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 salllly
new york, 39
on February 25, 2013
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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.
By amberzer
Aurora, CO
on November 11, 2012
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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!
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.
Read all 38 reviews