I found myself in a rush when I needed a quick dessert for a family birthday. This apple tart saved me at that moment. It doesn't have the classic crunchy pastry texture; instead, it's soft and fluffy. The dough comes together quickly, especially if you have a food processor, and the apple filling is a breeze. It's the kind of recipe you make when you're short on time but still want to bring something delicious to the table.
Quick Info
Total time: about 1 hour and 10 minutes (including partial cooling)
Preparation time: 20-25 minutes
Baking time: 30-35 minutes
Servings: 8-10
Difficulty: easy
Recipe type: apple tart, family dessert
Ingredients
For the dough:
150 g butter
150 g sugar
2-3 tablespoons sour cream
300 g flour
1 packet cinnamon sugar
1 tablespoon baking powder
For the filling:
1 jar (about 800 g) of grated apples for pie (or caramelized apples in a jar, if you have some prepared from autumn)
For decoration:
2 fresh apples
1 packet cinnamon sugar
1-2 tablespoons brown sugar
For the pan:
1-2 tablespoons butter
1-2 tablespoons flour
Preparation method
1. Take the butter out of the fridge a few minutes beforehand to soften slightly. Place all the dough ingredients into the bowl of the food processor: butter, sugar, sour cream, flour, cinnamon sugar, and baking powder.
2. Start the processor and let it run for 2-3 minutes until the ingredients come together into a soft dough. Don’t expect a crumbly texture. It should be quite soft, even slightly sticky, but that’s how it should be. If you don’t have a processor, mix everything by hand, but don’t overdo it.
3. Remove the dough and wrap it in plastic wrap. Refrigerate for 30 minutes. If you’re in a hurry, you can leave it for less time (15-20 minutes is enough for it to be rolled out).
4. Grease the tart pan (preferably glass or ceramic) with butter and dust it with flour. Shake off the excess.
5. Place the chilled dough directly into the prepared pan. Wet your hands (to prevent the dough from sticking) and spread it evenly across the bottom and up the sides of the pan.
6. Spread the grated apples from the jar evenly over the crust.
7. Wash the two fresh apples, remove the seeds, and slice them thinly. Arrange the slices over the layer of grated apples—around the edges of the pan and, if you have leftover slices, in the center.
8. Sprinkle a packet of cinnamon sugar over the sliced apples. Add 1-2 tablespoons of brown sugar for caramelization.
9. Bake the tart in a preheated oven at 180°C for 30-35 minutes.
10. After removing it from the oven, let it cool in the oven with the door slightly open. It can be served warm.
Why I make this recipe often
It's one of the quickest apple tarts I've tried. The dough comes out soft and slightly fluffy, not dry or crunchy. The jarred apples significantly shorten the prep time, and the result is perfect for any day when you want something simple and good.
Tips and Variations
Tips
If the dough seems too sticky, don’t add more flour. It will firm up after baking.
Wet hands help to roll out the dough without it sticking.
If you’re using homemade jarred apples, drain any excess juice to avoid making the crust too soggy.
Substitutions
You can use granulated sugar instead of brown sugar for decoration.
Sour cream can be replaced with Greek yogurt if you don’t have anything else on hand, but the texture may be slightly different.
Cinnamon sugar can be substituted with powdered sugar and a little cinnamon if you don’t have packets available.
Variations
You can add chopped nuts over the layer of apples for extra texture.
The tart can also be made with other canned fruits, but they should be well-drained from syrup.
For a less sweet version, reduce the amount of sugar in the dough and decoration.
Serving Ideas
The tart can be enjoyed warm or cold. It pairs well with yogurt, whipped cream, or simply on its own with coffee. If you like, you can dust it with powdered sugar before serving.
Frequently Asked Questions
1. Does the dough need to be very cold when rolling it out?
Not necessarily. It helps to chill it a bit to prevent sticking, but it doesn’t require the long chilling time that classic tart dough does.
2. Can the tart be frozen after baking?
I wouldn’t recommend it. The dough is fluffier and doesn’t hold up well to freezing.
3. What kind of apples can I use if I don’t have jarred apples?
Fresh grated apples, lightly sautéed with sugar and cinnamon, then cooled, work very well.
4. Can I use lard instead of butter?
I haven’t tried it, but butter is preferred for this recipe for flavor and texture.
5. Can I use a metal tart pan?
Yes, but it’s best if it’s not too thin to avoid burning the bottom.
Nutritional Values
Estimate per slice (out of 10):
Calories: approximately 270-300 kcal
Carbohydrates: 40 g
Protein: 3-4 g
Fat: 11-12 g
Values depend on the type of apples used, how much sugar is sprinkled on top, and the size of the portions.
