November still counts as autumn, so I’m actually not that late with this recipe. This season for me is not “pumpkin-spiced everything” season, it’s apple and cinnamon season, Baby!!! – and also soups, but you probably know that from before…
Well, today I have a super easy – super fast – and super delicious recipe here for you – because there’s always room for dessert, verdad? … Hombre, claro! And I promise the longest step in the whole baking process is to wait for the pie to cool down a bit before slicing up your Tarta de Manzana. So, let me show you how I make it…

Ingredients:

• 5 apple
• 2 egg
• 60 g flour
• 60 g sugar
• 30 g melted butter
• 1 teaspoon of baking powder
• Half a lemon juice
• Pinch of salt
• Peach or apricot jam
• Cinnamon powder
• Vanilla aroma

* These measures are for a 20 cm baking tin.

⏱️ prep time: 15 minutes
⏱️ baking time: 50 minutes
🌡️ baking temperature: 180°C

Before we start this, I have to tell you that there are a zillion Tarta de Manzana recipes out there in the void of Google and TikTok – I’m not saying this is the classic way of making it, but it’s an easy way – that’s for sure, with a delicious result, and it’s on the table very fast. Honestly, that’s all we want, no?

• So, let’s start with prepping for this adventure. Wash and peel the apples, and cut up 4 apples (f-o-u-r) into thin, small pieces. We are leaving the 5th piece for decoration.

• Neeext: we make the “dough” – well, this pie has a lot of apples and very little dough – but that’s how I like it. Now, in a big bowl mix together the eggs, sugar, and melted butter, also add the cinnamon and vanilla for your own taste.
• When this is done, slowly add the flour, baking powder, and pinch of salt. Mix it again, don’t worry it’s gonna be a bit thick.

• Neeext: we are adding the apples to the dough and mixing it well together, again – big surprise, I know…

If you feel that the mixture is gonna be waaay too sweet, now it’s the time to add a bit of lemon juice – for your taste – I squeezed in half a smaller lemon.

I forgot to take a picture of how it looks like when the “dough” is mixed together with the apples, but I trust in you, I know you can take this difficult step alone… 😀🙏

• Neeext: put baking paper in your tin, make sure the paper is in one piece so the liquid stays inside. Then, we are gonna pour our appley – doughy whateverthisis into our baking tin – push it down a bit, make it even on the top, cuz the decoration layer is coming soon.

ta-daaa

Now, from here you can continue in 2 different ways.

• The first version: you cut up the 5th apple into pieces, put it on the top as decoration, brush the top with the peach jam, and throw it in the 180°C oven for 50 minutes and hope for the best results. – I’m just a bit scared that this way the top layer of thin apples would get too burnt. Golden is not a problem… but burnt is a different story – and flavor too…

• So, the other version is how I prefer to do it – … in two steps.
  • We start with baking the appley-doughy mixture for 25 minutes in a pre-heated oven at 180°C.
  • Then we prep the 5th apple, cut it up nicely, and put it on the top of our pie in a nice circle-ish kind of way, then brush the top with the peach jam.

… I don’t know how to place the apple slices nicely, but you get the idea.

Beautiful.

• Neeext: the whole thing goes back to the oven, you can give it a good 200°C-220°C now, for 25-30 minutes – or until it’s getting a bit golden on top. Keep your eyes on it.

 ¡Aaay, Dios mío!

… and now we have to wait a few hours for it to cool down before slicing, unfortunately.

………..

Boom, here we are again a few hours later in the afternoon, right on time for a cup of coffee and a slice of fresh apple pie for merienda! Perfection.

… as I said, a lot of apples and a little moist dough

Give a bit of mmmh to me 🎵

I literally just ate a slice but I can’t stop eyeballing these pictures and the leftovers in the kitchen … 👀

See you at the next one,

Noémi

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