Apple Dessert

Apple Tart


Makes 9 servings. 

I like to make this tart in a square pan and cut it into square slices. The tart does not get soggy even after a few days; there is very little in the filling to create moisture.  

It is quite convenient to have the shell prebaked, frozen and ready to be filled.  


  • 1 cup all -purpose flour  

  • 1/3 cup sugar

  • Zest of 1 lemon

  • 8 tablespoon unsalted cold butter, cut into small pieces

  • 1 large egg yolk, at room temperature

  • 1/3 cup sliced almonds, toasted


  • 3-4 medium Golden Delicious apples 


  • 2 tablespoon unsalted butter

  • ½ teaspoon almond extract

  • 1/3 cup apricot preserve


  1. Line a 9x9 inches square baking pan with parchment paper.  

  2. Place the flour, sugar and lemon zest in a food processor fitted with the steel blade. Pulse until combined.

  3. Add the butter and the egg yolk. Pulse until the dough clings to the blade.

  4. Turn out the dough on a lightly floured surface and knead until smooth.  

  5. Roll out the dough between 2 lightly floured sheets of wax paper to a square shape. Peel off the top sheet of wax paper and drape the dough very loosely over the rolling pin and unfold into the pan.    

  6. Pat dough gently into the sides of the pan making sure that there is a little raised rim (the dough is very malleable. Do not worry if the dough cracks, you can fix it in the pan with your fingers). Prick the bottom of the crust in several rows with a fork. Refrigerate for 30 minutes to 1 hour.   

  7. Preheat the oven to 375F 

  8. Line the crust with parchment paper and fill with rice or beans. Bake for 15 minutes, remove everything and bake for another 13 minutes, or until the crust is golden.  I like to freeze the prebaked shell and fill it as needed. 


  1. Peel, quarter and core the apples.

  2. Cut each quarter into 5 wedges.

  3. Arrange the apples on the dough in three very tight rows. 


  1. In a small pan heat the butter, almond extract and apricot preserve.

  2. Brush the glaze over the apples and sprinkle the almonds on top.

  3. Bake for about 40 minutes, or until the apples are soft, but not falling apart.   

  4. Serve warm.


Mock Apple Tarte Tatin

Mock Apple Tart.jpg

Makes 4 servings.

With store bought pareve puff pastry, this is a simple, quick and easy winter dessert. In a classic Tarte Tatin, sugar and butter is caramelized, apples are placed over and it is topped with short crust pastry. In this recipe, I use maple syrup, which makes it easier. It is delicious as is or with ice cream or sorbet.  


  • 1 tablespoon unsalted margarine
  • ¼ cup maple syrup
  • 3 Granny Smith apples, cored, peeled, thinly sliced
  • Puff pastry sheets which come in 17.3 ounce packages (See Note)


  1. Preheat the oven to 350F.
  2. Melt the margarine over medium heat in an 8-inch non-stick skillet and add the maple syrup.
  3. Remove from heat and arrange the apples attractively on the bottom of the skillet (remember this will be the top after baking).
  4. Cook for about 5 minutes over medium low heat, until the apples are JUST soft.
  5. Roll out 2 sheets of pastry, one at a time, just large enough to cut out two 9-inch circle. Place each circle over the apples tucking in EDGES VERY WELL.   
  6. Bake for about 40 minutes, or until the pastry is puffed and golden.
  7. Let rest for 2 minutes and invert unto a platter.
  8. I like to serve this dessert warm or at room temperature.


I use Pepperidge Farm Puff Pastry Sheets.


Apple Tea Cake

Apple Tea Cake 2.jpg

16, 1x2 inch servings.

Easy to make, seasonal, and nutritious with a bit of a tart taste, this apple cake serves many and keeps fresh. You can, of course, substitute other apples if the Granny Smiths are too tart for you.  


  • 6 Granny Smith apples, peeled, and cut into small cubes
  • 1 ¼ cups (4 ounces) walnuts, coarsely chopped
  • 2 tablespoons sugar


  • 4 large eggs, at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons vegetable oil, plus some for greasing the pan
  • 2 cups, all purpose- unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder


  1. In a large bowl combine apples, walnuts and sugar. Let stand for 2-3 hours.
  2. Line a 9x13 baking pan with wax paper, extending the shorter ends to make it easier to lift the cake after baking. Grease the wax paper (See Note).
  3. Combine the flour with the baking powder and baking soda.
  4. Preheat the oven to 350 F
  5. Beat the eggs in a bowl of an electric mixer, using the balloon whisk attachment, at medium speed, adding sugar gradually until pale and thick, about 5 minutes.
  6. Add the extract and the oil.
  7. With a rubber spatula, or wooden spoon, gradually fold in the flour until combined well.  Lastly, fold in the apple/walnuts mixture until very well combined. 
  8. Spread the batter in the pan and smooth the top.
  9. Bake for 55 minutes. The top should be firm to the touch and the sides should slightly pull away from the wax paper.
  10. Place on a wire rack to cool.
  11. Cut to your desired size.


If you have parchment paper you do not need to grease it.


Apple Cobbler

Makes 6 servings.

This tart winter dessert is easy to prepare. It is gluten free, nutritious and can be served from oven to table.

You can enhance the flavor by serving it with chocolate sorbet.


  • 8 tablespoons chilled margarine, cut into ½ inch cubes, plus 1 tablespoon for greasing the flan dish.
  • 1 cup ground almond flour, not blanched (See Note)
  • 1/3 generous cup sugar
  • ¾ cup blanched sliced almonds
  • 3 medium Greening apples
  • 1 tablespoon cognac or fruit flavored brandy


  1. Preheat oven to 425F.
  2. Grease a 10 inch by 1 ½ inches glass or ceramic flan dish.
  3. Combine the almond flour, sugar and almonds in a large bowl. Add the margarine and rub with your hands to make a coarse mixture. Refrigerate until ready to use.
  4. Peel, core, and cut the apples into ½ inch pieces. Place the fruit in a bowl and toss with the liquor of your choice.
  5. Spread the fruit in the bottom of the dish. Top evenly with the almond crumble.
  6. Bake the Apple Cobbler until topping is golden, about 25 minutes. Serve warm.
  7. The cobbler can be assembled in a few hours in advance, refrigerated and baked straight from the refrigerator.


I use Bob’s Red Mill ground unblanched almond flour. 


Baked Apples Filled with Walnuts

Makes 4 servings.

This is an easy, convenient and healthy fall and winter dessert when one craves something warm to end a meal. This dish can also be reheated.



  • 2 tablespoons unsalted margarine, melted
  • 4 tablespoons honey
  • ½ cup walnuts, coarsely chopped
  • 1 teaspoon ground cinnamon


  • 4 medium Macintosh apples
  • ¼ cup dry white wine
  • ¼ cup water


  1. Preheat oven to 375 F
  2. Combine the walnut filling
  3. Rinse the apples. With a melon scooper, scoop out the center core from the top of the apples without piercing the bottom.
  4. Peel half of the apple from the top. Prick the rest of the skin with the tip of a knife to keep it from bursting,
  5. Fill the center with walnut filling pressing the filling down.
  6. Place apples in an ovenproof dish. Combine wine and water and pour over the apples.
  7. Bake for about 45 minutes, basting the apples occasionally until they are soft and still retain their shape. 
  8. Serve warm.