Breads and flatbreads
Easy Apple Tart
A quick and delicious way to make apple tart at home. Tarts are easy to customize—bake the crust the same way, then use any fruit you have on hand.
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Recipe story
Ingredients for the tart dough:
3 cups all-purpose flour
1 1/4 cups butter
1 teaspoon vanilla
1 cup powdered sugar
a pinch of salt
1 egg
How to prepare the dough:
Mix the ingredients well without kneading. Gather the dough with your hands and press it into a tart pan or baking sheet; freeze the pan for 30 minutes.
Crème pâtissière ingredients:
4 eggs
2 cups milk
1/2 cup sugar
1 tablespoon flour
1 tablespoon cornstarch
2 teaspoons vanilla
How to prepare the cream:
Heat the milk with vanilla... Set aside. Whisk the eggs with sugar, flour, and cornstarch until the sugar dissolves.
When the milk boils, add half of the mixture to the beaten eggs and whisk quickly, then pour the remaining mixture back into the milk...
Return all ingredients to the heat, stirring constantly until the mixture thickens...
How to assemble the tart:
Slice the apples and set aside...
Preheat the oven to 180°C and bake the dough crust for about 15 minutes until the crust is half baked...
Remove the tart from the oven and spread the cream on top, then arrange the apple slices...
Brush the apples with butter and sprinkle with the sugar mixed with a touch of vanilla, then return the tart to the oven until the crust is baked and browned. Try to brown the top, then remove the pan from the oven...
Optionally brush the top of the tart with a little honey to give it a glossy finish, optional to taste
Easy Apple Tart recipe from a friend of the Shu Tabkhin Alyoum site:
Asiyat Shaheen
Ingredients
- 3 cups flour
- 1 1/4 cups cold butter, cut into cubes
- 1 cup superfine (caster) sugar
- 1 teaspoon vanilla
- A pinch of salt
- 1 egg
- 4 eggs (for the pastry cream)
- 2 cups milk
- 1/2 cup sugar (for the pastry cream)
- 1 tablespoon flour
- 1 tablespoon cornstarch
- 2 teaspoons vanilla (for the pastry cream)
- 3–4 apples, peeled and sliced
- A little butter for brushing the apples
- Extra sugar mixed with a little vanilla for sprinkling
- Honey for shine (optional)
Method
- Make the dough: Mix the flour with the sugar, a pinch of salt and the vanilla; add the cold butter and rub it in with your fingertips until the mixture is crumbly, then add the egg and gently bring together without kneading until a cohesive dough forms.
- Lightly flour or grease the tart pan, press the dough into the pan to cover the base and sides, then place the pan in the freezer for half an hour to chill the dough.
- Preheat the oven to 180° C, blind-bake the crust lined with baking beans or baking paper (for blind baking) for about 10–15 minutes until partially cooked, then remove it from the oven.
- Make the pastry cream: Whisk the eggs with the sugar, flour and cornstarch until the sugar dissolves; heat the milk with the vanilla over the stove until it begins to boil.
- Pour half of the hot milk gradually into the egg mixture, whisking quickly to temper the eggs, then return the mixture to the pot with the remaining milk and cook over low heat, stirring constantly until it thickens; let it cool slightly.
- Slice the apples thinly and arrange them over the prebaked tart shell; pour the pastry cream over them or spread the cream first and then arrange the apple slices as desired.
- Brush the apple slices with a little melted butter and sprinkle them with the sugar mixed with a little vanilla; return the tart to the oven and bake for an additional 15–25 minutes or until the crust is fully cooked and the top turns golden.
- Remove the tart from the oven and brush the surface with a little honey for shine if you like; let the tart cool completely before slicing and serving.
