easy tart dough

This Apple Tart from Delish.com is a beauty.

Apple Tart

apples, peeled, cored, and sliced

brown sugar

lemon

cinnamon

pure vanilla extract

c. all-purpose flour

kosher salt

tbsp. butter, melted

sugar

butter,

apricot preserves

Do you eat tart a la mode (with ice cream)?

Excellent recipe that I made last October. Thank you for sharing!

Thanks a million, Lauren!  My wife and dinner guests loved, loved, loved this tart. I got an A+ on my artful arrangement of apple slices and a new addition for repeat performances in my all-time favorite dessert repertoire.  Easy and delicious!

Delish!  Easy!  Will absolutely make this again.  I didn't have any apricot preserves, so I used berry preserves instead.  So good.  My design isn't as pretty, but it sure tastes good.  Thanks for such a simple recipe.

I made this because my daughter choose France as her country to research during Christmas. I did add about 2tbs of flour to my sliced apples after I had squeezed the lemon juice over them. The only thing that I'm not going to be able to say is how it tastes since I'm giving it to her class. I do plan to make another one for our house so we can try it. All in all I had fun making this. I did pull out an apple and taste it and it was good very sweet.

Fabulous tart. I will make this again and again especially when we’re not in covid19 lockdown and I can share it with friends and family. Thank you!

I don't usually review recipes, but this one is delicious and so easy!
I modified it a little and it still turned out great. I used a splash of apple cider vinegar bc I didn't have a lemon. Also, I added caramel on top rather than a apricot jam. 
My daughter loved making g this with me and placing all the slices.

I didn’t have a rolling pin at my summer rental so this recipe fit the bill! No rolling of dough. The tart was delicious. It only needed to bake about 50 minutes as the crust was getting dark. My advice is to keep a close eye on this, so it doesn’t overtake.  I brought it to a friends house and it was a big hit! Thank you !

Crust was delicious and tart tasted wonderful! Really easy to make and fast to prepare.

First time making an apple tart. I love this recipe! It took me longer than an hour to bake.

My first successful tart ever. Instead of apricot preserves I used peach. Thank you so much.

I made it- and it is my new favorite to make! Have no idea how it tastes, except to say it went fast in the office, and a co-worker I dont really know asked for the recipe - must be yum !

Amazing Tart! I turned out great on my first try.

https://streaming.hearstdigitalstudios.com/e5e7b41c-f5f7-4425-b638-18cbfa4ce286/video_rover_16x9_1080p_hd_1534890716_15031.mp4

Plan To Make Churro Apple Pies All Fall Long

This simple Sweet Shortcrust Pastry is an amazingly easy to make shortbread type crust for all of your sweets, desserts, pies and tarts! It can be made entirely by hand, and doesn&#039;t even need to be rolled out for filling your pie or tart pans!

Sweet Shortcrust Pastry

all-purpose flour

unsalted butter ((softened, at room temperature))

salt

tsp vanilla extract ((or almond extract))

beat butter and sugar

In a large mixing bowl, or the bowl of your stand mixer, beat the butter until softened. Add the sugar next and continue to beat until light and fluffy.

add egg

Gradually incorporate the egg and vanilla extract into your beaten butter and sugar.

add flour

Add the salt to a small bowl with the flour, stir to mix it in. Then add the flour to the buttery egg mixture, all at once. Combine until the flour is incorporated and you have a loose crumbled texture.

gather the crumble together

In the bowl, or turned out onto a clean working surface, gather the crumbled texture dough together and form into a ball. Wrap with plastic cling film wrap and flatten into a disc shape.

chill the dough

Chill the dough, either by refrigerating the wrapped dough for 30 minutes to an hour, or by placing the dough in your freezer. Chill in the freezer for only 10-20 minutes, or until the dough is firm (which will depend on the thickness of your formed disc).

Mixing the Dough

prepare tart pan

Choose a tart pan that will work best. Grease or coat the 8-9 inch tart pan with non-stick baking spray (oil and flour combination spray). *My preferred tart pan is metal, that also has a removable bottom. However, this sweet shortcrust pastry dough will form into any shape pan.

spread and shape the dough

Rolled Method: The dough can be rolled into an even layer about 10-11 inches in diameter, then transferred carefully over the tart pan. Allow the dough to loosely fill the tart pan, try to stretch the dough as little as possible to prevent shrinking while baking. Use your fingers to firmly press the dough into place along the pan edges.Pressed Method: The dough can be spread in the pan using your fingers. Pat the dough until it has an even bottom layer and sides are firmly pressed into place.

trim and dock

Trim the filled pastry edge or excess, either using a rolling pin (rolled over the top of the tart pan from one side to the other) or a sharp knife. Use a fork to prick, or &#039;dock,&#039; the shortcrust pastry dough. Doing this helps to leave space for filling as the pastry crust swells and puffs during baking.

chill

Once the dough is filled into the pan, trimmed and docked, cover it with plastic cling film and chill again. Place in the freezer for about 15 minutes while your oven preheats to 350 degrees F (175 degrees C) for blind baking. *You should place a sheet pan in the preheating oven for putting the tart pan on during blind baking as well.

Filling A Tart Pan

fill the crust

Remove the chilled pastry crust and cut a sheet of aluminum foil or parchment paper that is larger than your pie or tart pan. *Leave excess edges for ease of removal while the baked crust is still warm/hot. Fill the lined shortcrust pastry with pie weights, dried beans or rice. Use enough of whatever you&#039;re using as weights to hold down the paper and keep the dough from puffing while baking.

pre-bake

Bake the weighted shortcrust pastry dough on the preheated baking sheet in the center of your oven at 350 degrees F (175 degrees C) for 15 minutes, or until the dough is about half-baked. *The parchment paper or aluminum should lift away easily, without sticking to the dough, when at this partially baked point.

Top 3 easy tart dough recipes from across the web

The most viewed easy tart dough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Apple Tart

Sweet Shortcrust Pastry

Sweet Shortcrust Pastry

Top 3 easy tart dough recipes from across the web

The most viewed easy tart dough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple Tart

Sweet Shortcrust Pastry

Sweet Shortcrust Pastry

The most viewed easy tart dough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine