Apple Tart

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Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

An apple tart with almonds, served with whipped cream, is an ideal dessert for an Easter menu. This tart is really an upside-down pie because it is baked with the crust on top, then inverted. It can be served hot or cold.


  • 1 cup butter
  • 1 cup light brown sugar
  • 3 cups apple slices
  • ¼ cup blanched almonds
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon ground cinnamon
  • 4 teaspoons grated lemon rind
  • 1¼ cups sifted all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 egg, lightly beaten
  • Whipped cream, sweetened and flavored


  1. Preheat oven to hot (450°F.).

  2. Melt half of the butter in a round or square heatproof skillet or baking dish (8 or 9 inches). Add the brown sugar and heat for three minutes, stirring, until the mixture has heavy bubbles. Cool until the sugar begins to set.

  3. Cover the cooled sugar mixture with the apple slices in any desired pattern. Stud with the almonds. Blend the lemon juice, cinnamon and half of the grated rind, and sprinkle the mixture over the apple slices.

  4. Blend the flour and granulated sugar in a bowl. Add remaining lemon rind. Cut in remaining butter with fingers or a pastry blender until the mixture resembles coarse meal. Add the egg. Work the dough quickly, then gather into a ball.

  5. With a floured rolling pin roll out the dough on a lightly floured board into a sheet that will fit the inside of the baking dish. Fit pastry over the apples but do not attach to the dish. Trim neatly.

  6. Bake for fifteen to twenty minutes, until pastry is golden brown. Cool for two minutes, then invert onto serving platter. Serve with sweetened whipped cream flavored with vanilla, brandy, or orange liqueur.

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