Apple Tart

One of my favorite apple recipes is this apple tart. I love the hardy texture of the crust, and the apple filling and topping is simple, not too sweet and wonderful served warm with a dollop of whipped cream. Admittedly I’ve made it for years so I can navigate making it fast, but so can you. It’s an easy no-brainer.  Enjoy!

Ingredients for 6-8 Servings of Apple Tart

½ cup unsalted butter, melted

1 cup granulated butter

2 large eggs

2 tablespoons orange zest

¼ teaspoon of salt

1 ¾ cups all-purpose flour, sifted

2 teaspoons backing powder

1 teaspoon baking soda

7 large Granny Smith apples, peeled, cored and cut into 1/8ths

2 tablespoons ground cinnamon

Ingredients for Topping

1/2 cup unsalted butter, room temperature

1 cup granulated sugar

2 large eggs

¼ teaspoon vanilla extract

Preparation for 6-8 Servings of Apple Tart

Pre-heat the oven to 350 degrees.

Beat the sugar and melted butter together adding the eggs one at a time.

Add the orange zest and sifted dry ingredients together gently. Batter will be very thick.

Spread the batter over the bottom of a buttered and floured 9-inch spring form pan. Or alternatively spray with a baker’s “pam.”

Mix apples with cinnamon and spread evenly on top of the batter.

Bake 1 hour.

Add topping and bake until set, another 30-35 minutes.

Preparation for Topping

Beat sugar and butter together until light and fluffy, about 3 minutes, scraping bowl as needed.

Add eggs, one at a time, mixing on medium high speed until mixture thickens.

Add vanilla, mix until incorporated.

Spread over the top of the tart and continue baking another 30-35 minutes.

Cool to room temperature or refrigerate and bring back to room temperature before serving. Tart can be gently re-heated in a 200-degree oven for 20 minutes if serving warm from the refrigerator.