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Easy Apple Brown Sugar Tart Prep Time: 20 min
Total Time: 1 hour 15 min
Serves: 8


  • 3 large apples, choose between Gala or Pink Lady
  • 1/3 cup firmly packed light brown sugar
  • 2 tablespoons orange juice
  • 1 tablespoon instant tapioca
    OR 1/2 tablespoon corn starch
  • 3 tablespoons orange marmalade

For tart shell:

  • 1/2 cup slivered almonds
  • 1 1/4 cups all-purpose flour
  • 1/4 cup light brown sugar
  • 1/2 cup sweet cream butter
  • 1 large egg

To serve:

  • vanilla ice cream (optional)
Shop Ingredients


Tart shell steps:

  1. In a cake or pie pan, toast slivered almonds in a 350°F oven until golden, shaking often, about 10 minutes.
  2. In a food processor or bowl, combine almonds, all-purpose flour, and 1/4 cup firmly packed light brown sugar. Add butter, cut into pieces; whirl or rub with your fingers until fine crumbs form.
  3. Add 1 egg yolk; whirl or mix with a fork until dough sticks together. Pat into a ball.
  4. Press dough over bottom and up sides, flush with rim of a 9- or 10-inch fluted tart pan with removable rim.

To assemble tart:

  1. Rinse apples and peel or leave skin on as desired. Core apples and cut into 1/4-inch thick slices. In a bowl, gently mix apple slices with 2 tablespoons of the brown sugar, orange juice, and tapioca or corn starch. Let rest 10 minutes, then overlap slices neatly in unbaked tart shell.
  2. In a glass-measuring cup, combine remaining brown sugar and marmalade. Heat in a microwave at full power in 30-second intervals, stirring each time, until marmalade is melted. Evenly spread over apple slices.
  3. Bake in a 350°F oven until crust is well browned and apples are tender when pierced, about 45 minutes. Let tart cool on a rack at least 15 minutes. Serve warm or cool cut into wedges, with ice cream if desired.

NOTE: Pressing the dough into the tart pan, you can make the tart shell crust up to two days in advance. Cover it in plastic wrap and refrigerate until ready to fill.


All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines and leftovers should be stored in the refrigerator. Note that all or some ingredients or varieties may not be available in every store. We reserve the right to correct typographical, pictorial and other errors.

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