Apple Tart Recipe

Sharing is caring!

My husband kept talking about my apple tart, since we returned from our one month Namibia vacation. Back then my mum in law had lots of apples from her garden and wanted to have them used up, before they go bad. That’s about 2 months now. So, last week, I thought it will be a great idea for me to finally bake this easy – to – follow apple tart. Because I had so many 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 few things. For instance, (1) l increased the flour by 50 grams from 200 g, (2) I add cinnamon, lemon juice and sometimes raisins. (3) And I put my dough in the fridge for 30 min. This tart is always a hit! I just love it, because it’s not too sweet and the apples give it a slight sour flavor.

I’m sure you’ll love these recipes as well!!


Apple Tart Recipe

Prep Time: 20 min
Bake Time: ca. 40 min @ 160 °C (320 °F)
Yield: 12 servings

You’ll need

For shortcrust pastry:
250 g (2 cups/ 8.8 oz) plain flour
100 g (½ cup/ 3.5 oz) sugar
a pinch of salt
150 g (5.3 oz) soft Butter
1 egg

For the filling
1 teaspoon cinnamon
6 medium sized apples
1 hand full raisins, optional
ca. 2 tablespoons of lemon juice

Tarte au pommes step by step photo recipe

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 place it in the fridge for about 30 minutes.

Grease the tart form with butter (I used a 28 cm form).

Preheat the oven to 160°C (320 °F).

Next peel the apples, remove the core and cut into slices. Add the remaining ingredients for the filling and mix well.

Flour the surface and the rolling pin (if you don’t have a rolling pin just use a glass bottle). Take the dough out of the fridge. Knead it and split it into 2: 1/3 and 2/3.

Roll out the 1/3 pastry dough until it’s thin enough.

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

Next, place it on the prepared tart form. If your dough is breaking apart, don’t worry, just press it into the form with your hands until it looks like the picture below.

Arrange the apple slices on top.

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

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

Put in the oven and bake for 40 minutes or until the pastry is browned.

After 40 minutes, switch off the oven, open the door and let the tart cool for at least for 30 minutes. This is very important! Serve it warm or cold with vanilla ice cream, whipped cream, vanilla sauce or just like that.

Enjoy!!

Did you make this? I’d love to see! Snap a pic and share it on Ester kocht Facebook Page or tag me @ester.kocht on Instagram.

Apple Tart

This apple tart is always a hit! It's easy to follow and divine to eat ( not too sweet). Perfect for breakfast, brunch or afternoon tea.

Prep Time20 mins
Cook Time40 mins
Chilling Time30 mins
Total Time1 hr
Course: afternoon tea, Breakfast, Brunch
Cuisine: French
Keyword: apple tart, how to, Pastry, pie, shortcrust pastry, tarte au pommes
Servings: 12 Servings
Author: Ester

Ingredients

For shortcrust pastry

  • 250 g (2 cups/ 8.8 oz)  plain flour
  • 100 g (½ cup/ 3.5 oz) sugar
  • a pinch of salt
  • 150 g (5.3 oz) Butter soft
  • 1 egg

For the filling

  • 1 teaspoon cinnamon
  • 6 medium  apples
  • 1 hand full  raisins  optional
  • about 2  tablespoons  lemon juice freshly squeezed

Instructions

  • 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 place it in the fridge for about 30 minutes.
    Grease the tart form with butter (I used a 28 cm (11 Inch)form). Preheat the oven to 160°C (320 °F).
  • Next peel the apples, remove the core and cut into slices. Add the remaining ingredients for the filling and mix well. Flour the surface and the rolling pin (if you don't have a rolling pin just use a glass bottle). 
    Take the dough out of the fridge. Knead it and split it into 2: 1/3 and 2/3. Roll out the 1/3 pastry dough and place it on the prepared tart form. If your dough is breaking apart, don't worry, just press it into the form with your hands. Then arrange the apple slices on top.
  • Roll out the 2/3 pastry dough and put it on top of the filling. (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. 

    Put in the oven and bake for 40 minutes or until the pastry is browned. After 40 minutes, switch off the oven, open the door and let the tart cool for at least for 30 minutes. This is very important! Serve it warm or cold with vanilla ice cream, whipped cream, vanilla sauce or just like that.

Sharing is caring!

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.