Apple Tart
Apple Tart
Ingredients
For the Pastry
- 125 g butter, cubed
- 250 g plain flour
- 1 egg yolk
- 1 tablespoon cold water
For the Filling
- 500 g apples, peeled, cored, sliced
- 2 tablespoons caster sugar
- 1 teaspoon ground cinnamon
For Egg Wash
- 1 egg, beaten, for egg wash
Instructions
- 1
In a mixing bowl, add the cubed butter to the plain flour. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
⏱️ 5 min
- 2
Add the egg yolk and cold water to the breadcrumb mixture. Mix until the ingredients come together to form a cohesive dough. Wrap the pastry dough tightly in cling film and place it in the refrigerator to chill.
⏱️ 5 min
- 3
In a separate bowl, combine the peeled, cored, and sliced apples. Add the caster sugar and ground cinnamon to the apples. Mix all the filling ingredients thoroughly until the apples are evenly coated.
⏱️ 10 min
- 4
On a lightly floured work surface, roll out the chilled pastry dough with a rolling pin until it is large enough to line a 23cm flan tin. Carefully transfer the rolled pastry into the flan tin, gently pressing it into the base and up the sides. Trim any excess pastry from the edges of the flan tin.
⏱️ 10 min
- 5
Evenly spread the prepared apple filling into the pastry-lined tin.
⏱️ 2 min
- 6
Roll out the remaining pastry dough on the lightly floured surface. Using a knife or pastry cutter, cut the rolled pastry into even strips. Arrange these pastry strips over the apple filling to create a decorative lattice pattern. Trim any excess lattice pastry from the edges of the tin.
⏱️ 8 min
- 7
Preheat your oven to 180°C. Brush the top of the pastry lattice with the beaten egg wash using a pastry brush.
⏱️ 5 min•🌡️ 180
- 8
Place the apple tart in the preheated oven and bake until the pastry is golden brown and the apples are tender.
⏱️ 30 min•🌡️ 180
Kitchen Tools
Nutrition Facts (per serving)
Apple Tart
For the Pastry
- 125 g butter, cubed
- 250 g plain flour
- 1 egg yolk
- 1 tablespoon cold water
For the Filling
- 500 g apples, peeled, cored, sliced
- 2 tablespoons caster sugar
- 1 teaspoon ground cinnamon
For Egg Wash
- 1 egg, beaten, for egg wash
Instructions
- 1
In a mixing bowl, add the cubed butter to the plain flour. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
⏱️ 5 min - 2
Add the egg yolk and cold water to the breadcrumb mixture. Mix until the ingredients come together to form a cohesive dough. Wrap the pastry dough tightly in cling film and place it in the refrigerator to chill.
⏱️ 5 min - 3
In a separate bowl, combine the peeled, cored, and sliced apples. Add the caster sugar and ground cinnamon to the apples. Mix all the filling ingredients thoroughly until the apples are evenly coated.
⏱️ 10 min - 4
On a lightly floured work surface, roll out the chilled pastry dough with a rolling pin until it is large enough to line a 23cm flan tin. Carefully transfer the rolled pastry into the flan tin, gently pressing it into the base and up the sides. Trim any excess pastry from the edges of the flan tin.
⏱️ 10 min - 5
Evenly spread the prepared apple filling into the pastry-lined tin.
⏱️ 2 min - 6
Roll out the remaining pastry dough on the lightly floured surface. Using a knife or pastry cutter, cut the rolled pastry into even strips. Arrange these pastry strips over the apple filling to create a decorative lattice pattern. Trim any excess lattice pastry from the edges of the tin.
⏱️ 8 min - 7
Preheat your oven to 180°C. Brush the top of the pastry lattice with the beaten egg wash using a pastry brush.
⏱️ 5 min•🌡️ 180 - 8
Place the apple tart in the preheated oven and bake until the pastry is golden brown and the apples are tender.
⏱️ 30 min•🌡️ 180