Cinnamon Apple Tart with pumpkin seeds and quince paste | Print |
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  • 3 large Granny Smith apples, peeled, cored, sliced ¼-inch thick
  • 3 to 4 tablespoons evaporated cane juice or granulated sugar
  • ¼ teaspoon freshly ground Mexican cinnamon
  • Prepared pastry dough for a 9-inch pie crust
  • 1/4 cup diced quince paste (membrillo), optional
  • 2 to 3 tablespoons toasted salted pumpkin seeds (pepitas)
  • 1 ½ tablespoons cold butter
  • Plain Greek yogurt for serving


  1. Heat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Mix sliced apples, sugar and cinnamon until nicely coated in a large bowl.
  3. Roll pastry dough out into an 11-inch circle. Place on prepared baking sheet.
  4. Arrange apples over the dough in concentric circles, leaving a 2-inch empty boarder of dough. Roll up this boarder to make a rustic-looking rolled edge.
  5. Sprinkle apples with diced quince paste and pumpkin seeds. Cut butter into small bits and sprinkle over apples.
  6. Bake until crust edge is nicely golden and apples are fork tender, about 50 minutes.
  7. Cool on wire rack. Serve in wedges with a dollop of yogurt.


Note: Quince paste is available in the cheese section of most Whole Foods and specialty grocery stores. Mexican guava paste (ate) can be substituted. You can substitute 1 refrigerated pie crust (½ of a 14-ounce package).