“A prize winning dessert from the Blomidon Inn in Nova Scotia's Annapolis Valley, apples are one of the region's chief products. Source: Canadian Living Magazine”
READY IN:
2hrs
SERVES:
12
YIELD:
1 tart
UNITS:
US

Ingredients Nutrition

Directions

  1. Crust:.
  2. In bowl, stir together flour, sugar and baking powder.
  3. With pastry blender or 2 knives, cut in butter just until in coarse chunks and mixture is still dry.
  4. Drizzle with egg; toss until slightly moistened. (Mixture should not come together like dough.).
  5. Set aside 1 cup (250 mL) for topping; lightly press remainder evenly onto bottom and halfway up side of 10-inch (3 L) springform pan. Set aside.
  6. Filling:
  7. In bowl, toss together apples, sherry and lemon juice.
  8. Stir together sugar, cinnamon, nutmeg and cloves; sprinkle over apples and toss well. Scrape into pan, levelling top.
  9. Sprinkle with reserved crumb mixture.
  10. Bake in centre of 350°F (180°C) oven until golden, about 1-1/2 hours.
  11. Let stand on rack until warm; run knife around edge to loosen.
  12. Let cool completely before removing side of pan.
  13. Serve with whipped cream and toasted sliced almonds.

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