Apple Tart


As soon as September begins this is my go-to dessert. I love to serve it for family gatherings and
holidays. The perfect Fall dessert that can be made ahead of time and frozen. Easy and delicious
and looks like you purchased it at a French pastry shop!!

 

finished apple tart

 

Crust                                                                  Topping
1/2 cup butter                                                                       3 apples
1 cup flour                                                                              juice from one lemon
1 teaspoon lemon juice                                                       1 tablespoons sugar
pinch salt                                                                                1 teaspoon vanilla
1/2 teaspoon cinnamon
apple jelly

Apple Mixture
3 to 4 cups peeled sliced or shredded apples (approx. 8 apples)
1 cup sugar
1/2 teaspoon cinnamon
2 tablespoons flour

 

Apple Tart Ingredients

 

Preheat oven to 375 degrees.
Combine ingredients for crust in food processor and press into 9-inch spring-form pan.

 

tart crust

 

Bake crust for 15 minutes or until it starts to brown.
Meanwhile peel and shred apples by hand or with a food processor.
Combine apples, sugar, cinnamon, and flour.
Spread evenly over crust.

 

apple mixture

 

Cut remaining apples into consistent slices.

 

apple design

 

Mix lemon juice, sugar, vanilla and cinnamon and dip apple slices into mixture. Arrange on top
of cake in fan-like or other decorative pattern.

 

fan-like design

 

Bake approximately 1 hour.
Cool and remove from pan for immediate use, or freeze in pan and remove while frozen to
help get cake out easily.

 

apple jelly glaze

 

Melt apple jelly and paint on top of cake for a finishing touch.

 

apple tart glaze

 

Place in fridge for at least 30 minutes to allow apple jelly to set.

 

Apple Tart

 
Easy! Done! Enjoy!

Plan-it Vicki is the brainchild of Vicki Ross, an experienced Event Planner located in the
Hartford, Connecticut suburb of Avon. Vicki has created celebrations all over the Connecticut
Valley and as far west as the Litchfield hills and south towards Danbury. She and her staff provide
services for small, intimate dinner parties and large, full-scale events such as weddings and
bar and bat mitzvahs. Vicki can be reached at www.plan-itvicki.com or by email at:
events@plan-itvicki.com.

 

Apple Tart
 
Author:
Recipe type: Dessert
Serves: 12
Ingredients
Crust
  • ½ cup butter
  • 1 cup flour
  • 1 teaspoon lemon juice
  • pinch salt
  • ½ teaspoon cinnamon
  • apple jelly
Apple Mixture
  • 3 to 4 cups peeled sliced or shredded apples (approx. 8 apples)
  • 1 cup sugar
  • ½ teaspoon cinnamon
  • 2 tablespoons flour
Topping
  • 3 apples
  • juice from one lemon
  • 1 tablespoons sugar
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 375 degrees. Combine ingredients for crust in food processor and press into 9 inch spring-form pan. Bake crust for 15 minutes or until it starts to brown. Meanwhile peel and shred apples by hand or with a food processor. Combine apples, sugar, cinnamon, and flour. Spread evenly over crust. Cut remaining apples into consistent slices. Mix lemon juice, sugar, vanilla and cinnamon and dip apple slices into mixture. Arrange on top of cake in fan-like or other decorative pattern. Bake approximately 1 hour. Cool and remove from pan for immediate use, or freeze in pan and remove while frozen to help get cake out easily. Melt apple jelly and paint on top of cake for a finishing touch. Place in fridge for at least 30 minutes to allow apple jelly to set.
Nutrition Information
Calories: 228 Fat: 8g Saturated fat: 5g Unsaturated fat: 2g Carbohydrates: 39g Sugar: 27g Sodium: 15mg Fiber: 2g Protein: 2g Cholesterol: 20mg

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