Apple Crumb Tart with Cinnamon Cream Recipe

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Apple Crumb Tart with Cinnamon Cream Recipe
Apple Crumb Tart with Cinnamon Cream Recipe photo by Taste of Home
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Apple Crumb Tart with Cinnamon Cream Recipe

Read Reviews
5 2 2
Publisher Photo
I love homemade apple pie but don't always have time to make it. For a fabulous shortcut, use a cookie mix and precooked apples. —Kim Van Dunk, Caldwell, New Jersey
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling

Ingredients

  • 1 package (17-1/2 ounces) sugar cookie mix
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1-1/4 teaspoons ground cinnamon, divided
  • 1/2 cup cold butter, cubed
  • 1/2 cup all-purpose flour, divided
  • 4 large apples, peeled and finely chopped (about 6 cups)
  • 1/4 cup packed brown sugar
  • 1/4 cup raisins
  • CINNAMON CREAM:
  • 1/2 cup heavy whipping cream
  • 1 tablespoon maple syrup
  • 1/4 teaspoon ground cinnamon

Directions

Preheat oven to 350°. Mix first four ingredients and 1 teaspoon cinnamon; cut in butter until crumbly. Remove 1 cup mixture to a small bowl; stir in 1/4 cup flour until blended. Reserve for topping.
Press remaining crumb mixture onto bottom and up sides of an ungreased 9-in. tart pan. Bake until light brown, 8-10 minutes. Cool on a wire rack. Increase oven setting to 400°.
In a large saucepan, combine apples and brown sugar; cook over medium heat until apples are tender, 7-9 minutes, stirring occasionally. Remove from heat; stir in 1/4 teaspoon cinnamon, raisins and remaining flour. Transfer to crust; sprinkle with topping. Bake until golden brown and filling is bubbly, 20-22 minutes. Place on a wire rack; cool at least 20 minutes.
For cinnamon cream, beat cream until it begins to thicken. Add syrup and cinnamon; beat until soft peaks form. Serve with tart. Yield: 12 servings.
Originally published as Apple Crumb Tart with Cinnamon Cream in Taste of Home Christmas Annual Annual 2015, p68

Nutritional Facts

1 piece with about 1 tablespoon cinnamon cream: 360 calories, 16g fat (8g saturated fat), 34mg cholesterol, 163mg sodium, 53g carbohydrate (33g sugars, 1g fiber), 3g protein.

  • 1 package (17-1/2 ounces) sugar cookie mix
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1-1/4 teaspoons ground cinnamon, divided
  • 1/2 cup cold butter, cubed
  • 1/2 cup all-purpose flour, divided
  • 4 large apples, peeled and finely chopped (about 6 cups)
  • 1/4 cup packed brown sugar
  • 1/4 cup raisins
  • CINNAMON CREAM:
  • 1/2 cup heavy whipping cream
  • 1 tablespoon maple syrup
  • 1/4 teaspoon ground cinnamon
  1. Preheat oven to 350°. Mix first four ingredients and 1 teaspoon cinnamon; cut in butter until crumbly. Remove 1 cup mixture to a small bowl; stir in 1/4 cup flour until blended. Reserve for topping.
  2. Press remaining crumb mixture onto bottom and up sides of an ungreased 9-in. tart pan. Bake until light brown, 8-10 minutes. Cool on a wire rack. Increase oven setting to 400°.
  3. In a large saucepan, combine apples and brown sugar; cook over medium heat until apples are tender, 7-9 minutes, stirring occasionally. Remove from heat; stir in 1/4 teaspoon cinnamon, raisins and remaining flour. Transfer to crust; sprinkle with topping. Bake until golden brown and filling is bubbly, 20-22 minutes. Place on a wire rack; cool at least 20 minutes.
  4. For cinnamon cream, beat cream until it begins to thicken. Add syrup and cinnamon; beat until soft peaks form. Serve with tart. Yield: 12 servings.
Originally published as Apple Crumb Tart with Cinnamon Cream in Taste of Home Christmas Annual Annual 2015, p68

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Reviews forApple Crumb Tart with Cinnamon Cream

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MY REVIEW
peanutsnona76 User ID: 8027573 236326
Reviewed Nov. 4, 2015

"Lovely lovely lovely. Any way you slice it, this is delicious. Adjust the sugar, tweak the spices, use pears-in any variation, this recipe is great fun! Try the original recipe first though. It's worth it."

MY REVIEW
Jolena User ID: 87898 233039
Reviewed Sep. 17, 2015

"Thank you, Thank you! Thank you! ..for finally giving us back our choices of sizes to print!!!! Now I can start using these recipes again!!!!"

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