Express apple tart

Portions:

Preparation:

30 min.

Cooking:

35-40 min.

This express Quebec apple tart is the perfect solution for a quick dessert, without compromising on taste or presentation. Made with puff pastry, thinly sliced local apples, a touch of sugar and a drizzle of maple syrup, it's ready in no time... and gone just as quickly!

Ideal for an impromptu snack, a last-minute visit or a gourmet brunch, this simple apple recipe highlights the melt-in-the-mouth texture and naturally sweet flavor of Quebec apples, such as Cortland or Gala. A quick bake in the oven produces a crisp, golden, lightly caramelized tart.

A classic revisited in an express version, perfect for making the most of seasonal apples, even on busy evenings. Serve warm with ice cream, a dollop of whipped cream or simply as is!

Ingredients

6-8 Québec apples (Lobo or Cortland), peeled, trimmed and cut into thin strips
Juice of 1 lemon
Ground cinnamon
30 ml (2 tablespoons) granulated sugar
30 ml (2 tablespoons) unbleached flour

Pastry dough (one large or two small pieces)

625 ml (2 1/2 cups) unbleached flour
45 ml (3 tablespoons) granulated sugar
2.5 ml (1/2 teaspoon) fine salt
160 ml (2/3 cup) hard butter, cut into small cubes
1 large egg yolk
45 ml (3 tablespoons) water

Preparation

Preheat oven to 180°C (350°F). Place apple strips in a 25 cm (10") pie dish.
Drizzle with lemon juice, then season to taste with cinnamon.
Sprinkle with sugar and flour, then mix. Set aside.
Roll out the ball of pastry on a floured surface until just large enough to cover the tart tin.
Line the tart tin with the pastry, then trim off the excess. Press the edge of the pastry with your fingers to seal it to the tin, then prick it in a few places.
Place the tin on the middle shelf of the oven and bake the tart for 35-40 minutes, or until the pastry is nicely coloured.
Remove the tart from the oven and set aside for 15 minutes before serving with whipped cream or ice cream.
Keep well covered in the refrigerator.
Reheat for 10-15 minutes in a preheated oven at 180°C (350°F) before serving.

Pie dough

Place the first three ingredients in a medium bowl, then add the hard butter cubes.
Work the mixture with a pastry blender or your hands until sandy.
Add the egg yolk and water, then work the dough into a smooth ball that doesn't stick to your hands.
Add a little water if it's too dry, and a little flour if it sticks to your hands.
Wrap in plastic wrap, then refrigerate for a minimum of 30 minutes.
Remove from the fridge 30 minutes before rolling out.