Baked Apple and Tamarind Chutney Tart with Spiced Crust

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A unique tart featuring tart apples and sour tamarind chutney nestled in a spiced buttery crust, balancing sweet and sour flavors beautifully. This French-inspired recipe, ready in about 65 minutes, layers all-purpose flour, unsalted butter, brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 6 French cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 375°F. In a food processor, pulse 1 1/4 cups all-purpose flour, 6 tbsp cold diced unsalted butter, 2 tbsp brown sugar, 1/2 tsp ground cinnamon, and 1/4 tsp salt until the mixture resembles coarse crumbs.
  2. Step 2: Slowly add 3 to 4 tbsp cold water, pulsing until the dough just comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
  3. Step 3: Roll out the dough on a floured surface into a 10-inch circle and transfer to a tart pan with removable bottom. Spread 1/2 cup tamarind chutney evenly over the crust.
  4. Step 4: Toss 3 medium peeled and thinly sliced tart apples with 1 tbsp lemon juice and 2 tbsp granulated sugar. Arrange the apple slices over the chutney in overlapping layers.
  5. Step 5: Bake for 40-45 minutes until the crust is golden and apples are tender. Let cool slightly before serving warm or at room temperature.

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