Cinnamon Apple Tart Recipe #377691
A beautifully presented apple dessert from an old newspaper clipping. Try this with some lightly sweetened whipped cream or a dollop of premium vanilla ice cream. If you'd prefer to save some time, please feel free to use storebought pie crust.
by Molly53
2¼ hours | 1½ hours prep
SERVES 8
Crust
- 1 1/3 cups flour
- 1 tablespoon sugar
- 3/4 cup butter
- 5 tablespoons cold water
Filling
- 3/4 cup light brown sugar, packed
- 1 tablespoon orange rind, shredded
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoons lemon juice
- 4 apples, Granny Smith preferred (pared, cored and thinly sliced)
- 2 tablespoons butter, melted
- Combine flour and sugar in a medium bowl.
- Cut butter into mixture with a pastry blender or two knives until in coarse crumbs.
- Stir in water with fork until mixture forms a ball.
- Cover in plastic wrap or waxed paper; chill for an hour or until dough is easy to handle.
- Combine brown sugar, orange rind, cinnamon and nutmeg; stir in lemon juice and set to the side.
- Roll out pastry one inch wider all around than a 10" tart pan with removable bottom.
- Gently ease pastry into pan, pressing onto sides and trim.
- Prick bottom and sides of pastry; refrigerate for 15 minutes.
- Preheat oven to 425°F.
- Bake crust for ten minutes; remove from oven and reduce temperature to 350°F.
- Arrange layer of apple slices on bottom of pastry.
- Sprinkle with half the brown sugar mixture.
- Arrange remaining apple slices in overlapping concentric circles and sprinkle with remaining brown sugar.
- Pour butter evenly over the apples.
- Bake for an hour.
- Cool to room temperature before serving.
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5 stars