Easy Apple Tart With Apricot Marmalade

By Alex Witchel

Updated June 25, 2024

Total Time
1 hour 30 minutes
Rating
4(17)
Comments
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Hana says: This tart is not kosher for Passover, so wait until after the holiday to make it. Gitta Friedenson, an old friend, passed along the recipe. Use a glass dish so you can check how brown the bottom gets. And don't serve it too hot, because it falls apart.

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Ingredients

Yield:24 servings plus one hour for chilling the dough.

FOR THE DOUGH

  • ½ pound (2 sticks) margarine

  • 2 large eggs

  • ½ cup sugar

  • 2 cups flour, or more as needed

  • 1 teaspoon baking powder

FOR THE FILLING

  • ⅔ cup apricot marmalade

  • ½ cup chopped walnuts

  • 5 Granny Smith apples, peeled, cored and thinly sliced

  • 1 ½ teaspoons cinnamon

  • 4 tablespoons confectioners' sugar

Ingredient Substitution Guide
Nutritional analysis per serving (24 servings plus one hour for chilling the dough)

25 grams carbs; 16 milligrams cholesterol; 192 calories; 4 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 1 gram trans fat; 2 grams fiber; 89 milligrams sodium; 2 grams protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare dough: In the bowl of an electric mixer, combine margarine, eggs and sugar. Mix until blended. Add flour and baking powder, and mix until smooth. Dough should be very soft but not sticky; if necessary, gradually add up to ½ cup flour. Cover, and refrigerate 1 hour.

  2. Step 2

    Preheat oven to 350 degrees. Divide dough in two. Lightly oil a 7-by-11-inch glass baking pan. On a lightly floured surface, roll out half the dough to fit into bottom of pan. Spread marmalade evenly over dough in pan. Sprinkle with walnuts. Toss apples with cinnamon, and spread evenly over walnuts.

  3. Step 3

    Roll out remaining dough to about 8 by 12 inches, so that it will blanket apples. Place dough in pan, tucking in edges. Bake until surface is golden brown and bottom is light brown, 45 minutes to 1 hour. (If surface browns too quickly, cover with foil.) Remove from oven. Through a sieve, dust 2 tablespoons confectioners' sugar over hot tart. Allow tart to cool.

  4. Step 4

    Cut tart into 24 squares. Sprinkle with remaining sugar and serve.

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Ratings

4 out of 5
17 user ratings
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Comments

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Lisa

No way will this pastry roll out, even with the additional 1/2 c flour. I wound up pressing it into the pan, and dropping blobs of pastry on top of the apples like a cobbler. It’s in the 425 oven now (that’s another thing—I’ve never cooked an apple pie at 350), and we shall see what comes out. Smells good though!

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