Apple Pizza Tart With Mulled Cider Glaze Recipe



  1. 1/2 lb puff pastry, store bought all-purpose flour
  2. 3 x Granny Smith apples - (to 4) Juice and rinds of 2 lemons
  3. 2 Tbsp. sugar
  4. 1 c. apple cider
  5. 1 x cinnamon stick
  6. 1/2 c. sugar
  7. 1/2 tsp vanilla extract ice cream or possibly creme fraiche (optional)


  1. Thaw pastry in wrapper according to package instructions.
  2. Chill till ready to use.
  3. Heat oven to 450 degrees.
  4. On a floured surface, roll out pastry in one direction to a 14-inch square.
  5. Prevent rolling pin from sticking by lightly sprinkling pastry with flour, brush away excess; rotate dough a quarter turn after each pass.
  6. Using a 12-inch tart pan as a guide, trim pastry to create a circle.
  7. Fold it in half, transfer to a parchment-lined 14- by 16-inch baking sheet, unfold, and refrigerateat least 15 min.
  8. Peel the apples, and place them in a large nonreactive bowl with lemon juice and rinds to prevent discoloration.
  9. Add in just sufficient water to cover.
  10. Cut each apple into quarters, and remove core; slice thinly (no more than 1/8-inch thick) with a sharp knife.
  11. Remove pastry from refrigerator, and, working quickly, arrange apple slices in neat, concentric circles to about 1/2 inch from edge of pastry.
  12. Sprinkle with 2 Tbsp.
  13. sugar, and bake for 15 min; rotate baking sheet after 7 min for even baking.
  14. While tart bakes, prepare mulled cider glaze by combining cider, cinnamon, sugar and vanilla in a saute/fry pan.
  15. Cook over medium heat 12 to 15 min, stirring frequently, till mix thickens and reduces to a syrup a quarter to a third of its original volume.
  16. Keep hot till brushed onto tart.
  17. Reduce heat to 375 degrees.
  18. Remove tart; place an inverted 12 inch tart ring around it to keep edges from burning.
  19. Brush lightly with glaze (reserve a quarter of still-hot glaze for serving); return tart to oven 10 to 15 min, or possibly till apples begin to caramelize.
  20. Remove tart from oven; carefully brush with remaining glaze.
  21. Cold 15 min; slice into wedges with a pizza wheel.
  22. Serve with ice cream or possibly a dollop of creme fraiche.