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Cinnamon Apple Tart Recipe

Cinnamon Apple Tart Recipe

I got the idea for this delicious fall dessert from a lovely Italian woman who’s also a fabulous cook. It’s so simple to make—and cleanup is just as easy! I often make two and freeze one. The apple tart is great at brunch alongside eggs and bacon. For some tasty variations, try strawberry jam and walnuts and skip the icing. Or add extra cinnamon chips to suit your taste. —Stacie Blemings, Heath, Texas
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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.

Reviews for Cinnamon Apple Tart

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Jellybug User ID: 53068 235897
Reviewed Oct. 29, 2015

"The texture was okay, did not like the cinnamon bits, but overall, it was not too bad..."

katlaydee3 User ID: 3741999 216641
Reviewed Jan. 2, 2015

"Delicious! I made this for dessert for a family dinner and everyone liked it."

Audrey Forrest User ID: 4522496 134665
Reviewed Aug. 26, 2010

"really easy and really yummy. I toasted the almonds"

pamdevone User ID: 3875916 106438
Reviewed May. 29, 2010

"Loved it, it was very tasty."

blugram User ID: 1454585 106382
Reviewed Sep. 27, 2009

"My pastryon bottom is wet and doughie, runny..gets stuck to parchment paperis there something I can do"

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