A simple, rustic, Easy Apple Tart with shortcrust pastry using a mix of plain and wholemeal flour. With thinly sliced apples, a light coating of butter, and Demerara sugar. Along with this Apple Pie With Shortcrust Pastry what could be nicer when served with hot homemade custard?
I had nothing for dessert so wanted to make something that the whole family would enjoy. This simple Apple Tart Recipe fitted perfectly, as an alternative to Apples, you could use fresh or Frozen Rhubarb. Although I served it with homemade custard, you could serve it with ice cream single or double cream. I also used a dessert naturally sweet apple to avoid adding too much sugar.
You will find the full printable recipe at the bottom of this post or click the 'Jump to Recipe' tab at the top of the page.
Jump to:
Make Shortcrust Pastry and allow it to rest in the fridge
Place the Flour, Butter, Trex (vegetable block) and salt into a food processor and blitz until you have fine breadcrumbs. Or use the rubbing in method with your fingers. Add the water and blitz again until the pastry comes together into a smooth ball of dough.
Flatten the pastry a little, and wrap in baking parchment or cling film. Place in the fridge for at least 30 mins to rest. TIP: The pastry dough can be prepared the night before. Leave wrapped in clingfilm or baking parchment overnight in the fridge.
Rolling out the Shortcrust Pastry sheet
Take the pastry out of the fridge and start to roll it out between two large sheets of baking parchment until you have a circle measuring approx. 12”/30cm. Prick the base with a fork. Place the sheet of pastry, with the baking parchment, onto a baking tray for support and place in the fridge for at least a further 30 mins to rest.
While the pastry is resting slice the apples into quarters, take out the core, and slice thinly leaving the skins on, it makes the tart look colourful and the skins are full of fibre. Place the apples into a bowl of cold water to avoid oxidisation.
When ready to bake. Preheat the oven to 190c/170 deg Fan. TIP: place a clean baking tray in the oven to heat up. This will help get the pastry tart baking quicker and reduce any potential for a soggy bottom.
Once the pastry has rested, remove it from the fridge, and pat the apples dry in a clean tea towel to avoid any soggy pastry during baking. Start to line the pastry sheet with apples. Begin approx. 1” from the outside edge, fanning and overlapping each slice.
Turn the edges of the pastry over a little to form a thin crust. Brush the apples and pastry edge with melted butter and a little sugar. Carefully transfer the Apple Tart, including the baking parchment, onto the preheated baking tray.
Bake in the oven for 40 – 50 mins until the pastry edges are golden brown and the apples are nice and soft.
Serve with custard or ice cream.
You may like to try this Rhubarb and Apple Cobbler which serves up to 9 people. Or this Apple Shortcake and Apple Sponge Pudding both taste delicious when served with custard.
Want to Improve Your Pastry Making Skills?
[mailpoet_form id="4"]Recipe
Easy Apple Tart
Equipment
- 1 Baking Sheet
- Baking Parchment
- Food Processor optional
Ingredients
For the Pastry
- 100 g plain flour
- 100 g plain Wholemeal flour
- Pinch of salt
- 50 g butter cold cut into cubes
- 50 g Trex or Lard cold cut into cubes
- 50 g cold water
For the Filling and Topping
- 5 Large Apples Dessert Apples are best
- 30 g Butter For basting the apples
- 2 tablespoons Demerara Sugar for scatering over the apples
Instructions
Make the Shortcrust Pasty and allow to rest in the fridge
- Place the Flour, Butter, Trex, and salt into a food processor and blitz until you have fine breadcrumbs. Or use the rubbing in method with your fingers.
- Add the water and blitz again until the pastry dough comes together into a smooth ball of dough.
- Flatten the pastry a little, and wrap in baking parchment or cling film. Place in the fridge for at least 30 mins to rest.
- TIP: The pastry dough can be prepared the night before. Leave wrapped in clingfilm or baking parchement overnight in the fridge.
Rolling out the Pastry sheet
- Take the pastry out of the fridge and start to roll it out between two large sheets of baking parchment until you have a circle measuring approx. 12”/30cm. Prick the base with a fork.
- Place the sheet of pastry, with the baking parchement, onto a baking tray for support and place in the fridge for at least a further 30 mins to rest.
- While the pastry is resting slice the apples into quarters, take out the core, slice thinly leaving the skins on, it makes the tart look colourful and the skins are full of fibre.
- Place the apples into a bowl of cold water to avoid oxidisation.
- When ready to bake. Preheat the oven to 190c/170 deg Fan. TIP: place a clean baking tray in the oven to heat up. This will help get the pastry tart baking quicker and reduce any potential for a soggy bottom.
- Once the pastry has rested, remove from the fridge, pat the apples dry in a clean tea towel to avoid any soggy pasty during baking. Start to line the pastry sheet with apples. Begin approx. 1” from the outside edge, fanning and overlapping each slice.
- Turn the edges of the pastry over a little to form a thin crust. Brush the apples and pastry edge with the melted butter and a little sugar.
- Carefully transfer the Apple Tart, including the baking parchment, onto the preheated baking tray.
- Bake in the over for 40 – 50 mins until the pasty edges are golden brown and the apples are nice and soft.
- Serve with custard or ice cream.
Your Private Notes
Notes
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
Leave a Reply