Traditional French Apple Tart

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.

• Prep time: 25 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 312
• Protein: 3 g
• Carbs: 45 g
• Fat: 13 g

Ingredients

• 0.7 piece Shortcrust pastry ( ready to roll )
• 133.3 g Reduced-sugar apple sauce ( smooth )
• 2.7 piece Malus domestica Borkhausen Golden Delicious ( peeled and thinly sliced )
• 20 g Minimum butter sweet ( in small dots )
• 1.3 tbsp Brown sugar
• 0.7 pinch Cinnamon powder optional

Instructions

1. Preparing the base

   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. Adding the base layer

   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. Arranging the apples

   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. Baking and finishing

   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.

Chef's tips

• 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.

Storage

Can be kept for 48 hours at room temperature under a clean cloth.