Description
This apple and mascarpone tart pairs a buttery shortcrust base with a smooth, lightly vanilla cream and thinly sliced apples arranged in a rosette. It bakes golden, slices neatly once chilled, and feels effortlessly elegant.
Ingredients
Scale
For the shortcrust pastry
- 150 g flour
- 1 pinch baking powder
- 50 g sugar
- 75 g softened butter
- 1 egg yolk
- 1 tablespoon water
Filling
- 4 apples
- 200 g mascarpone
- 3 eggs
- 35 g sugar
- 35 g brown sugar
- 1 sachet vanilla sugar
For the top of the tart
- 25 g unsalted butter
- 25 g sugar
Instructions
Prepare the shortcrust pastry
- In a food processor, put all the ingredients in the bowl, then knead until you get a ball of dough.
- By hand, put the flour, baking powder, and sugar in a mixing bowl. Add the softened butter in the center, then rub with your hands until you get a sandy texture. Then add the egg yolk and the water, without overworking the dough.
- The dough should be soft. Form a ball.
- Wrap the dough and chill for 1 hour so it is easier to work with.
Filling
- Preheat your oven to 170°C.
- In a mixing bowl, beat the eggs with the sugars and mascarpone.
- Roll out the dough on a floured work surface or on parchment paper, then line a tart pan.
- Prick with a fork.
- Pour the cream onto the dough.
- Arrange the peeled apples, thinly sliced, overlapping them to form a rosette.
- Bake for about 40 minutes.
- A few minutes before the end of the baking time, brush the tart with a mixture of melted butter and sugar.
- Continue baking until the apple slices are nicely golden.
- Prep Time: 30 min
- rest time: 1 hour
- Cook Time: 40 min
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal