Cinnamon Apple Tart Recipe

Cinnamon Apple Tart Recipe photo by Taste of Home

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“I got the idea for this delicious fall dessert from a lovely Italian woman who’s also a fabulous cook,” writes Stacie Blemings from Califon, New Jersey. “It’s so simple to make—and cleanup is just as easy! I often make two and freeze one. It’s great at brunch alongside eggs and bacon.” STACIE’S TIP: For some tasty variations, try strawberry jam and walnuts and skip the icing. Or add extra cinnamon chips to suit your taste.

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Cinnamon Apple Tart Recipe

Prep: 15 min. Bake: 20 min. + cooling

Yield: 6 Servings

15 20 35

Ingredients

1 large apple, peeled and chopped
1 teaspoon lemon juice
1 sheet refrigerated pie pastry
2 tablespoons apple jelly
2 tablespoons sugar
1/4 cup cinnamon baking chips
1/3 cup sliced almonds
1 teaspoon milk
ICING:
1 cup confectioners' sugar
1/4 teaspoon almond extract
1 to 2 tablespoons milk

Directions

In a small bowl, toss apple with lemon juice; set aside. On a lightly floured surface, roll pastry into a 14-in. circle. Transfer to a parchment paper-lined baking sheet. Spread jelly to within 2 in. of edges. Sprinkle with apple mixture, sugar, baking chips and almonds. Fold up edges of pastry over filling, leaving center uncovered. Brush folded pastry with milk.
Bake at 400° for 20-25 minutes or until golden brown. Use parchment paper to slide tart onto a wire rack to cool. In a small bowl, combine confectioners' sugar, extract and enough milk to achieve desired consistency. Drizzle over tart. Yield: 6 servings.

Originally published as Cinnamon Apple Tart in Simple & Delicious September/October 2006, p46