This rustic Candied Apple Tart is the perfect weekend dessert, offering the comforting flavors of apple pie in a simpler, free-form format. The crust is made quickly using Bisquick and whipping cream, resulting in a tender, flaky base that holds up beautifully to the juicy fruit filling. Thinly sliced apples bake until soft and caramelized, while a simple sugar topping adds a delightful crunch. Finished with a drizzle of warm cinnamon apple jelly, this tart brings a glossy, sweet finish to every bite. It&# 226;ÂÂs an ideal treat for autumn gatherings, family dinners, or a cozy afternoon with coffee. Easy to assemble and forgiving to bake, this recipe delivers homemade satisfaction without the fuss of traditional pie dough.
Candied Apple Tart
Description
This rustic Candied Apple Tart is the perfect weekend dessert, offering the comforting flavors of apple pie in a simpler, free-form format. The crust is made quickly using Bisquick and whipping cream, resulting in a tender, flaky base that holds up beautifully to the juicy fruit filling. Thinly sliced apples bake until soft and caramelized, while a simple sugar topping adds a delightful crunch. Finished with a drizzle of warm cinnamon apple jelly, this tart brings a glossy, sweet finish to every bite. It&# 226;ÂÂs an ideal treat for autumn gatherings, family dinners, or a cozy afternoon with coffee. Easy to assemble and forgiving to bake, this recipe delivers homemade satisfaction without the fuss of traditional pie dough.Ingredients
Directions
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Preheat the oven to 425ðF (220ðC).
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In a large bowl, combine 2 cups of Bisquick, whipping cream, and 2 tablespoons of sugar until a soft dough forms.
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Shape the dough into a ball and pat it evenly into an ungreased 12-inch pizza pan or baking sheet to form the crust.
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Arrange the thinly sliced apples evenly over the dough.
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Prepare the topping by combining the remaining Bisquick (if any), brown sugar, butter, and cinnamon until crumbly, then sprinkle evenly over the apples.
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Cover the edges of the crust with a 2-inch strip of aluminum foil to prevent over-browning.
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Bake for 5 minutes, then remove the foil.
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Continue baking for 10 to 15 minutes, or until the crust is deep golden brown and the apples are tender.
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Heat cinnamon apple jelly until melted and drizzle it over the warm tart before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 289.8kcal
- % Daily Value *
- Total Fat 14.9g23%
- Saturated Fat 8.8g45%
- Cholesterol 44.0mg15%
- Sodium 6.1mg1%
- Total Carbohydrate 42.1g15%
- Dietary Fiber 5.8g24%
- Sugars 32.5g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use firm apples like Granny Smith or Honeycrisp for the best texture and flavor retention during baking.
If you don't have cinnamon apple jelly, you can make a simple glaze by heating apple jelly with a pinch of cinnamon and a splash of water.
For a richer crust, you can substitute the whipping cream with melted butter, though the texture will be slightly more crumbly.
Allow the tart to cool for at least 10 minutes before slicing to let the apples set slightly.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ðF for 10 minutes to restore crispness.
