Apple Cream Tart Recipe

4 5 5
Apple Cream Tart Recipe
Apple Cream Tart Recipe photo by Taste of Home
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Apple Cream Tart Recipe

Read Reviews
4 5 5
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I enjoy making desserts like this delicious tart, which is seasoned with cinnamon and nutmeg and topped with whipped cream. I don't know where I got the recipe, but I like it because it's so easy to prepare.—Lyle Borcherding, Johnstown, Pennsylvania
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 1-1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • FILLING:
  • 3 large tart apples, peeled and sliced
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup heavy whipping cream
  • 2 egg yolks
  • Whipped cream, optional

Directions

In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
Arrange apples over crust. Combine the sugar, cinnamon and nutmeg; sprinkle over apples. Place pan on a baking sheet. Bake at 400° for 15 minutes.
In a small bowl, beat cream and egg yolks; pour over apples. Bake 25-30 minutes longer or until apples are tender and filling is almost set. Cool on a wire rack for 1 hour.
Serve with whipped cream if desired. Store in the refrigerator. Yield: 8-10 servings.
Originally published as Apple Cream Tart in Taste of Home October/November 2004, p59

Nutritional Facts

1 piece: 334 calories, 19g fat (12g saturated fat), 100mg cholesterol, 163mg sodium, 39g carbohydrate (22g sugars, 2g fiber), 3g protein.

  • 1-1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • FILLING:
  • 3 large tart apples, peeled and sliced
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup heavy whipping cream
  • 2 egg yolks
  • Whipped cream, optional
  1. In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
  2. Arrange apples over crust. Combine the sugar, cinnamon and nutmeg; sprinkle over apples. Place pan on a baking sheet. Bake at 400° for 15 minutes.
  3. In a small bowl, beat cream and egg yolks; pour over apples. Bake 25-30 minutes longer or until apples are tender and filling is almost set. Cool on a wire rack for 1 hour.
  4. Serve with whipped cream if desired. Store in the refrigerator. Yield: 8-10 servings.
Originally published as Apple Cream Tart in Taste of Home October/November 2004, p59

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Reviews forApple Cream Tart

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amytraveler User ID: 6915740 150859
Reviewed Oct. 14, 2012

"Totally not set, flavor out at the edge good, but did not cook. I would recommend upping the amount of egg yolks. I cooked for >15 minutes past cook time"

MY REVIEW
amytraveler User ID: 6915740 60114
Reviewed Oct. 14, 2012

"Haven't eaten yet, but took way too long to cook and I don't know if it will be set enough to eat. I would try again but add more egg yolks to ensure custard forms, will review when we try it later tonight"

MY REVIEW
ruthsblack User ID: 2148739 146098
Reviewed Feb. 19, 2011

"This didn't cook in the middle, but the outside tasted good."

MY REVIEW
tootgirl User ID: 228059 113620
Reviewed Oct. 17, 2010

"This is my favorite kind of apple pie/tart. I use evaporated milk instead of the heavy cream. Delicious!"

MY REVIEW
Kathys Kandles User ID: 1423079 206531
Reviewed Oct. 2, 2008

"I have made this several times and it is delicious. To lighten it up a bit I have replaced the whip cream with fat free coffee cream and it has not lost it's great taste."

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