
The crumb topping gives this apple tart a delightfully sweet crunch in every bite. I like to make it year-round, but it's especially good in fall when fresh apples are at their best. --Janet Briggs
Recommended:
Apple Crisp, Crumble and Cobbler Recipes
VERIFIED BY Taste of Home Test Kitchen
Popular Videos
- 1-1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup cold butter, cubed
- 1 eggs, lightly beaten
- 2 tablespoons milk
- 6 medium tart apples, peeled and cut into 1/4-inch slices
- TOPPING:
- 1/3 to 1/2 cup sugar
- 4-1/2 teaspoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons cold butter
- In a large bowl, combine the flour, baking powder, salt and sugar. Cut in butter until mixture resembles fine crumbs. Combine egg and milk; gradually add to flour mixture, tossing with a fork until dough forms a ball.
- Press dough onto the bottom and up the sides of a 12-in. fluted tart pan with removable bottom. Arrange apple slices in a circular pattern over dough, starting at the outer edge and overlapping slices.
- For topping, combine the sugar, flour and spices in a small bowl. Cut in butter until crumbly. Sprinkle over apples. Bake at 350° for 50-60 minutes or until apples are tender. Serve warm or cold. Yield: 6-8 servings.
Originally published as Autumn Apple Tart in Test Kitchen Favorites 2004
2005, p278
Reviews forApple Crisp Tart
My Review
Click stars to rate

Any changes to your rating or review will appear where you originally posted your review