For Good Granola Apple Tart

Step 1

Preheat oven to 375°F. In a stand mixer fitted with the paddle attachment, beat the butter, granulated and brown sugar, and vanilla on medium speed for 2 minutes, until light and creamy. Sift the flour and whisk in the salt. With the mixer on low, gradually add the flour mixture to the butter mixture, beating until combined.

Press 2/3 of the dough into the bottom of a 9-inch springform pan, pressing it 1/2 inch up the sides. Refrigerate for 20 minutes.

Bake for 14-16 minutes, until golden brown. Set aside to cool.

Step 2

While the crust bakes, make the topping. Return the mixing bowl to the stand mixer with the remaining 1/3 of the dough. Add 1/2 cup of granola (reserving 1/4 cup for later) and cinnamon, and mix on low speed to combine. Set aside.

Step 3

Reduce oven temperature to 350°F. In a large bowl, toss the apples with lemon juice. Add sugar, cinnamon, and nutmeg, and mix well. In a large pot or Dutch oven, melt the butter over medium heat. Add the apples and cook, stirring often, for 12-15 minutes until tender and most of the liquid has evaporated.

Step 4

Spread the apple filling evenly over the baked crust, leaving a 1/2-inch border. Pinch marble-sized pieces of the granola-dough mixture and scatter them on top of the apples. Sprinkle the reserved 1/4 cup of granola evenly over the top.

Step 5

Place the springform pan on a rimmed baking sheet and bake tart for 25-30 minutes, until the topping is golden brown. Cool to room temperature on a wire rack. Loosen the crust from the edges using an offset spatula, then release the springform ring. Serve and enjoy.