Sour Cream-Apple Tart
- Ready In:
- 1hr 30mins
- Ingredients:
- 20
- Serves:
-
8-10
ingredients
-
For Crust
- 1 cup all-purpose flour
- 1⁄4 cup sugar
- 1⁄2 cup well-chilled unsalted butter (1 stick)
- 1 egg
- 1⁄2 cup chopped walnuts
- 1⁄2 cup apricot jam, heated and strained
-
For Filling
- 2 1⁄2 lbs tart apples, peeled, cored and thinly sliced
- 1 -2 tablespoon fresh lemon juice
- 3 tablespoons unsalted butter
- 1⁄4 cup sugar
- 1⁄4 cup brown sugar, firmly packed
- 1⁄2 cup raisins
- 1 teaspoon ground cinnamon
- 3⁄4 teaspoon grated lemon peel
-
For Topping
- 2 cups sour cream
- 1⁄4 cup whipping cream
- 2 eggs
- 1⁄4 cup sugar
- 1⁄2 teaspoon vanilla
- finely chopped walnuts
directions
- For Crust.
- Preheat oven to 375 degrees.
- Mix flour and sugar in medium bowl;cut in butter using pastry blender or 2 knives until mixture resembles coarse meal.
- Blend in egg, stir in walnuts and pat dough into bottom and 1/2 inch up sides of 10-inch springform pan.
- Bake until golden brown, 20 to 25 minutes.
- Cool and spread with warm jam.
- For Filling.
- Toss apples with lemon juice to taste.
- Melt butter in large skillet over low heat.
- Add apples and both sugars and stir to mix.
- Cover and cook until apples are just tender, 10 to 12 minutes.
- Uncover, increase heat to medium-high and cook until liquid has evaporated, 7 or 8 minutes.
- Stir in raisins, cinnamon and peel; cool.
- For Topping.
- Preheat oven to 350 degrees.
- Beat sour cream, whipping cream.eggs,sugar and vanilla in bowl.
- Spoon filling into crust.
- Very slowly pour topping over, lifting apples so topping seeps through.
- Bake until topping is consistancy of cooked custard, 35 to 40 minutes.
- Sprinkle top edge of tart with chopped walnuts.
- Cool to room temperature; refrigerate at least 8 hours or overnight.
- Serve chilled.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas