Are you wondering which dough to use for your apple pie? That's THE question I receive most often! And for good reason: the choice of dough will completely transform your tart. A shortbread dough will bring crunchiness and indulgence, a shortcrust pastry will offer 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 having my whole family taste them), I'll explain how to choose THE right dough based on your preferences, your level, and the result you're looking for.
The three types of dough for an apple tart
Shortbread dough: the most indulgent
What is it?
Shortbread dough contains more butter and sugar than shortcrust pastry. Its texture is like that of a shortbread cookie: crumbly, melting, slightly sweet. It's my favorite for apple tarts!
Advantages:
- Ultra-indulgent and crunchy texture
- Slightly sweet, it enhances the taste of apples
- Holds up well during baking, doesn't become soft
- Perfect for classic tarts and applesauce tarts
Disadvantages:
- More caloric (lots of butter)
- More fragile to handle (can break when unmolding)
- Requires resting time in the fridge
When to choose it?
- For a traditional apple tart
- For special occasions when you want to impress
- If you like indulgent, crumbly textures
- For a tart with apple compote
My tip: Use good quality shortbread dough (homemade or store-bought) and let it rest well in the fridge before rolling it out. It will be easier to work with.
Shortcrust pastry: the most neutral and light
What is it?
Shortcrust pastry is the simplest of the three. It contains less butter and no sugar. It's the all-purpose dough of pastry-making.
Advantages:
- Neutral flavor, it brings out the taste of apples
- Lighter in calories
- Easy to prepare and roll out
- Versatile: works with all fillings
- More economical
Disadvantages:
- Less character than shortbread dough
- Can become soft if the filling is too wet
- Less crunchy texture
When to choose it?
- For a light, not-too-sweet apple tart
- If you want to emphasize the taste of apples
- For tarts with pastry cream or filling
- If you're beginning in pastry-making (it forgives more errors)
My tip: Lightly pre-bake the tart base blind (10 minutes at 180°C) before adding the apples. This will prevent it from getting soggy.
Puff pastry: the most spectacular
What is it?
Puff pastry is made of hundreds of layers of dough and butter that puff up during baking. It's the most technical to make at home, but excellent versions are available at the supermarket.
Advantages:
- Airy and crunchy texture
- Spectacular visual effect (golden layers)
- Very indulgent thanks to the butter
- Perfect for thin apple tarts
Disadvantages:
- Very technical to make at home (I recommend buying it!)
- More caloric
- Puffs a lot: difficult for thick tarts
- Can become soft with a too-moist filling
When to choose it?
- For a thin apple tart (like at the pastry shop)
- For apple tarts with little filling
- If you want an impressive visual result
- For a Tarte Tatin
My tip: Prick the puff pastry base well with a fork before baking to prevent it from puffing too much. And use apples that don't release too much juice.
Comparison table: which dough to choose?
| Criterion | Shortbread dough | Shortcrust pastry | Puff pastry |
|---|---|---|---|
| Texture | Crunchy, crumbly | Neutral, tender | Airy, flaky |
| Flavor | Slightly sweet | Neutral | Buttery |
| Difficulty | Medium | Easy | Difficult (purchase recommended) |
| Calories | ★★★ | ★★ | ★★★ |
| Holds up during baking | ★★★ | ★★ | ★★★ |
| Best with | Compote, soft apples | Pastry cream, filling | Thin tart, Tatin |
| Price | Medium | Economical | More expensive |
My verdict: which dough for which apple tart?
After testing all three options, here are my recommendations based on the type of tart:
For a classic apple tart with compote
➜ Shortbread dough: its indulgent texture pairs perfectly with the sweetness of compote.
For an apple tart with pastry cream
➜ Shortcrust pastry: its neutral flavor lets the cream and apples shine.
For a thin apple tart
➜ Puff pastry: thin apple slices and crunchy flake pastry is heaven.
For an apple tart "like Grandma's"
➜ Shortcrust pastry or shortbread dough depending on family traditions (both work!)
For a quick Sunday apple tart
➜ Shortcrust pastry
