Apple Tart. Where do I start? A Fall classic, a childhood memory, the sweet smell of baked apples… It’s an oldie but a goodie. A simple tart that presents well and taste delicious.
I share my easy homemade shortcrust pastry with only 4 ingredients, and only 4 apples to execute this delicious treat.
Which kind of apple should you use? I love using the honey crisp ones. They are my go-to apples when it comes to this recipe. It’s a personal taste, it does not mean others are not good. On the website of Bob’s Red Mill, there is this article about the best apples to use for apple tart. If you are not into the honey crisp ones, this might be useful.
Low Sugar Apple Tart
The only sugar on this dessert is the brown sugar I had at the end when it’s all assembled. I don’t put any sugar in my shortbread crust, I add some apple sauce at the bottom (unsweetened preferably) and the natural sweetness of the apples. The brown sugar caramelized the apples which makes it irresistible.
UNDER THE APPLES: You can put jam, I do sometimes. But to keep the sweetness on the low, I prefer to spread some unsweetened apple sauce. You can put apple/something sauce if you want.
APPLE CUTTING: If you have a mandoline, cutting thin apple slices will be quick. Personally, I like to use my sharp knife and slice away. I do skip the the part where you put the apple slices in water and lemon to prevent them from become yellow. I place them as I go and it works out, specially that I put some sugar to brown the apples.
BLIND BAKE: I bake the crust blind for 8 minutes. Poke it with a fork before putting it in the oven. If you are in some rush, you can skip this step but watch your tart while baking.
I highly recommend making my recipes using a scale but for your convenience I have also converted the recipe using this website.
Homemade Pie Crust
- a little less than 1/2 cup cup butter softened (cut in cube packed) or 100g
- 1 and 1/3 cup flour 200g
- 1 pinch salt
- 1 egg
- 1/4 cup sugar if you are making a sweet recipe
- In a small bowl, cream the butter. Add the salt.
- Add in the beaten egg. Mix well.
- In a bigger bowl, make a well with the flour and put the egg/butter mix in the middle.
- Fold in the flour to incorporate the mixture and flour. Using a spatula, fold the flour and pretend to cut in the middle with the tip of your spatula to incorporate the flour.
- Repeat this gesture until your dough is smooth. Set aside in the fridge for 20 minutes.
- Preheat the oven at 300F. Take the dough about 10 minutes before your need it.
- Roll the dough on a lightly floured surface. Roll the dough thinly but thick enough so it does not break and place it in the individual baking rings or one big mold.