Quick and Easy Apple Tart in One Hour
Quick and Easy Apple Tart in One Hour is the perfect dessert for those days when you want to serve dessert, but are very pressed for time. I specifically had Thanksgiving in mind when I created this recipe. Personally, I have a lot to cook on Thanksgiving, but I want to make my own desserts. So, this tart is the answer to my problems. Many tart doughs need to be chilled before you can use them, but this one does not. Also, the butter doesn’t need to be softened, which really speeds up the whole baking process.
The Equipment You’ll Need
- A Tart Pan- An 11×7 tart pan with a removeable bottom.
- A Pastry Cutter- You’ll need this to cut the butter into the flour.
- A Food Scale-This is essential, in my opinion, for weighing your flour.
The Ingredients You’ll Need for Quick and Easy Apple Tart in One Hour
- Four- Be sure to use all purpose flour.
- Sugar- I used granulated sugar.
- Apples- You can use any baking apples, but I used Granny Smith Apples.
How I Made My Tart
- First, I made my dough. I used a pastry cutter and cut the butter in until it was the size of small peas. Then, I stirred in the vanilla and water. I found it helpful to to use my hands to get the water well distributed. I knew when I could press the dough together with my fingers that the dough was moist enough to press into the pan.
- Next, I very carefully pressed it into the tart pan, making sure it was evenly distributed.
- Then, it was time to sprinkle the sugar and butter mixture over the bottom of the tart. This is to soak up the apple juices, so that the bottom doesn’t get soggy.
- Finally, I shingled the apples all over the top of the tart and baked it off.
Not only is this tart quick and easy, but it is also super inexpensive to make, because you only need a few ingredients. So, if you are looking for a delicious Thanksgiving dessert, I hope you’ll try this Quick and Easy Apple Tart in One Hour.
Quick and Easy Apple Tart in One Hour
Equipment
- 11×7 rectangular tart pan with a removeable bottom
Ingredients
- 1½ cups all purpose flour (209g)
- 8 tbsp. sugar
- pinch salt
- 12 tbsp. unsalted butter
- 1 tsp. vanilla extract
- ¼ cup water
- ½ tsp. cinnamon
- 3 peeled, quartered, and sliced in ⅛ inch slices Granny Smith apples
- juice of one lemon
Instructions
- Preheat the oven to 375 degrees.
- In a bowl, toss the apples with the lemon juice, and set aside.
- In a mixing bowl, stir together the flour, two tablespoons of the sugar and the salt. Cut ten tablespoons of the butter into half inch pieces, and then using a pastry cutter, cut the butter into the flour mixture. Cut in until the butter and flour are the size of peas.
- Then, add the vanilla, and the water, one tablespoon at a time, until the dough begins to stick together when you pinch it.
- Press the dough up the sides of the tart pan, and then all over the bottom.
- In the empty dough bowl, mix together four tablespoons of the sugar with a tablespoon of flour and a half teaspoon of cinnamon. Cut in two tablespoons of butter, until a sandy mixture is formed. Sprinkle this all over the bottom of the tart.
- Shingle the apples all over the top of the tart, overlapping them slightly. Sprinkle with two tablespoons of sugar.
- Place the pan on a baking sheet and bake for 40 minutes until the crust is browned.
- Cool the tart pan on a wire rack until it's completely cool, about thirty minutes. Remove the sides and serve.
