Remember: we got a big bucket full of apples from our friends harvested from their apple tree in their garden! So I made a thin apple tart with puff pastry & lots of apple compote & apple cake w/ vanilla pudding cream – today it’s time for an apple tart w/ shortpastry. (Okay: now the bucket is empty!)
It’s a rather simple approach & it will give you a simple thin tart perfect for a dessert to be served w/ whipped cream or vanilla ice-cream or both.
Let’s start w/ the shortcrust.
- cold butter
- icing sugar
- vanilla sugar
- 1 egg.
Now we have to work very fast & very efficient because the butter tends to get soft & softer & softer…
- Combine the dry ingredients.
- Add the butter & the egg.
- Knead the mess until crumbly, but combined.
Form a disk & place the shortcrust between 2 pieces of clingfilm & roll out w/ your rolling pin.
The shortcrust may be about 1 – 2 cm thick after rolling out. Wrap the clingfilm around the edges & place the shortcrust in the fridge for at least 60 min or even overnight.
Because of your warm hands the shortcrust seems quite soft: it will regain its toughness in the fridge!
So… 1 h later or next morning:
- Open the clingfilm.
- Roll out the shortcrust to fit into a tart form including the edges.
Transfer the shortcrust courageously into the tart form & put it in the fridge again – for at least 30 min.
The shortcrust (again!) tends to become soft… is very soft when you fit it in the tart form. Work quickly! Give it a chance to recover in the fridge.
Start preheating the oven to 160° C w/ fan.
Now we’re approaching the apples:
- Clean them thoroughly in cold water.
- Peel them.
- Core them.
- Cut away any inappropriate spots.
- Cut them in slices of 1 – 2 cm thickness.
After its 2nd fridge session the shortcrust marches into the preheated oven for about 15 – 20 min.
Mix some crème fraîche, whipping cream & vanilla sugar & spread on the warm shortcrust. Add the apples in any design you like…
Finally we get a well-prepared apple tart.
Sprinkle some brown sugar over the top & place it in the oven for about 30 min.
Add some whipped cream & some vanilla ice-cream…
The businesswoman w/ too many office hours thinks
I see – the main differences are:
- shortcrust vs. puff pastry
- apple slices (1 – 2 cm thick) vs. apple slices (0,5 – 1 cm thick)
- a crispy shell vs. a thin flaky shell
- soft apples vs. almost creamy apples.
Both tarts are very thin & make an exquisite dessert!
(I think there won’t be any leftovers!)