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Cinnamon Apple Tart

 Cinnamon Apple Tart
“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 cinnam
6 ServingsPrep: 15 min. Bake: 20 min. + cooling


  • 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 McCormick® Pure Almond Extract
  • 1 to 2 tablespoons milk


  • 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.