When it comes to comforting sweet treats, mouthwatering apple tarts are in a league of their own. Perfect for upcoming summer BBQs, this easy, elevated apple tart recipe is inspired by the traditional cannoli, but it’s the baked apples marinated with maple syrup that really makes this dessert shine.
Paired with a fresh and creamy ricotta cheese filling, this two-in-one dessert mashup from Junior Chef Showdown judge and mentor Anna Olson features an unexpected twist on an all-time favourite dish that brings out the flavours of the classic Italian treat.
See More: Anna Olson’s Best Fixes for Your Biggest Baking Fails
Watch Junior Chef Showdown Sundays at 9ep and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.
Chill for 4 hours
For the pastry, beat the butter and icing sugar together with a hand mixer in a large bowl until smooth.
Press the hard-boiled egg yolk through a sieve into a small bowl and stir in the raw egg yolk and vanilla. Add this to the butter mixture and stir until blended.
Then, add flour and salt to the butter mixture, stirring until blended.
Shape the dough into a disc (it will be very soft) and, wrap in plastic and chill for about 2 hours until firm.
On a lightly floured work surface, gently knead the dough just a little soften, then roll it out to a circle about 12 inches across and ¼-inch thick. Line a 9-inch removable-bottom fluted tart pan, pressing the pastry into the bottom and sides. Be sure to trim away any excess dough.
Chill the tart shell for 30 minutes and heat the oven to 325°F.
Place the chilled tart shell onto a baking tray and dock the bottom of the pastry with a fork. Bake the tart shell for 20 minutes, until the edges just begin to brown.
Cool the tart shell to room temperature.
For the filling, heat the oven to 350°F.
Toss the apple with the maple syrup or Marsala and set aside; stir occasionally.
Whisk the ricotta, ¼ cup of the sugar, grated chocolate, egg, egg yolk, lemon zest and nutmeg together. Strain the Marsala from the apples into the ricotta mixture and stir to blend.
To assemble, pour the ricotta filling into the tart shell and arrange the apples over top. Brush the apples with the melted butter and sprinkle with the remaining 1 tablespoon sugar.
Bake the tart for 25 minutes or until the apples are tender.
Cool the tart to room temperature then chill until ready to serve. Note that the apple ricotta tart will keep refrigerated for up to two days.