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Apple Cream Tart

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
  • Total Time
    Prep: 20 min. Bake: 40 min. + cooling
  • Makes
    8-10 servings


  • 1-1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 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


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

  • amytraveler
    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

  • ruthsblack
    Feb 19, 2011

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

  • tootgirl
    Oct 17, 2010

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

  • ay
    Oct 7, 2010

    No comment left

  • Kathys Kandles
    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.

  • marianhansen
    Dec 14, 2005

    No comment left