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Apple Tart Recipe

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Apple Tart Recipe

Prep Time: Cook Time:


  • Deep dish pie crust, unbake, frozen | 1.00 pie crust average weight
  • Apples, raw, with skin | 2.00 lb
  • Granulated sugar | 3.00 oz
  • Butter without salt | 1.00 oz
  • Orange peel, raw | 1.00 tbsp
  • Apricot jam | 2.00 tbsp
  • Drinking water | 1.00 fl oz
  • Lemon juice, raw | 1.00 tsp
Nutrition Facts (Per Serving)

Calories per serving: 353.63 mg

Fat per serving: 14.84 g

Saturated fat per serving: 5.49 g

Protein per serving: 2.57 g

Sodium per serving: 137.29 mg

Cholesterol per serving: 10.03 g


  1. Partly cooked the pie crust.
  2. Set aside 2 apples and peel, core and thinly slice the rest. Place apples in a heavy bottom pan with 1 tbsp water and cook until tender but not pureed. Put in the sugar, butter and orange rind. Keep cooking, cook slowly until reduced to a thick puree and cool.
  3. Use the previously separated apples, peeled, cored and thinly sliced for the top.
  4. Place the cooked apples in the partly cooked pastry shell. Arrange the sliced apples on the top of the puree make sure to completely cover the puree.
  5. Bake in the oven at 400°F for 30 min or until the pastry is golden brown and the apples are beginning to brown.
  6. To form syrup, slowly heat the apricot preserve with water and lemon juice.
  7. Sieve the apricot syrup and spoon over the tart to glaze. Serve cold or warm!

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