Apple Sour Cream Tart

**Apple Sour Cream Tart: A Sweet and Creamy Delight**

If you’re in the mood for a dessert that combines the sweetness of apples with a rich, creamy filling, the **Apple Sour Cream Tart** is the perfect treat. This elegant dessert offers the perfect balance of tangy sour cream, fresh apples, and a buttery, flaky crust. Whether you’re preparing for a family gathering, a special occasion, or just want to indulge in a delicious homemade dessert, this tart is sure to impress. Its smooth, velvety texture and delicate flavor profile make it an unforgettable addition to any dessert table.

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### Why You’ll Love Apple Sour Cream Tart

1. **Deliciously Creamy and Tangy**: The combination of sour cream and sweet apples creates a rich and tangy filling that is perfectly balanced. The sour cream adds a velvety texture and depth of flavor, complementing the natural sweetness of the apples.

2. **Buttery, Flaky Crust**: The tart features a homemade or store-bought buttery crust that provides a crisp, flaky contrast to the creamy filling. It’s the perfect vessel to hold the sweet apple topping and silky filling.

3. **Seasonal Delight**: Apples are in season throughout the fall and early winter, making this tart an ideal treat for autumnal gatherings or holiday celebrations. The fragrance of apples and cinnamon will fill your kitchen and make it feel like a cozy, festive occasion.

4. **Simple Ingredients, Beautiful Results**: This tart is made with basic pantry ingredients but looks and tastes like a sophisticated dessert. It’s an excellent way to show off your baking skills with minimal effort.

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### Ingredients for Apple Sour Cream Tart

#### For the Tart Crust:
– 1 1/4 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 1 large egg yolk
– 2 tablespoons ice water (more if needed)

#### For the Filling:
– 1 1/2 cups sour cream
– 1/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon (optional)
– Pinch of salt

#### For the Apple Topping:
– 3-4 medium apples (Granny Smith, Honeycrisp, or your favorite variety)
– 2 tablespoons butter
– 1 tablespoon brown sugar
– 1/2 teaspoon cinnamon
– 1 tablespoon lemon juice

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### How to Make Apple Sour Cream Tart

#### Step 1: Prepare the Tart Crust
1. **Make the Dough**: In a food processor, combine the flour, sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water, pulsing until the dough just begins to come together. You may need to add more ice water, a tablespoon at a time, if the dough is too dry.

2. **Chill the Dough**: Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up.

3. **Roll Out the Dough**: Once chilled, roll out the dough on a floured surface until it’s about 1/8-inch thick. Carefully transfer it to a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim off any excess. Chill the crust again for 15 minutes while you prepare the filling.

#### Step 2: Prepare the Apple Topping
1. **Slice the Apples**: Peel, core, and slice the apples into thin wedges. Set them aside.

2. **Cook the Apples**: In a skillet, melt the butter over medium heat. Add the apple slices, brown sugar, cinnamon, and lemon juice. Sauté for about 5-7 minutes, until the apples soften slightly and begin to caramelize. Remove from heat and let them cool.

#### Step 3: Prepare the Sour Cream Filling
1. **Make the Filling**: In a mixing bowl, whisk together the sour cream, sugar, eggs, vanilla extract, cinnamon (if using), and a pinch of salt. Whisk until smooth and well combined.

#### Step 4: Assemble the Tart
1. **Preheat the Oven**: Preheat your oven to 350°F (175°C).

2. **Blind Bake the Crust**: Place the chilled tart shell on a baking sheet and bake for 10-12 minutes, until lightly golden. Remove from the oven and allow it to cool slightly.

3. **Add the Filling**: Pour the sour cream filling into the partially baked tart crust, spreading it evenly with a spatula.

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