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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4.6 40
I made this tart yesterday and my whole family loved it! Perfect.. just the right sweetness and was so easy to make. I have never done a tart before, so this is going in my "favorite recipes" file. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published