Classic Apple Tart

Name: Classic Apple Tart
Ingredients: 200 g flour; 100 g butter; 50 g powdered sugar; 30 g ground almonds or almond flour (optional); 1 egg; a pinch of salt; a pinch of baking powder; 700 g apples (4 apples); 50-80 g sugar; 30 g butter; 10 g vanilla sugar; zest of half a lemon; 0.5 tsp cinnamon; 700 g apples (4 apples); 1-2 tbsp lemon juice; 2-3 tsp sugar

Let's spend a little more time on classic French baking. Today I'm sharing a simple but incredibly delicious apple tart. The base is a shortcrust pastry with a small amount of almond flour — though if you don't have almonds or almond flour on hand, feel free to skip that part; it'll still turn out great. The tart filling is sliced apples with cinnamon, vanilla, and lemon zest, and the top is layered with more apple slices sprinkled with sugar. The tart came out absolutely wonderful — a delicate, crisp, crumbly crust, a soft and fragrant filling, and tender slices of baked apples.

Ingredients:

Dough:
200 g flour
100 g butter
50 g powdered sugar
30 g ground almonds or almond flour (optional)
1 egg
a pinch of salt
a pinch of baking powder
Filling:
700 g apples (4 apples)
50-80 g sugar
30 g butter
10 g vanilla sugar
zest of half a lemon
0.5 tsp cinnamon
For the topping:
700 g apples (4 apples)
1-2 tbsp lemon juice
2-3 tsp sugar

How to cook classic apple tart

Make the dough. Combine the flour, powdered sugar, almond flour, salt, and baking powder in a food processor and pulse to mix. Add the pieces of cold butter (straight from the refrigerator).

Process until the mixture resembles coarse crumbs. Add the cold egg and pulse again to combine.

Bring the dough together, then shape it into a ball (don't overwork it — just do the minimum needed to bring it together). Refrigerate for 30 minutes.

Roll out the dough and transfer it to a tart pan — I used a 26 cm pan. Prick the bottom all over with a fork, then refrigerate for 30 minutes or longer.

Make the filling. Peel and dice the apples into small cubes and place them in a bowl. Add the sugar, cinnamon, vanilla sugar, the zest of half a lemon (yellow part only), and a splash of lemon juice. My apples were sweet, so I used 50 g of sugar — if your apples are tart, increase the amount of sugar.

Stir to combine, then cook the apples in the microwave for about 5–7 minutes, or until partially cooked. Alternatively, you can braise them briefly in a saucepan on the stovetop or bake them in the oven. I used the microwave — it's easier and faster. If liquid has accumulated after cooking, drain it off. Add the butter to the apples and stir until melted. Let cool — the filling is ready.

Spoon the apple filling into the dough-lined pan and spread it out evenly.

For the topping, peel the apples and slice them into thin wedges, then toss with the lemon juice. Arrange the apple slices over the filling and sprinkle with sugar. Bake in an oven preheated to 180°C (350°F) for 30–45 minutes.

Let the finished tart cool completely, then refrigerate for about half an hour before serving.

A look at a slice. By the way, you can brush the top of the tart with a neutral glaze ("cake glaze" or apricot jelly) using a pastry brush. I was planning to do that but completely forgot about it!))

This classic apple tart is absolutely delicious — the whole family will love it. My daughter asked for seconds twice, and my husband and I were right there with her! The tart has just a thin layer of pastry and loads of filling — it's nothing short of magical!