Apple Streusel Tart – the autumn classic just like grandma's
Buttery shortcrust pastry, yoghurt sponge batter and crunchy sprinkles – on 35 × 11 cm
An apple tart doesn't always have to be round — and because we have a huge selection of the most varied tart tins in our online shop, this time we thought: let's make an oblong one. It not only looks gorgeous, it also simply tastes just like grandma's. A buttery shortcrust pastry with a delicious yoghurt sponge batter, apples and crunchy sprinkles. This apple sprinkle appletarte catapults you straight back to grandma's afternoon snack. So be sure to bake this recipe!
Ingredients
SHORTCRUST PASTRY
SPRINKLES
FILLING
Step by step
Making the shortcrust pastry
Rub flour and cold butter into crumbs
Put the White flour together with the cold butter into a Bowl and rub the two together with your hands into a crumbly mixture. Once that is achieved, add the whole egg and the remaining ingredients — sugar, vanilla seeds and salt — and mix everything together.
Knead and chill for half an hour
Mix everything in the Bowl until a kind of dough forms, then turn it out onto the work surface. Now knead it all into a smooth dough, press it a little flat and wrap it in cling film. The shortcrust pastry now has to chill for at least half an hour before you can roll it out.
Prepare the Sprinkles and filling
Knead the Sprinkles together and crumble
For the Sprinkles, mix the soft butter with the granulated sugar and then add the remaining ingredients. Knead everything into a dough and crumble it lightly again. Put the crumbs in the fridge for about 10 minutes. You can also do the crumbling only after chilling, if that's easier for you.
Beat the filling until fluffy
For the filling, beat the butter with the sugar until fluffy. Then stir in the whole egg, milk and natural yoghurt. Once a homogeneous mixture has formed, add the flour and Baking powder and briefly stir them in until everything is combined. You won't need the apples until the assembly.
Assembling the apple sprinkle tart
Preheat the oven, grease and flour the tin
Preheat the oven to 180 °C fan. Very important: grease the tin with butter and then dust it with flour. Make sure you really get into all the grooves of the tin — it would be a shame if the finished creation got stuck somewhere in the end.
Tart tin Rectangular, 35x11 cm
White flour, 1 kg
Roll out the dough lengthways to 3 mm. Roll it up and unroll it over the tin
Take the chilled shortcrust pastry out of the fridge, put some flour on the work surface and roll out the dough lengthways to a thickness of 3 mm. It's best to use the rolling guides for this — they set the thickness so the base is evenly thin all over.
Put some flour on the surface of the dough and roll it loosely onto a large silicone rolling pin. Then carefully unroll the dough over the tin. This way the thin base goes into the tin in one piece without tearing.
Professional silicone rolling pin 49 cm
Tart tin Rectangular, 35x11 cm
White flour, 1 kg
Professional rolling guides set, 3 sizes
Press into each groove and trim the edge
Press the dough into each groove of the Tart tin with your fingers so it takes on the shape and sticks. Then cut off the excess dough with a small straight knife.
Spread the filling and cut the apples
Spread the prepared filling evenly over the shortcrust pastry base — a Rubber scraper does the cleanest job. Then cut the apples into small pieces.
Rubber scraper Black, large
Distribute the apples, Sprinkles on top
Distribute the small apple pieces over the filling and press them down gently. Finally, add the prepared Sprinkles over the whole tart.
Bake for 20 minutes, turn the tray, finish baking for 20–25 minutes
The tart now goes into the oven preheated to 180 °C fan for about 20 minutes. Then turn the Baking tray once by 180 degrees horizontally — the front side moves to the back. The tart itself stays in place, it is not flipped over. Then finish baking it for another 20 to 25 minutes. The reason: most ovens bake more strongly at the back than at the front, and turning the tray ensures the tart bakes through evenly.
Dust with Sweet powdered snow
Take the finished tart out of the oven, let it cool briefly and dust it with Sweet powdered snow. Unlike icing sugar, it does not soak into the warm surface and stays white.
