Easy Apple Tart

An open topped Apple Tart with a shortcrust pastry base.

5 from 2 votes

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. What could be nicer when served with homemade custard.

Prep Time10

Cook Time40

Resting the Pastry1

Total Time1 50

Course: Dessert, Pudding

Cuisine: British

Keyword: Shortcrust pastry, Wholemeal Pastry

Servings:

Calories: 327kcal

Author: Lynn

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

Metric - US Customary

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.

Notes

Use a dessert Apple, rather than baking apples that are more tart, to avoid having to add more sugar for sweetness.

As an alternative to Apples, use Fresh or Frozen Rhubarb.

Nutrition