Open faced Apple Tart







Hello every body..

Last evening I decided to take my baby and head out into the city for some inspiration. After the cookies, I have been hunting for a subject that would interest me enough to not just cook it but also photograph it. And at a store I found red pears, avocados, rambutan and yes all of them where really nice and fancy and pretty. But some how the only thing that stuck to me was Apple! I know apple season is just starting and I decided to start early. This time I wanted to make an apple pie but not the closed kinds. So here is my open faced apple pie. The french apple is similar to this one, the only difference being that apricot preserve is brushed over the apple tart after it is taken out of the oven. Some day I will make that one too.

Even if they aren’t in season, I make  apple sauce every day for my little son. I am told that they are excellent for baby health and as the saying goes, “an apple a day keeps the doctor away”. So if you are looking for different ways to have apples this season, then you should give one a try.

My father has many child hood stories of how he lived in Kashmir and every house had many apple trees growing within its compound. He said that no one bothered plucking them and there was so much that a few would just rot away on the ground below the trees. They would be so many kinds of apples too. Pink ones that where sweeter than the red. Red ones that where so juicy they would wipe the juice off onto their uniforms (on the way back from school). You know how old storied play in your mind in “sepia” mode. I can how my father looked when he was 10, in his navy blue shorts and a white shirt with socks pulled up to his knees, running down a small tarred road, eager to get to the apple tree. Have you see old photos? noticed how uncluttered and clean everything looks? I have seen photos of my father as a little baby in the dress his mother stitched for him. And let me tell you that nothing is as pretty as an indian women in a cotton saree standing in a well manicured garden holding her dear son in her hand.

Apples to old photos to beauty! Yes! I find apples beautiful and I find old photos beautiful 🙂


Ingredients for the tart shell :-

  1. Flour – 2 cups
  2. Butter – 130 gms
  3. Sugar – 2 tbsp
  4. Salt – a pinch
  5. Egg – 1 whole egg at room temperature

Instructions :-

  1. In a bowl of a mixer, whisk butter for 2 -3 mins.
  2. The add sugar, flour, eggs, salt and mix till it resembles bread crumbs. Turn off the mixer and hold the flour mixture in the palm of your hand to see if it sticks together. It should for a nice ball
  3. Empty the flour onto a cling film and bring the sides up to for a nice ball. Cover well and place in the fridge for 20 – 30 mins


Apple sauce:-

Ingredients :-

  1. Apples – 3 large apples, cleaned, cored and skinned, chopped into small pieces
  2. Butter – 3 tbsp
  3. Brown Sugar – 2tbsp
  4. Cinnamon Powder – 1/2tsp
  5. Nutmeg Powder – 1/4tsp

Instructions :-

  1. In a sauce pan, add butter and sugar. Turn the flame on low and heat till the sugar dissloves into the butter
  2. Then add chopped apples, cinnamon and nutmeg powder
  3. Simmer the apple sauce mixture till bubble start to appear
  4. Finally take it off the heat and keep it aside to cool completely. You could also add vanilla extract at this stage (Just a dash)


Back to the pastry:-

Instruments :-

  1. Rolling pin
  2. Pan Pan (Butters)
  3. Thick cotton cloth
  4. Beans or dry peas

Instructions :-

  1. Once the pastry has cooled down in the fridge, roll out the dough onto a lightly floured counter top. Make sure to keep moving the dough an dusting the counter top so that the party does not stick to the counter. Use flour to dust the rolling pin if the pastry sticks to the pin
  2. Use your hand to check if the pastry is rolled out evenly
  3. Butter your pie pan liberally. I use the one that has a removable base
  4. Use your rolling pin transfer the rolled out pastry dough onto the butter pie pan
  5. Slowly life and tuck the pastry into the sides of the pan. Do not pull the pastry for it could tear
  6. Once the pie pan is ready with the pastry cut off the excess pastry with the knife ( around the sides of the pan)
  7. Put the pan pan back into the fridge for another 20 mins
  8. During that time, pre heat you oven to 180 C
  9. Once the oven is nice and hot, take out the pie pan from the fridge and line the inside with a thick cotton cloth
  10. Then add beans or dry peas into the pie tin lined with the cloth. Bring the side of the cloth together to make a small bag of beans within the pie pan  ( Make sure to distrubute the beans equally through out the pan)
  11. Set the readied pan into the oven for 15 – 2o mins or till the pastry starts to turn a pale orange
  12. Once the pastry is done, let it sit outside till it reaches room temperature

Preparing the filling :-

  1. Apples – 4 -5
  2. Brown Sugar – 2 tbsp
  3. Lime – 1

Instructions :-

  1. Dry the apples out well and peel the skin off using a knife or a potato skin peeler
  2. Cure the apples out and cut them into long halves. Like shown in the photos
  3. Once you are done cutting all the apples put them into a big bowl and squeeze a juice of one lime into the apples. This is to ensure that they will not turn brown and dark. Be careful not to drop the seeds into the apple

Assembling the Tart – 

  1. First take the pie shell that has cooled down to room temperature
  2. Fill the shell evenly with the prepared apple sauce
  3. then arrange the cut apple slices according to the photos
  4. Add a little more brown sugar over the top. You could use a little butter to lightly coat the sides of the pie to give it that nice brown colour
  5. Set to bake for 20 mins or till the edges of the pie turn nice and golden brown in a pre heated oven at 180 C
  6. Once baked, set aside to cool off and as soon as it comes to room temperature, pop it out of the pie pan and set to serve
  7. Serve with vanilla ice cream or fresh whipped cream



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