- 190 g flour
- 60 g butter
- 2 tbsp sugar
- 1 egg
- 1 tsp vanilla extract
- for the topping:
- 3 apples
- 1 tbsp of lemon juice
- 1 tbsp sugar
- 1 tbsp jam
- 3 tbsp flaked almonds
- gelatin for cakes
During winter time there is hardly any fruit in season but what many people always have in the house is the classic apple.
I think apples are the best fruit for cake making. They are so versatile and delicious and can be used in many types of cakes and also in savoury dishes too.
Over the last weekend I had some friends around and I wanted a cake to go with our afternoon tea.
This tart went down very well: simple and light. I added a handful of sliced almonds to the topping which gave it a crunchy bite + it added to the flavour too.
You know that in order to make a good shortcrust pastry you need to work your ingredients very quickly to avoid overheating the pastry. And to do so it will help to mix up the ingredients with a fork first and to use your hands only in the end to combine them together and turn them into a ball.
Method:
On your working top put the flour, the egg, the sugar, vanilla extract and salt and stir the ingredients in well
Add the cold diced butter and with a fork mix it in well with the other ingredients. Then working with your hands combine the ingredients well together and make them into a ball. If it feels sticky on your hands put it in the fridge for 30 minutes wrapped in cling film. Then flatten the pastry with a rolling pin
Lay the pastry on a round baking tray and pinch it all over with a fork
Spread a tbsp of jam all over the bottom of the tart
Peel and finally slice the apples, mix them up with a a tbsp of lemon and a tbsp of sugar and lay them nicely onto the pastry
Now spread the flaked almonds all over the apples and cook the tart at 200C for 25-30 minutes until the pastry at the edge looks nice and golden.
Make the gelatin and pour it over the apples. Let it rest until the gelatin has settled and cooled down before serving.
Perfect for an afternoon tea or for a coffee break!
Let's go back to how food used to be, made from wholesome, good ingredients. Let's embrace the slow food movement.
Taking time to cook yourself a decent meal should always come as a priority. After all we are what we eat! 
Seems yummy. Going to try this one.
http://www.thoughtsofpaps.com
Concordo con te, la mela è versatile, puoi usarla sia nei dolci che nel salato! A me piace abbinarla con secondi di carne, primi e molto nei dolci! Ottima la tua crostata di mele, ideale per cominciare alla grande la giornata! Ciao
Love a good apple tart and yours looks so scrumptious!! Ciao, Ozlem
Looks really yum! I can’t see any directions on how to bake the tart… What oven temperature and how long did you bake it for?
Sorry Nora I forgot to write that! Thank you for reminding me.
Cook the tart at 200C for 25-30 minutes until golden. Ciao!
What a lovely tart, Alida. Love the fresh apples which turned out so beautifully when baked. Nothing beats home made apple tarts.
Apple tart is such a classic but also adding almonds appeals to me as I love the added texture and crunch that nuts give. Perfectly scrummy!
lovely and simple! I loved to look at the self-explanatory step-by-step pictures and also your tip of not to overwork the pastry is invaluable. lovely lovely tart and your blog’s layout really rocks! ps: is that snow on the ground?
Ciao dolcissima, questa crostata è deliziosa, solitamente la faccio come un dolce lievitato, ma questa tua ricetta mi piace molto, un grande abbraccio a presto.
A perfect tart for afternoon coffee, Alida.
Oh how lovely. I’ve not yet made an apple tart and yet they are so tasty. I like your clever spoonful of jam underneath the apples and will try and remember that because I really do want to make an apple tart.
Le mele sono sempre un buona risorsa d’inverno. Una buona crostrata e’ sempre gradita.