Maple-Glazed Apple Tart



8 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 208
Caloriesfromfat 20 %
Fat 4.7 g
Satfat 0.5 g
Monofat 1.4 g
Polyfat 2.3 g
Protein 4.2 g
Carbohydrate 38.2 g
Fiber 1.1 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 296 mg
Calcium 24 mg


1 teaspoon dry yeast
1 tablespoon maple syrup
1/2 cup warm water (105° to 115°)
1 1/2 cups bread flour
1 teaspoon salt
1 tablespoon walnut oil or vegetable oil, divided
Vegetable cooking spray
1 pound peeled Granny Smith apples, cored and thinly sliced
1/4 cup chopped walnuts
1/2 cup maple syrup


Dissolve yeast and 1 tablespoon of syrup in warm water in a small bowl, and let stand 10 minutes.

Combine flour and salt in food processor. With processor on, slowly add yeast mixture and 2 1/2 teaspoons oil through food chute; process until dough leaves sides of bowl and forms a ball.

Turn dough out onto a lightly floured surface, and knead lightly 4 times. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; turn out onto a lightly floured surface. Roll dough into a 12-inch circle; place on a baking sheet coated with cooking spray. Brush dough with remaining oil; let dough rise 30 minutes or until puffy.

Arrange apple slices, overlapping, in a circular pattern over dough. Bake at 425° for 10 minutes. Sprinkle walnuts over apple slices, and bake an additional 10 minutes. Remove from oven; set aside.

Place 1/2 cup of syrup in a small, heavy saucepan, and cook over medium-high heat until the syrup reaches thread stage (230°). Remove from heat, and let the syrup cool slightly (about 1 minute). Drizzle syrup over apple. Serve warm.

Chef Jim Dodge,

New England Culinary Institute, Montpelier, Vermont,

Cooking Light

March 1995
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