Apple Tart

Total Time:
1 hr 55 min
Prep:
25 min
Inactive:
15 min
Cook:
1 hr 15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup (1 stick) butter, room temperature
  • 2 tablespoons sour cream
  • Filling:
  • About 6 medium apples, peeled, pitted, and sliced
  • 3 large egg yolks
  • 3/4 cup sour cream
  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • Glaze:
  • 1/2 cup apricot preserves or jelly
  • 1 tablespoon frozen orange juice concentrate
  • Mint, for garnish
  • Whipped topping, for garnish
Directions
Glaze:

Preheat the oven to 375 degrees F.

To make the crust:

Place the flour, butter, and sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish. Bake for about 18 minutes, until the crust is set but not browned. Let cool while preparing the filling.

Lower the oven temperature to 350 degrees F.

To make the filling:

Peel and thickly slice the apples. Arrange the apple slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as apples will shrink during cooking.

Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the apples. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.

To make the glaze:

Combine the preserves or jelly and orange juice. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature or chilled. Garnish with fresh mint.


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    39 Reviews
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    I love many of Paula's recipes, but I didn't care for this one. I didn't like the custard- it was too sweet and overwhelming. I also found the crust to be a bit heavy. I followed the recipe as written, except I added a teaspoon of vanilla to the custard mixture. I will try a different tart recipe next time.
    Fantastic recipe, absolutely full of flavour. The only thing that I did differently was to add a little vanilla extract to the custard mix and to glaze with the jelly from some homemade Seville orange marmalade. I think the secret to great flavour without adding spices is to use good quality ingredients, organic eggs and apples (I used Elstar. The crust is beautiful, I rolled it out between two sheets of cling film.
    Another Paula Deen beauty! Have tried many recipes and this one was easy and scrumptious! I didn't have a tart pan so i used a spring-form cheesecake pan. the filling was not too sweet which i liked. i substituted plum jelly because that's all I had, and regular orange juice because i didn't have frozen. Everything worked well and I can't wait to try it again! I also sprinkled the top with a little cinnamon sugar mix!
    I made it gluten free by replacing the wheat flour in the crust with white rice flour. I also subbed yogurt for the sour cream because that's what I had on hand, and added 1/2 tsp salt and 1T sugar. For the custard, I added 1T cornstarch instead of the flour to thicken, used 1/4 cup maple syrup, whole eggs, and subbed yogurt again for the sour cream. For the glaze, I used peach preserves warmed and thinned with 1T rum. The crust was like a biscuit bottom pie. I baked it in a tart dish. Company loved it. I would make this again.
    This is a fantastic recipe. A few tips: I agree with a couple of the posters below. Use half apple and half pear. Also 1/4 teaspoon of cinnamon and a pinch of cardamom. Finally, you will have a better result if you roll the dough. You'll need flour and patience, but it's still easier than trying to press the dough evenly around the bottom and sides of the pan. Thanks for reader suggestions...always a help...and thanks Paula for another great recipe!
    This tart needs flavor. Try adding 1/2 tsp cardamom and 1/2 tsp China cinnamon with the sour cream/sugar portion. The second time I made it I also added 1 tsp vanilla and one ripe bartlet pear. That made it perfect for us!
    Loved this tart. I used Honey Crisp apples, thick slices which retained a little crunch even after an hour in the oven. I added a touch of ground cardamom, ginger and cinnamon to the custard. 
    The crust was a little dry, though still rich and held together enough to serve nice wedges. I decided I would add a touch of salt to the crust next time, but for now sprinkled a few crystals of red sea salt on the finished tart. That was amazing, I was missing some little hint of acid (lemon but the small intense hit of salt obviates the need for lemon. One tart easily serves 8.
    My fiance thought it was a little too tart, so the next time I made it, I used equal parts pears & apples. It was fantastic! Also, to save time, use store bought pastry dough. I added cinnamon to the apples & pears to add a little something extra. DELICIOUS!
    I wanted to make this recipe this weekend (november 4th for Thanksgiving. how can I store it until then? Does anyone know if it is ok to freeze this until Thanksgiving? I'm also making a regular apple pie? Can I freeze that as well?  
     
