Apple tart with sour cream
4 servings
90 minutes
Apple tart with sour cream is a classic French treat that combines delicate crumbly pastry and fragrant fruit filling. France is famous for its tarts, and this apple version is especially loved for its refined simplicity. The crispy pastry soaked in creamy flavor perfectly complements the thin slices of apples that caramelize during baking, gaining softness and rich taste. The light tang of sour cream adds complexity to the flavor, while apricot jam adds a sweet and slightly spicy note. This tart is wonderful as a standalone dessert or accompanied by a scoop of vanilla ice cream or whipped cream. It can be served warm or cold, enjoying the balance of sweetness and freshness that makes it an ideal complement to a cup of aromatic coffee.
1
Knead a soft dough by hand from flour, softened butter, sugar, eggs, and sour cream, form it into a ball, wrap it in film and refrigerate for 30 minutes.
- Wheat flour: 225 g
- Butter: 125 g
- Chicken egg: 1 piece
- Sugar: 50 g
- Vanilla sugar: 1 teaspoon
- Salt: pinch
- Sour cream: 150 g
2
During this time, slice the peeled apples into thin wedges, grease the tart pan with butter, and preheat the oven to 180 degrees.
- Apple: 700 g
- Butter: 125 g
3
Spread the dough in the mold, forming a rim.
4
Spread a thin layer of sour cream.
- Sour cream: 150 g
5
Layer the apple slices, starting from the edge.
6
Bake at 180 degrees in the lower third of the oven for 40-45 minutes.
7
Brush the hot tart with jam. Serve warm or cold, optionally with ice cream or whipped cream.
- Apricot confiture: 50 g
