Apple tart is one of my favourite desserts, I just love it and that comes from someone who is a bit funny about having fruit on her dessert, so yeah, you can get an idea. I almost feel like I should leave this post as that! But I won’t.
I have always loved apple tart, my grandmother used to make the most amazing apple pie pretty much every Sunday and she would leave it on top of her fridge ready for everyone to pick up a slice and eat it, or she’d wrap it on a napkin so you could take it home and have it after your dinner. I guess that may be the reason why I love apple tart so much, the memories, it’s the perfect comfort food for me.
I haven’t recreated my grandmother’s recipe just yet, probably because I am too worried it will not be as good and I will feel like I am insulting her, but I did make this apple tart which I was very pleased with.
As expected it’s full of apple, both sliced and mashed into a puree. I have also kept it almost sugar free except for a little bit on top to caramelise in the oven. Perfect to have it with a bit of custard, cream or ice cream! I made the whole thing from scratch, including the dough, but if you are feeling lazy, some puff pastry will do too!
For the dough:
- 192 gr of flour + some extra for rolling
- 114 gr of cold butter cut in cubes
- 1/2 tsp of salt
- 5 – 6 tbsp of cold water (I used 5)
For the tart:
- 4 baking apples
- 100 ml of water
- 5 -6 apples (I used Pink Lady)
- 2 tbsp of agave syrup
- 1 tbsp of butter
- 1/2 tsp of cinnamon
- A bit of sugar
To make the dough:
- Combine the flour and the salt.
- Add the butter and mix well. I used my hands and a pastry cutter for that, but you can do it all in a food processor which will make it easier.
- Slowly add water until you have the right consistency, it’s a dough, so we don’t want it too wet, just nice and consistent. If it feels a bit to wet, just add a bit more flour.
- Flour a surface and put the mix on it, first make a round shape and make sure the consistency is ideal, this type of dough is quite delicate so be extra careful with it.
- Once you have the right consistency, put it over parchment paper and roll it into a disk.
- Put it in the fridge and let it cool for at least an hour.
To make the tart:
- Peel the baking apples and cut them into cubes.
- In a pot, add the water and the butter and warm it up over medium heat until melted.
- Add the apples, the cinnamon and the agave and let it cook for about 15 minutes, move every once in a while. The mix should become a puree.
- Once ready, set aside and let it cool.
- Preheat the oven at 180 degrees celsius.
- Once the mix is cold, take the dough out of the oven and transfer it into a cooking tray of your choice.
- Spread the mix over the dough.
- Cut the 5 -6 apples and put them on top. Cut one apple at a time and place it on the tart so you can have an idea of how many you will need and you don’t cut too many.
- Sprinkle a bit of sugar over the apples and cook it in the oven for 20-25 minutes.
- Serve hot or cold!