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 is an aromatic, flavorful and delicious dish which is very much popular in French. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Tourtelly Apple Tart is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Tourtelly Apple Tart at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 80 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Tourtelly Apple Tart by Mukulika Sengupta in step by step with pictures so you can easily learn how to cook the perfect Tourtelly Apple Tart at your home without any difficulties. Tourtelly Apple Tart is one of the representative dishes of French which you can serve in any special occasions.

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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