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Apple Crisp Tart

 Apple Crisp Tart
The crumb topping gives this apple tart a delightfully sweet crunch in every bite. I like to make it year-round, but it's especially good in fall when fresh apples are at their best. --Janet Briggs
6-8 ServingsPrep: 25 min. Bake: 50 min.


  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 cup cold butter, cubed
  • 1 eggs, lightly beaten
  • 2 tablespoons milk
  • 6 medium tart apples, peeled and cut into 1/4-inch slices
  • 1/3 to 1/2 cup sugar
  • 4-1/2 teaspoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons cold butter


  • In a large bowl, combine the flour, baking powder, salt and sugar.
  • Cut in butter until mixture resembles fine crumbs. Combine egg and
  • milk; gradually add to flour mixture, tossing with a fork until
  • dough forms a ball.
  • Press dough onto the bottom and up the sides of a 12-in. fluted tart
  • pan with removable bottom. Arrange apple slices in a circular
  • pattern over dough, starting at the outer edge and overlapping
  • slices.
  • For topping, combine the sugar, flour and spices in a small bowl. Cut

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Apple Crisp Tart (continued)

Directions (continued)

  • in butter until crumbly. Sprinkle over apples. Bake at 350° for
  • 50-60 minutes or until apples are tender. Serve warm or cold. Yield:
  • 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 300 calories, 15 g fat (9 g saturated fat), 65 mg cholesterol, 352 mg sodium, 39 g carbohydrate, 2 g fiber, 3 g protein.