This apple cinnamon tart recipe is my go-to for fall baking. It's surprisingly easy to make, even for a beginner like me (I'm still learning). This recipe brings back fond memories of my grandma's kitchen, filled with the warm aromas of cinnamon and apples. This is simple, home-style baking at its best! You are gonna love it!
This recipe creates a beautiful and delicious tart that's perfect for any occasion, from a cozy night in to a festive gathering. Its crispy crust complements the sweet and spicy apple filling beautifully, creating a symphony of flavors and textures that is sure to impress. So easy to prepare. The apple mixture is simple to make and the tart bakes up wonderfully.
Required Equipments
- 9-inch tart pan with removable bottom
- Mixing bowls (various sizes)
- Whisk
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Pastry blender or food processor (optional)
- Rolling pin
- Parchment paper
- Baking sheet
Apple Cinnamon Tart: Frequently Asked Questions
Apple Cinnamon Tart
A classic apple cinnamon tart with a buttery, flaky crust and a sweet and spicy apple filling. Perfect for fall!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 30 minutes
Cook Time: 45 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Make sure it's nice and hot for a perfectly baked crust!
- In a medium bowl, whisk together the flour, salt, and sugar. If using a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs. Alternatively, use a food processor to pulse the ingredients until they are combined and crumbly.
- Stir in the ice water (1 tablespoon at a time) until the dough just comes together. Don't overmix! The dough should be slightly crumbly, not sticky.
- Turn the dough out onto a lightly floured surface, and gently pat it into a disk. Wrap in plastic wrap and chill for at least 30 minutes (or up to 2 hours).
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to your 9-inch tart pan. Trim and crimp the edges; you can even make a decorative edge if you're feeling fancy!
- Prick the bottom of the tart shell all over with a fork to prevent air bubbles during baking. Line the crust with parchment paper and fill with pie weights or dried beans. This helps to prevent the crust from shrinking while baking.
- Bake the crust for 15 minutes. Remove the parchment paper and weights, and bake for another 5-7 minutes, or until lightly golden.
- While the crust bakes, peel, core, and thinly slice your apples. Toss them with the cinnamon, brown sugar, lemon juice, and cornstarch in a large bowl to distribute the flavors evenly.
- Once the crust is baked, pour in the apple mixture, arranging the apple slices in a pleasing pattern. I like to start from the outer edge and work my way in. You decide!
- Bake for 35-40 minutes, or until the apples are tender and the filling is bubbly. If the crust starts to brown too quickly, cover it loosely with foil.
- Let the tart cool completely in the pan before removing the sides and serving. This helps prevent it from crumbling. Oh, and remember to let it cool, or you'll burn your mouth, trust me! This is a lesson I learned the hard way, once.
- Dust with powdered sugar before serving (optional, but it looks delightful!).
📝 Notes
- For a richer flavor, use a combination of Granny Smith and Honeycrisp apples.
- If you don't have a pastry blender, you can use a fork or your fingers to cut in the butter.
- Make sure your butter is very cold for the flakiest crust. Do not melt it!
- The tart can be made ahead of time and stored in the refrigerator for up to 2 days before baking. But I doubt you will want to wait that long!
🍎 Nutrition
Calories: 350 kcal
Protein: 4g
Fat: 15g
Carbohydrates: 45g
Fiber: 3g
Calcium: 25 mg
