Rustic apple tart

On a free day, I took the grated apples out of the freezer and set them to thaw for a rustic apple tart. This time, I used the bread machine to prepare the dough because it's quick, and I wasn't in the mood to knead by hand with so much to do in the kitchen. I made no modifications, just followed the order of the ingredients and the simple steps, then let everything rise adequately. It's a straightforward recipe with accessible ingredients and clear steps to follow, even if you don't have much experience with yeast dough.

Quick Info

Total Time: about 2 hours and 50 minutes (including rising and cooling)
Preparation Time: 30 minutes (plus 2 hours total rising time)
Baking Time: 30-40 minutes
Servings: 8-10 slices (one classic tart pan, ~26 cm)
Difficulty: easy to medium (yeast dough, but simple procedure)
Recipe Type: rustic tart, homemade dessert, suitable for weekends or when you have apples to use

Ingredients

For the dough:
1 teaspoon salt
1 teaspoon sugar
2 tablespoons olive oil
165 ml milk
1 egg
300 g flour
2 teaspoons dry yeast

For the filling:
1 kg grated apples (I used frozen apples)
1 teaspoon cinnamon
2 packets vanilla sugar
4 heaping tablespoons sugar
2 teaspoons sugar (for sprinkling on top)
a handful of crushed digestive biscuits
butter (for greasing the tart pan)

Preparation Method

1. Preparing the dough (in the bread machine)
Add all the dough ingredients to the bread machine's bowl in the exact order mentioned: salt, sugar, oil, milk, egg, flour, and finally the dry yeast. Set the program for kneading and rising (usually "Dough"), for about 1 hour and 30 minutes. At the end of the program, transfer the dough to a bowl and let it rise for another 30 minutes, covered.

2. Preparing the tart crust
Once the dough has risen, sprinkle a little flour on the work surface and on the dough to prevent sticking. Roll out the dough with a rolling pin to about 1 cm thick. Grease a tart pan with butter, then transfer the dough into the pan using the rolling pin, leaving the edges of the dough hanging over the sides.

Use a fork to poke holes in the dough here and there to prevent it from puffing up while baking.

3. Preparing the apple filling
Place the grated apples (if frozen, let them thaw and drain excess liquid) in a bowl, add the 4 heaping tablespoons of sugar, and cook over medium heat for 15-20 minutes. Stir occasionally until some of the liquid evaporates and the apples begin to soften. Remove the pot from heat and let it cool for 5-10 minutes. Only after they have cooled slightly, add the vanilla sugar and cinnamon, then mix well.

4. Assembling the tart
Spread the apple mixture into the lined tart pan and level it with a spatula. Fold the edges of the dough inward over the filling. Sprinkle the 2 teaspoons of granulated sugar over the edges.

Break the digestive biscuits into small pieces (by hand) and sprinkle them over the center of the tart, on top of the apples.

5. Baking
Preheat the oven to 180°C. Bake the tart for 30-40 minutes until the edges are golden brown and the filling is set. You can test with a toothpick to see if the dough is baked.

6. Cooling and slicing
Remove the tart from the oven and let it cool in the pan. Once completely cooled, carefully remove it, slice it, and serve.

Why I make this recipe often

It's the kind of tart I can prepare without constantly watching the clock. You use what you have on hand, and it's suitable for any type of apples, including those grated and frozen. It doesn't require expensive ingredients, and the dough always turns out fluffy, even with dry yeast. It's great for a quick dessert, especially if you want something that doesn't require decoration or complicated techniques.

Tips and Variations

Tips

If using frozen apples, drain the liquid before cooking to avoid excess moisture in the tart.
To prevent the dough from sticking, use enough flour on the work surface and rolling pin.
If the edges of the dough tend to burn, cover them with aluminum foil toward the end of baking.

Substitutions

You can use any type of apples; they don't have to be frozen. For fresh ones, just peel and grate them.
Digestive biscuits can be replaced with breadcrumbs or even crushed pretzels, as long as they absorb the moisture.
The olive oil in the dough can be swapped for regular sunflower oil.

Variations

You can add chopped nuts to the filling or raisins if you have them on hand.
The dough can be shaped in a round pan, not just a tart pan, or even in a pie dish.
For an extra flavor boost, you can brush the edges of the dough with a little beaten egg before baking.

Serving Ideas

Best served at room temperature.
Goes well with plain yogurt or whipped cream, but also great on its own.
You can sprinkle powdered sugar on top for a more festive look.

Frequently Asked Questions

Do I need a bread machine for the dough?
No, you can knead by hand or with a mixer, but the bread machine saves time and effort.

Can I use canned apples?
I don't recommend it, as they will have too much liquid and won't hold the filling together as well.

If I don't have dry yeast, can I use fresh yeast?
Yes, but adjust the amount – for 2 teaspoons of dry yeast, about 20 g of fresh yeast dissolved in a little warm milk will work.

Is it necessary to use digestive biscuits?
No, but they help absorb moisture and keep the filling more cohesive, especially if the apples release a lot of juice.

Can I freeze the baked tart?
I don't recommend it, as the texture of the dough and filling changes when thawed. It's best fresh or chilled.

Nutritional Values

Approximately, one slice (out of 10) has about 190-200 kcal.
Macronutrients per slice (approx.):
Carbohydrates: 38-40 g
Protein: 3-4 g
Fat: 3-4 g
Values vary depending on the type of apples, sugar, and slice size. The tart contains a lot of apple filling and a fairly light dough, without butter.

Storage and Reheating

Keeps well in the refrigerator, covered, for up to 3 days. You can enjoy it cold or at room temperature. If you want to reheat it, place it in the oven for a few minutes (not in the microwave, as it will soften the dough). Freezing after baking is not recommended, as it changes the texture.

 Ingredients: For the dough: 1 teaspoon salt, 1 teaspoon sugar, 2 tablespoons olive oil, 165 ml milk, 1 egg, 300 g flour, 2 teaspoons dry yeast. For the filling: 1 kg grated apples (I used frozen), 1 teaspoon cinnamon, 2 packets of vanilla sugar, 4 heaping tablespoons sugar, 2 teaspoons sugar for sprinkling on the tart, a handful of crushed digestive biscuits, butter for greasing the tart pan.

 Tags:  apple pie