Easy Homemade Apple Tart

Ingredients

• 100 g Unsalted butter (softened, at room temperature)
• 100 g Powdered sugar (sifted to avoid lumps)
• 1 unit Egg (whole egg, at room temperature)
• 250 g All-purpose flour (sifted)
• 1 pinch Salt (fine salt)
• 200 g Unsweetened apple compote (homemade or store-bought)
• 4 units Apples (firm variety (Granny Smith, Pink Lady))
• 20 g Brown butter (for the top, at room temperature)
• 20 g Brown sugar (for sprinkling)
• 2 tablespoon Glaze (diluted apricot jam) (diluted with a little hot water)

Instructions

1. Prepare the sweet pastry

   In a large bowl, work the softened butter with the powdered sugar until you obtain a creamy mixture. Add the egg, the pinch of salt, then incorporate the sifted flour by mixing with your fingertips until the dough comes together.

   Time: PT10M

2. Chill the dough

   Form a ball, flatten it slightly, wrap it in plastic wrap and place in the refrigerator for at least 1 hour so the butter firms up.

   Time: PT1H

3. Roll out the dough and line the pan

   On a lightly floured work surface, roll the dough to 3‑4 mm thickness on a surface about 30 cm in diameter. Place the dough in the 26 cm tart pan, gently press against the edges, cut off the excess and prick the base with a fork.

   Time: PT10M

4. Prepare the apples

   Peel the apples, remove the core and cut into thin slices using a mandoline or a sharp knife. Reserve the slices and the small pieces for the centre.

   Time: PT15M

5. Prepare the apple compote (if homemade)

   Dice a few apples, cook them over low heat with a little water and a teaspoon of sugar until tender. Blend to obtain a smooth compote. Let cool before use.

   Time: PT20M

   Temperature: 180°C

6. Assemble the tart

   Spread the apple compote on the bottom of the pan. Arrange the apple slices in a rosette, alternating direction each turn, filling the centre with the small pieces to achieve an even surface. Sprinkle the brown sugar and distribute the brown butter pieces on top.

   Time: PT10M

7. Bake

   Bake the tart in a preheated oven at 180°C for 40 minutes, or until the top is nicely golden and the apples are slightly caramelized.

   Time: PT40M

   Temperature: 180°C

8. Apply the glaze

   Gently heat the apricot jam with a little water, brush the still‑warm tart with a brush to achieve shine. Let cool slightly before serving.

   Time: PT5M

Nutrition Facts

Calories

300

Protein

3 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Unsalted butter: margarine
• Instead of Powdered sugar: granulated sugar
• Instead of Egg: flax egg (1 tbsp + 3 tbsp water)
• Instead of All-purpose flour: whole wheat flour
• Instead of Unsweetened apple compote: apple puree
• Instead of Apples: pears
• Instead of Brown butter: margarine
• Instead of Brown sugar: dark sugar
• Instead of Glaze (diluted apricot jam): sugar syrup

Equipment Needed

• Large bowl
• Stand mixer or wooden spatula
• Rolling pin
• 26 cm tart pan
• Parchment paper or silicone mat (e.g., Demarle)
• Mandoline or paring knife
• Oven
• Fork (to prick the dough)
• Cooking brush
• Plastic wrap
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Let the dough rest in the fridge for at least 1 hour
• Do not overwork the dough to avoid it becoming hard
• Layer the apple slices in several rows for even cooking
• Bake the tart at 180°C for 40 minutes until golden

Chef Tips from the Video

• Lightly dust with powdered sugar before serving for a decorative touch
• Add a pinch of cinnamon to the compote for extra flavor
• Use a removable-bottom tart pan for easier unmolding

Troubleshooting

Storage

Refrigerator: Store the tart in an airtight container 3 to 4 days in the refrigerator

Freezer: Wrap the tart in aluminum foil then in a freezer bag; keep up to 1 month

Room temperature: Consume within 2 hours after removing from the oven, otherwise refrigerate

Make-Ahead Tips

• Prepare the dough the day before and keep it refrigerated
• Make the apple compote ahead of time and keep it chilled
• Apple slices can be kept in a little lemon juice to prevent oxidation