Nutrition Facts
8 servings
8
Apple Tart with Compote Recipe
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Lighter than the traditional apple pie, as it does not contain an egg custard.
Ingredients
5 Apple
1 Sugar
1 Lemon juice
Apricot Jelly
Directions
1
Peel 3 apples, cut them into quarters, remove the core, and then cut each quarter into cubes. Place the cubes in a saucepan with one tablespoon of sugar and one tablespoon of lemon juice. Let it cook on low heat, covered, for 10 minutes. Uncover the saucepan and continue cooking for an additional 5 minutes to dry out the mixture. Transfer the mixture to a bowl and let it cool.
2
Peel the last two apples, cut them into quarters, and remove their cores. Slice the apple quarters into 2-3 mm thick pieces.
3
Butter a tart pan (28 cm) and line it with the shortcrust pastry. Prick the bottom with a fork and cover it with apple compote.
4
Arrange the apple slices in rosettes. Pack them tightly as they shrink during cooking.
5
Bake the tart at 200°C for about 35 minutes. Allow the tart to cool, then brush it with slightly warmed jelly to thin it out.
6
To finish, it is best to enjoy the same day. To keep the dough crisp longer, you can blind-bake the dough before filling it.
Ingredients
Ingredients
5 Apple
1 Sugar
1 Lemon juice
Apricot Jelly
Directions
Directions
1
Peel 3 apples, cut them into quarters, remove the core, and then cut each quarter into cubes. Place the cubes in a saucepan with one tablespoon of sugar and one tablespoon of lemon juice. Let it cook on low heat, covered, for 10 minutes. Uncover the saucepan and continue cooking for an additional 5 minutes to dry out the mixture. Transfer the mixture to a bowl and let it cool.
2
Peel the last two apples, cut them into quarters, and remove their cores. Slice the apple quarters into 2-3 mm thick pieces.
3
Butter a tart pan (28 cm) and line it with the shortcrust pastry. Prick the bottom with a fork and cover it with apple compote.
4
Arrange the apple slices in rosettes. Pack them tightly as they shrink during cooking.
5
Bake the tart at 200°C for about 35 minutes. Allow the tart to cool, then brush it with slightly warmed jelly to thin it out.
6
To finish, it is best to enjoy the same day. To keep the dough crisp longer, you can blind-bake the dough before filling it.
Notes
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daniele_p20
Apple Tart An easy-to-make tart that everyone loves, a treat! My suggestion: I prefer to use puff pastry and just before baking, I sprinkle the tart with brown sugar and dot it here and there with small pieces of salted butter. -
mellouben
I made it I made it two Sundays in a row to eat with family. The second time I added 2 more apples for the applesauce and I sprinkled it with powdered sugar instead of jam. My suggestion: the family preferred the second one!!!! Next time I'll take a photo of it. -
Didine
Excellent, I will make it again, topped with warm melted apricot jam and butter. -
Vilarinho
Excellent!!! Thank you for sharing this wonderful recipe with us. I made it this morning, and it was all gone. Will definitely make it again. -
corinne-l19
very good
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