Blomidon Inn Apple Tart
Experience the elegance of the Blomidon Inn Apple Tart, a charming dessert that combines rustic simplicity with refined flavors. This recipe features a flaky, buttery crust made from scratch, encasing tender, spiced apple slices that are delicately flavored with cinnamon, nutmeg, and a hint of lemon juice. Topped with a glistening glaze of warm apricot jam, this tart is both visually stunning and irresistibly delicious. Perfect for autumn gatherings or a dinner party centerpiece, it’s easy to prepare yet sophisticated enough to impress. Enjoy it warm with a scoop of creamy vanilla ice cream for a truly indulgent treat. The Blomidon Inn Apple Tart is your go-to recipe for an unforgettable homemade dessert!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter
- 25 grams Granulated sugar (for crust)
- 60 milliliters Cold water
- 4 medium Apples (firm varieties like Granny Smith or Honeycrisp)
- 50 grams Granulated sugar (for filling)
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 1 tablespoon Lemon juice
- 2 tablespoons Apricot jam
- 1 Egg yolk
- 1 tablespoon Milk
Instructions
Prepare the crust: In a large bowl, combine the flour and sugar. Add cold, cubed butter and use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together but is not sticky. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Peel, core, and thinly slice the apples. Place the apple slices in a bowl and toss with sugar, cinnamon, nutmeg, and lemon juice. Set aside.
Roll out the chilled dough into a 12-inch (30 cm) round on a lightly floured surface. Transfer the dough to the prepared baking sheet.
Arrange the apple slices in a circular pattern on the dough, leaving a 2-inch (5 cm) border around the edges.
Fold the edges of the dough over the apple slices, pleating as needed to create a rustic border.
In a small bowl, whisk together the egg yolk and milk. Brush this mixture over the exposed crust to promote browning.
Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the apples are tender.
In a small saucepan, gently warm the apricot jam until it is loose enough to brush. Lightly brush the jam over the apples for a glossy finish.
Allow the tart to cool slightly before slicing and serving. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream.
Nutrition Facts
Calories |
1922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 34 mg | 1% | |
| Total Carbohydrate | 258.4 g | 94% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 103.2 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 120 mg | 9% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 307 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
