Apple Tart

June 20, 2018

1 apple tart with crème fraîche — yes please! © kvalifood.com

The classic apple tart is easy, quick and good. It is also a great way to use up apples that have gone a little soft and wrinkled. With a dollop of crème fraîche or cream it is absolutely perfect.

Ingredients

2 portions shortcrust pastry
5 apples
4 tbsp cinnamon sugar (2 tsp cinnamon to 4 tbsp sugar)
1 egg, for brushing
2 tsp sugar, for sprinkling on the lid

Directions

Peel the apples. Quarter them and remove the core from each piece.

Make the two portions of shortcrust pastry as per the shortcrust pastry recipe.

One portion is for the base and the other for the lid.

Roll out the first portion and lay the base in the tin.

Arrange the apple pieces on the base so it is completely covered, rounded side up.

Sprinkle generously with cinnamon sugar.

Lay the pastry lid on top and cut a few slits so the steam from the apples can escape. This prevents the pastry from going soggy.

Use your fingers to press the edge of the lid together with the edge of the base so the pastry holds together.

Brush the lid with beaten egg and sprinkle with sugar.

Bake for about 35 minutes at 355°F (180°C).

Notes

Taste the apples before adding the cinnamon sugar. If they are very sweet, 2 tbsp of cinnamon sugar is enough. If they are not sweet, or if you have a sweet tooth like me, use 4 tbsp. If the apples are very tart, add a little extra.