Tourtelly Apple Tart | How to make Tourtelly Apple Tart

By Mukulika Sengupta  |  3rd Oct 2015  |  
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  • Tourtelly Apple Tart, How to make Tourtelly Apple Tart
Tourtelly Apple Tartby Mukulika Sengupta
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About Tourtelly Apple Tart Recipe

A French tart, basically means a covered pie. I have taken this recipe from the baking queen Dorie Greenspan. She gives this killer pie dough that is crumbly and sweet. It takes a little bit of effort but the result is totally worth it. It is buttery and flaky.

Tourtelly Apple Tart, a deliciously finger licking recipe to treat your family and friends. This recipe of Tourtelly Apple Tart by Mukulika Sengupta will definitely help you in its preparation. The Tourtelly Apple Tart can be prepared within few minutes. The time taken for cooking Tourtelly Apple Tart is 80 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Tourtelly Apple Tart step by step. The detailed explanation makes Tourtelly Apple Tart so simple and easy that even beginners can try it out. The recipe for Tourtelly Apple Tart can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Tourtelly Apple Tart from BetterButter.

Tourtelly Apple Tart

Ingredients to make Tourtelly Apple Tart

  • For the pie shell:
  • 1 & a 1/2 cups - flour
  • 1/2 cup - confectioners sugar
  • 1/4 tsp - salt
  • 9 tbsp - butter cold cut into small pieces
  • 1 - large egg yolk
  • For the filling:
  • 5 - apples peeled and cut into slices
  • 1/3 cup - brown sugar
  • 2 tbsp - water
  • A Pinch of nutmeg powder
  • 3 tbsp - butter
  • 1/2 cup - raisins
  • 1/3 cup - almonds chopped
  • A pinch of cinnamon powder

How to make Tourtelly Apple Tart

  1. Make the pie shell first.Put the flour, sugar, salt and butter in a food processor and pulse for a few seconds. Then add the egg yolk and pulse some more.
  2. Turn the dough onto a floured surface and knead a little till the dough comes together. Freeze the dough for half an hour.
  3. Roll out the dough. Slowly place it over a 9” fluted pie tin. Then gently place it over the pie tin.
  4. Trim off excess dough. Keep the left over dough because you will need it later. Press an aluminum foil lightly against the crust. Refrigerate for an hour
  5. Preheat the oven to 180 degrees Celsius. Bake the crust (with the foil) for 10 minutes. Remove the foil and bake 5 more minutes to get a browned top.
  6. Make the filling: Put all the ingredients in a pan and cook for 5 minutes.
  7. Pour the filling over the pie shell. Take out the left over dough from the fridge. Roll it out a little bigger than the pie shell.
  8. Gently place it over the filling. Pinch together at the edges.Preheat the oven to 200 degrees Celsius. Bake for about 20 minutes till the top is a golden brown.

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