Sweet and Sour Cinnamon and Yogurt Apple Tart

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Adjust Servings:
For the pastry
150g butter unsalted
125 ml greek-style yogurt or sour cream
300 g plain flour
1.5 tsp baking powder
For the filling
180 g white sugar
250 ml greek-style yogurt or sour cream
1 egg
1/4 tsp vanilla powder
1 tsp cinnamon
3 tbsp plain flour
4-5 medium apples

Sweet and Sour Cinnamon and Yogurt Apple Tart

Tasty seasonal treat, perfect with red tea or coffee


    “Good apple pies are a considerable part of our domestic happiness.”
    ― Jane Austen

    • ∼3 hours
    • Serves 4
    • Easy


    • For the pastry

    • For the filling



    8What makes it special?

    Sweet and sour cinnamon and yogurt apple tart is a tasty and classical seasonal treat. This is my favourite one from all apple pies and tarts. I like that it is easy to make (as usual). It does not require anything special and difficult to find. All ingredients are common and can be bought in any store all over the world. Step-by-step instruction explains how to make it from scratch, so you don’t have to buy dough. Smell is amasing during baking! After chilling tart will have rich flavour and soft texture! It is not very sweet so it is especially good with coffee or red tea. I’ve found this recipe about two years ago and modified it a little. Since then it became my very best autmn tart. I really hope you will enjoy it!

    Why making sweet and sour cinnamon and yogurt apple tart is especially fun?

    Process is quite simple, and you can ask your children to help you with pastry – they will love it! At some point it really resembles playing with modelling clay.

    What makes it healthy?

    Fresh apple is, probably, the healthiest thing in the world. Add sugar-free pastry, a lot of yogurt and a cinnamon and enjoy very beneficial and tasty treat!

    Please, note!

    For better taste and texture cool it in a frige for 2-3 hours (or overnight).

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    Making a pastry

    Mix flour and baking powder together (skip if using self-raising flour).
    In a large bowl mix together yogurt (125 ml) and melted butter.
    Gradually add the flour and mix well.


    After adding all the flour transfer the dough onto a lightly floured work surface and knead with the palms of your hands for 1 minute, or until the dough is smooth and well combined. It will be quite soft.


    With the palm of your hand flatten the dough slightly, place into ∼22-23 cm diameter, 4-5 cm deep tart ring or baking mould. Use your fingers to evenly distribute the dough inside the mold (it really resemble playing with modelling clay, as I mentioned before) up to the edges. I use deeper mold, so there is space left.


    Preheat oven to 180C.


    Preparing apples

    Peel, core and slice the apples into fine slices. Place them into tart ring/ baking mould.


    Preparing filling cream

    Slightly whisk an egg. Add yogurt/sour cream (250 ml), vanilla and the sugar and whisk until well combined. Mix flour (3 tbsp) and stir to combine.
    Pour into tart ring/ baking mould and shake slightly to distribute well between apples. Dust with cinnamon.


    Baking and cooling.

    Bake 60 minutes at 180 degrees C. After baking cool it and put into a frige (6-7 C) for 2-3 hours (or the whole night) for better taste and texture.
    Then prepare coffee or tea and have a good time!

    P.S. I sprinkled it with ground chocolate before cooling.

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