Apple-Stuffed Tart

17/11/2023

The apple-stuffed tart is a classic dessert that combines the crumbliness of shortcrust pastry with the sweetness of apples. Here’s a version with an Italian twist.

Ingredients

300 g of all-purpose flour
150 g of cold butter, cut into cubes
100 g of sugar
1 egg
1 egg yolk
Grated zest of 1 lemon
1 pinch of salt

For the filling:

4 large apples, like Golden or Renette
Juice of 1 lemon
2 tablespoons of brown sugar
1 teaspoon of ground cinnamon (optional)
1 pinch of grated nutmeg (optional)
2 tablespoons of apricot jam for brushing

Preparation

In a large bowl, combine the flour and salt. Add the cold, cubed butter and work with the tips of your fingers until you obtain a sandy mixture.
Incorporate the sugar, the grated lemon zest, the whole egg, and the yolk. Quickly knead until you form a ball of shortcrust pastry. Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes.
In the meantime, peel the apples and cut them into small cubes. Place them in a bowl with the lemon juice, brown sugar, cinnamon, and nutmeg (if desired) and mix well.
Preheat the oven to 180 °C.
Roll out two-thirds of the shortcrust pastry on a lightly floured surface and use it to line a previously buttered and floured tart pan.
Fill the crust with the seasoned apples.
Roll out the rest of the pastry and cut into strips or disks to create a decorative cover for the tart.
Brush the pastry strips or disks with apricot jam to give a shine.
Bake for about 45 minutes or until the shortcrust pastry turns golden.
Let cool completely before serving.

Curiosity

The apple tart has its roots in rural tradition, where apples, being readily available and storable, often became the stars of homemade sweets. Cinnamon and nutmeg are spices that go well with apples, but to taste, you can also use cloves, anise, or vanilla.

The apple-stuffed tart is excellent enjoyed on its own or accompanied by a scoop of vanilla ice cream or a heap of freshly whipped cream. Enjoy your meal!