Apple Tart with Shortcrust Pastry
A traditional apple tart that stands out for its simplicity and flavor. Featuring a handmade shortcrust base and a topping of fresh apple slices, it is the ideal dessert for any occasion.
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75 min
Medium
Internacional / Casera
8 servings
The story behind
This recipe is a tribute to classic home baking. It doesn't need complicated fillings; the secret lies in the quality of the apples and the slow baking process that allows the fruit to soften while the base achieves a firm, golden texture. It is a tart that looks professional due to its symmetrical pattern but maintains an unmistakable homemade soul.
Instructions
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11. Dough Preparation: Mix the flour with the cold butter until you get a sandy texture. Add the egg and a splash of cold water if necessary to form a ball. Refrigerate for 20 minutes.
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22. Lining the Mold: Roll out the dough and cover a glass tart dish. Trim the excess and press the edges to create a rustic wavy design.
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33. Fruit Prep: Peel the apples, remove the core, and cut them into thin, uniform slices.
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44. Decorative Assembly: Place the apple slices over the dough starting from the edge towards the center, overlapping them slightly to create the circular pattern seen in the image.
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55. Baking: Sprinkle sugar and cinnamon over the apples. Bake at 180°C (350°F) for 40-45 minutes until the crust is golden and the apples are soft.
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66. Professional Finish: If you want a professional shine, brush the apples with a bit of warm jam as soon as it comes out of the oven. Serve once it has cooled slightly.
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