Type and press Enter.

Wholegrain apple tarts with thyme

Wholegrain tarts with apples and thyme

Servings 6 tarts


For the Italian Shortbread

  • 220g (1+3/4 cup) whole wheat flour plus more for the work surface
  • 100g (1/2 cup) granulated sugar
  • 80g (1/3 cup) butter softened
  • leaves from 2 small thyme branches
  • a pinch of salt

For the filling

  • 2 Val Venosta “Ambrosia” apples
  • 4 Tbsp jam of your choice we used strawberry jam
  • 1/2 Tbsp laminated almonds
  • 1 Tbsp milk
  • granulated sugar for dusting


  1. Place all the ingredients for the Italian shortbread
    in the bowl of a stand mixer. Knead with the flad beater at medium speed for 3
    minutes or until you get a smooth dough. Alternatively you can knead by hand in
    a medium bowl: in that case mix the ingredients with a spoon first. Place the
    dough in a container with a lid and refrigerate for at least one hour.

  2. Preheat the oven at 180°C (275°F), static.

  3. Lightly flour your work surface and roll the dough into a
    4-mm-thick oval. Cut out 6 disks, 12 cm diameter each (re-roll the scrapes if
    necessary). Use the leftover dough to make cookies.

  4. Core and half the apples, then slice them into 1-to-2-cm-thick slices.

  5. Place 2 tsp of jam and the apple slices at the center of each shortbread disk, leaving a border of 2.5cm. Fold in the borders, lightly brush them with milk and dust with sugar. Sprinkle a few laminated almonds.

  6. Bake for about 25 minutes or until your tarts are evenly golden.