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Cinnamon Apple Tart Recipe

Cinnamon Apple Tart Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 20 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

Directions

  • 1. Preheat oven to 400°. Toss apple with lemon juice.
  • 2. 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.
  • 3. Bake until golden brown, 20-25 minutes. Transfer to a wire rack to cool.
  • 4. Mix icing ingredients, using enough milk to reach desired consistency. Drizzle over tart. Yield: 6 servings.

Nutritional Facts

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

Reviews for Cinnamon Apple Tart

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MY REVIEW
Jellybug User ID: 53068 235897
Reviewed Oct. 29, 2015

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

MY REVIEW
katlaydee3 User ID: 3741999 216641
Reviewed Jan. 2, 2015

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

MY REVIEW
Audrey Forrest User ID: 4522496 134665
Reviewed Aug. 26, 2010

"really easy and really yummy. I toasted the almonds"

MY REVIEW
pamdevone User ID: 3875916 106438
Reviewed May. 29, 2010

"Loved it, it was very tasty."

MY REVIEW
blugram User ID: 1454585 106382
Reviewed Sep. 27, 2009

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

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