Apple Cider Tart

Apple Cider Tart

  • Preparation 25 min
  • Cooking 1 h 25 min
  • Chilling 20 min
  • Servings 1
  • Makes 8 to 10 servings
  • Freezes Yes

It has the tangy-sweet taste of apple pie, the smooth, creamy texture of sugar pie and the golden-brown colour of maple syrup pie. Made with no added sugar, this out-of-the-box creation is love at first bite.

Featured in RICARDO Magazine FALL 2018 (p. 79)
  • Vegetarian
  • Nut-free

Categories

Ingredients

  • Filling

    • 7 cups (1.75 litres) old-fashioned apple cider
    • 1/4 cup (60 ml) maple syrup
    • 2 tbsp unbleached all-purpose flour
    • 2 tbsp cornstarch
    • 1 egg
    • 1/2 cup (125 ml) 35% cream
  • Crust

    • 1 1/4 cups (190 g) unbleached all-purpose flour
    • 1/2 tsp baking powder
    • 1/4 tsp salt
    • 1/2 cup (115 g) unsalted butter, cold and cubed
    • 3 tbsp (45 ml) ice water

Preparation

  • Filling

  • Crust

Note from Ricardo

The miracle here is achieving a luscious, voluminous consistency—it fills the mouth almost like a flan—with the bare minimum: one egg and a little cream. The key is to combine the flour and cornstarch first, and work in the egg carefully to avoid clumping.

Personal Note

To help you with this recipe

RICARDO Rolling Pin

RICARDO Rolling Pin

20.99 $

Every good cook should have this rolling pin in their kitchen. It is worthy of professional pastry chefs. This rolling pin is non-stick and solid, and hard wood handles provide stability and comfort.

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