Fall time always makes me think of apple cider and caramel apples. Tonight I made an Apple Cinnamon Fruit Tart. I wanted to make a tart that was a little healthier than the normal tart filled with cream cheese. This tart is filled with juicy green apples that give tartness and balanced with a cinnamon sugar-coating to make all the flavors feel like Fall time.
1/3 Cup sugar
1/2 Cup unsalted butter, room temperature
1 1/4 Cup all-purpose flour
1/4 teaspoon salt
3 Tablespoon milk
1 teaspoon vanilla
3-4 Cups green apples, cored, peeled, and sliced thinly
1/4 Cup Orange Juice
1/3 Cup light brown sugar
1 Tablespoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1 1/2 Tablespoon cornstarch
Preheat oven to 375 degrees. Grease a tart pan with butter and set aside.
In a stand mixer, cream together sugar and butter for about 2 minutes. Add flour, salt, milk, and vanilla. Mix until dough forms. If dough is still crumbly, add a little of milk at a time until dough forms.
On a flour surface, form dough into ball. Roll ball out into a circle an inch larger than your tart pan. You want the thickness to be a 1/4 inch. Lay over tart pan and gently form crust. If you are using a large tart pan like I did for this recipe, an easy way to transfer the dough to the pan is to gently roll it onto the rolling-pin. (see picture) Trim around the edge with a knife. Set aside.
For filling, combine apples and orange juice. Toss until coated. In a separate bowl, combine sugar, cinnamon, nutmeg, allspice, and cornstarch. Add to apples and toss until coated.
Pour apple mixture into crust.
Bake for 25-30 minutes until crust is golden and apples are bubbling.