    Thank You
    Great recipe, simple straight forward and yummy! Next time I'll add a few sweet spices to the apple mixture.
    I wanted an apple dessert but not apple pie(Too much work). This was way easier and more interesting with the custard. The crust was so easy and came out perfect. I followed the recipe except that I only added 2 yolks instead of 3 because I was afraid it would be to eggy. Came out great.  
    If you feel like an apple pie but can't be bothered this is so quick and easy .
    I was bored Christmas day and went out to the local QT and found some Granny Smiths and made the tart. Very Easy and delicious!
    This was the first recipe to come up on my internet search so it won.
     I liked that the number of ingredients were few. Before I searched for a recipe I had already purchased a Jiffy pie crust mix (I have no luck with pie crust. I used the Jiffy but replaced the water with sour cream. I had to cook it longer than the recipe said. I think next time I will slice the fruit thinner. I didn't have orange juice so I used triple sec to thin the apricot jam..boy I don't regret that decision at all. Yummy.
    slice the apples thin as possible added vanilla to filling mix, tossed the apple slice with butter, cin, nutmeg and some lemon juice before layering , the sour cream makes this recipe , nice and easy!!!!
    Just made this tart yesterday and it was absolutely fabulous! I made a few minor changes to the recipe, but nothing drastic. Photos and alterations on my blog: http://sweetcarolinescooking.wordpress.com/2010/11/13/an-apple-a-day-keeps-the-doctor-away-apple-tart-w-custard-orange-apricot-glaze/
    I made this recipe for the first time wanting a variation of apple pie, and something a little more gourmet. I followed the recipe to a t except for sprinkling some cinnamon on top of the apples and mix before placing in the oven. I also used 2TBSP. OJ instead of concentrate (close enough). The custard is a nice delicate flavor but not too much depth. And the apples I am thinking should in fact be sliced thinly instead of thickly for presentation and better cooking. I think this would be really good with a puff pastry crust for a more earopean flavor and perhaps even incorporating some vanilla or almond in some way. Overall though tasty and my husband really enjoyed it better than apple pie. I may try my own tips next time and see what I think.
    My daughter (Amanda) and I made this tart the other day and it was so easy and delicious. My daughter is taking a gourmet pastry class and she was so impressed with this tart that she took a large slice to her teacher. We just LOVE Paula and all her delicious recipes. Thanks for sharing this one!!!
    Wonderfully balanced and delicious. I put in ice cold butter for the crust which makes it much lighter.
    I made this tart last week for the second time within a year. I used apples, pears and peaches the first time and this time I used strawberries, black berries, and raspberries. The custard is so good, not too heavy, that there is never any left over for the next day.
    I have not been a big fan of some Paula Dean dishes in the past because of the heaviness of the dishes and amount of butter. However, this dish was very delicious and much on the lighter side for Paula. Overall, the dish was not too sweet and the flavor of the apples was very much in the forefront. It was a little time consuming but extremely easy to make. The crust was a little on the dry side (part of that may have been my oven cooks things a little on the fast side) but the sour cream definitely gave it a unique taste that suited the dish well. The custard had a very light, mild flavor that didn't overwhelm the apples at all. However, my cooking times were different than those listed and it only took about 30-40 minutes for the custard to set. Finally, the only change I made was that I didn't have apricot preserves so I used some orange marmalade for the glaze instead and it worked wonderfully and the flecks of orange peel in the glaze made the dessert look very pretty. Overall, very pleased and will definitely be using this again to use up any apples I may have.
    I made this with pears and apples because that was what I had. It turned out a fabulous, delicate, light dessert.
     
     Once it was done, I thought it needed a little salt, so I sprinkled a little from my salt grinder over the glaze, it made it even better.
     
     This will definitely go into the regular rotation! Yummy!
    Really easy. I took this to a dinner party and everyone was raving about it. I did need to bake it about 10 minutes longer than recipe stated. I used regular OJ instead of frozen and Granny Smith apples.
    I never leave comments but this apple tart was that good , I had to! Everyone that had some loved it and the first time I made it my husband and I polished off the whole thing in one night!! thanks Paula!
    It was easy to make and my family loved it..
    Have made this twice and will definitely make it again. I used a pre-made frozen crust and did not add the glaze - it was sweet enough. It made a light and wonderfully creative dessert
    This Tart was delicious. Since we follow Kosher laws I used a non dairy sour cream, and followed the rest of the receipe. It came out great.
    This tart was delicious and very easy to make. The sour cream made the crust delicious! I used a smaller tart pan (9.5") and it turned out just fine. The crust was just a little thicker and I piled the apples up a little higher. I didn't use all of the custard, though, because it wouldn't all fit. The only thing I would do differently is be sure to put pie weights on the crust while I am baking it. I can't wait to make this again!
    Made this today for a play group...YUM! Sprinkled a little cinn & sugar on apples and used orange juice instead of concentrate. What a nice change from apple pie...Rave reviews from my mommy friends!
    This is a great recipe. I used my own pie crust instead of the recipe on here, which seemed a bit too different for me. I also put about 3/4 tsp of vanilla in the egg mixture and before pouring the filling, I sprinkle cinnamon over the apples. Mmmmm!! Great way to use apples!!
    I was once a pastry chef and have a lot of recipes for pastry crust. When I saw this one, I thought it would be interesting to try it, although from the looks of the ingredients, I was skeptical and I was right. The crust never browns properly in the oven, its texture is a nice slightly crumbly one but the taste is pasty and simply does not bake well. I also found there to be too much sour cream in this recipe and it destroyed the sweet flavors of the apples.
     
     Thumbs down on this one.
     
     -PP 9
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