Apples are so versatile and this apple tart is one of my favourite go-to recipes. Using a food processor, it takes literally minutes to prepare. Use tart (ie. slightly sour) apples. You have two alternatives for this recipe – the quick, easy method which I use all the time of the pretty method with the results you see above.
By the way, the same dough can be baked by itself, then filled with fresh fruit arranged in pretty patterns and brushed with a gelatin glaze.
- 1 cup flour
- ½ teaspoon salt
- 2 tbsp. sugar
- ½ butter, cold, cut into 1 tbsp pieces
- 1 tbsp. white vinegar
- ¾ sugar
- 2 tbsp. flour
- 1 tsp. cinnamon
- 3 cups coarsely grated tart apples (about 5-6 medium apples)
- ½ cup icing sugar
- In a food processor, place flour, salt, sugar and butter. Process until butter is completely blended and small granules are formed…about 10 seconds. Keep machine running and add the vinegar slowly. Process until the dough forms into a ball.
- Press the dough into the bottom and sides of a 9″ flan pan with removable bottom. For a large 11 inch pan, use half as much again of ingredients.
- Filling the easy way: Peel and core the apples and feed into the shredding tool of the food processor. In a mixing bowl, toss the shredded apples with sugar, flour and cinnamon. Spread evenly over the dough.
- Filling the prettier way: Slice the apples thinly and toss slices gently with flour, sugar and cinnamon. Arrange the slices in a pretty pattern over the dough as in the photo above.
- Bake at 400 F for 35-45 minutes until dough is golden brown on edges. Cool. Lift removable base and place on a pretty serving plate. Dust with icing sugar. Serve with cream, ice cream or sharp cheddar cheese slices..