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    You are in: Home / Recipes / St. Louis Apple Tart Recipe
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    St. Louis Apple Tart

    St. Louis Apple Tart. Photo by A Messy Cook

    1/1 Photo of St. Louis Apple Tart

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    35 mins

    45 mins

    A Messy Cook's Note:

    This scrumptious tart is a slightly modified version of a recipe from "The Food Journal of Lewis and Clark: Recipes for an Expedition." Its unique cornmeal crust makes it stand out from all the other apple desserts available. Serve with a big scoop of vanilla bean ice cream!

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    Ingredients:

    Servings:

    Units: US | Metric

    Crust

    Filling

    Topping

    Directions:

    1. 1
      For crust, stir together dry ingredients; cut in butter until mixture resembles coarse crumbs, and add water one tablespoon at a time until dough holds together.
    2. 2
      Wrap dough in plastic wrap and chill about 20 minutes.
    3. 3
      For filling, melt butter, sugar, and cinnamon in skillet; add apple slices and cook over medium heat until tender, stirring occasionally (about 15 minutes).
    4. 4
      Remove dough from refrigerator, and roll out between parchment paper to form an 8-10 inch disk; place dough in tart pan with removable bottom, and press up sides of pan.
    5. 5
      With slotted spoon, spoon apple filling into tart crust.
    6. 6
      Combine topping ingredients in small bowl and sprinkle over filling.
    7. 7
      Bake for 30 minutes at 375 degrees, or until crust is golden brown; cool on rack.

    Browse Our Top Tarts Recipes

    Ratings & Reviews:

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    Nutritional Facts for St. Louis Apple Tart

    Serving Size: 1 (178 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 358.6
     
    Calories from Fat 178
    49%
    Total Fat 19.8 g
    30%
    Saturated Fat 12.2 g
    61%
    Cholesterol 50.8 mg
    16%
    Sodium 287.1 mg
    11%
    Total Carbohydrate 45.3 g
    15%
    Dietary Fiber 3.8 g
    15%
    Sugars 23.5 g
    94%
    Protein 2.7 g
    5%

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