Add the cold butter in cubes and rub it in with your fingertips, until coarse crumbs form.
💡The butter must stay cold: butter that melts in your hands gives a hard dough instead of a crumbly one. Work quickly, and if the dough warms up, put it back in the fridge.
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
Wrap in plastic wrap and chill at least 60 minutes.
⚙ Wrapping and Chilling the DoughPlastic wrapRefrigerator
💡Chilling firms the butter and relaxes the gluten: the dough rolls out easily, doesn't stick to the counter and doesn't shrink in the oven.
5
Roll out half of the dough and line a 24 cm pie 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
6
In a bowl, mix the apples, sugar, flour, lemon juice and cinnamon.
Bowl
7
Fill the shell with the filling and level it.
8
Roll out the remaining dough into a round the size of the pan. Cover the filling, pinch the edges to seal and prick a few steam holes with a fork.
⚙ Rolling Out DoughRolling pin
💡The holes in the lid let the steam escape: that way the lid doesn't puff up and the filling doesn't bubble out at the edges.
9
Brush the top of the pastry with the beaten egg.
Pastry brush
10
Bake in an oven preheated to 190°C (375°F) 45 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.
384calories
5 gprotein
53 gcarbs
16 gfat
● protein 5%● carbs 56%● fat 39%
Per serving (198 g), of 8 servings
For the Tart shell · To assemble ·
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⚖ About the ingredients
Flour: measured in cup in this recipe: 1 cup = 120 g · 364 kcal per 100 g · More about Flour →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Sugar: measured in tbsp in this recipe: 1 tbsp = 12 g · 387 kcal per 100 g · More about Sugar →
Cold water: measured in tbsp in this recipe: 1 tbsp = 15 g · 0 kcal per 100 g · More about Cold water →
Apples: measured in pieces: one ≈ 180 g · 52 kcal per 100 g · More about Apples →
Brown sugar: measured in cup in this recipe: 1 cup = 220 g · 380 kcal per 100 g · More about Brown sugar →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Cinnamon: measured in tsp in this recipe: 1 tsp = 2.4 g · 247 kcal per 100 g · More about Cinnamon →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
🔧 Tools needed (6) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Pastry brush· Also works: Spoon / teaspoon (regular) (Spread with the back of a spoon, less even) · Paper towels (Paper towel dipped in oil)
Rolling pin· Also works: Glass (for drinking/serving) (Bottle/glass, less even rolling) · Pasta machine (For pasta dough)
Tart / pie pan· Also works: Springform pan (High sides) · Round pan (Hard to release)
Bowl· Also works: Pot (None)
🧻 Consumables: Plastic wrap
By the steps, as the recipe is built now: another version or addition can change the list.
