Apple Brown Sugar Tart

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Every now and then someone tries something I’ve baked and finds it so good that they ask me to make it and they’ll pay me for it. This is one of those recipes.

Apple Brown Sugar Tart

Earlier today we had a huge Thanksgiving lunch at work, and when the sign up sheet went around last week, I of course knew I had to make a dessert. (Trust me, you don’t want me cooking for you.) I hate anything pumpkin related, so when I saw this recipe for an apple brown sugar tart, I was smitten. As you know by now, I love anything with brown sugar. This did not disappointment.

The crust was buttery and held its shape well, and the orange marmalade was a nice touch with the apples. I’m still on the fence about the addition of the tapioca, mainly because it looks weird, but I think it works as a thickening agent. (Can anyone back me up on that one?)

Photos of the process here.

Shell Ingredients
1/2 cup slivered almonds
1 1/4 cups all-purpose flour
1/4 cup light brown sugar
1/2 cup sweet cream butter
1 large egg

Filling Ingredients
3 apples, approx. 1½ lb., choose between Gala or Pink Lady
1/3 cup firmly packed light brown sugar
2 tbsp. orange juice
1 tbsp. instant tapioca
3 tbsp. orange marmalade

Shell Preparation

  1. In a cake or pie pan, toast ½ cup (2 oz.) slivered almonds in a 350° oven until golden, shaking often, about 10 minutes.
  2. In a food processor or bowl, combine almonds, 1¼ cups all-purpose flour, and ¼ cup firmly packed light brown sugar. Add ½ cup (¼ lb.) butter, cut into pieces; whirl or rub with your fingers until fine crumbs form.
  3. Add 1 egg yolk; whirl or mix with a fork until dough sticks together. Pat into a ball.
  4. Press dough over bottom and up sides, flush with rim, of a 9- or 10-inch fluted tart pan with removable rim.

Filling Preparation

  1. Rinse apples and peel or leave skin on as desired. Core apples and cut into ¼-inch thick slices. In a bowl, gently mix apple slices with 2 tbsp. of the brown sugar, orange juice, and tapioca. Let rest 10 minutes to soften tapioca, then overlap slices neatly in unbaked tart shell.
  2. In a glass-measuring cup, combine remaining ¼ cup of the brown sugar and marmalade. Heat in a microwave at full power in 30-second intervals, stirring each time, until marmalade is melted. Evenly spread over apple slices.
  3. Bake in a 350° oven until crust is well browned and apples are tender when pierced, about 45 minutes (mine was done in about 40). Let tart cool on a rack at least 15 minutes. Serve warm or cool, cut into wedges, with ice cream if desired.

Recipe adapted from Safeway.


12 Responses to “Apple Brown Sugar Tart”

    Martwork on 1 November 23rd, 2009 8:20 pm


    rachel on 2 November 23rd, 2009 8:21 pm

    tapicoa is a thickener. a lot of slow cooker recipes call for it to thicken sauces. how did it look weird? it should sort of disappear.

    Hilary on 3 November 23rd, 2009 8:27 pm

    Thanks Marta!

    And Rachel, see those white dots, that’s the tapioca…it didn’t disappear. Weird huh?

    phyllis on 4 November 23rd, 2009 8:33 pm

    sounds yummy. i’ll have to try this one….thanks!

    rachel on 5 November 23rd, 2009 8:36 pm

    Next time, dissolve it in some liquid first. I don’t know why the directions didn’t have you do that. Sloppy recipe writing.

    Hilary on 6 November 23rd, 2009 8:38 pm

    @rachel – Ahh, will do. Thanks!

    Seanna Lea on 7 November 24th, 2009 6:25 am

    It does look weird with the tapioca. I probably would have used pectin (or arrowroot), because I have a ton of it on hand. Just a tiny amount to gel it slightly, but I have never used tapioca for thickening. Heck, I’ve never even made tapioca pudding.

    Amy on 8 November 24th, 2009 8:06 am

    YUM! This sounds amazing. I’ve been looking for an interesting apple-y dessert for thanksgiving… this might just fit the bill!

    Bethany on 9 November 24th, 2009 10:17 am

    That looks and sounds amazing!! 🙂

    Reeni on 10 November 24th, 2009 1:33 pm

    This looks so delicious! And so perfect! It would be great for Thanksgiving!

    chaya on 11 November 25th, 2009 10:30 am

    This looks beautiful and sounds delish.

    jale fikircioglu on 12 January 25th, 2010 1:21 am

    It looks great