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Shortcrust Pastry Apple Tart

Shortcrust Pastry Apple Tart

This shortcrust pastry apple tart with a great cinnamon and butter flavor is in high demand at our house. It’s easy to make, uses a handful of uncomplicated ingredients, and tastes so good with the right amount of sweetness. 

Made up of a homemade shortcrust pastry and filled with apples dusted with cinnamon. Such a great recipe to make when you have lots of apples lying around.

The first time I ate this apple tart was around midnight at one house close to Bonn, 3 years ago. It tasted so yummy such that I couldn’t hold myself back from asking for the recipe. The people were so kind that they gave it to me. I baked it lots of times since then.

I also changed a few things. For instance, (1) l increased the flour, (2) I add cinnamon, lemon juice and sometimes raisins. (3) And I refrigerate the dough while making apple filling. 

Serve your apple tart  just like that, with a scoop of vanilla ice cream, vanilla sauce (aka. Vanilla custard) or whipped cream.

What you’ll need to make easy apple tart with shortcrust pastry

Ingredients for shortcrust pastry

  • 250 g (2 cups/ 8.8 oz) plain flour (all purpose flour) plus extra for dusting
  • 100 g (½ cup/ 3.5 oz) sugar
  • a pinch of salt
  • 150 g (5.3 oz) Butter, soft
  • 1 mediun egg Germany, large US,  room temperature

Ingredients for apple filling

  • 1 teaspoon cinnamon
  • 6 medium apples
  • Hand full raisins, OPTIONAL
  • ca. 2 tablespoons freshly squeezed lemon juice

How to make apple tart recipe

Make shortcrust pastry for apple tart

Start off by mixing the shortcrust pastry ingredients into a bowl together with your hands to a firm dough.

Wrap with a cling film and refrigerate while making apple filling.

Grease a 28 cm (11 inches) flan dish with butter and preheat the oven to 180°C (360 °F).

Make the apple filling

Next peel the apples, remove the core and cut into slices. Combine sliced apples with ground cinnamon and lemon juice.

  • Feel free to add a handful raisins or almond flakes to your apple filling.

Assemble and bake

Take the dough out of the fridge. Knead it  and divide the dough into two doughs: 2/3 (two thirds) and 1/3 (one third).

Roll out the 1/3 pastry dough on a flour-dusted surface with a dusted rolling pin.

I always divide the pastry once again into 2. In that way it will be easier to work with.

Place the rolled out dough in the prepared flan dish (tart tin). Then press the pastry into the flan dish with your hands.  * If your dough is breaking apart, don’t worry, just press it into the form with your hands. 

* To make your life easier simply roll out the dough dough on a lightly dusted parchment paper or silicon mat and turn the rolled-out pastry into the prepared flan dish.

Arrange the apple slices on top.

Roll out the 2/3 pastry dough and put it on top of the filling with the help of the rolling pin.

Cut the pastry top in the middle, to allow the steam to escape.

Bake for about 40 minutes in the preheated oven.  Let the tart cool for a few minutes and enjoy!

Serve your apple tart warm or cold, with vanilla ice cream, whipped cream, vanilla sauce or just like that. Enjoy!

Love this Apple Tart Recipe? Try my Apple Crumb Tart, Apple Strudel with vanilla sauce and Apple crumble cake, recipes, too.

Shortcrust Pastry Apple Tart

This shortcrust pastry apple tart with a great cinnamon and butter flavor is in high demand at our house. It's easy to make, uses a handful of uncomplicated ingredients, and tastes so good with the right amount of sweetness. Makes a perfect anytime treat.
Prep Time20 mins
Cook Time40 mins
Chilling Time30 mins
Total Time1 hr 30 mins
Course: afternoon coffee, Breakfast, Brunch, Dessert
Cuisine: European, French
Keyword: apple cinnamon tart, apple tart, apple tart recipes, fruit cake, how to, Pastry, pie, shortcrust pastry
Servings: 12 Servings
Author: Ester | esterkocht.com

Equipment

  • 28 cm (11 inch) flan dish (tart tin).

Ingredients

For shortcrust pastry

  • 250 g (2 cups/ 8.8 oz)  plain flour (all purpose flour) plus extra for dusting
  • 100 g (½ cup/ 3.5 oz) sugar
  • a pinch of salt
  • 150 g (5.3 oz) butter soft
  • 1 medium egg Germany, large US  room temperature

For the filling

  • 1 teaspoon cinnamon
  • 6 medium  apples
  • a handful raisins OPTIONAL
  • about 2  tablespoons  lemon juice freshly squeezed

Instructions

  • In a bowl combine an egg, sugar, butter, flour, and a pinch of salt. Using your hands mix all the ingredients together to form a firm dough. Wrap it with cling film and refrigerate while making the apple filling.
  • Grease a 28 cm (11 inches) flan dish with butter and preheat the oven to 180°C (360 °F). Then peel the apples, remove the core and cut into slices. Combine sliced apples with ground cinnamon and lemon juice.
    * Feel free to add a handful raisins or almond flakes to your apple filling.
  • Take the dough out of the fridge and divide the dough into two doughs: 2/3 (two thirds) and 1/3 (one third). Roll out the 1/3 pastry dough on a flour-dusted surface with a dusted rolling pin. Place it on the prepared the prepared flan dish (tart tin). Then press the pastry into the flan dish with your hands.  * If your dough is breaking apart, don't worry, just press it into the form with your hands. 
    * To make your life easier simply roll out the dough dough on a lightly dusted parchment paper or silicon mat and gently turn the rolled-out pastry into the prepared flan dish (tart tin).
  • Roll out the 2/3 pastry dough and put it on top of the filling with the help of the rolling pin (see step by step photo above). (I always divide the pastry once again into 2. In that way it will be easier to work with). Cut the pastry top in the middle, to allow the steam to escape. 
  • Bake for about 40 minutes in the preheated oven. Let the tart cool for a few minutes. Serve your apple tart warm or cold with vanilla ice cream, whipped cream, vanilla sauce or just like that.

Did you make this apple tart recipe? I’d love to hear from you! Simply write a comment and add rating to it.

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