This French Apple Tart with Cinnamon is relatively easy to make. If you follow my instructions you will get the same as in this image
The process of making the dough and peeling the apples is one that I don’t need to think about anymore, it happens semi-automatic and I can just let my thoughts wander.
I decided to try a different recipe for the shortcrust pastry, which was suggested in this link. At the beginning, I was happy about the consistency of my shortcrust pastry but when I tried to roll out the pastry, I realised that it wasn’t firm enough. It was crumbled and not easy to roll out. I couldn’t leave a comment to the post asking for an advice because it is an old recipe and the comment box was closed. I didn’t know how to get a firm, non-sticky dough.
So, after several attempts, I found a solution: the extra virgin olive oil worked out well for me.
The olive oil helped me to get the consistency that I needed it. Just in case you’d have the same issue baking this french apple tart, don’t worry, the oil is the secret key. I hope that this tip can be useful to you too.
- 250 gr plain flour
- 125 gr chilled and cubed butter
- 2 tbsp of cold water.
- 4 medium-sized firm apples
- 50 gr flour
- 100 gr caster sugar
- 2 eggs
- 100 ml creme fraiche
- 1 heaped tsp ground cinnamon
- icing sugar for decoration (if you want)
- First you'll need to make the shortcrust pastry.
- For that put the flour into a large bowl, add the cold butter cubes and the water.
- Work the flour and butter together with your hands until you have a firm, non-sticky dough.
- Wrap the dough-ball in cling film and put in the fridge to cool for at least an hour.
- You could also make the pastry the day before and leave to cool over night.
- Bring the dough back to room temperature and then roll out on a lightly floured surface.
- Pre-heat your oven to 200C.
- Take your tart form, rub a little butter all over and sprinkle some flour on top. This will prevent the pastry from sticking.
- Lift the rolled-out pastry into the tart dish and lightly press down.
- Cut off any overhanging dough.
- Peel, quarter and core your apples. Slice the quarters as evenly as possible.
- Lay the apple slices on top of the pastry arranging them like a fan.
- Now mix the crème fraîche, caster sugar, flour, eggs and cinnamon together until smooth.
- Pour over the apples.
- Bake the french apple tart for about 35 minutes.
- After the tart has cooled down, sprinkle some icing sugar on top.
- Serve either on its own or with some vanilla ice cream!
- I hope you enjoy this french apple tart & buon appetito!
I think you’re going to love filling the house with the warming smell of apples and cinnamon like mine.