another apple tart

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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.

We need:

  • flour
  • 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.

 

Attention:
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.

Voilà!

 

 

another apple tart

Prep Time: 30 minutes

Cook Time: 45 minutes

Servings: 8 - 12 pieces

another apple tart

Another sleek apple tart: thin, no fuss, fruity because of lots of apples - just delicious!

Ingredients

    for the cake:
  • 170 g flour
  • 40 g icing sugar
  • 1 packet vanilla sugar
  • 1 pinch of salt
  • 125 g butter
  • 1 egg
  • for the filling:
  • about 500 g apples
  • lemon juice or lemon oil - optional
  • 1 tbsp crème fraiche
  • 1 tbsp whipping cream (liquid)
  • 1 packet vanilla sugar
  • on top:
  • 2-3 tbsp brown sugar
  • for serving:
  • whipped cream - optional
  • vanilla ice-cream - optional
  • equipment:
  • a tart form (28 cm)

How to...

  1. Mix flour, sugar & salt in a bowl.
  2. Add ice-cold cubed butter.
  3. Add egg.
  4. Knead the mess w/ your hands - very quickly!
  5. Roll out w/ a rolling pin between 2 layers of foil to get a disk of about 1 - 2 cm thickness.
  6. Put in the fridge for at least 1 hour or overnight.
  7. Butter the tart form.
  8. Roll out the cake between the 2 layers of foil to fit into the tart form (incl. edges!).
  9. Let the tart form w/ the shortcrust rest in the fridge for about 30 min.
  10. Preheat the oven to 160 degrees w/ fan.
  11. In the meantime clean & peel & core the apples.
  12. Cut the apples in rather thick slices (1 - 2 cm).
  13. optional: Add lemon juice or lemon oil.
  14. Mix crème fraiche, whipping cream & vanilla sugar.
  15. Put the tart form in the oven for about 15 - 20 min (pre-baking the shortcrust).
  16. Spread cream mix over the shortcrust.
  17. Add apple slices.
  18. Sprinkle brown sugar on top.
  19. Bake the tart in the oven for about 30 min.
  20. optional: Serve w/ whipped cream & vanilla ice-cream.

Notes

Prep Time: w/o rest times for the shortcrust!

Shortcrust: you may also use a handheld mixer to knead the shortcrust in the beginning.

Apples: the amount may vary depending on the size of the apples.

You may store the apple tart for - at least - 1 day in the fridge.

Sorry: no experience w/ freezing!

https://thebusinesswomanskitchen.de/another-apple-tart/

 

(information on equipment)

 

 

Add some whipped cream & some vanilla ice-cream…

…just delicious!

 

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!)

 

 

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