Can I use ready-made frozen puff pastry?

In this recipe, we make our own shortcrust pastry. It’s the perfect crust for the type of tart we’re aiming for – with its thick, creamy filling. Puff pastry apple tarts usually have much different recipes. That being said, we’d love to hear if you tried – just leave a comment below.

Should I peel apples for a tart?

Yes, peeling the apples for your tart is recommended. The end result is more delicate and tender without the skins, and it also helps the apples bake more evenly. However, if you’re using Granny Smith apples, their skins are known to soften nicely when cooked – though we haven’t tried in a tart recipe yet. If you have, let us know about it!

How do you slice apples for a tart?

Peel and core the apples. Using a sharp knife, slice one side of the apple as closely as possible to the core. Repeat all around with the remaining 3 sides. Then slice each apple chunk 1/8 to 1/4 inch thick.

Why is my apple tart dry?

There could be a few reasons for a dry apple tart, such as overbaking, using apples with a low moisture content, or not using enough fat or moisture. Make sure you follow the recipe carefully, get nice and juicy apples like the ones we’ve recommended, and watch your baking time.

Easy Apple Tart

Description

Easy apple tart recipe with a buttery crust that is made from scratch and creamy almond filling. Topped with tender cinnamon apple slices and crunchy almonds.

Ingredients

Units Scale

1/2 cup unsalted butter, at room temperature
1/2 cup + 2 tbsp. granulated sugar, divided
1/2 tsp. pure vanilla extract
1 cup all-purpose flour, spoon & leveled
1 pkg. (8 oz.) cream cheese, at room temperature
1 large egg
1/2 tsp. almond extract
2 medium apples such as Braeburn or Granny Smith (3, if apples are small), peeled, cored, and thinly sliced
1 1/2 tsp. ground cinnamon
Pinch of ground nutmeg (about 1/8 tsp.)
1/2 cup confectioners’ sugar
1 Tbsp. milk
2 Tbsp. sliced almonds, toasted

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Instructions

Preheat oven to 450 degrees F.
In a mixing bowl, cream butter and 1/4 cup sugar until light and fluffy. Beat in vanilla. Gradually beat in flour. Dough will be crumbly. Use hands to form the dough into a ball.
Grease and flour 9-inch springform pan. Press the dough onto the bottom and 1-inch up sides of the pan.
In a clean mixing bowl, beat cream cheese until smooth. Add 1/4 cup sugar and continue beating until combined. Add egg and almond extract; beat on low speed just until blended. Pour into crust. Use a rubber spatula to evenly spread the cream cheese mixture.
Toss sliced apples with the remaining 2 tablespoons of sugar, cinnamon, and nutmeg. Arrange apples over cream cheese mixture in an overlapping pattern. Push down the dough lightly around the edges to even out with the filling.
Bake 5 minutes in the preheated 450F oven. Reduce oven setting to 400F. Do not take the tart out of the oven while reducing the oven temperature. Bake 30-35 minutes longer or until the apples are tender and the crust is golden brown and begins to separate from the sides of the pan. Check doneness with a toothpick inserted into the middle of the tart. Take the tart out of the oven and cool on a wire rack.
While the tart is cooling, prepare the glaze by mixing confectioners’ sugar and milk until smooth.
Remove the rim from the springform pan. Using a small sharp knife, gently go around the bottom of the tart crust to loosen the bottom. With a thin spatula or large knife, lift the tart from the pan onto a serving platter.
Drizzle with prepared glaze and sprinkle with almonds. Cut into 12 servings and serve immediately. Refrigerate leftovers covered for up two days.

Notes

Before adding the glaze: Let the tart cool to room temperature on a wire rack before glazing. This is so the glaze sets properly and doesn’t run off.

Nutrition

Serving Size: 1 slice
Calories: 209
Sugar: 17 g
Sodium: 44.7 mg
Fat: 10.6 g
Carbohydrates: 26.4 g
Protein: 2.9 g
Cholesterol: 41.4 mg