Storage and Reheating
The tart can be stored in the refrigerator, covered, for 2-3 days. It can be eaten cold or warmed up for a few seconds in the microwave. The dough changes texture slightly after cooling but doesn’t become dry. I don’t recommend keeping it for more than 3 days, as it starts to get too soggy from the filling.
Quick Info
Total time: about 1 hour and 10 minutes (including partial cooling)
Preparation time: 20-25 minutes
Baking time: 30-35 minutes
Servings: 8-10
Difficulty: easy
Recipe type: apple tart, family dessert
Ingredients
For the dough:
150 g butter
150 g sugar
2-3 tablespoons sour cream
300 g flour
1 packet cinnamon sugar
1 tablespoon baking powder
For the filling:
1 jar (about 800 g) of grated apples for pie (or caramelized apples in a jar, if you have some prepared from autumn)
For decoration:
2 fresh apples
1 packet cinnamon sugar
1-2 tablespoons brown sugar
For the pan:
1-2 tablespoons butter
1-2 tablespoons flour
Preparation method
1. Take the butter out of the fridge a few minutes beforehand to soften slightly. Place all the dough ingredients into the bowl of the food processor: butter, sugar, sour cream, flour, cinnamon sugar, and baking powder.
2. Start the processor and let it run for 2-3 minutes until the ingredients come together into a soft dough. Don’t expect a crumbly texture. It should be quite soft, even slightly sticky, but that’s how it should be. If you don’t have a processor, mix everything by hand, but don’t overdo it.
3. Remove the dough and wrap it in plastic wrap. Refrigerate for 30 minutes. If you’re in a hurry, you can leave it for less time (15-20 minutes is enough for it to be rolled out).
4. Grease the tart pan (preferably glass or ceramic) with butter and dust it with flour. Shake off the excess.
5. Place the chilled dough directly into the prepared pan. Wet your hands (to prevent the dough from sticking) and spread it evenly across the bottom and up the sides of the pan.
6. Spread the grated apples from the jar evenly over the crust.
7. Wash the two fresh apples, remove the seeds, and slice them thinly. Arrange the slices over the layer of grated apples—around the edges of the pan and, if you have leftover slices, in the center.
8. Sprinkle a packet of cinnamon sugar over the sliced apples. Add 1-2 tablespoons of brown sugar for caramelization.
9. Bake the tart in a preheated oven at 180°C for 30-35 minutes.
10. After removing it from the oven, let it cool in the oven with the door slightly open. It can be served warm.
Why I make this recipe often
It's one of the quickest apple tarts I've tried. The dough comes out soft and slightly fluffy, not dry or crunchy. The jarred apples significantly shorten the prep time, and the result is perfect for any day when you want something simple and good.
Tips and Variations
Tips
If the dough seems too sticky, don’t add more flour. It will firm up after baking.
Wet hands help to roll out the dough without it sticking.
If you’re using homemade jarred apples, drain any excess juice to avoid making the crust too soggy.
Substitutions
You can use granulated sugar instead of brown sugar for decoration.
Sour cream can be replaced with Greek yogurt if you don’t have anything else on hand, but the texture may be slightly different.
Cinnamon sugar can be substituted with powdered sugar and a little cinnamon if you don’t have packets available.
Variations
You can add chopped nuts over the layer of apples for extra texture.
The tart can also be made with other canned fruits, but they should be well-drained from syrup.
For a less sweet version, reduce the amount of sugar in the dough and decoration.
Serving Ideas
The tart can be enjoyed warm or cold. It pairs well with yogurt, whipped cream, or simply on its own with coffee. If you like, you can dust it with powdered sugar before serving.
Frequently Asked Questions
1. Does the dough need to be very cold when rolling it out?
Not necessarily. It helps to chill it a bit to prevent sticking, but it doesn’t require the long chilling time that classic tart dough does.
2. Can the tart be frozen after baking?
I wouldn’t recommend it. The dough is fluffier and doesn’t hold up well to freezing.
3. What kind of apples can I use if I don’t have jarred apples?
Fresh grated apples, lightly sautéed with sugar and cinnamon, then cooled, work very well.
4. Can I use lard instead of butter?
I haven’t tried it, but butter is preferred for this recipe for flavor and texture.
5. Can I use a metal tart pan?
Yes, but it’s best if it’s not too thin to avoid burning the bottom.
Nutritional Values
Estimate per slice (out of 10):
Calories: approximately 270-300 kcal
Carbohydrates: 40 g
Protein: 3-4 g
Fat: 11-12 g
Values depend on the type of apples used, how much sugar is sprinkled on top, and the size of the portions.
Storage and Reheating
The tart can be stored in the refrigerator, covered, for 2-3 days. It can be eaten cold or warmed up for a few seconds in the microwave. The dough changes texture slightly after cooling but doesn’t become dry. I don’t recommend keeping it for more than 3 days, as it starts to get too soggy from the filling.