Quick & Easy Apple Tart Recipe
April 06, 2020
I would usually make my own shortcrust pastry but with flour having become somewhat of a unicorn of the supermarket aisles these days, I decided to use ready-made pastry. Which, as you might have guessed, makes this recipe even quicker and easier.
I’ve been using an 8.8” (20cm) tart tin and one roll of ready-made pastry is actually enough for two tarts. To avoid any waste you can easily patch up the second tart with the off-cuts from the first one.
To avoid a soggy bottom make sure you prick the pastry with a fork before you start layering the apples. Once in the oven the house will soon be filled with a sweet apple and cinnamon scent. Bake for 40 minutes until the apples are golden brown and the pastry is crisp. The tart is best enjoyed ever so slightly warm with a generous dusting of icing sugar.
- Pre-heat the oven to 200°C (392°F)
- Roll out the ready-made shortcrust pastry.
- Cut to the size of your tart pan.
- Gently press the pastry into the tart pan.
- Prick the pastry with a fork
- Half the apples and remove the core.
- Cut the apples into thin slices.
- Combine the brown sugar and the cinnamon.
- Sprinkle half of the mixture onto the pastry.
- Layer the apple slices in a spiral pattern from the middle to the edge of the tart pan.
- Sprinkle the rest of the sugar mix over the apples.
- Scatter a few cubes of butter over the apples.
- Reduce the oven temperature to 180°C (356°F)
- Bake for 40 minutes at 180°C (356°F)
- Once out of the oven dust generously with icing sugar.