Shortbread apple tart
Here's a variation on apple tart that's made with the classic layer of compote under the fruit, but in a delicious shortcrust pastry base.
5,329 5/5 (2 reviews)
1 hour 20 min.
Easy
3.50 €
4 people
4 IngredientsLast modified on: November 9th 2025
For 4 people, you will need:
- 1
300 g sweetcrust pastry (pâte sablée) - 2
1 kg apple - 3
300 g stewed apple (compote) - 4
20 g apricot glaze (optional) - Total weight: 1,600 grams
Times for this recipe
Preparation: 40 min.
Cooking: 40 min.
All in all: 1 hour 20 min.
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Step by step recipe
Stage 1 - ⌛ 10 min.
Spread with 300 g sweetcrust pastry (pâte sablée), then line a 20 cm (8") diameter circle or tart tin.
If using a circle, place on a sheet of baking paper on a baking sheet.
Place in the fridge.
If using a circle, place on a sheet of baking paper on a baking sheet.
Place in the fridge.
Stage 2 - ⌛ 15 min.
Peel 1 kg apple, cut into 2 or 4 pieces and remove the core.
Stage 3 - ⌛ 3 min.
Remove your mold from the fridge, and pour 300 g stewed apple (compote) into the bottom in an even layer.
Stage 4 - ⌛ 7 min.
Preheat oven to 180°C (360°F).
Garnish with the apple slices, pressing them down tightly (there should be lots of them, it's much better).
Garnish with the apple slices, pressing them down tightly (there should be lots of them, it's much better).
Stage 5 - ⌛ 40 min.
Place low in the oven and bake for approximately 40 minutes at 180°C (360°F).
Stage 6 - ⌛ 3 min.
If possible, brush the tart with apricot glaze as soon as it comes out of the oven.
Stage 7
Let cool before serving.
Remarks
As is often the case with apple desserts, if possible, choose slightly tart apples (reinettes, etc.), or a mixture of different varieties, for an even tastier tart.
10 minutes before the end of baking time, you can sprinkle the top of the tart with small pieces of butter and/or a tablespoon or two of caster sugar.
10 minutes before the end of baking time, you can sprinkle the top of the tart with small pieces of butter and/or a tablespoon or two of caster sugar.
Keeping: 1 or 2 days in the fridge, protected by cling film if possible.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 280 RDI=110 % | 2,180 RDI=210 % | 1,160 RDI=180 % | 20,230 RDI=1,010 % | 84,720 RDI: 1,010 % |
| Per 100 g | 20 RDI=7 % | 140 RDI=10 % | 70 RDI=10 % | 1,260 RDI=60 % | 5,300 RDI: 60 % |
| Per person | 70 RDI=30 % | 540 RDI=50 % | 290 RDI=40 % | 5,060 RDI=250 % | 21,180 RDI: 250 % |
How much will it cost?
- For 4 people : 3.55 €
- Per person : 0.90 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Apple
Like these other recipes: Tatin apples with mascarpone cream, Caramelised apple custards, Windfall apple jelly, Tarte Jurassienne, Apple compote with verbena, ... See them all 61
Stewed apple (compote)
You can get more informations, or check-out other recipes which use it, for example: Apple semelles (flat apple tarts), Tarte à l'coloche, Apple oatmeal cookies for Sasha, Apple and pear tart, Apple amandine tarts from Brélès, ... See them all 12
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Tarte Bourdaloue, How to bake blind , Mini almond-morello tarts, Plum tart "En passant par la Lorraine", Strawberry Verveine Tart , ... See them all 45
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