Apple Crisp Tart
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
Total TimePrep: 25 min. Bake: 50 min.
- 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 Nellie’s Free Range Eggs, lightly beaten
- 2 tablespoons milk
- 6 medium tart apples, peeled and cut into 1/4-inch slices
- 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.
Nutrition Facts1 piece: 300 calories, 15g fat (9g saturated fat), 65mg cholesterol, 352mg sodium, 39g carbohydrate (20g sugars, 2g fiber), 3g protein.
Originally published as Autumn Apple Tart in Test Kitchen Favorites Cookbook
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