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Autumn Apple Tart

SUBMITTED BY: Jan Briggs PHOTO BY: Gracey

"The crumb topping gives this apple tart a delightfully sweet crunch in every bite. I like to make it year-round, but it's especially good in fall when fresh apples are at their best. --Janet Briggs"

RECIPE RATING:

Read Reviews (7)

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PREP TIME	25 Min
COOK TIME	50 Min
READY IN	1 Hr 15 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup cold butter
1 egg, beaten
2 tablespoons milk
6 medium tart apples, peeled and cut into 1/4-inch slices
TOPPING:
1/3 cup sugar
4 1/2 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons cold butter

DIRECTIONS

In a medium bowl, combine the flour, baking powder, salt and sugar. Cut in butter until mixture resembles fine crumbs. Combine egg and milk; gradually add to flour mixture, tossing with a fork until dough forms a ball.
With lightly floured hands, press dough onto the bottom and up the sides of a 12-in. fluted tart pan with removable bottom. Arrange apple slices in a circular pattern over dough, starting at the outer edge and overlapping slices.
For topping, combine the sugar, flour and spices in a small bowl. Cut in butter until crumbly. Sprinkle over apples. Bake at 350 degrees F for 50-60 minutes or until apples are tender. Serve warm or cold.

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REVIEWS

Reviewed on Mar. 22, 2008 by Loverofbaking

This apple tart was very delicious! I loved the arrangement of apples and the topping tasted... MORE

Reviewed on Sep. 3, 2007 by Laura

This is GREAT! It is very easy to make and tastes so good. I made it with some extra topping... MORE

Reviewed on Aug. 28, 2008 by banana

This was okay. I made a similar recipe years ago from one of my grandma's cook books...it was... MORE

Reviewed on Jul. 29, 2008 by azy

I've made this tart 4 or 5 times for my family, a work function, and a friend's potluck. Each... MORE

Reviewed on Oct. 19, 2007 by KATEFOODFUN

Beautiful tart, I only got to taste a sliver at the function I brought it to so I really need... MORE

Reviewed on Oct. 9, 2007 by foodwiz

Good pastry, can be rolled out on lightly floured board. Let rest in tart pan while preparing... MORE

Reviewed on Oct. 12, 2008 by Gracey

I have used this recipe many times, and I always get rave reviews! In fact, my family don't... MORE