We’ve always been drawn to the rustic charm of Tarta de Manzana, a beloved Spanish apple tart that’s as simple as it is irresistible. Hailing from sunny Spain, this dessert layers crisp apples with a flaky pastry crust, evoking cozy family gatherings and sweet traditions.
In our kitchen, we’ve perfected this classic recipe to bring authentic flavors right to your table. It’s the ideal treat for any occasion, blending fresh ingredients with effortless steps that even novice bakers can master.
Ingredients
In our perfected recipe for Tarta De Manzana, a traditional Spanish apple tart, we focus on simple, high-quality ingredients that capture the essence of its flaky crust and fresh apple filling. Below, we list the ingredients in the order they are used, with prep specifics noted for accuracy and ease.
Pastry Dough Ingredients
- 2 cups all-purpose flour: Sifted to ensure a light and airy texture.
- 1/2 cup unsalted butter: Chilled and cubed for better incorporation.
- 1/4 cup granulated sugar: For a subtle sweetness in the base.
- 1/4 teaspoon salt: To balance flavors in the dough.
- 1 large egg: Beaten, to bind the mixture together.
Apple Filling Ingredients
- 4 medium apples (such as Granny Smith or Golden Delicious): Peeled, cored, and thinly sliced for even cooking and a crisp bite.
- 1/4 cup granulated sugar: Tossed with apples to enhance their natural sweetness.
- 1 teaspoon ground cinnamon: For that warm, authentic Spanish spice note.
- 1 tablespoon fresh lemon juice: To prevent browning and add a tangy contrast.
- 2 tablespoons apricot jam: Warmed for glazing, to give a shiny finish.
This selection ensures our Tarta De Manzana remains accessible yet true to its rustic roots, perfect for family gatherings.
Equipment Needed
To bring our Tarta de Manzana to life with its flaky crust and tender apple filling, we rely on essential kitchen tools that ensure precision and ease. These items help us achieve the perfect balance of rustic texture and authentic flavors, making the preparation process straightforward even for novice bakers.
Here’s a detailed list of the equipment we recommend:
- Mixing Bowls: We use two medium-sized mixing bowls—one for combining the dry ingredients of the pastry dough and another for the apple filling—to keep everything organized and prevent cross-contamination.
- Measuring Cups and Spoons: Accurate measurements are key to our recipe’s success, so we always reach for a set of measuring cups (for flour, sugar, and liquids) and measuring spoons (for spices like cinnamon) to guarantee consistent results.
- Rolling Pin: A sturdy rolling pin is indispensable for rolling out the pastry dough to the ideal thickness, ensuring a crisp and even base that complements the apples’ natural sweetness.
- Tart Pan: We prefer a 9-inch tart pan with a removable bottom for easy release and a professional finish, allowing the tart to bake evenly and showcase its traditional Spanish charm.
- Knife and Cutting Board: A sharp chef’s knife paired with a stable cutting board helps us slice the apples into uniform pieces, enhancing the tart’s visual appeal and even cooking.
- Pastry Brush: For glazing the baked tart with apricot jam, we use a pastry brush to apply an even coat, adding a glossy sheen that elevates the dessert’s sensory experience.
- Oven and Baking Sheet: A standard oven preheated to the right temperature is crucial for baking, and we place the tart on a baking sheet underneath to catch any drips and promote uniform heat distribution.
By gathering these tools beforehand, we streamline the process and focus on creating a delightful Tarta de Manzana that captures the essence of family traditions.
Instructions
We guide you through crafting our authentic Tarta de Manzana with these straightforward steps, building on the fresh ingredients and tools we’ve outlined to achieve a flaky crust and tender apples bursting with cinnamon-kissed sweetness.
Prepare the Ingredients
First, we gather and prep the ingredients for seamless assembly. Start by washing 4 medium apples under cold water and patting them dry, then core and slice them into thin, uniform 1/8-inch pieces using a sharp knife for even cooking and a satisfying texture contrast.
