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Delightful French Apple Tart

Indulge in this scrumptious French apple tart with a flaky biscuit crust, tender cinnamon-spiced apples, and a deliciously crumbly topping. Perfect for any occasion, enjoy a slice of this delightful dessert served warm or cold.
2
1 hr 15 min
TOTAL TIME
293
CALORIES
$0.64
PER SERVING
Delightful French Apple Tart
Ingredients
13 INGREDIENTS
10 SERVINGS
Unsalted Butter
3 tbsp unsalted butter
Vanilla Extract
1 tsp vanilla extract
Egg
1 large egg
Ground Cinnamon
1 1/4 tsp ground cinnamon
Granulated Sugar
1/2 cup granulated sugar
Biscuit Mix
1 1/2 cups biscuit mix
Canola Oil
2 tbsp canola oil
Walnuts
1/2 cup walnuts
chopped
Brown Sugar
1/4 cup brown sugar
firmly packed
Tart Apples
6 cups tart apples
thinly sliced
Whole Milk
3/4 cup whole milk
Ground Nutmeg
1/4 tsp ground nutmeg
Egg Substitute
1/4 cup egg substitute
Directions
6 STEPS
15 min
PREP TIME
1 hr
COOK TIME
1 hr 15 min
TOTAL TIME
1
Preheat oven to 325°F
2
Coat a foil-lined springform pan with canola cooking spray, or coat a 9-inch, deep-dish pie pan with canola cooking spray.
3
In a large bowl, toss together thinly sliced tart apples, ground cinnamon, and ground nutmeg. Arrange apple slices flat over each other in the prepared baking dish.
4
In a mixing bowl, beat together granulated sugar, whole milk, 1/2 cup biscuit mix, egg, egg substitute, canola oil, and vanilla extract on medium speed until smooth. Pour batter over apples.
5
Combine the remaining ingredients: 1 cup biscuit mix, chopped walnuts or pecans, brown sugar, and unsalted butter in a bowl, mixing with a fork until crumbly. Sprinkle crumb mixture over the top of the tart.
6
Bake for 55-60 minutes, until a knife inserted in the center comes out clean. Let cool slightly before serving or serve cold.
Health Info
Macros
37g
CARBS
14g
FAT
5g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
TREE NUTS
WHEAT
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Frequently Asked Questions
What type of apples should I use for Apple Tart?
Do I need to peel the apples?
Can I use a pre-made pie crust?
What is the best way to slice the apples for the tart?
How do I prevent the crust from getting soggy?
Can I substitute the sugar with a sugar substitute?
How do I store leftover Apple Tart?
What is the best way to serve Apple Tart?