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Food Videography

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.


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