Cinnamon Apple Tart Recipe
“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.
- 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
- 1 cup confectioners' sugar
- 1/4 teaspoon 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.
Originally published as Cinnamon Apple Tart in Simple & Delicious September/October 2006, p46
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Reviewed Aug. 26, 2010
"really easy and really yummy. I toasted the almonds"
Reviewed May. 29, 2010
"Loved it, it was very tasty."
Reviewed Sep. 27, 2009
"My pastryon bottom is wet and doughie, runny..gets stuck to parchment paperis there something I can do"