We are in full fledged fall! How is that for some alliteration? Between grocery shopping and visits to the apple orchard, I have more apples than I can eat. I love baking with apples and decided it was time to use some of these apples for a beautiful apple tart.
For this apple tart, I used Empire Apples straight from the apple orchard. Empire Apples are sweet but tart and stay firm for baking. The worst thing you can do is use apples that will just fall apart and become mush when you bake them.
Tonight, I am going to a family Rosh Hashanah party and bringing this Apple Tart for dessert. It will make the perfect dessert to share with the group. Depending on the size of slice you cut, it can serve 6 to 8 people. And a scoop of vanilla ice cream on top would make it even more incredible!
I want to see what you are making! If you make this Apple Tart, or any of my recipes, post your food photos with #KitchenCurious.
Prep Time: 15 Minutes
Cook Time: 30 minutes
2 cups Biscoff Cookies or Trader Joe’s Speculoos Cookies
1 teaspoon Salt
6 tablespoons Butter, melted
3 Apples, cored, halved and sliced
3 tablespoons Butter, melted
1 cup Brown Sugar
¼ cup Lemon Juice
Preheat oven to 375.
In a food processor, pulse the Biscoff cookies until ground. Once the cookies are crumbled, slowly add in melted butter. Stir until fully combined. Pour crust into a buttered tart pan and spread out evenly using your fingers. Be sure to push the crust into the pan and up the sides.
Bake for 8-10 minutes or until firm. Once baked, remove from oven and let cool.
Place the apple slices in a medium bowl and add in the butter, brown sugar and lemon juice. Stir until all of the apple slices are covered in the sugar and juice.
Begin to place the apple slices around the tart pan, layering them in a circle. The design doesn’t need to be perfect, make it look however you like.
Bake for 30 minutes. Once baked, remove from oven and let cool before cutting into slices.