Simple Rustic Apple Tart
This Simple Rustic Apple Tart has a 5 ingredient buttery shortcrust pastry base filled with a spiced apple filling. Bakes for 40 minutes!
Servings 6 people
Calories 415kcal
Ingredients
Shortcrust Pastry
- 1 1/2 cups (225g) all purpose flour, scoop & leveled
- 2 tbsp golden or white granulated sugar
- 1/4 tsp fine salt, or Kosher salt
- 140 g unsalted butter, cubed and chilled
- 4 Tbsp cold water
Apple Filling
- 4 large (500g) Granny Smith Apples, or Honeycrisp, Pink Lady, Golden Delicious
- 3 Tbsp golden or white granulated sugar
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1/2 tsp ground nutmeg
- 1 Tbsp freshly squeezed lemon juice
- 1 tsp vanilla extract
Crust
- 1 small egg beaten
- 1 Tbsp golden or white granulated sugar, or coconut sugar
Toppings
- Vanilla Ice cream to serve
Instructions
Shortcrust Pastry
- Pre-heat oven to 200ºC (400ºF). Line a large flat baking sheet with parchment paper, large enough to fit the tart on, about a 12-inch (30cm) circle. Set tray aside.
- In a high-speed food processor, add flour, sugar, and salt. Pulse for a few seconds to combine.
- Add chilled cubed butter and blend on high for 15 seconds until the mixture resembles a coarse crumb.
- Through the feed shoot, drizzle a tablespoon at a time of the chilled water whilst pulsing the mixture, until it forms a rough dough, not a complete ball of dough. Adding a little more water if the dough hasn’t formed.
- Turn out the dough onto a lightly floured surface. Gently bring it together and lightly knead until it forms a smooth ball of dough, ensuring not to over-knead.
- Slightly flatten the dough into a thick disc using your hands, wrap it in plastic cling film, and place it in the refrigerator to chill while you make the filling.
Apple Filling
- Peel apples, cut in quarters, and slice off the inner core.
- Thinly slice apples into wedges and place them in a large mixing bowl.
- Sprinkle over the sugar, cinnamon, cardamom, nutmeg, lemon juice, and vanilla. Mix until apples are coated.
- Remove the dough from the refrigerator and place it on a lightly floured surface.
- Roll the dough out to a 12-inch (30cm) circle. Roll the pastry over the rolling pin or pick it up gently and transfer it to the lined baking sheet.
- Arrange apple slices in the middle of the pastry, leaving a 7-inch (6cm) border all around.
- Gently fold the dough up and over the apples, overlapping the dough where needed and pressing down to seal.
- Brush the pastry with the beaten egg and sprinkle over the sugar.
- Bake for 35-40 minutes or until the apples are tender and the pastry is golden.
- Remove from oven and allow to rest on the tray for 10 minutes before serving it warm.
- Serve warm with a scoop of vanilla ice cream and enjoy!
- Store leftovers in a sealed airtight container or wrapped in cling film or foil and refrigerated for 1-2 days. Refer to the notes below for additional storage and freezing instructions.
Notes
Use Granny Smith Apples - or a variety of apple that are crispy, not too soft, and not too sweet such as Honeycrisp or Golden Delicious.
Slice the apples thinly - too thick and they’ll take longer to turn tender during baking. No one loves crunchy pieces of apple in their French apple tart!
Don’t have a food processor? - use a large mixing bowl instead and rub the butter into the flour using your hands or a pastry cutter until it resembles a coarse crumb. Then drizzle in the water and mix with your hands or a wooden spoon until the dough forms.
Don’t refrigerate the dough for too long - only have it in the fridge while you prepare the apple tart filling. If your dough is too firm to roll, sit it at room temperature for 10-15 minutes or until it’s pliable enough to roll out.
Store leftovers - in a sealed airtight container or wrapped in cling film or foil and refrigerated for 1-2 days.
Freeze cooked tart - by cooling it completely and placing it back on the cooled baking sheet and freeze for several hours until solid. Then wrap it tightly in cling film and foil. Label it with the date and what it is. Freeze for up to 3 months. Reheat from frozen in the oven at the same temperature the recipe calls for until heated through.
Refer to the blog post for further detailed storage instructions.
Nutrition
Calories: 415kcal | Carbohydrates: 55g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 113mg | Potassium: 192mg | Fiber: 4g | Sugar: 25g | Vitamin A: 691IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 2mg