In winter, I find good apples in almost every store, and whenever I get a larger quantity, I make this simple tart with a flaky crust. I usually involve my son in making the dough; he enjoys helping me with the mixer and rolling out the sheets. The recipe doesn't require special techniques, just a little patience while cooling the dough. The filling is classic, without complicated ingredients.
Quick Info
Total time: about 1 hour and 30 minutes (including chilling and baking)
Preparation time: 30 minutes
Baking time: 40-50 minutes
Servings: 8
Difficulty: easy to medium (the dough requires some attention)
Recipe type: classic winter dessert
Ingredients
For the dough:
- 1 cup of flour (approx. 150 g)
- 150 g cold butter, cubed
- 1 egg yolk
- 1 tablespoon powdered sugar
- 1 tablespoon sour cream
- cold water, as needed to bind the dough (added gradually)
For the filling:
- 1 kg apples (peeled and diced)
- 25 g butter
- 2-3 tablespoons sugar
- raisins, to taste
- cinnamon, to taste
- 1 tablespoon semolina
Preparation steps
1. Place the flour, cold cubed butter, egg yolk, powdered sugar, and sour cream in a food processor bowl. Mix briefly until it becomes a sandy mixture. If you don’t have a processor, you can do it by hand, but don’t overwork it so the butter doesn’t melt.
2. Add cold water, one tablespoon at a time, until the dough comes together. I usually use 2-3 tablespoons, but it can be a bit more or less depending on the flour.
3. Remove the dough, divide it into two equal pieces, and form discs. Cover with plastic wrap and refrigerate for at least 30 minutes.
4. Meanwhile, peel and core the apples and cut them into suitable cubes.
5. In a large enough pan, melt the butter, then add the apples. Sprinkle with sugar, cinnamon, and raisins. Cook over medium heat, stirring occasionally, until the apples soften slightly, about 7-10 minutes. Finally, add the semolina and stir for another minute to absorb the juice.
6. Preheat the oven to 180°C.
7. Grease a tart pan with butter.
8. Take the first disc of dough and roll it out on a floured surface, large enough to cover the base of the pan. Place it in the pan, adjusting the edges.
9. Add the apple filling, leveling it slightly.
10. Roll out the second disc of dough and place it on top. You can prick it with a fork or make a small slit with a knife to let the steam escape.
11. Bake at 180°C for 40-50 minutes, until the crust is golden.
12. Let it cool completely before slicing.
Why I make this recipe often
It’s a simple and effective tart, especially in winter when apples are abundant. The dough is easy to work with if it’s cold, and the taste is pleasant without being overly sweet. It works well for breakfast, a snack, or even dessert after dinner. It keeps well the next day.
Tips and variations
Tips
- For a flaky crust, don’t overwork the dough and use cold butter.
- Add water gradually; otherwise, you risk making the dough too soft.
- If the apples seem to release a lot of juice, keep them on the heat for another 2-3 minutes after adding the semolina.
Substitutions
- The sour cream in the dough can be replaced with yogurt or even milk, but the texture will be slightly different.
- If you don’t want raisins, you can omit them without issues.
Variations
- Instead of apples, you can use pears for a different flavor.
- You can sprinkle a little sugar on top before baking for a crunchier crust.
- The top dough can be made in a lattice pattern if you prefer.
Serving ideas
- The tart cuts well after it has completely cooled.
- It can be served plain or with a bit of yogurt/sour cream on the side, especially if it’s not too sweet.
Frequently asked questions
1. What type of apples is best for this tart?
Any firm variety that doesn’t disintegrate when cooked. I use Jonagold or Golden apples.
2. Can I make the dough without a food processor?
Yes, but work quickly with cold hands so the butter doesn’t soften too much.
3. Can the tart be frozen?
The dough can be frozen before use. I don’t recommend freezing the baked tart, as it changes texture.
4. Can I add nuts or other fruits?
Yes, nuts can be added to the filling, but don’t exceed 2-3 tablespoons to maintain the ingredient ratio.
5. Can whole wheat flour be used?
Partially yes, but no more than 50%, otherwise the dough becomes too dense.
Nutritional values
Approximately, for one slice (out of 8):
- Calories: 250-280 kcal
- Carbohydrates: approx. 35 g
- Protein: 2-3 g
- Fat: 12-14 g
Values may vary depending on the size of the slices, the type of apples, and the amount of sugar used.
