If you are after a quick dessert or afternoon tea treat, you can’t go past this easy apple tart. Apples are in season at the moment and are cheap and plentiful. This apple tart is easy to make using ready made shortcrust pastry sheets. It is filled with an almond frangipane and topped with thinly sliced apples. We served it sprinkled with icing sugar with a dollop of cream. Yummm…
We love autumn – it is the perfect weather to enjoy tarts, pies, and other baked desserts. We love using our doiley cake server (Pelle À Tarte) that we bought in France last year.
- 2 sheets frozen shortcrust pastry
- 90g butter, softened
- ½ cup caster sugar
- 2 eggs
- 1 cup almond meal
- 2 tablespoons plain flour
- 2 small granny smiths apples, peeled, cored, thinly sliced
- Extra 10g butter, melted
- Icing sugar (powdered sugar) for dusting
- Preheat oven to 180 C f. Line a 11cm x 34cm loose-based rectangular fluted tart pan with pastry. Trim edges. Prick base all over with a fork. Place on a baking tray. Line pastry with baking paper. Fill with pastry weights.
- Bake pastry shell for 10 minutes. Remove pastry weights. Bake for another 10 minutes or until pastry is golden.
- Use an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating until just combined. Stir in almond and flour. Spoon almond mixture into pastry case and smooth top. Arrange apple on top, overlapping slices slightly.Brush melted butter over apple.
- Bake tart for 35 minutes or until golden. Cool in pan. Serve dusted with icing sugar.
Check out some of our other apple recipes.