Apple sprinkle tart
Ingredients
SHORTCRUST PASTRY
SPRINKLES
FILLING
Preparation
- Shortcrust pastry: Rub 150 g flour with 90 g cold butter, add egg and the rest, knead, chill 30 min.
- Sprinkles: 70 g butter with 50 g sugar, then flour and starch; crumble, chill 10 min.
- Filling: Beat 45 g butter with 45 g sugar until fluffy, egg, milk, yoghurt, then flour and baking powder.
- Lining: Grease and flour the tin, roll out the dough to 3 mm, press into the grooves, trim the edge.
- Topping: Spread the filling, place 250–300 g apple pieces on top, sprinkles over it
- Baking: 20 min at 180 °C fan, turn the tray 180°, a further 20–25 min.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
White flour, 1 kg
Sweet powdered snow, 150 g
Bourbon vanilla seeds, 5 g
FunCakes Baking powder, 80 g
Accessories
Professional silicone rolling pin 49 cm
Rectangular tart tin, 35x11 cm
Silicone brush, 20 cm
Rubber scraper black, large
Clever Mix hand mixer
Professional rolling wood set, 3 sizes
Mixing bowl French Grey
Delivery in 1–2 working days · Free shipping from CHF 100
So it turns out perfectly, guaranteed
Halfway through the baking time is the moment when you rotate the Baking tray 180 degrees horizontally: what was at the front goes to the back. The tart stays in place. Almost every household oven bakes more strongly at the back than at the front, and without this trick the Sprinkles at the back turn dark while the filling at the front is still moist.
The rectangular tin has wavy grooves, and that's exactly where the base tears off when you turn it out if a spot has stayed dry. Grease thoroughly into every groove with the brush and then dust with flour — simply tap out any excess flour.
Don't have a 35 × 11 cm tin? For a round tin Ø 24 cm, multiply all quantities by 1.2 — that's the 3× switch above. For any other size, enter the ingredients with their quantities into the cake converter and it will convert them.
Frequently asked questions
You rotate the Baking tray, not the tart. After the first 20 minutes, take out the tray and put it back rotated 180 degrees, so that the front side is now at the back. The tart stays in place and is not flipped upside down. The reason: most ovens bake more strongly at the back than at the front.
No. This tart is nut-free: shortcrust pastry, yoghurt filling, apples, Sprinkles. If you're looking for an apple cake with almonds, we have a separate recipe for that on the blog — the apple-almond cake.
Yes, and that makes this tart a great recipe for guests. Both the shortcrust pastry and the Sprinkles can wait covered in the fridge — the shortcrust pastry needs its half hour anyway and keeps well for a day. It's better to stir the filling fresh, because the Baking powder in it is already at work.
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Related products
Professional silicone rolling pin 49 cm
Tart pan rectangular, 35x11 cm
Silicone brush, 20 cm
White flour, 1 kg
Sweet powder snow, 150 g
Rubber scraper Black, large
Bourbon vanilla seeds, 5 g
Mixing bowl French Grey
Hand mixer Clever Mix
Professional rolling pin set, 3 sizes
FunCakes baking powder, 80 g
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Comments
-
Dein Rezept „Apfel-Streusel Tarte“
By: Christina On 2024-09-27Beim Ausdrucken des Rezept steht Apfel Mandel !,, Fehler oder ist das Rezept wirklich ohne Mandeln?
Was meinst Du beim backen, nach 20 min. wenden meinst Du drehen ( vordere Seite nach hinten)
Danke für Deine Antwort
Lieber Gruss
Christina ?Replied by: Nicholas Burk On 2024-09-27
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Apfeltarte
By: Notta On 2024-09-26Guten Abend
Ich habe eine Frage; im Rezept heisst es die tarte nach der 1/2 Backzeit wenden.Wie ist da gemeint.kippt man di tarte auf dem" Kopf"? Zum weiter backen?Replied by: Nicholas Burk On 2024-09-27
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