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.
9,364 4.3/5 (3 reviews)
Last 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.
When should you start or finish this recipe?
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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 | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 17 g RDI=27 % | 136 g RDI=51 % | 72 g RDI=99 % | 1,264 kcal RDI=63 % | 5,295 kJ RDI=63 % |
| Per person | 70 g RDI=108 % | 544 g RDI=205 % | 288 g RDI=396 % | 5,058 kcal RDI=253 % | 21,179 kJ RDI=253 % |
| Whole recipe | 282 g RDI=434 % | 2,177 g RDI=822 % | 1,155 g RDI=1,582 % | 20,234 kcal RDI=1,012 % | 84,716 kJ RDI=1,012 % |
How much will it cost?
For 4 people
3.55 €
Per person
0.90 €
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)
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Strawberry Verveine Tart Apple amandine tarts from BrélèsTatin apple diplomat tartHow to make a good pastry tart case Pistachio custard tart See them all 45 (45)
Stewed apple (compote)
You can get more informations, or check-out other recipes which use it, for example: Little apple turnovers with almonds and raisinsTarte à l'colocheCochelin d'EvreuxApple charlotte with toasted briocheAmiens macaroons See them all 12 (12)
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