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As autumn descends, the air becomes infused with the warm, spicy aroma of apple cider, a beloved staple that evokes memories of cozy gatherings and festive celebrations. The Apple Cider Cream Tart is a delightful dessert that captures the essence of the season, combining the rich, sweet notes of apple cider with a creamy filling nestled in a buttery, flaky crust. This dessert not only showcases the versatility of apple cider but also serves as a comforting indulgence that can elevate any fall occasion.

Apple Cider Cream Tart

Embrace the flavors of fall with an irresistible Apple Cider Cream Tart! This delightful dessert features a creamy apple cider filling, perfectly balanced with warm spices like cinnamon and nutmeg, all nestled in a buttery, flaky crust. Ideal for gatherings and cozy celebrations, this tart captures the essence of autumn in every bite. Discover a step-by-step recipe that guides you through crafting this seasonal masterpiece and impress your family and friends with your baking skills!
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Ingredients
  

For the Crust:

1 ½ cups all-purpose flour

½ cup unsalted butter, chilled and diced

¼ cup granulated sugar

1/4 teaspoon salt

1 large egg yolk

2-4 tablespoons ice water

For the Filling:

1 cup apple cider

1 cup heavy cream

3 large eggs

½ cup granulated sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Pinch of salt

For Garnish:

Whipped cream

Thinly sliced apples

Caramel sauce (optional)

Instructions
 

Prepare the Crust:

    - In a large mixing bowl, combine the flour, sugar, and salt.

      - Add the diced butter and mix until the mixture resembles coarse crumbs.

        - Stir in the egg yolk and gradually add ice water, one tablespoon at a time, until the dough comes together.

          - Press the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

            Blind Bake the Crust:

              - Preheat your oven to 375°F (190°C).

                - Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan.

                  - Transfer the dough to the pan, trimming the edges.

                    - Prick the bottom with a fork, line it with parchment paper, and fill with pie weights or dried beans.

                      - Bake for 15 minutes, then remove the weights and parchment, and bake for another 10-12 minutes until golden brown. Let it cool.

                        Make the Filling:

                          - In a saucepan, simmer the apple cider over medium heat until reduced to about ½ cup; this will concentrate the flavor. Let it cool slightly.

                            - In a mixing bowl, whisk together the eggs and sugar until well combined.

                              - Gradually whisk in the heavy cream, cooled apple cider, cornstarch, vanilla extract, cinnamon, nutmeg, and salt until smooth.

                                Assemble and Bake the Tart:

                                  - Pour the filling into the cooled crust, spreading evenly.

                                    - Bake in the preheated oven for 30-35 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.

                                      - Allow the tart to cool completely at room temperature, then refrigerate for at least 2 hours to fully set.

                                        Serve:

                                          - Before serving, garnish the tart with dollops of whipped cream, thin apple slices, and a drizzle of caramel sauce if desired.

                                            Prep Time, Total Time, Servings:

                                              30 minutes | 1 hour (plus cooling and chilling time) | 8 servings