Easy Family Recipes: Apple Cider Tart

Apple Cider Tart

This fancy apple tart is much easier to make than it looks, and will totally impress your family and friends. It does take a little bit of time to add the apple slices to the tart, so you'll most likely want to save this recipe for the weekend.

If hard cider isn't your thing, or you're keeping it kid-friendly, substitute 1 1/2 cups of regular apple cider for the hard cider in the recipe. You can also use a 9-inch pie plate instead of a tart pan, but keep in mind that you'll need to serve it in the dish. Either way, everyone will love it!

Apple Cider Tart

Serves: 10-12

Crust:

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/2 teaspoon Wilton Pure Vanilla Extract
  • 1/4 teaspoon salt
  • 1 3/4 cups all-purpose flour

Filling:

  • 1 tablespoon granulated sugar
  • 1/8 teaspoon ground cinnamon
  • Pinch of salt
  • 2 medium red baking apples, such as Braeburn, cored and sliced 1/8-inch thick

Glaze:

  • 1 bottle (12 ounces) hard apple cider
  • 3 tablespoons light corn syrup
  • 2 tablespoons granulated sugar

Heat oven to 350 F. Prepare 9-inch tart pan with vegetable spray.

In large bowl, stir together melted butter, sugar, vanilla and salt. Add flour; stir until just combined. Evenly press into bottom and up sides of pan. With fork, prick dough all over. Refrigerate 30 minutes.

Remove tart from refrigerator; bake 12-14 minutes or until lightly browned. Cool completely.

In small bowl, combine sugar, cinnamon and salt. Arrange apples in tart pan in overlapping circular pattern, working from outside in. Sprinkle with cinnamon sugar mixture.

Bake on a foil-lined cookie sheet 55-60 minutes until apples are soft and crust is golden brown.

While tart bakes, make glaze. In medium saucepan, cook cider over medium heat until liquid has reduced to 2 tablespoons, about 15 minutes. Reduce heat to low; add corn syrup and sugar. Stir continuously until sugar has dissolved. Remove from heat and cool.

Re-warm glaze over low heat, if needed, and brush on tart when it is removed from the oven. Cool tart completely in pan on cooling grid.

Recipe courtesy of Wilton

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