Apple Tart

I have been wanting to make one of these.  An Apple Tart.  Basically an Apple pie with one crust and no pan.   Just put the crust rolled out on your pan, fill the center with thinly sliced apples that have been tossed with lemon zest, (which I didn’t have so it was left out), cinnamon, brown sugar, a pinch of salt.  Fold the crust rustic like up around the edges and bake.  Sure smelled great!   And I used Splenda Brown Sugar!  I did learn that next time I will add a tablespoon or two of flour to the sugar/cinnamon mix before tossing with the apples so that all that self-made juice stays “in” the crust and doesn’t seep out of the crust!

Here’s the tart all ready to go in the oven.  Brush the outside with egg wash and sprinkle with sugar and bake!

pie-1

Here’s the finished product!   Can’t wait to cut this and have a slice.  Eat hot with a scoop of vanilla ice cream or at room temperature.   So easy.   And so rustic looking.  Love the look.

pie-2

And here’s my recipe:   Feel free to jazz it up all you want.   Add some craisins, or regular raisins to the apples if you so desire:

Apple Tart

1 pie crust

6 granny smith apples (I used the small ones) peeled, and sliced thin (If the large granny smith I would probably use only 4-and you can use any kind you want)

1/2 cup brown sugar (can use Splenda Brown Sugar or regular light brown sugar)

1/2 to 1 tsp cinnamon (depends on your tastes)

pinch of salt

lemon zest (or orange zest)

1 egg, beaten with 1 tbsp water added for egg wash

sugar or sanding sugar to sprinkle on outside crust

(feel free to add some raisins in with the apples if you are so inclined)

Heat oven to 400 degrees.   On a baking sheet, line with parchment paper.  Peel, core and slice apples -add to bowl with brown sugar, cinnamon,k pinch of salt, and zest if using zest.  Mix well to coat.  (and if you are using flour add a tablespoon or two to the bowl and mix at same time-this will help to hold the juices in the crust).

Pile apples in center of crust, leaving about 2 inches to fold up around apples.  Fold crust up around the edge and pleat as you go.   Brush outside of crust with egg wash and sprinkle with sugar.  cover top with a tent of foil (this helps to form a “lid” for the pie to help it cook the apples).

Bake pie for 30 min at 400 degrees.  Reduce oven to 350 degrees and bake for 30 more minutes and then take the aluminum foil tent off and bake for another 10 minutes to brown crust and take out of oven.

And then enjoy!!!

 

 

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4 responses

  1. Thank you for the tart recipe it looks yummy
    I found you from Karen’s blog
    If the raggie kit has not found a home I’d like to make it
    Thank you
    Colleen

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