Home Recipes Beer-Poached Apples and Cinnamon Cream Tart

Beer-Poached Apples and Cinnamon Cream Tart

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Your average apple won’t withstand being peeled, cored and simmered in beer, but tart, green Granny Smiths hold their own in this gorgeous tart that’s simpler than it looks. Choose a spiced ale (usually called “Christmas ale” this time of year), loaded with clove, cinnamon and nutmeg, and opt for Vietnamese cinnamon—it’s more robust than the standard stuff. If you love the look of a shiny tart, brush the top with about 1 tablespoon raw honey mixed with a dash of that cinnamon before baking.

Makes: 8 servings

  • 1 sheet puff pastry
  • 34 cup whole milk
  • 34 cup heavy cream
  • 12 teaspoon vanilla extract
  • 3 egg yolks
  • 1 22-ounce bottle spiced ale (or 2 12-ounce bottles), divided
  • 34 cup granulated sugar
  • 12 teaspoon Vietnamese cinnamon
  • 2 tablespoons cornstarch
  • 2 Granny Smith apples, peeled, cored and sliced thin


1. Preheat the oven to 350 degrees F.
2. Roll the puff pastry out on a lightly floured surface. Line a 9-inch tart pan with a removable bottom with the pastry; trim the excess. Using a fork, prick the bottom of the tart shell several times. Bake until golden brown, 14 to 16 minutes.
3. In a saucepan off heat, whisk together the milk, cream, vanilla, yolks, ¼ cup of the beer, sugar, cinnamon and cornstarch. Place over medium-high heat and whisk until the mixture is thickened to a puddinglike consistency, about 10 minutes. Pour into the tart shell and chill until set, about 2 hours.
4. Place the apple slices in a pot over medium heat. Cover with 2 cups of the beer. Simmer until the apples are fork-tender, 6 to 8 minutes. Drain the apples and allow to dry on paper towels 10 minutes.
5. Working in a circular pattern, arrange the apples atop the tart. Chill until ready to serve. 

SERVE IT WITH: Something spiced. A witbier’s coriander tones add a new dynamic to the spice profile, while a seasonal spice ale turns up the classics.


Choose a Spice/Herb/Vegetable Beer for this recipe

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