You little Tart

Hello, good day, another day of bakes. (I sang that, I really hope you did too. I know its not a real song and the tune is in my head but still) Welcome to tart week, or is it pie week? Whatever man we are making that thing with a pastry shell and a filling but like its open at the top, even though you can do that weaving thing to make it cute. I don’t have the steady hands nor the patience to get into this just yet, but we will grow into it, right?

Ok, so I know its crazy hot amid this heat wave, but does that mean we don’t bake??? Yes. Please don’t overheat yourself for some cake* use this as life advice too boo. On the other hand, if you are in the Northern Hemisphere and yall aren’t dying from heat but freezing your lil butts off, go on and get warm in that kitchen. If the heat wave has waned when reading this, let us get baking.

Ok, before we bake, I would really encourage that we do everything from scratch, including the apple sauce. I like to make the sauce from scratch because it really allows you the opportunity to play with the sweet to tart ratio. I don’t add too much extra sweetness as I find the apples to do pretty well on their own. Anyhoo, back to this apple treat encased in pastry.




All the things I will need

Pastry Case

1 1/2 cups flour All Purpose

½ cup cold cubed butter

1 pinch salt

¼ cup icy water






Apple Filling

8 pink lady apples

1 lemon

3 teaspoons cinnamon

2 teaspoons ginger powder

2 cups water

1 tablespoon corn flour

Brown sugar/honey/molasses to taste


Let’s do the damn thing

Pastry Case

Combine cold butter, flour and salt in a large bowl quickly until it resembles sand. Do not over work or get the mixture warm.

Gradually add water until all is combined.

Wrap in cling film and allow to rest for 4 hours or over night

Once rested, roll out onto a floured surface and place in a tart tin.

Blind bake at 180 degrees Celsius for 15 minutes, remove baking beans and baking sheet and allow to further bake for 15 minutes.


Apple Filling

Core, peel and chop six apples.

In a pot add apples, water, spices and sweetening agent.

Juice one lemon into mixture (Optional: add the skins into the pot and remove before blending)

Let mixture come to a boil on medium heat, cook until soft +- an hour depending on how fine they apples were chopped

Once soft, blend/mash apples to a thick (not dry) consistency

Allow to cool

Heat oven to 180 degrees Celsius

Core and thinly slice the remaining apples and sprinkle with sugar and a lemon juice

Once cool, mix corn flour into apple sauce

Pour apple sauce into pastry case and use sliced apples to decorate the top or incorporate into the sauce

Bake for 35 to 40 minutes

Allow to bake completely before eating



How did it go, ho?

OK, that seems like a lot, right? Sorta, kinda is but man is it worth it. Ok, so the first time I made this I skipped the blind baking (details under tips) and man did I regret it. It took forever to bake, and the base was undercooked, lesson learned. I also used Flaxseeds are baking beads, that turned out to be a bit of a bust. Flaxseeds don’t have the necessary weight, so I will try samp beans next.  Other than that, all went pretty well. I like my apple pie a bit tart, so I tend to ease up on the sugar and honey but if you are about that sweet life, let that flag fly high boo.

I made this when my younger cousin was around, and home girl loved it and took the entire damn thing for herself, no sharing, just her. She claims to have shared with her mother, but I know her devious ways.

While making this I got lazy and had an event to go to, so I prepped the unbaked pastry and apple sauce and left both in the fridge for like two days and baked it on a random morning. Lazy girls like me are not about following all these steps at once man, don’t judge me.

Ok, I also SUCK at making things pretty, but I am learning man. Its like my only weakness, I mean even Superman has Kryptonite, why should I be better? Anyway, here are a few tips.




If the butter begins to melt/warm up while mixing, pop mixture into fridge for 15 minutes to allow to cool. Keep this hoe cold bro.

Blind baking is essentially prebaking a pastry base when using wet ingredients so that the base isn’t undercooked from the wet ingredients. You do this by covering the pastry with a baking sheet and placing baking beans over the sheet as a weight and allowing it to bake.

No baking beans? Use any heavy dry beans you have. Try beans, popcorn Kernels, rice or any other heavy dry weighted items you may have in your cupboard.

Make sure about 2cm of your pastry casing hangs over the tart tin as it bakes as the case tends to retract from the sides while baking.

Wine and patience.


Ok guys. Get your asses baking. 😊


4 thoughts on “You little Tart

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