This rustic and simple apple tart made with an oat crust and sprinkled with sugar feels deliciously comforting. Served warm on its own or with a scoop of vanilla ice cream, it works as well as a light ending to a laid back meal or a family afternoon tea. I love making it straight on the oven tray, dispensing from using a mould and helped by a very concentrated Adele, disposing with great care the apples in (nearly) straight lines.
Rustic apple tart
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Recipe by: Anne-Laure at Tasty Diaries Busy:30 min, Total prep time: 1 hour Serves: 6 |
Wash and core the apples - don't peel them - and cut them into fine segments.
Preheat the oven to 180 degrees C.
Line the apple segments into straight lines on the pastry following the longer end of the rectangle.
Beat the egg yolk with a bit of water and gently brush it on the apples (use a very soft brush to avoid moving the apples).
Sprinkle the tart with the sugar and bake it for about 25 minutes or until the apples are nicely coloured.
Slice and serve warm, accompanied with a scoop of vanilla ice cream.
Prepare the sweet version of the oil and oat shortcrust pastry. Roll it down into a flat rectangle 1 to 2 mm thick and place it on the oven tray lined with baking paper.
Wash and core the apples – don’t peel them – and cut them into fine segments.
Preheat the oven to 180 degrees C.
Line the apple segments into straight lines on the pastry following the longer end of the rectangle.
Beat the egg yolk with a bit of water and gently brush it on the apples (use a very soft brush to avoid moving the apples).
Sprinkle the tart with the sugar and bake it for about 25 minutes or until the apples are nicely coloured.
Slice and serve warm, accompanied with a scoop of vanilla ice cream.
You can also add a few pinches of cinnamon if you enjoy that spice.
Ingredients
Sweet version of the olive oil and oats shortcrust pastry
3 apples
1 egg
2 tablespoons sugar
Sweet version of the olive oil and oats shortcrust pastry
3 apples
1 egg
2 tablespoons sugar
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