- Pastry dough components: Sift 2 cups of all-purpose flour into a mixing bowl to remove lumps, ensuring a light base. Cube 1 cup of chilled unsalted butter into 1/2-inch pieces and return to the fridge until needed for optimal flakiness.
- Apple filling elements: In another bowl, toss the sliced apples with 1/2 cup of granulated sugar, 1 teaspoon of ground cinnamon, and 1 tablespoon of fresh lemon juice to prevent browning and enhance the tart’s bright, tangy flavor.
- Glazing mix: Warm 1/4 cup of apricot jam in a small saucepan over low heat, stirring until smooth for a glossy finish that adds a subtle sweetness to the baked tart.
Make the Pastry
We create the pastry dough, focusing on quick, gentle handling to maintain its buttery layers and achieve that irresistible, golden crispness.
- In a large mixing bowl, combine the sifted flour, 1/4 cup of granulated sugar, and 1/2 teaspoon of salt, whisking them together for even distribution.
- Add the cubed butter to the dry mixture and use your fingertips or a pastry cutter to work it in until it resembles coarse crumbs, ensuring the butter stays cold for a flaky texture that melts in your mouth.
- Pour in 1 beaten egg and mix with a fork until the dough just comes together, forming a ball without overworking it to avoid toughness—wrap in plastic and chill in the fridge for 30 minutes to enhance its tender quality.
Assemble the Tart
With the pastry ready, we layer the components in the tart pan, creating a rustic yet elegant dessert where the apples nestle into the crust for a visually appealing and aromatic bake.
- Preheat your workspace and roll out the chilled dough on a lightly floured surface to a 12-inch circle, about 1/8-inch thick, then carefully transfer it to a 9-inch tart pan with a removable bottom, pressing it gently into the edges.
- Arrange the prepared apple slices in overlapping circles over the dough base, sprinkling any remaining sugar-cinnamon mixture on top for added depth and a warm, spicy aroma.
- Fold the excess dough over the apples to form a rustic edge, then brush the entire surface with the warmed apricot jam using a pastry brush for a shiny glaze that caramelizes beautifully during baking.
Bake the Tart
Finally, we bake the tart to golden perfection, transforming the raw ingredients into a fragrant masterpiece with a crisp exterior and soft, juicy apples.
- Position the tart on a baking sheet to catch any drips and place it in a preheated oven at 375°F (190°C) for 40-45 minutes, rotating the pan halfway through for even browning and a uniformly crisp crust.
- Check for doneness when the pastry turns a deep golden color and the apples soften with a slight bubble—remove from the oven and let it cool on a wire rack for 10 minutes to set, allowing the flavors to meld into a delightful, comforting treat.
Make-Ahead Instructions
One of the beauties of our Tarta De Manzana recipe is its flexibility for busy schedules, allowing us to prepare components in advance without sacrificing that flaky crust or fresh apple flavor. By planning ahead, we ensure this traditional Spanish apple tart remains a go-to dessert for family gatherings, maintaining its rustic charm and authentic taste.
Preparing the Pastry Dough Ahead
We can make the pastry dough up to 2 days in advance to streamline our baking process. Here’s how:
- Mix and Chill the Dough: In a large mixing bowl, combine 2 cups of sifted all-purpose flour, 1/2 cup of chilled unsalted butter (cut into cubes), 1/4 cup of granulated sugar, and a pinch of salt. Add 1 beaten egg and mix until it forms a cohesive ball. Wrap tightly in plastic wrap and refrigerate for up to 48 hours. This step preserves the dough’s flakiness by allowing the butter to solidify.
- Freezing for Longer Storage: For extended make-ahead options, we freeze the dough for up to 1 month. After wrapping, place it in a freezer-safe bag. When ready to use, thaw in the refrigerator overnight before rolling it out.
Prepping the Apple Filling in Advance
The apple filling can be prepared ahead to save time, ensuring the apples retain their crisp texture and cinnamon-kissed sweetness.
