Autumn Apple Tart Recipe

5 3 3
Autumn Apple Tart Recipe
Autumn Apple Tart Recipe photo by Taste of Home
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Autumn Apple Tart Recipe

Read Reviews
5 3 3
Publisher Photo
There are so many apple orchards in our state, and this tasty tart is one of my favorite ways to use this abundant fall fruit.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.

Ingredients

  • CRUST:
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 cup butter or margarine
  • 1 egg, beaten
  • 2 tablespoons milk
  • 6 medium baking apples, peeled, cored and sliced 1/4 inch thick (use Granny Smith or Jonathan, if possible)
  • TOPPING:
  • 1/3 to 1/2 cup sugar
  • 2 tablespoons butter or margarine
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1-1/2 tablespoons all-purpose flour

Directions

Combine flour, baking powder, salt and sugar in a medium bowl. Cut in butter with pastry blender until mixture resembles fine crumbs. Combine egg and milk; add to flour/butter mixture. Stir to blend. With lightly floured hands, press dough into a 12-in. diameter tart pan (with removable bottom). Press dough up sides to form a 1-in. rim. (May use a 13-in. x 9-in. baking pan instead of tart pan.) Fill tart shell with overlapping apple slices, beginning at outer edge. Combine topping ingredients; sprinkle evenly over apples. Bake at 350° for 50-60 minutes or until apples are tender. Cut into wedges and serve warm or cool. Yield: 12 servings.
Originally published as Autumn Apple Tart in Country February/March 1994, p57

Nutritional Facts

1 piece: 200 calories, 10g fat (6g saturated fat), 44mg cholesterol, 235mg sodium, 26g carbohydrate (14g sugars, 1g fiber), 2g protein.

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  • CRUST:
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 cup butter or margarine
  • 1 egg, beaten
  • 2 tablespoons milk
  • 6 medium baking apples, peeled, cored and sliced 1/4 inch thick (use Granny Smith or Jonathan, if possible)
  • TOPPING:
  • 1/3 to 1/2 cup sugar
  • 2 tablespoons butter or margarine
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1-1/2 tablespoons all-purpose flour
  1. Combine flour, baking powder, salt and sugar in a medium bowl. Cut in butter with pastry blender until mixture resembles fine crumbs. Combine egg and milk; add to flour/butter mixture. Stir to blend. With lightly floured hands, press dough into a 12-in. diameter tart pan (with removable bottom). Press dough up sides to form a 1-in. rim. (May use a 13-in. x 9-in. baking pan instead of tart pan.) Fill tart shell with overlapping apple slices, beginning at outer edge. Combine topping ingredients; sprinkle evenly over apples. Bake at 350° for 50-60 minutes or until apples are tender. Cut into wedges and serve warm or cool. Yield: 12 servings.
Originally published as Autumn Apple Tart in Country February/March 1994, p57

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Reviews forAutumn Apple Tart

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MY REVIEW
sport58 User ID: 8460458 269355
Reviewed Jul. 12, 2017

"Excellent and I'm not a fan of apple pie. Very easy to make. Crust was even better on the 2nd day."

MY REVIEW
qkamaid User ID: 2554531 41456
Reviewed Oct. 30, 2013

"5 star! great recipe for use of fall apples. Very easy!"

MY REVIEW
DoorCountyfan User ID: 6310114 15146
Reviewed Oct. 5, 2013

"This is excellent! However, before I added the apples atop the crust, I softened 4 oz of Philadelphia cream cheese with 1/4 C powdered sugar and 1/2 teaspoon cinnamon. Then, I added the apples and topping. This is sooo good!"

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