Apple pie

The first time I made this apple tart, I found myself with a large bowl of apples that were about to go bad. I wasn't in the mood for complicated desserts, so I used what I had at home along with the classic tart dough. Since then, I've returned to this recipe whenever I want something simple and familiar, without too much fuss. It works for weekends, but also for an ordinary evening.

Quick Info

Total Time: about 1 hour and 15 minutes
Preparation Time: 20-30 minutes
Baking Time: 35 minutes (5 minutes + 30 minutes)
Servings: 8-10 slices, depending on how large you cut them
Difficulty: medium
Recipe Type: apple tart, suitable for dessert or snack

Ingredients

For the dough:
- 250 g flour
- 100 g butter (cold, cut into cubes)
- 2 eggs
- 80 g powdered sugar with vanilla flavor (I usually use a packet from Dr. Oetker)
- grated lemon or orange zest (just the yellow or orange part)

For the filling:
- 8-10 apples (any variety, I use what I have on hand)
- sugar (to taste, depending on how sweet the apples are)
- cinnamon
- ground nuts (optional)
- almond flakes (optional, for sprinkling on top)

Preparation Method

1. In a large bowl, place the flour. Add the cold, cubed butter, and the powdered sugar with vanilla flavor. Also add the grated lemon or orange zest.

2. Mix everything by hand until you get a sandy texture. Don't overwork it, so the dough doesn't become too tough.

3. Lightly beat the eggs with a fork and pour them over the mixture in the bowl. Continue to knead until the dough comes together. If it's too sticky, sprinkle a little more flour on your hands.

4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes. This helps it firm up and makes it easier to roll out.

5. Meanwhile, wash the apples, peel them, and remove the cores. Cut them into cubes. Place them in a pot with sugar (to taste) over medium heat. Stir occasionally to prevent sticking. Once softened, add cinnamon and, if desired, ground nuts. Remove the pot from heat and let it cool slightly.

6. Take the dough out of the fridge. Sprinkle a little flour on the work surface and roll it out to a moderately thick sheet (about 0.5 cm). Place the sheet in the tart pan, including the edges. Trim the excess dough, but keep it aside.

7. Prick the base of the tart in several places with a fork to prevent it from puffing up while baking. Place the pan in the preheated oven for 5 minutes.

8. Remove the pan, add the apple filling. Sprinkle almond flakes on top if you like.

9. From the remaining dough, you can grate it directly over the tart or roll it out and cut it into thin strips, then place them over the apples (classic lattice style).

10. Put the tart back in the oven for about 30 minutes, until the dough is golden brown.

11. Let it cool slightly before slicing and serving.

Why I Make This Recipe Often

It's one of the simplest apple tarts I've tried. It doesn't require special techniques or complicated ingredients. If I have a bit of dough left, I improvise with lattice or even grate it on top. It can be quickly adapted if I want to use up forgotten apples or nuts in the cupboard. It remains tasty the next day, even if it’s not as crisp.

Tips and Variations

Tips

- The butter should be cold, straight from the fridge; otherwise, the dough becomes too soft.
- Do not over-knead the dough, just enough to combine.
- Almond flakes can burn quickly, so check the tart towards the end.
- The apple filling should be slightly cooled before placing it over the dough.

Substitutions

- If you don't have powdered sugar with vanilla flavor, regular powdered sugar works too, plus a little vanilla essence, but it’s not mandatory.
- You can omit the nuts if you don’t have them or don’t like them.
- You can also use orange zest instead of lemon.

Variations

- For a richer tart, add raisins to the apple filling.
- You can swap apples for pears if you prefer them.
- The dough can also be used for other types of fruit fillings.

Serving Ideas

- It can be served plain or with a little powdered sugar on top.
- It goes well with a small scoop of vanilla ice cream.
- Great alongside coffee or tea.

Frequently Asked Questions

1. Can I use just egg whites or just yolks for the dough?
I do not recommend it, as the dough becomes harder to roll out and may crumble. Whole eggs work best.

2. What kind of apples should I choose?
I use whatever variety I have on hand, but firmer apples that don’t crumble when cooked are the best.

3. Can the dough be frozen?
Yes, the raw dough can be frozen. Let it thaw overnight in the fridge before using it.

4. Can the tart be made without nuts and almonds?
Yes, it’s perfectly fine to omit the nuts or almond flakes. The tart remains delicious.

5. Can I make the tart a day in advance?
Yes, it can be made a day in advance. It keeps well, just the dough becomes softer.

Nutritional Values

Approximately, for one slice of tart (out of 10 servings): around 230-250 calories.
Carbohydrates: about 35 g
Protein: 4-5 g
Fats: 8-10 g
Values are approximate and depend on serving size and the amount of sugar used.

Storage and Reheating

The tart lasts 2-3 days in the fridge, covered. It can be eaten cold or at room temperature. If you want to reheat it, you can put a slice in the oven for 5-10 minutes on low heat. The dough won’t stay as crisp, but the taste is good even after a day or two. I do not recommend keeping it longer than that, as the apples can release juice and the base can become too soggy.

 Ingredients: Dough 250g flour 100g butter 2 eggs 80g powdered sugar with vanilla flavor Dr. Oetker (one packet) grated lemon or orange peel Filling 8-10 apples sugar (to taste) cinnamon ground walnuts - optional almond flakes - optional

 Tags:  apple pie