I've got a simple and delicious apple tart recipe which no require any butter mixed or frangipane. What I need is just a big packet of green apple with a shortcrust pastry which already had in my fridge, and took me no time to make this tart. I didn't produce a very beautiful rosy look for the tart but I'd say the apple tart smell very good while it's about the time I need to check whether it's done.
I feel the beauty of this tart is that you could still have a big piece of it after your dinner as it's quite a light dessert and not too sweet. You will like to have the second piece.
About the shortcrust pastry, I've been using the recipe for different kind of tarts and it's work very well. Its crusty and crumbly texture is very the English homemade pastry.
If you find the French apple tart is a bit lonely, just serve with a dollop of cream or vanilla ice cream to go with it. Fantastic!
For the shortcrust pastry (9 inches tart tin):
2 egg yolks
2 tbsp cold water
220g plain flour
110g unsalted cold butter, diced
20g sugar powder
pinch of salt
- Mix the eggs yolks with 2 tbsp cold water stir with a fork until well combine.
- Place the flour into the bowl of a food processor, followed by the cold butter and the salt. Turn the processor on and pulse several times until the mixture resembles fine breadcrumbs.
- Add the egg yolk/water mixture and pulse again. Be careful not to overwork the pastry. Stop pulsing when the mixture has the consistency of chunky breadcrumbs.
- Turn the pastry out onto a clean, floured work surface and, with floured hands, bring together to make a dough, but don't knead.
- Shape into a flattened ball, wrap in cling film and refrigerate for about 30 minutes. You can keep the pastry at this stage for 2-3 days if not using it immediately.
- Remove the pastry from the fridge. On a clean, floured work surface, roll it out with a floured rolling pin until it's slightly larger than the flan ring. Using the rolling pin, lift the pastry and lay it over the flan ring.
- With your fingers, lightly press the pastry into the sides of the ring. Run a rolling pin over the top of the ring and pull away the excess pastry at the edges. Using your fingers, gently press the pastry up to slightly build up the height of the pastry at the edges.
Assemble the apple tart:
- Peel and core the apple then cut in to half and slice it into the thickness you like. I slice it quite thinly.
- Arrange the apples decoratively on the pastry shell, overlapping them. Sprinkle the sugar on top of the apples, top with butter cubes and bake in the middle of the 180'C preheated oven for 45 minutes or until the crust is cooked through and the apples are golden.
- Brush with the heated apricot jam while the tart is still hot.