Apple Tart

I just need to face it! I am not one of those “souper” moms who make recipes with elaborate ingredients or instructions and come up with elaborate desserts. I am not that super! I go for as quick and as easy and as delicious as I can get! Honestly, my busy, active boys don’t allow me time for much more! I am also not one of those last minute bakers, especially when it comes to the holidays, so the recipe I posted last week, Apple Kuchen and the one for today, Apple Tart, can easily be made the day before.

I apologize ahead of time for quite possibly making it difficult for you to choose which apple recipe you might decide to make for Thanksgiving dessert, but truthfully, I wanted to give you more than one to choose from. Okay, enough about choices, but I would love to know what you plan on making, so please feel free to share your recipes with me. Souper moms around the world make super Thanksgivings!

This original recipe came from Gail Simmons, host of Top Chef: Just Desserts and was made with pears, but I substituted with apples and, of course, added my usual twists. Eat Up!

Apple Tart

Apple Tart

1/2 cup (1 stick) unsalted butter, softened
3 Granny Smith apples, peeled, cored, and sliced
1 cup all-purpose flour
1 teaspoon baking powder
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 tablespoons sugar

Preheat the oven to 375 degrees. Spray with oil a 9-inch spring form pan.

In a small mixing bowl, combine the 2 tablespoons of sugar and the cinnamon (last two ingredients) and set aside.

In another small mixing bowl, combine flour and baking powder. In a large bowl, cream the butter and 1 cup sugar until light and fluffy, about 3 minutes. Beat in the eggs and then the vanilla. Add the flour mixture and beat on low speed until combined. Spread this mixture on the bottom of the spring form pan.

Arrange the apple slices in tight concentric circles (see pictures below) on top of the dough. Sprinkle the cinnamon sugar mixture on top of the apples. Bake for 45 minutes, until edges are golden brown and center is set. Cool tart in pan for at least 10 minutes. Run a sharp knife around the inside edge of the tart and then remove the sides of the spring form pan. Serves 8.

Sliced apples

sliced apples

Batter spread in pan

batter spread in pan

Circling of the apples
apple arrangement  Looks like a bit of a traffic jam in the center!
Cinnamon and sugar topping

cinnamon and sugar topping

Let’s have dessert before the turkey!

Apple Tart

A slice makes everyone nice!
     sliced tart     sliced tart  In case you didn’t notice, I’m not one of those “souper” moms that always bust out the fine china either. Yes, these are paper plates. Actually my dear friend, Lynn, had a get-together at her house, and we decided to serve the dessert on paper plates to make life easier. We’re moms! We like to make at least one thing simple in life: clean up!

About soupermomskitchen

My day begins and ends in the kitchen, and I believe all moms have a little (or a lot) of Super Woman in them.
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2 Responses to Apple Tart

  1. Chrissy says:

    This was very good, Jacqie, and it was a good choice for a get together with some friends. Your pictures make everything look so easy and delicious!

  2. Why, thank you, sister! Anything to make you ladies and your stomachs happy!

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