Winter has well and truly arrived here in the Yarra Valley. For us, the best part about this time of the year is being able to get cosy at home with a nice big cup of tea. There’s nothing more comforting than a rainy day in, and what better way to complement your endless cups of warm drinks than a warm, homemade apple tart.
We’re big proponents of seasonal cooking and baking and making the most of what’s available. Apples of all varieties are stunning during this time of the year, and we think that this apple tart is a worthy use of your produce.
This recipe is full of apple-y goodness, featuring a rich shortcrust pastry, apple puree, and a glazed apple topping. The hardest thing in this whole recipe is the pastry, but if you’re short on time, you can just use frozen store-bought shortcrust pastry dough!
Rustic Apple Tart
For the pastry
200g all-purpose flour, plus extra for the tin and work surface
10g caster sugar
100g cold unsalted butter, cut into cubes, plus extra for greasing
½ teaspoon salt
60-90ml ice cold water
For the puree
3 large apples of any variety (we used Granny Smiths), peeled, cored, and diced
1 teaspoon vanilla extract
25-35g caster sugar
10g unsalted butter
50-60ml cold water
For the apple topping
3 apples of any variety (we used Golden Delicious apples)
15g unsalted butter, melted
15g caster sugar
Jam of choice to glaze (we used apricot)
Whipped cream, ice cream or custard, to serve (optional)
Make the pastry
Place the flour sugar, butter, and salt in a food processor and pulse until the mixture resembles breadcrumbs (about 5-10 pulses, depending on your food processor).
Add 50ml cold water, and pulse until the dough holds together. If necessary, add more water, 1 tablespoon at a time until the dough begins to clump together. Wrap the dough in cling wrap and refrigerate for 30-60 minutes.
Take the dough from the refrigerator and let it rest at room temperature for about 10 minutes. Meanwhile, butter and lightly flour an 25cm round tart pan with a removable base.
Lightly flour a work surface, and roll out the pastry dough to a circle slightly larger than the tart pan. Transfer the dough to the pan, making sure to press the dough into the edges. Trim the edges by running a rolling pin over the tart pan. Refrigerate for at least 30 mins, or place in freezer for 10 mins. As it chills, preheat the oven to 200°C.
Prick the pastry base all over with a fork to allow for the air to release. Line the pastry with baking paper and fill it with baking weights, dried beans, or rice. Bake for 15 minutes, then remove the baking paper and weights, and bake for a further 10-15 minutes more, until golden brown. Allow to cool in tin.
Make the puree
Place the diced apples, vanilla, sugar, butter, and water in a saucepan. Cook gently over medium heat, making sure to stir, until the apples are softened. Add more water as required to prevent the apples from scorching.
Transfer the mixture to a food processor and puree.
Preheat the oven to 190°C.
Assemble the tart
Spread the puree over the pastry. Peel, core, and slice the remaining apples thinly. Arrange the apple slices in a neat circle around the edge, and repeat in a circular pattern.
Brush the apples with melted butter, and sprinkle with sugar.
Bake for 25-45 minutes, until the apples are tender and golden brown.
Glaze finished tart with warm jam, and serve with whipped cream, ice cream, or custard.