Cinnamon Apple Tart

Name: Cinnamon Apple Tart
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings.
Ingredients: 1 large apple, peeled and chopped; 1 teaspoon lemon juice; 1 sheet refrigerated pie pastry; 2 tablespoons apple jelly; 2 tablespoons sugar; 1/4 cup cinnamon baking chips; 1/3 cup sliced almonds; 1 teaspoon 2% milk; ICING:; 1 cup confectioners' sugar; 1/4 teaspoon almond extract; 1 to 2 tablespoons 2% milk

I got the idea for this delicious fall dessert from a lovely Italian woman who’s also a fabulous cook. It’s so simple to make—and cleanup is just as easy! I often make two and freeze one. —Stacie Blemings, Heath, Texas

Ingredients

1 large apple, peeled and chopped
1 teaspoon lemon juice
1 sheet refrigerated pie pastry
2 tablespoons apple jelly
2 tablespoons sugar
1/4 cup cinnamon baking chips
1/3 cup sliced almonds
1 teaspoon 2% milk
ICING:
1 cup confectioners' sugar
1/4 teaspoon almond extract
1 to 2 tablespoons 2% milk

Directions

Preheat oven to 400°. Toss apple with lemon juice.
On a large sheet of parchment paper, roll pastry into a 14-in. circle; transfer to a baking sheet. Spread jelly onto pastry to within 2 in. of edges. Sprinkle with apple, sugar, baking chips and almonds. Fold up edges of pastry over filling, leaving opening in center. Brush folded pastry with milk.
Bake until golden brown, 20-25 minutes. Transfer to a wire rack to cool.
Mix icing ingredients, using enough milk to reach desired consistency. Drizzle over tart.

Nutrition Facts

1 piece: 370 calories, 15g fat (6g saturated fat), 7mg cholesterol, 159mg sodium, 57g carbohydrate (39g sugars, 1g fiber), 3g protein.

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Reviews

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Average Rating:

Jellybug

Oct 29, 2015

The texture was okay, did not like the cinnamon bits, but overall, it was not too bad...
katlaydee3

Jan 2, 2015

Delicious! I made this for dessert for a family dinner and everyone liked it.
Audrey Forrest

Aug 26, 2010

really easy and really yummy. I toasted the almonds
pamdevone

May 29, 2010

Loved it, it was very tasty.
blugram

Sep 27, 2009

My pastryon bottom is wet and doughie, runny..gets stuck to parchment paperis there something I can do