Apple Tart For Beginners

January 10, 2011

This past weekend I found myself in the kitchen yet again. I really love to cook (especially when it’s for pleasure), so I was happy to be cooking up a storm for some company. I think I’m a pretty good cook, but baking has never been my forte, so I usually buy ready-made desserts — even though I know they aren’t as nutritious as if I made my own. (You can see from the few dozen recipes I have posted that I don’t try my hand at dessert too often.) For some reason this past weekend I decided I would try to make dessert myself. We had a pie shell in the freezer, so I figured I could use that as a base for a dessert and do the rest myself. I normally like to make everything from scratch, but sometimes it’s okay to have some help! After looking at a variety of tart, pie, and tarte tatin recipes for some inspiration, I came up with my own apple tart recipe.

Apple Tart
Serves 8apple tart recipe


  • 1/3 cup water
  • 1/2 cup granulated sugar
  • 4 Granny Smith apples, peeled and cut into 1/4-inch slices
  • 1/4 cup + 2 tablespoons apricot fruit spread
  • 1 frozen pie crust


  1. Preheat the oven to 375ºF.
  2. In a large saute pan, bring the water to a boil. Add in the sugar and stir over medium-high heat until the sugar is fully dissolved and the mixture looks like it is getting a caramel color. Add the apple slices and cook over medium heat, turning occasionally, until the apples are tender and the pan juices are syrupy. Remove from the pan and set aside to cool for 30 minutes.
  3. Spread 1/4 cup of the apricot fruit spread on the bottom and sides of the tart. Next, arrange the apple slices in concentric circles in the tart pan. Bake for 20 minutes. Brush the remaining 2 tablespoons of apricot fruit spread on the apples and bake for another 30 minutes, until the apples are tender and the tart crust is golden brown. Allow the tart to cool for at least 30 minutes before serving. Enjoy!

Nutrition Facts (per 1/8 slice): 273 calories, 46 g carbohydrate, 3 g fiber, 10 g fat, 2 g saturated fat, 1 g protein, 0 mg cholesterol, 140 mg sodium

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  1. Love it!! You are resourceful and creative, and know how to keep it simple.

    Jessica, I just discovered a fellow swing dancer friend I knew years ago is also a registered dietitian. Maggie Moon says she knows you. Just thought – what a small world…

    Lauren : )

    1. Thanks so much Lauren! So funny you know Maggie and reconnected with her. I met her a few months ago! What a small world indeed! Hope all is well!

    1. Thanks Jennifer! It definitely would be good with pears. And in the summer peaches too! Your pear dessert sounds delicious! I definitely need to increase the baking! Not so excited for another snow storm – you?