Maple Apple Tart

Maple + Cream + Apple = One wonderful tasting tart! I’ve had this recipe in my “to make” pile for a few years and just never got around to it.  I have no idea as to why, because this is one of the best tasting desserts ever! It is also quick, easy but impressive.

Apple Maple Tart
Do you have a couple of apple desserts that you make every year? This is sure to be one for that list. It is easier than making a pie (no dough to roll) and I just can’t get over the flavor of the maple syrup and cream combination. Add in the apples and you have one delicious treat!

Apple Maple Tart
Try to get Macintosh apples, they cook down well for a tart like this, plus they have great apple flavor.
This is a great dessert to make ahead of time. I noticed that the leftovers were just as good the next day. Refrigerate and just bring it out to warm to room temperature a couple hours before serving.

Apple Maple Tart
Pinterest Photos ~ the perfect size for boards

Apple Maple TartApple Maple Tart

 

Maple Apple Tart

  • Servings: 6
  • Time: 1 hour
  • Difficulty: Easy
  • Print
Ingredients:Apple Maple Tart
Crust
1 1/2 cups flour
3 Tbsp sugar
1/4 tsp salt
1/3 cup butter

Apple filling
3 MacIntosh apples, peeled cored, and sliced
3/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg

Cream filling

2 egg yolks
1 cup heavy cream
1/3 cup maple syrup (no substitutes)

Directions:

Spray baking pan lightly with baking spray.
Preheat oven to 400°.

In a large bowl stir together the flour, 3 tablespoons of sugar, and salt. Cut in the butter until the mixture is the consistency of cornmeal. Press the crumbs firmly into the bottom and 1 inch up the sides of a 9 inch spring form pan.

Arrange the apple slices on the crust in rows. In a small bowl combine 3/4 cup of sugar, cinnamon and nutmeg, and sprinkle over the apples. Bake in 400 degree oven for 15 minutes.

In a small bowl beat the egg yolks and stir in the cream and maple syrup. Pour evenly over the apples and continue baking for an additional 30 minutes. Cool to room temperature before serving.

Refrigerate any leftovers.

Nancy 1

Copyright 2014

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