Fasting Apple Pie

8 piece
Prep time
Total time

For the crust:
1 1/3 cups (200g) Farina flour
1/2 cup (115g) unsalted butter or vegetable margarine, frozen
2 tablespoons (35g) sugar
1 tablespoon (10ml) vanilla extract
3 tablespoons (30ml) cold water
2-3 tablespoons (30-45g) all-purpose flour, for rolling out the dough

For the filling:
3 tablespoons (45g) brown sugar
1 kg (4-5) red apples
Juice of 1 lemon
1 tablespoon (6g) powdered cinnamon
1 tablespoon (15g) unsalted butter or vegetable margarine, melted
2 tablespoons (40g) jam of your choice


Grease a 23cm tart pan with a removable bottom with a little butter or vegetable margarine and set aside.
In a food processor, add the flour, frozen butter or vegetable margarine, sugar, and vanilla extract.
Mix for 2-3 seconds and add the water, a tablespoon at a time, and pulse until the mixture forms a soft dough.
Lightly flour a work surface and roll out the dough to the size of the tart pan. If desired, roll out the dough on a non-stick baking paper for easier handling.
Using the rolling pin, gently lift the dough and place it in the tart pan. Trim off any excess dough that comes out of the edges.
Use a fork to prick the surface of the dough all over to prevent it from puffing up during baking. Cover with non-stick baking paper and add baking weights or legumes to keep it intact.
Refrigerate the tart for about 30 minutes.
Preheat the oven to 180°C on fan.
Blind-bake the base of the tart for around 20 minutes.
Remove the weights and set the tart aside to cool down.
In a bowl, slice the apples very thinly with a mandolin slicer.
Add the lemon juice and cinnamon and stir.
Spread the brown sugar on the base of the tart.
Start placing the apple slices around the base until you cover the entire surface of the tart.
With a brush, spread butter or vegetable margarine on the whole surface of the tart and book in the preheated oven for about 40-45 minutes, 
Spread the jam on the tart and serve.


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