Cinnamon Apple Tart

READY IN: 35mins
Recipe by mary winecoff

This is a quick and easy free-formed apple tart that uses refrigerated pie pastry. I got this from the Taste of Home magazine. I use Granny Smith apples for this.

Top Review by smellyvegetarian

This was a nice light dessert after a heavy meal for guests(turkey, anyone?), and it was good warm or cold. I couldn't find cinnamon chips, so I improvised by dotting the apples w/ about 2 T Smart Balance and sprinkling the whole shebang with cinnamon. Worked fine! I alsoo skipped the icing, as we are not big fans, and sprinkled on a few dried cranberries instead. The result was very festive, and I can't overemphasize how easy it was! Made for Newest Zaar Tag.

Ingredients Nutrition

  • 1 large apple, peeled and chopped
  • 1 teaspoon lemon juice
  • 1 sheet refrigerated pie crust
  • 2 tablespoons apple jelly
  • 2 tablespoons sugar
  • 14 cup cinnamon baking chips
  • 13 cup sliced almonds
  • 1 teaspoon milk
  • Icing

  • 1 cup confectioners' sugar
  • 14 teaspoon almond extract
  • 1 tablespoon milk (or more)


  1. In a small bowl, toss apple with lemon juice; set aside.
  2. On a lightly floured surface, roll pastry into a 14 inch circle.
  3. Transfer to a parchment paper lined baking sheet.
  4. spread jelly to within 2 inches of edges.
  5. Sprinkle with apple mixture, sugar, baking chips and almonds.
  6. fold up edges of pastry over filling, leaving center uncovered.
  7. Brush folded pastry with milk.
  8. Bake at 400F for 20-25 minutes or until golden brown.
  9. Move to wire rack to cool.
  10. In a small bowl, combine confectioners' sugar, extract and enough milk to achieve desired consistency.
  11. Drizzle over tart.

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