Apple Tart

Cuisinart original

This classic French dessert is a sure way to impress guests.


Makes one, 9-inch tart


½     recipe Flaky Pastry Dough (page 12)
5      apples (about 2 pounds) of your choice,
        peeled, halved and cored, divided
2      tablespoons unsalted butter, plus 1
        tablespoon melted
¼     cup granulated sugar
1      tablespoon fresh lemon juice
1      teaspoon pure vanilla extract
1      teaspoon ground cinnamon
        unbleached, all-purpose flour, for rolling
¼     cup apricot jam, warmed

Nutritional information

Nutritional information per serving (based on 8 servings):
Calories 287 (47% from fat) • carb. 37g • pro. 2g • fat 15g • sat. fat 11g • chol. 41mg • sod. 1


1. Insert dicing grid and disc. Dice 3 apples. Put
apples into a medium saucepan with the 2
tablespoons butter, sugar and lemon juice.
Gently simmer over low heat until very tender
and liquid, about 30 to 40 minutes. When
apples are done cooking, remove from heat,
stir in vanilla extract and cool.
2. While apples are cooking, blind bake the
pastry dough: Preheat oven to 350°F. On
a lightly dusted surface, roll out the pastry
dough into a circle about 1∕8 inch thick.
Transfer to a 9-inch tart pan (with removable
bottom) and gently press dough into the
sides and bottom of pan. Use the rolling pin
to roll over the tart pan and trim the edges
of the dough. Gently prick the bottom of the
pan with a fork, being sure not to go all the
way through. Coat a piece of aluminum foil
with nonstick cooking spray. Place, sprayed
side down, onto the top of the dough in the
tart pan. Fill with pie weights (dried beans or
rice can be used). Bake until bottom of crust
is no longer wet, about 20 minutes. Gently
remove foil with pie weights and continue
baking until golden brown, an additional 10
to 12 minutes. Remove pan from oven and
cool slightly.
3. While apple mixture and tart shell are cooling,
adjust the slicing disc to setting 3. Insert the
slicing disc and slice remaining 2 apples.
Toss with 1 teaspoon cinnamon. Reserve in
4. Pour cooked and cooled apple mixture into
the tart pan and spread evenly. Arrange
apple slices over the apple mixture in
concentric circles. Brush with 1 tablespoon
melted butter. Bake until apple slices are soft
and lightly golden, about 25 to 30 minutes.
5. Remove from oven and brush with the warm
apricot jam. Let cool slightly in pan and then
carefully remove from pan. Serve warm.