Homemade Sauté Apple Tart


This Apple Tart is really quite delicious, I’ve taken it from this recipe book called Patisserie by Leonard J Hanneman. The shortcrust pastry is actually quite easy to make and comes out great too. The recipe is broken into three parts but all are manageable and not out of anyone’s experience.  I recommend baking the shortcrust pastry first, then Apple Saute, and lastly the almond filling because the filling doesn’t require it to be cooled to room temperature.

Checkout the recipe I’ve used below: (The changes I made to the recipe are in brackets and italics)

Sweet Shortcrust Dough (123 Pastry)
Yield: 650 g pastry

200 g unsalted butter
100 g caster sugar (50 g sugar)
50 g egg (1 x 55 g egg)
300 g plain flour
pinch of salt

1. Cream the butter and sugar lightly, using the paddle attachment.
2. Add the egg and continue creaming until absorbed.
3. Carefully fold in the flour and salt, mixing only until combined. The dough will be very sticky, and more like a biscuit paste. Wrap in plastic and chill prior to use.
4. Cut the chilled dough into manageable sized pieces, knead lightly first to soften, then roll out using dusting flour.

How to Blind Bake
1. Take a chilled pastry case. For a quicker chill, the freezer works wonders.
2. Place a piece of non-stick baking paper into the pastry case, then line it with foil, pressing the foil flush with the base of the pastry case and up the sides.
3. Fill with baking weights of beans, ensuring that the weights press up along the sides to support the walls. There can be fewer weights over the centre of the pastry. It is important to have sufficient weights to support the sides as it is the sides that will slump as the pastry heats during the baking process.
4. Blind bake the pastry at 170°C for 30 to 60 minutes depending on the thickness and the size of the cases.


Here is the apple tart recipe below (and a slice of the tart above):

Sauté Apple Tart

Yield: 1 x 28 cm tart lined with 123 pastry, prebaked

6 apples, Granny Smith or Golden Delicious
60 g unsalted butter (Cooking margarine)
1 x 28 x 2cm or 2 x 16 x 2cm tart cases lined with sweet shortcrust and blind baked
1 vanilla bean, split and scraped or 1 teaspoon of cinnamon (1/2 tsp cinnamon and 1/2 tsp of vanilla extract)
60 g sugar (30 g sugar)
almond filling (below)

1. Peel and core the apples; cut into 8 wedges
2. Melt the unsalted butter and add the vanilla pod (or cinnamon). Over high heat saute the apples in the butter and sprinkle over the sugar. Toss as they cook to a golden brown, though still firm. Do not overcook. Set aside to cool.

Almond Filling

80 g unsalted butter
60 g sugar (30 g)
120 g almond meal
100 g egg (2 x 55 g eggs)

1. Cream the butter, sugar and almond meal, add the eggs and continue mixing until absorbed and the mixture is light and pale.
2. Spread the almond filling into the pre-baked and cold shortcrust shell/s.
3. Nestle the cool saute apples into the almond filling, wedges facing upward rather than fanned, to create height.
4. Bake at 170C for 50 minutes. Serve hot or at room temperature.


I like this recipe because the shortcrust is nicely short and has a nice bite to it but overall it melts in your mouth like it should. The almond meal adds this grainy texture to the overall tart, however if you don’t like this more ‘whole wheat’ kinda taste then you can try food processing the almond meal a few times, and maybe sieve it as well so it comes out much finer.

Overall it’s a good recipe that is easy enough to make, the only trouble you may have is with rolling out the pastry dough in a warm environment. It can get soft and unmanageable very easily. So if it does become too soft when you start rolling it flat and trying to place it into the case, either place it in the fridge or freezer to let it harden up a bit and try again.