Photo: Apple Tart Recipe
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
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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By likethewatch
Northampton, MA
on January 27, 2012
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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.
By twnctyguy_4841448
Douglas, MI
on January 03, 2012
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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!
By rrobinson53_130...
Oak Creek, 89
on December 03, 2011
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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!
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