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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 minutes
Cook Time40 minutes
Chilling Time30 minutes
Total Time1 hour 30 minutes
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.