Paula Deen Apple Tart

Paula Deen Apple Tart turns six sliced apples, a buttery sour cream crust and a creamy custard into a golden Southern dessert in 1 hour 45 minutes. Save this easy apple dessert for the holiday table, Sunday dinner or church supper, because it's a make-ahead tart that serves 8 people.

Pile the apple slices high in the crust, because the tart should look overfilled before it goes in the oven. Apples shrink as they bake, so a modest layer leaves you with a flat tart and gaps under the custard.

The crust comes together in a food processor with just flour, butter and sour cream, then gets a short bake on its own before the apples go in. Paula finishes the warm tart with a glaze of apricot preserves and orange juice concentrate, so the top ends up shiny and a little tangy.

Paula Deen Apple Tart

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Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

8

servings

Prep time

45

minutes

Cooking time

1

hour 

Calories

380

kcal

Overlapping apple slices bake under a sour cream custard on a tender, buttery crust. A brushed apricot glaze on the warm tart adds a glossy finish and a little tang.

Ingredients

• 1 1/4 cups plus 1/4 cup for filling all purpose flour
  

• 1/2 cup room temperature Butter
  

• 3/4 cup plus 2 tablespoons for crust Sour cream
  

• 6 medium peeled, pitted, and sliced Apples
  

• 3 large egg yolks
  

• 3/4 cup sugar
  

• 1/2 cup jelly also works apricot preserves
  

• 1 tablespoon frozen orange juice concentrate
  

• for garnish fresh mint
  

• for garnish whipped topping
  

Directions

• Preheat the oven: Preheat the oven to 375°F. Keep the rack in the middle so the crust browns evenly.
• Make the crust dough: Place 1 1/4 cups flour, 1/2 cup room temperature butter and 2 tablespoons sour cream in a food processor. Pulse until the dough forms a ball.
• Press and bake the crust: Pat the dough with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom. Bake for about 18 minutes, until the crust is set but not browned, then let it cool while you prep the filling.
• Lower the heat: Lower the oven temperature to 350°F. The custard needs a gentler heat than the crust did.
• Arrange the apples: Peel and thickly slice the 6 medium apples. Arrange the slices in overlapping circles until the crust is completely covered, and overfill it since the apples will shrink as they cook.
• Mix the custard: Beat 3 large egg yolks, 3/4 cup sour cream, 3/4 cup sugar and 1/4 cup flour until smooth. Pour the mixture over the apples.
• Bake the tart: Set the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and turns pale golden. If the crust darkens too much, cover it with an aluminum foil tent.
• Cool the tart: Transfer the pan to a wire rack to cool. Once it's cool, remove the side wall of the pan.
• Glaze the top: Combine 1/2 cup apricot preserves or jelly with 1 tablespoon frozen orange juice concentrate. Spread it with a pastry brush over the warm tart.
• Garnish and serve: Serve the tart warm, at room temperature or chilled. Finish with fresh mint and a spoonful of whipped topping.

Tools for this recipe

• Cuisinart 14-cup food processor, Pyrex 9.5-inch glass pie plate, OXO silicone pastry brush. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different kind of apple for this tart?

Any firm baking apple works, like Granny Smith, Golden Delicious or Honeycrisp. Soft apples can turn mushy under the custard, so stick with ones that hold their shape.

How should I store leftover apple tart?

Cover the tart and keep it in the fridge, where it holds for about 3 days. The custard filling makes it a poor candidate for sitting out on the counter for long.

Can I make this tart ahead of time?

Yes, since the recipe says it can be served warm, at room temperature or chilled. Bake it a day ahead, chill it, and add the mint and whipped topping just before serving.

What if I don't have a tart pan with a removable bottom?

A round au gratin dish works too, as the recipe notes. You just serve it from the dish instead of lifting the side wall away.

Why did my crust get too dark in the oven?

The tart bakes for a full hour after the crust has already had its first bake. Tent the edges with foil as soon as they look golden, and the custard can keep cooking without the crust burning.