Apple Crumb Tart with Cinnamon Cream
Ingredients
- 1 package (17-1/2 ounces) sugar cookie mix
- 1-1/2 teaspoons ground cinnamon, divided
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup cold butter, cubed
- 4 large apples, peeled and finely chopped (about 6 cups)
- 1/4 cup packed brown sugar
- 1/2 cup all-purpose flour, divided
- 1/4 cup raisins
- 1/2 cup heavy whipping cream
- 1 tablespoon maple syrup
Directions
- Preheat oven to 350°. In a large bowl, whisk cookie mix, 1 teaspoon cinnamon, ginger, nutmeg and cloves; cut in butter until crumbly. Reserve 1 cup for topping; press remaining onto bottom and up sides of an ungreased 9-in. tart pan. Bake 8-10 minutes or until lightly browned. Remove to a wire rack.
- Meanwhile, in a large saucepan, combine apples and brown sugar. Cook and stir over medium heat 7-9 minutes or until apples are tender and brown sugar is dissolved. Remove from heat; stir in 1/4 cup flour, raisins and 1/4 teaspoon cinnamon.
- Increase oven setting to 400°. Pour apple mixture into crust. Add remaining flour to reserved topping and sprinkle over apples. Bake 20-22 minutes longer or until filling is bubbly and topping is golden brown. Cool on a wire rack at least 20 minutes.
- In a small bowl, beat cream until it begins to thicken. Add syrup and remaining cinnamon; beat until soft peaks form. Serve tart warm or at room temperature with whipped cream.
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