- Slice and Season the Apples: Wash and core 4 medium apples, then slice them into 1/4-inch thick pieces. In a bowl, toss with 1/4 cup of granulated sugar, 1 teaspoon of ground cinnamon, and 1 tablespoon of fresh lemon juice to prevent browning. Store in an airtight container in the refrigerator for up to 24 hours. This method keeps the apples fresh and ready for assembly.
- Freezing the Filling: If we need more flexibility, freeze the seasoned apples in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Thaw in the refrigerator before using to avoid excess moisture that could affect the tart’s texture.
Assembling and Storing the Tart
For ultimate convenience, we can partially assemble Tarta De Manzana ahead of time, making it easy to bake fresh when needed.
- Full Assembly Option: Roll out the dough in a 9-inch tart pan, add the apple filling, and brush with apricot jam. Cover the assembled tart loosely with plastic wrap and refrigerate for up to 8 hours. Bake directly from the fridge, adding 5 minutes to the original baking time (typically 35-40 minutes at 375°F) to ensure even cooking.
- Complete Make-Ahead and Freezing: Bake the tart fully, then cool completely. Wrap it tightly and freeze for up to 1 month. To reheat, thaw in the refrigerator overnight and warm in a 350°F oven for 10-15 minutes until the crust is crisp and the apples are tender.
| Component | Refrigerator Storage | Freezer Storage | Thawing/Baking Notes |
|---|---|---|---|
| Pastry Dough | Up to 2 days | Up to 1 month | Thaw overnight in fridge; roll out cold |
| Apple Filling | Up to 24 hours | Up to 1 month | Thaw in fridge; drain excess liquid |
| Assembled Tart | Up to 8 hours | Not recommended | Bake with extra time if chilled |
| Fully Baked Tart | Up to 2 days | Up to 1 month | Thaw overnight; reheat at 350°F |
Conclusion
We’ve truly enjoyed guiding you through our Tarta de Manzana adventure
It’s a recipe that brings simple joys and lasting memories
We’re confident it’ll become a staple in your kitchen too
Try it out and savor the warmth it adds to your day
Frequently Asked Questions
What is Tarta de Manzana?
Tarta de Manzana is a traditional Spanish apple tart known for its rustic charm and simple flavors. It features a flaky pastry crust filled with crisp apples, cinnamon, and a glossy apricot glaze, evoking memories of family gatherings. This dessert is easy to prepare and perfect for any occasion, blending authenticity with accessibility for novice bakers.
What are the key ingredients for Tarta de Manzana?
The recipe uses high-quality ingredients for the best results. For the pastry dough, you’ll need sifted all-purpose flour, chilled unsalted butter, granulated sugar, salt, and a beaten egg. The apple filling includes medium apples, sugar, ground cinnamon, fresh lemon juice, and apricot jam for glazing. These components ensure a light, flavorful tart that’s simple yet delicious.
How do I make Tarta de Manzana step by step?
Start by preparing the dough: mix flour, butter, sugar, salt, and egg, then chill. Slice washed apples and combine with sugar, cinnamon, and lemon juice for the filling. Roll out the dough into a tart pan, add the filling, and brush with apricot jam. Bake in a preheated oven until golden, about 30-40 minutes. Let it cool before serving for the best texture.
What kitchen equipment do I need for Tarta de Manzana?
Essential tools include mixing bowls, measuring cups and spoons for accuracy, a rolling pin to shape the dough, a tart pan with a removable bottom, a sharp knife and cutting board for apples, and a pastry brush for glazing. Also use a baking sheet to catch drips and ensure even baking, making the process organized and efficient.
Can I prepare Tarta de Manzana ahead of time?
Yes, this recipe is flexible for busy schedules. Make the pastry dough up to 2 days in advance or freeze it for up to 1 month. Prepare the apple filling and refrigerate for 24 hours or freeze for a month. You can assemble the tart partially ahead or bake it fully and store in the fridge for up to 3 days, then reheat in the oven for freshness.