Which pastry to use for your apple tart? This is the question I get asked most often! And for good reason: The choice of pastry completely transforms your tart. A flaky pastry brings a crunch and indulgence, a shortcrust pastry offers a neutral and light base, while a puff pastry will give an airy and spectacular result.
After testing all three options dozens of times (and tasting them with my whole family), I'll explain how to choose the right pastry based on your preferences, skill level, and desired outcome.
The three types of pastry for an apple tart
Shortcrust Pastry: the most indulgent
What is it?
The shortcrust pastry contains more butter and sugar than a puff pastry. Its texture resembles that of a sablé: crumbly, melt-in-your-mouth, slightly sweet. It's my favorite for apple tarts!
Advantages:
- Ultra indulgent and crunchy texture
- Slightly sweet, it enhances the taste of the apples
- Holds up well during cooking, doesn't become mushy
- Perfect for classic tarts and compote tarts
Disadvantages:
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