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Apple Tart Recipe

Apple Tart

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Average Rating:

Total Reviews: 38

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  • 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.

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  • 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!

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  • 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.

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  • 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!

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  • 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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  • on November 17, 2011

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    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.

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  • on November 07, 2011

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    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!

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  • on November 01, 2011

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    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

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  • on October 14, 2011

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    Great recipe, simple straight forward and yummy! Next time I'll add a few sweet spices to the apple mixture.

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  • on February 19, 2011

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    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 .

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