Homemade Apple Tart – Pareve version

👨‍🍳 Method

For the Tart shell

1. 1
   Mix the flour, sugar and salt in a bowl.

   Bowl
2. 2
   Transfer to a food processor, add the cold margarine in cubes and process until coarse crumbs form.

   Food processor
3. 3
   Add the cold water and quickly bring together with your hands, without kneading, just until the dough comes together.

   💡Knead as little as possible: long kneading develops gluten, and the dough comes out tough and shrinks in the oven.
4. 4
   Wrap in plastic wrap and chill at least 30 minutes.

   ⚙ Wrapping and Chilling the DoughPlastic wrapRefrigerator

   💡Chilling firms the margarine and relaxes the gluten: the dough rolls out easily, doesn't stick to the counter and doesn't shrink in the oven.
5. 5
   Roll out the dough and line a 24 cm Tart pan with it, sides included.

   ⚙ Rolling Out DoughRolling pinTart / pie pan

   💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.

To assemble

1. 6
   In a bowl, mix the apples, sugar, lemon juice and cinnamon.

   Bowl
2. 7
   Fill the shell with the filling and level it.
3. 8
   Scatter the margarine in flakes on top.
4. 9
   Bake in an oven preheated to 200°C (390°F) 35–40 minutes, until the crust is golden and the filling bubbles.

   ⚙ BakingOvenTart / pie pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.