Cinnamon Apple Tart Recipe

Name: Cinnamon Apple Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large apple, peeled and chopped; 1 teaspoon lemon juice; 1 sheet refrigerated pie pastry; 2 tablespoons apple jelly; 2 tablespoons sugar; 1/4 cup cinnamon baking chips; 1/3 cup sliced almonds; 1 teaspoon 2% milk; 1 cup confectioners' sugar; 1/4 teaspoon almond extract; 1 to 2 tablespoons 2% milk

Servings: persons

1 large apple, peeled and chopped
1 teaspoon lemon juice
1 sheet refrigerated pie pastry
2 tablespoons apple jelly
2 tablespoons sugar
1/4 cup cinnamon baking chips
1/3 cup sliced almonds
1 teaspoon 2% milk
1 cup confectioners' sugar
1/4 teaspoon almond extract
1 to 2 tablespoons 2% milk

1
Preheat oven to 400u00b0. Toss apple with lemon juice.
2
On a large sheet of parchment paper, roll pastry into a 14-in. circle; transfer to a
3
. Spread jelly onto pastry to within 2 in. of edges. Sprinkle with apple, sugar, baking chips and almonds. Fold up edges of pastry over filling, leaving opening in center. Brush folded pastry with milk.
4
Bake until golden brown, 20-25 minutes. Transfer to a wire rack to cool.
5
Mix icing ingredients, using enough milk to reach desired consistency. Drizzle over tart.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large apple, peeled and chopped, 1 teaspoon lemon juice, 1 sheet refrigerated pie pastry, 2 tablespoons apple jelly, and more.

Yes, Cinnamon Apple Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cinnamon Apple Tart

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