Cinnamon Maple Apple Tart

This tart is one of those recipes that looks like you spent hours in the kitchen, but is actually simple. It's warm, fragrant and exactly the kind of dessert that belongs on a holiday table.

Storage

The tart is best served at room temperature or slightly warmed. Top with ice cream for an extra indulgent treat! Store refrigerated in an airtight container for up to 3 days, or frozen for up to 2 months.

Tips

• Butter and line the bottom of the pan with parchment paper. Because of the tart’s sticky filling, it is prone to sticking so this will ensure an easy and perfect release. 
• Let the tart cool inside the pan for 1-2 hours allowing the filling to set so that the tart stays together while unmolding.
• Simmering the maple syrup before pouring it over the tart concentrates the maple flavor and prevents a soggy bottom crust. 
• Pre Baking the crust prevents a soggy bottom and helps ensure perfect release. 
• The egg yolk helps give the tart crust more structure while keeping it crisp and tender. This helps the tart keep its shape before unmolding. 
• Don’t make the edge of the crust too high above the apples - this can cause the bottom of the tart to cave in while flipping and removing from the pan. Leave a ¾ inch border all along the edge of the pan.  
• Real maple syrup will give the tart the best flavor and texture.