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apple tart on short crust

apple tart

this apple tart is not only beautiful to look at but so delicious on this thin, buttery short crust

Course baking, dessert
Cuisine French
Keyword apple cake, apple filled short crust, apple pastry, apple tart, short crust
Prep Time 30 minutes
Cook Time 1 hour
resting time for the crust 30 minutes
Total Time 1 hour 30 minutes
Servings 8

Ingredients

short crust

  • 2 C or 250 g white spelt flour you can use GF flour if needed or any pastry flour
  • 11 Tbsp. 150 g very cold butter cut in small cubes
  • 1 medium egg
  • 1/3 C 70 g sugar
  • 1 pinch salt
  • 1 dash vanilla powder or lemon zest from 1 organic lemon

filling

  • 6 medium apples halved and thinly slices
  • 4 Tbsp lemon juice, divided 3 - 1 about 1 1/2 lemon
  • 2 Tbsp. biscuit or bread crumbs
  • 1 tsp cinnamon powder
  • 2 Tbsp. apricot jam

Instructions

short crust (can be made days in advance)

  1. in a food processor add the flour, sugar, salt and vanilla (or lemon zest) and puls a few times to mix well

    flour, sugar, slat and vanilla powder in the food processor

  2. add the cold butter cubes and pulse until it resembles coarse meal

    cubed butter to be mixed into the dry ingredients

  3. add the egg and mix but do not overwork! It should still look crumbly. 

    1 whole egg and flour, sugar butter mix in the food processor

  4. take a few crumbs and check if they stick together. That's when it's ready.

    test short crust crumbs if they stick together

  5. now pour the dough onto the kitchen surface and quickly push it together into a disc. Do not knead! Cover the dough with wax wrap (to avoid plastic) and chill for minimum 30 minutes or overnight. 

    short crust on wax wrap cloth

apple filling

  1. pre-heat the oven to 175C/ 350F

  2. while the dough is cooling, wash and cut the apples in half and core but do not peel them. With a mandoline slice the apples in very thin slices. place them in bowl and immediately add some of the lemon juice to avoid the browning. Continue until all apples are sliced.

    finely sliced apples cut on a mandoline

  3. butter the tart form and take your dough out of the fridge

  4. There are 2 ways to fill in the dough

    1. roll out between 2 sheets of wax paper: flour the paper and the dough. Then roll out the dough to about 1/4-inch thickness and in size to cover the tart form including the edges.  

    2. Or, pull off pieces from the dough and push them flat into the tart form to cover the bottom and sides to about 1/4-inch thickness. 

  5. When your dough is evenly distributed in the form sprinkle the cookie crumbs onto the bottom. 

  6. Now, this is a wonderful opportunity for a mindfulness practice my friends. Take the apple slices and layer them evenly standing up into the tart form like rose petals starting on the outer edge. Continue until you filled the form and arrived in the center.   

    filling in the apple slices in a rose pattern

  7. When your tart form is filled, thinly brush on the mix of the apricot jam and 1 Tbsp. lemon juice. This enhances the taste and gives the tart a beautiful shine.

    apple tart on short crust

  8. bake for about 60 minutes until the crust is golden brown.

  9. Let the apple tart cool for at least 30 minutes. You can enjoy the tart still slightly warm or let it cool completely. 

    Either way, enjoy it with a dollop of coconut whipped cream or a scoop of vanilla ice-cream.

  10. Guten Appetit!

Recipe Notes

This short crust is a basic crust recip and can be used for all kinds of tarts as well as for short bread cookies. 

You easily can double the amount and store one half in the freezer in a re-usable freezer bag . This way the dough stays fresh for a about 3 months in the freezer or about 1 week in the fridge.