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Apple Tart with easy shortbread crust

In this easy but delicious tart, the simple shortbread base takes up the apples' cooking juices, making it wonderfully chewy with toffee apple-like flavours.

It recommended that you read the accompanying blog post before starting and use digital scales and metric measurements.

Course Dessert, Snack, Cake
Cuisine British, World
Keyword easy
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 6 - 8
Author Moorlands Eater

Ingredients

For the base

  • 75 g butter (plus extra for greasing the tin)
  • 60 g plain/all purpose white flour
  • 60 g plain/all purpose wholemeal flour
  • 30 g medium oatmeal (see Recipe Notes)
  • 1 pinch salt
  • 75 g caster sugar

For the apples

  • 750 g eating apples (approx. 6 medium: weight is before preparation)
  • 25 g Demerara sugar
  • 1 tsp ground cinnamon
  • 40 g butter

Instructions

  1. Grease a 22 - 24cm loose-bottomed tart tin with butter.

  2. Preheat the oven to 200°C /180°C Fan /Gas 6 /400°F with a shelf in the middle position.

  3. MAKE THE BASE

    Stir together the flours, oatmeal and salt.

    Rub in the butter so the mixture resembles coarse breadcrumbs.

    Stir in the sugar.

    Press the mixture evenly into the base of the buttered tin, smoothing over with the back of spoon.

  4. Peel the apples, cut into quarters, then remove the cores.

  5. Taking a quarter at a time, slice the apple thinly but hold them together.

    Lightly press down so that the slices fan out.

    Still keeping the slices together, transfer to the flan tin, placing either at at an outer edge or in the middle to start making concentric circles of apples.

  6. Repeat with each quarter of apple: slicing thinly and transferring to the base. Place them closely together so that all the apples fit and no base is showing.

  7. Mix together the Demerara sugar and the cinnamon.

  8. Melt the butter and brush it all over the apples.

    Sprinkle with the sugar-cinnamon mixture.

  9. Place the tart in the oven and cook until the apples are soft and caramelized on top (35 - 40 min).

  10. Place on a wire rack until completely cold before running a knife around the edge of the tart and removing from the tin.

    Serve at room temperature either on its own, or with clotted, pouring, or whipped cream.

  11. Will keep for 2 - 3 days in the fridge. Bring back to room temperature before serving.

Recipe Notes

Oatmeal. Here in the UK, oatmeal is simply ground oats and is available from health food stores, some supermarkets, and online. But it's easy to make your own: simply whizz porridge or rolled/jumbo oats in a food processor, blender, or coffee mill until medium ground.