes 60 minutes of prep, 30 of them resting the dough, and 45 in the oven. It serves 8 in a 24 cm pan.
Frequently asked questions
Which apples are best for an apple tart?
Firm, slightly tart apples, such as Granny Smith, Golden Delicious or Braeburn, because they hold their shape when baked and balance the sweetness.
Why does the dough need to chill before rolling?
Resting it for 30 minutes in the fridge cools the butter and relaxes the dough. It rolls out more easily, does not shrink in the oven and bakes up crisp.
How long does apple tart keep?
Up to 2 days at room temperature and 4 days in the fridge, covered. To bring back the crispness, warm it for 10 minutes at 160 °C (320 °F).
