Apple tarts are similar to apple pies. They are just apples baked in a pastry crust, although tarts usually do not have a pastry cover over the fruit. Apple pies and tarts date back to the Middle Ages, according to the What’s Cooking America website. They were prevalent throughout Europe anywhere apples were available. Apples grow well in Sweden because of the cold weather. Many Swedish desserts, including tarts, call for apples.
Preheat your oven to 375 F.
Peel, core and cut apples into fine pieces, about ¼ inches thick. Place the apples in a bowl and add sugar, cinnamon, lemon juice and 2 tbsps. flour. Mix until they are all combined.
Place 1 cup of flour in a bowl and add shortening. Cut the shortening into the flour until it is the size of large peas. Sprinkle water into the mixture until the dough is moist enough to leave the side of the bowl.
Sprinkle extra flour on the counter and place the dough on top of it. Knead the dough until it is pliable and roll it into a circle large enough to fit the pie pan.
Lay the dough in the pie pan and press it down so that it takes on the shape of the pan. Flute the edges of the dough. Pour the apple mixture into the dough.
Place the Swedish tart in the oven and let it bake for 40 to 45 minutes, until the apples are cooked.