Cinnamon Apple Cream Tart

Ontario Apples, cinnamon-scented pat-in crust and a sour cream topping are the makings of an easy, yummy and show-stopping dessert. Serve dusted with icing sugar.

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Servings: 8

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  • 6 medium Ontario Cooking Apples (Cortland, Empire, Spartan, McIntosh or Crispin)
  • 1 tbsp (15 mL) fresh lemon juice
  • 1 tbsp (15 mL) butter
  • 1/2 cup (125 mL) packed brown sugar
  • 2 tbsp (25 mL) all-purpose flour


  • 2 cups (500 mL) all-purpose flour
  • 1/4 cup (50 mL) granulated sugar
  • 1/2 tsp (2 mL) each salt and baking powder
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/2 cup (125 mL) cold butter, cut into cubes
  • 1/2 cup (125 mL) Ontario Milk


  • 1 cup (250 mL) Ontario Sour Cream (14% M.F.)
  • 1 Ontario Egg
  • 1 tbsp (15 mL) granulated sugar
  • 2 tsp (10 mL) vanilla
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/4 tsp (1 mL) ground nutmeg

Icing Sugar


Peel and core apples; cut into wedges and toss with lemon juice. In large skillet, melt butter over medium heat; stir in brown sugar and apples, until sugar melts. Cover and cook, stirring occasionally, for about 5 minutes or until apples are just tender. Blend in flour; cook, stirring, until thickened, about 1 minute. Let cool.


In large bowl, blend together flour, sugar, salt, baking powder and cinnamon. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Mix in milk until just wet. Evenly press onto bottom and up side of greased 9-inch (23 cm) nonstick springform pan. Spread apple filling over crust, smoothing top.


In small bowl, whisk together sour cream, egg, sugar, vanilla, cinnamon and nutmeg; pour over filling. Bake in 400°F (200°C) oven for 35 to 40 minutes or until topping is set. Cool in pan on rack for 10 minutes. Remove ring and cool completely. Dust with icing sugar.

Nutritional information

  • Protein: 7.0 grams
  • Fat: 18.0 grams
  • Carbohydrates: 63.0 grams
  • Calories: 440
  • Source of fibre