Express apple tart with shortcrust pastry flavored with tonka bean

Ingredients

• 250 g All-purpose flour (For the shortcrust pastry)
• 175 g Unsalted butter (125 g for the dough, 50 g for the topping)
• 70 g Cold water (About 70 ml)
• 40 g Brown sugar (For the dough)
• 1 small bean (≈0.5 g) Tonka bean (Grated and incorporated into the dough for a vanilla‑nutmeg aroma)
• 1 pinch Salt (Optional, adjust to taste)
• 3 medium units (≈300 g) Apples (Peeled and thinly sliced with a mandoline)
• 200 g Unsweetened apple sauce (Base of the filling, 100 % pure fruit)
• 55 g Almond powder (Absorbs moisture from the apples and the sauce)
• 30 g Additional flour (Mixed with the almond powder to form the filling bed)
• 40 g Vanilla sugar (Sprinkled over the apples before baking)
• 50 g Unsalted butter (for the topping) (Cut into small pieces and distributed over the apples)
• 1 tsp Powdered vanilla (Optional, to enhance the aroma)

Instructions

1. Prepare the shortcrust pastry

   In a bowl, crumble the cold butter with the flour, brown sugar, pinch of salt and grated tonka bean. Mix with fingertips until a sandy consistency is achieved.

   Time: PT8M

2. Incorporate the water

   Add the cold water gradually while mixing quickly until the dough comes together into a ball.

   Time: PT2M

3. Roll out the dough

   Place the dough between two sheets of parchment paper and roll with a rolling pin until about 3 mm thick.

   Time: PT5M

4. Line the pan

   Lay the dough into the tart pan, gently press the edges and trim the excess with a knife. Prick the base with a fork.

   Time: PT5M

5. Prepare the absorption mixture

   Mix 30 g of flour with 55 g of almond powder in a small bowl.

   Time: PT3M

6. Spread the apple sauce

   Evenly spread the apple sauce over the tart base.

   Time: PT2M

7. Arrange the apple slices

   Place the apple slices in a rose pattern over the sauce, overlapping slightly.

   Time: PT5M

8. Add butter and vanilla sugar

   Scatter small butter pieces (50 g) over the tart and sprinkle the vanilla sugar as well as the powdered vanilla.

   Time: PT2M

9. Bake

   Bake the tart in a preheated oven at 200 °C for 25 minutes, or until the crust is golden and the apples are lightly caramelised.

   Time: PT25M

   Temperature: 200°C

10. Rest and serve

    Let the tart rest for 5 minutes out of the oven before slicing.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour
• Instead of Unsalted butter: Margarine (at room temperature)
• Instead of Cold water: Whole milk (makes the dough richer)
• Instead of Brown sugar: White sugar
• Instead of Tonka bean: Vanilla extract + a pinch of nutmeg
• Instead of Salt: Sea salt
• Instead of Apples: Pears, Mirabelles
• Instead of Unsweetened apple sauce: Cooked and pureed apples
• Instead of Almond powder: Almond flour, Ground almonds
• Instead of Additional flour: All-purpose flour
• Instead of Vanilla sugar: Sugar + vanilla extract
• Instead of Unsalted butter (for the topping): Margarine
• Instead of Powdered vanilla: Vanilla extract

Equipment Needed

• Mixing bowl
• Rolling pin
• Parchment paper
• Tart pan (23 cm)
• Mandoline or sharp knife
• Spatula or wooden spoon
• Oven
• Fork (for pricking the dough) (optional)

Critical Steps — Do Not Skip

• Mix the cold butter with the flour without overheating the dough.
• Roll out the dough between two sheets of parchment paper to prevent sticking.
• Distribute the almond powder/flour mixture to absorb the apples' moisture.
• Bake at 200 °C for 25 minutes to achieve a golden crust and caramelised apples.

Chef Tips from the Video

• Grate the tonka bean directly into the dough to release all aromas.
• Use semi-salted butter for a subtle flavor contrast.
• Lightly dust with powdered sugar after baking for an elegant finish.

Troubleshooting

Storage

Refrigerator: Store the tart in an airtight container for up to 2 days.

Freezer: Wrap the tart (without glaze) in cling film then freeze for 1 month. Thaw in the refrigerator before reheating.

Room temperature: At room temperature, the tart stays good for up to 4 hours.

Make-Ahead Tips

• The shortcrust pastry can be prepared ahead and frozen; take it out 30 minutes before use.
• Apple sauce can be made the day before and kept in the refrigerator.
• Apple slices can be cut ahead and brushed with a splash of lemon juice to prevent oxidation.