Connecticut Apple Tart - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Connecticut Apple Tart



    Determined Triathlete Never Lost Hope
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    Apples in a crate, 11 December 1997

    This recipe makes one 9-inch tart.


    • ¼ Cup All Purpose Flour
    • ¼ Cup Sugar in the Raw or Granulated Sugar
    • ¼ tsp. Ground Cinnamon
    • 1 Sheet of Puff Pastry-thawed
    • 3 Apples-peeled, cored, sliced thinly
    • As Needed Sugar in the Raw


    • Preheat oven to 400ºf.
    • In a small bowl combine the flour, sugar in the raw and cinnamon, mix thoroughly, reserve.
    • Lay the sheet of cold, thawed pastry on the counter. Using a sharp knife, cut out a 9-inch circle using an inverted pie pan.
    • Place this circle on a baking sheet lined with parchment paper. Dock the dough by pricking the inside surface of the cut out round with a fork many times. Do not dock the outer 1-inch of the dough.
    • Sprinkle the docked part of the dough with the flour and sugar mixture evenly. (This mixture will help absorb some of the juices that will come out of the fruit. )
    • Carefully arrange the sliced apples in circles, with each slightly overlapping the previous. Do at least 3 circles starting with the outer circles first.
    • Sprinkle the apples with more sugar in the raw.
    • Bake in the oven for about 20 minutes or until puffed, golden and the fruit is tender.
    • Let cool 10 minutes or more, cut and serve with whipped cream or ice cream. Enjoy!

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