Traditional French Apple Tart
Ingredients
- 0.7 pcShortcrust pastry (ready to roll)
- 133.3 gReduced-sugar apple sauce (smooth)
- 2.7 pcMalus domestica Borkhausen Golden Delicious (peeled and thinly sliced)
- 20 gUnsalted butter (in small dots)
- 1.3 tbspBrown sugar
- 0.7 pinchCinnamon powder
Method
A crisp pastry crust topped with tender, slightly acidic apple slices. The aroma of warm butter and roasted apples fills the kitchen as the edges turn golden brown.
- 1
Roll out the shortcrust pastry into the tart tin. Prick the bottom with a fork to prevent air bubbles. Keep the dough cold until you are ready to fill it.
- 2
Spread the apple sauce evenly over the pastry base. It will act as a soft bed for the fruit slices and keep the tart moist.
- 3
Arrange the apple slices in tight concentric circles, starting from the edge towards the center. Tight packing ensures a generous tart after the fruit shrinks during baking.
- 4
Dot with small pieces of butter and sprinkle with brown sugar. Bake at 200°C. The tart is ready when the crust is golden and the apple tips start to caramelize.
Frequently asked questions
How do you get this dish right?
- If the crust browns too quickly, cover with parchment paper halfway through.
- For a professional shine, glaze with melted apricot jam right out of the oven.
How long does this dish keep?
Can be kept for 48 hours at room temperature under a clean cloth.
