Apple Tart with Sour Cream Filling

The recipe for this apple tart may seem complicated at first glance, but it's not. Essentially, it's apple slices baked in custard on a shortbread crust. The juicy filling and crispy crust make it delicious!

The filling may be slightly moist and not too golden, that's normal. It's best to use slightly tart apples for the pie and make sure to peel them. By the way, this pie pairs perfectly with classic vanilla ice cream.

Dough:

Unsalted Butter (softened)

1/2 cup

Sour Cream (15-20%)

3 tbsp

Flour

1 1/2 cups

Baking Soda

1/2 tsp

Vinegar (9%)

1 tbsp

Filling:

Apples

4 cups

Sour Cream (15-20%)

1 cup

Sugar

1/2 cup (130 g)

Flour

2 tbsp

Egg

Vanilla Extract

Preheat the oven to 350°F before making the apple tart with sour cream filling, as both the dough and the filling are prepared fairly quickly. In a large bowl, combine softened butter, sour cream, flour, and baking soda dissolved in vinegar. To do this, put half a teaspoon of baking soda in a tablespoon and pour 1 tablespoon of vinegar on top. When the reaction becomes vigorous, pour the mixture into the bowl.

Next, knead the dough. There's no need to knead for a long time, just mix everything well and form a ball.

Spread the dough in a pan (mine is 9.5 inches in diameter) and distribute it evenly on the bottom, also forming edges about 4 inches high. Place the dough in the refrigerator for 15-20 minutes.

Meanwhile, prepare the filling. Peel and core the apples, then thinly slice (3mm), I did this using a grater for speed.

Prepare the filling mixture. In a bowl, combine sour cream, egg, sugar, flour, and vanilla. Whisk everything together with a whisk or mixer for about half a minute.

Remove the pan with the dough from the refrigerator, arrange the apples on top, and pour the filling over them. Lightly tap the pan on the table to allow the cream to seep between the apple slices.

Place the pie in a preheated oven at 350°F for 50 minutes. If the edges or apple slices start to burn, cover the pie with foil.

Let the apple tart cool slightly when done, then remove it from the pan. The completely cooled tart slices better when chilled. Of course, I couldn't wait and sliced it while warm. It was so delicious! Definitely try it!

(4/5)