Storage and reheating
The tart keeps in the fridge, covered, for 2-3 days. It’s good cold, but can be easily warmed in the microwave or oven. The flaky crust doesn’t hold up as well after freezing. I don’t recommend keeping it for more than 3 days, as the filling releases water.
Quick Info
Total time: about 1 hour and 30 minutes (including chilling and baking)
Preparation time: 30 minutes
Baking time: 40-50 minutes
Servings: 8
Difficulty: easy to medium (the dough requires some attention)
Recipe type: classic winter dessert
Ingredients
For the dough:
- 1 cup of flour (approx. 150 g)
- 150 g cold butter, cubed
- 1 egg yolk
- 1 tablespoon powdered sugar
- 1 tablespoon sour cream
- cold water, as needed to bind the dough (added gradually)
For the filling:
- 1 kg apples (peeled and diced)
- 25 g butter
- 2-3 tablespoons sugar
- raisins, to taste
- cinnamon, to taste
- 1 tablespoon semolina
Preparation steps
1. Place the flour, cold cubed butter, egg yolk, powdered sugar, and sour cream in a food processor bowl. Mix briefly until it becomes a sandy mixture. If you don’t have a processor, you can do it by hand, but don’t overwork it so the butter doesn’t melt.
2. Add cold water, one tablespoon at a time, until the dough comes together. I usually use 2-3 tablespoons, but it can be a bit more or less depending on the flour.
3. Remove the dough, divide it into two equal pieces, and form discs. Cover with plastic wrap and refrigerate for at least 30 minutes.
4. Meanwhile, peel and core the apples and cut them into suitable cubes.
5. In a large enough pan, melt the butter, then add the apples. Sprinkle with sugar, cinnamon, and raisins. Cook over medium heat, stirring occasionally, until the apples soften slightly, about 7-10 minutes. Finally, add the semolina and stir for another minute to absorb the juice.
6. Preheat the oven to 180°C.
7. Grease a tart pan with butter.
8. Take the first disc of dough and roll it out on a floured surface, large enough to cover the base of the pan. Place it in the pan, adjusting the edges.
9. Add the apple filling, leveling it slightly.
10. Roll out the second disc of dough and place it on top. You can prick it with a fork or make a small slit with a knife to let the steam escape.
11. Bake at 180°C for 40-50 minutes, until the crust is golden.
12. Let it cool completely before slicing.
Why I make this recipe often
It’s a simple and effective tart, especially in winter when apples are abundant. The dough is easy to work with if it’s cold, and the taste is pleasant without being overly sweet. It works well for breakfast, a snack, or even dessert after dinner. It keeps well the next day.
Tips and variations
Tips
- For a flaky crust, don’t overwork the dough and use cold butter.
- Add water gradually; otherwise, you risk making the dough too soft.
- If the apples seem to release a lot of juice, keep them on the heat for another 2-3 minutes after adding the semolina.
Substitutions
- The sour cream in the dough can be replaced with yogurt or even milk, but the texture will be slightly different.
- If you don’t want raisins, you can omit them without issues.
Variations
- Instead of apples, you can use pears for a different flavor.
- You can sprinkle a little sugar on top before baking for a crunchier crust.
- The top dough can be made in a lattice pattern if you prefer.
Serving ideas
- The tart cuts well after it has completely cooled.
- It can be served plain or with a bit of yogurt/sour cream on the side, especially if it’s not too sweet.
Frequently asked questions
1. What type of apples is best for this tart?
Any firm variety that doesn’t disintegrate when cooked. I use Jonagold or Golden apples.
2. Can I make the dough without a food processor?
Yes, but work quickly with cold hands so the butter doesn’t soften too much.
3. Can the tart be frozen?
The dough can be frozen before use. I don’t recommend freezing the baked tart, as it changes texture.
4. Can I add nuts or other fruits?
Yes, nuts can be added to the filling, but don’t exceed 2-3 tablespoons to maintain the ingredient ratio.
5. Can whole wheat flour be used?
Partially yes, but no more than 50%, otherwise the dough becomes too dense.
Nutritional values
Approximately, for one slice (out of 8):
- Calories: 250-280 kcal
- Carbohydrates: approx. 35 g
- Protein: 2-3 g
- Fat: 12-14 g
Values may vary depending on the size of the slices, the type of apples, and the amount of sugar used.
Storage and reheating
The tart keeps in the fridge, covered, for 2-3 days. It’s good cold, but can be easily warmed in the microwave or oven. The flaky crust doesn’t hold up as well after freezing. I don’t recommend keeping it for more than 3 days, as the filling releases water.