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A Jack Skellington apple tart that's as spooky as it is delicious: the perfect Halloween snack! Quick to prepare and filled with melting apples sprinkled with cinnamon and vanilla, you'll love it...
Table des matières
💙 Why you'll love it
- It's very easy to make
- It's as fun to make (with friends or your kids) as it is to eat!
- It keeps for several days.
- It's really delicious!
🧈 Ingredients
You can find a full list of ingredients and measurements in the recipe card below.
- Flour: to help the dough hold together better during baking.
- Two shortbread doughs: of course, you can also make them yourself!
- Apples: I recommend Red Delicious, Pink Lady/Cripps Pink (my favorites), Gala, Fuji, Jonagold or Braeburn.
- A little sugar.
- Spices: I really like cinnamon and vanilla in this recipe.
- One egg yolk for gilding.
🥰 The chef's advice
If the edges of your 1st pastry fall back when baking, I've got the solution! After following the recipe instructions (flour the mold, press the edges of the dough, quilt them and make holes with a fork), place in the freezer for 30 minutes.
💡 Frequently Asked Questions
I recommend Red Delicious, Pink Lady/Cripps Pink (my favorites), Gala, Fuji, Jonagold or Braeburn.
Of course you can! This tart is also delicious with pears, for example.
❄️ Storage
To store it, I cover it with aluminum foil and leave it at room temperature. It can be kept for 3 or 4 days, but believe me, by then it will have been gobbled up!
😋 Other gourmet desserts
If you make this Halloween apple tart, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Halloween apple tart
Ingredients
- 1 tablespoon flour
- 2 pie crusts
- 5 apples
- 2 tablespoons water
- 2 ½ teaspoons sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 egg yolk
Instructions
- Preheat your oven to 390°F/200°C in natural convection/static heat mode, top and bottom. Lightly flour your tart tin evenly, place the pastry in it, then press lightly with your fingers on the edges and chisel them with a knife.
- Using a fork, poke a few holes in the pastry. Place in the oven for 10 minutes, until lightly browned, and leave the second pastry in the fridge.
- Meanwhile, peel and core the apples, then cut them into cubes.
- Put them in a saucepan with water and sugar. Place over high heat, add the cinnamon and vanilla and stir. Cover and cook for 15 minutes. If it sticks, add a little more water.
- Remove the lid and cook for around 3 minutes, stirring frequently to evaporate some of the water.
- Place the apple cubes on the dough and leave to cool.
- On your work surface, place the 2nd pastry on parchment paper and, using a knife, shape it into a terrifying face.
- Once the apples have cooled, place the 2nd pastry on top of the 1st, brush with egg yolk and bake for 35 minutes.
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