Total Time
Prep 30 mins
Cook 1 hr 30 mins

A prize winning dessert from the Blomidon Inn in Nova Scotia's Annapolis Valley, apples are one of the region's chief products. Source: Canadian Living Magazine

Ingredients Nutrition


  1. Crust:.
  2. In bowl, stir together flour, sugar and baking powder.
  3. With pastry blender or 2 knives, cut in butter just until in coarse chunks and mixture is still dry.
  4. Drizzle with egg; toss until slightly moistened. (Mixture should not come together like dough.).
  5. Set aside 1 cup (250 mL) for topping; lightly press remainder evenly onto bottom and halfway up side of 10-inch (3 L) springform pan. Set aside.
  6. Filling:
  7. In bowl, toss together apples, sherry and lemon juice.
  8. Stir together sugar, cinnamon, nutmeg and cloves; sprinkle over apples and toss well. Scrape into pan, levelling top.
  9. Sprinkle with reserved crumb mixture.
  10. Bake in centre of 350°F (180°C) oven until golden, about 1-1/2 hours.
  11. Let stand on rack until warm; run knife around edge to loosen.
  12. Let cool completely before removing side of pan.
  13. Serve with whipped cream and toasted sliced almonds.


Most Helpful

I absolutely LOVE this tart! I am not great at making pastry but this little gem came together in no time! Hardest part was peeling the apples. It was a definite comfort food that brought a lot of praise and I can't wait to make it again....soon as I get some more applies. I didn't have sherry so I used a red wine which worked out fine. Great Keeper Recipe...thanks so much!

cfletcher November 20, 2010

This is such an impressive dessert, that would fit any special occasion, but don't wait for one to try this....we didn't. Actually, we weren't able to wait until after supper .....enjoyed it for lunch. :) The flavour is wonderful (even without the sherry) and it was so easy to make. I only made one change: the apples I used (Cortland) are quite sweet, so I reduced the sugar in the filling to 1/2 cup. I'm quite surprised that no one has reviewed this before now. Thanks Elly for posting such a fabulousl recipe. Made for the G&BB Cook-a-thon in honour of Elly's dear husband Jim.

Diana #2 October 27, 2010

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