Shortcrust Tart with Apples and Nuts
by Editorial Staff
The base of this spectacular cake is made from crumbly shortcrust pastry with the addition of ground nuts. Delicate aromatic filling is made from applesauce. The top of the pie is decorated with thin apple slices arranged in the shape of a beautiful flower.
Servings: 6
Cook: 2 hours 30 minutes
Ingredients
For the dough:
- Butter – 90 g
- Water (ice cold) – 25-40 ml
- Sugar – 40 g
- Flour – 180 g + for burning the table
- Walnuts (or others, or almond flour) – 30 g
- Fine salt – 1 pinch
For filling:
- Apples – 700 g
- Water – 50-70 ml
- Walnuts (or others, or almond flour) – 20 g
- Lemon (zest) – 1 pc.
- Lemon (juice) – 0.5 pcs.
- Vanillin – on the tip of a knife
- Powdered sugar – 10 g
For the top:
- Apples (red) – 500 g
- Water – 50 ml
- Butter – 15 g
- Liquid honey – 1-2 teaspoon
- Lemon (juice) – 0.5 pcs.
- Powdered sugar – 10 g
- Ground cinnamon – 1 pinch
Directions
- The flour must first be sifted (flour for the dough will need almost one and a half cups with a capacity of 200 ml, and for the table to heat up – somewhere in a tablespoon).
Shredded nuts can be substituted with almond flour.
The butter should be chilled – place it in the refrigerator beforehand. - Grind the walnuts for the dough and filling together into small crumbs. This can be easily done with a coffee grinder or blender.
- Prepare the dough: In a large bowl, combine the sifted flour, add salt, sugar and 30 grams of nuts. Stir.
- Add chilled butter, cut into small cubes, and rub together with your fingertips until a fine, homogeneous crumb is formed.
Start adding ice water to the dough one tablespoon at a time. - Knead the dough with a tablespoon, and then, as the dough thickens, you can continue kneading the dough with your hands. The dough should be non-sticky and flexible enough.
Form a cake out of the dough, wrap it with cling film and put in the refrigerator for 30-45 minutes. - Wash the lemon. Remove the zest with a fine grater. Squeeze the juice out of the lemon.
While the dough is cooling, prepare the filling: wash the apples, cut each into 4 pieces, cut the cores with seeds and remove the peel.
Cut the peeled pulp into small cubes.
Pour half the lemon juice over the prepared apples and stir. - Add all the lemon zest to the apples. Stir.
- Place apples in a skillet, add water, cover and bring to a boil. Simmer the apples over low heat for 10-15 minutes.
- Apples may soften faster or longer depending on the variety.
- Remove the lid, increase the heat to medium and evaporate all the liquid, stirring frequently with a spatula.
- Mash the cooked, completely softened apples without excess liquid with a fork in mashed potatoes, add the remaining nuts, powdered sugar and vanilla.
- Stir until smooth and set aside to cool to room temperature.
- Preheat the oven to 190 degrees.
Remove the dough from the refrigerator. Lightly dust the table with flour, put the dough on the table.
Roll out the dough into a layer a few centimeters in diameter larger than the baking dish (my mold is 27 cm in diameter and 2 cm in height).
Wrap the dough on a rolling pin and gently unfold it so that it fits neatly into the mold. Use a knife to trim off any excess dough – these pieces can be used to patch up any breaks in the dough. Make several punctures on the dough with a fork. - Remember the parchment paper well with your hands. Gently lay the paper on top of the dough and pour the load inside (cereals, dry beans or special ceramic balls are suitable, which will not allow the dough to deform during baking).
- Place the dough in a preheated oven and bake for 15 minutes at 190 degrees.
Remove the paper and filler and return the batter to the oven. Bake the tart at 180 degrees for another 7 minutes.
The finished dough must be removed from the oven and cooled to room temperature.
- Wash the red apples intended for the top of the pie, cut in half, remove the cores. Cut the prepared apple halves into thin slices about 1-1.5 mm thick. Pour lemon juice over the sliced apples and stir.
- Place the apple slices in the skillet, add the water and put the skillet on the fire. As soon as steam appears, cover the pan with a lid and simmer the apples over medium heat for 5 minutes. Pay attention to the texture of the apple slices – the apples should become softer and more pliable, but should not fall apart. It is important!
- Put the previously cooked applesauce in a dough basket and smooth the surface.
- Along the edge of the tart, start spreading apple slices slightly in mashed potatoes (see photo). Start with the largest ones.
- Towards the center, take smaller records or divide them into parts.
When the apples are completely lined with the top, pour the melted butter over the pie and sprinkle with the powdered sugar. - Place the pie in an oven preheated to 180 degrees and bake for about 30-40 minutes, until lightly browned.
Remove the finished cake from the oven, pour or brush with liquid honey, lightly sprinkle with ground cinnamon and cool to room temperature. - The apple and nut tart is ready! It is better to serve it cooled down. The dough is very crumbly, and so it will be easier and neat to remove the cake from the mold and cut it.
Bon Appetit!
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