a fast & easy apple tart

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Last weekend my better half & I got a big bucket full of apples straightforwardly from an apple tree in our friends’ garden… What to do? Eating apples, cooking apple compote, cooking apple sauce… & making an fast & easy apple tart.

It was a very thin tart w/ a creamy fruit layer where apples mixed w/ vanilla & cream…

Let’s start: what do we need?

There are:

  • apples
  • puff pastry (“ready-to-use” because we seek fast results!)
  • apricot jam (from my homemade supplies)
  • crème fraîche, whipping cream & vanilla sugar.

We start w/ preheating the oven to 175 °C w/ fan.

We take the bottom of our spring form & oil it. Then we set the puff pastry in order to cover the bottom. We cut off the overlays & press together the adjoining edges of the puff pastry.

W/ help of the cut-off puff pastry snippets we form an edge.

Then we spread apricot jam (remember my jam recipe) all over the base.

Next task: peeling & coring the apples. This will take its time because we’ve got natural apples which aren’t so big… (let’s say it’s about 5-6 cm each).

Slice the apples & arrange them on the apricot jam covered base.

 

For the record:
I didn’t use any lemon juice or lemon oil because the apples were processed at once after peeling & coring. Because of the planned mix of soft apples & cream & apricot jam during the oven session it’s not necessary to keep the apple slices from turning brown – the whole mess will turn brownish.

 

Put the edge of the springform in place & add the mix of crème fraîche, whipping cream & vanilla sugar. Spread it all over the apples.

Ready for the oven session!

 

…& voilà!

 

a fast & easy apple tart

Prep Time: 30 minutes

Cook Time: 30 minutes

Servings: 8 - 12 pieces

a fast & easy apple tart

A very thin apple tart: the apple slices will melt into the cream & mix w/ the apricot jam into a delicious soft fruit layer.

Ingredients

    for the base:
  • 4 x ready-to-use frozen puff pastry (about 45 g & about 13 x 13 cm each)
  • some tasteless oil for the springform
  • for the filling:
  • 2 tbsp apricot jam
  • about 300 - 400 g apples
  • lemon juice OR lemon oil - optional
  • 2 tbsp crème fraiche
  • 2 tbsp whipping cream (liquid - not whipped!)
  • 2 tbsp vanilla sugar (i. e. about 2 packets)
  • equipment:
  • a springform (26 cm)

How to...

  1. Preheat the oven to 175 degrees C w/ fan.
  2. Oil the bottom of the spring form.
  3. Cover the bottom w/ puff pastry, press the edges together & cut off the overlaying pastry.
  4. Form an edge of about 1 cm height from the cut-off pastry.
  5. Distribute the apricot jam evenly over the puff pastry.
  6. Peel & core the apples & cut them into thin slices.
  7. Optional: Use lemon juice or lemon oil for the processed apples to keep them from turning brown.
  8. Arrange the slices on the apricot jam.
  9. Add the edge of the springform.
  10. Mix crème fraiche, whipping cream & vanilla sugar & distribute evenly over the apple slices.
  11. Put in the oven for about 30 - 35 min.
  12. Serve at once or store it in the fridge.

Notes

Prep Time: I had rather small apples so it took quite a while to peel & core them. The preparation of the apples is the most time consuming task. If you have bigger apples it will take less time.

Cook Time: If you think that 30 min is not enough for the tart just add 5 min.

Apples: The apples shall be soft & get very soft when in the oven. I estimate that I had about 300 - 400 g (unpeeled & uncored): use as many apples as you need for covering the bottom w/ a single layer of apple slices. The rest will find their destiny beyond the tart. (Well: If you use bigger apples there’ll be less waste - so you’ll need less apples!)

The apple tart has a rather tight base when coming out of the oven for the 1st day... It’s crispy! If you store it in the fridge for another day the base will soften.

http://thebusinesswomanskitchen.de/a-fast-easy-apple-tart/

 

 

(information on equipment)

 

We’ve got a very thin tart w/ a crispy base & an absolutely delicious blend of apples, soft apple mush, apricot & vanilla flavours w/ cream.

You may serve the apple tart straightforward from the oven or cooled down to room temperature. If you like you may add some whipped cream or vanilla ice-cream…

(Next day – if there are some leftovers – after a night in the fridge the base will get softened – nevertheless delicious… So you also may prepare the apple tart beforehand & serve next day (out of the fridge) – it’s also delicious when cold!)

 

 

The businesswoman w/ too many office hours thinks

I don’t need lots of ingredients or lots of time – if I don’t happen to lay hands on apples from my friends’ garden I can buy „bigger“ ones in my trusted food store. This will reduce the time in the kitchen for preparing…

From the result: it’ll be enough for dessert after dinner – I can make up to 8 quite big slices!

 

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