Cinnamon Apple Tart

September 29, 2017

Cinnamon Apple Tart


This delicious Cinnamon Apple Tart by our friends at Wilton is the perfect sweet ending to your holiday meal. Find Wilton baking tools here!


Overview

  • Yield: Makes 10-12 servings

Ingredients

Crust

  • 2/3 cup butter, melted
  • 1/2 cup granulated sugar
  • 1 teaspoon Wilton Pure Vanilla Extract
  • 1/2 teaspoon salt
  • 2-1/2 cups all-purpose flour

Filling

  • 2 Tablespoons granulated sugar
  • 1/4 teaspoon pumpkin pie spice
  • Pinch salt
  • 1-1/2 pounds Honeycrisp or Gala apples, cored and sliced 1/16 in. thick (about 2 1/2 large)

Glaze

  • 1-1/2 cups apple cider
  • 1 cinnamon stick
  • 3 Tablespoons light corn syrup
  • 2 Tablespoons granulated sugar
  • 1 teaspoon Wilton Pure Vanilla Extract

Instructions

  1. Preheat oven to 350ºF. Prepare Wilton® Advance Select Premium Nonstick™ 11-Inch Tart/Quiche Pan with vegetable pan spray.
  2. For crust, stir together melted butter, sugar, vanilla and salt in large bowl. Add flour; stir until just combined. Evenly press into the bottom and up the sides of pan. Poke dough all over with fork. Refrigerate 30 minutes.
  3. Bake crust 28-30 minutes or until lightly browned. Cool completely on cooling grid.
  4. For filling, combine sugar, pumpkin pie spice and salt in small bowl. Tightly layer apples in an overlapping shingled pattern. (Use all the apples; tart will be full.) Sprinkle evenly with spiced sugar. Place tart pan on baking sheet.
  5. Bake 68-70 minutes or until apples are soft and crust is golden brown.
  6. While tart bakes, make glaze. Add cider and cinnamon stick to large skillet. Cook over medium-high heat until liquid has reduced to about 3 tablespoons, about 15-17 minutes. Remove cinnamon stick. Reduce heat to low; add corn syrup, sugar and vanilla. Whisk continuously until sugar has dissolved. Remove from heat and cool. Pour over tart when it is removed from the oven. Re-warm glaze over low heat, if needed. Cool tart completely in pan on cooling grid.




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