Apple Tart
"A rustic apple tart made free-form on a baking sheet. It's tradition to have one of these at our house every fall. Use your own tart crust or, if I may make a suggestion, use my Favorite Tart Pastry. Prep time does not include making pastry."
- Ready In:
- 55mins
- Ingredients:
- 5
- Serves:
-
8-10
ingredients
- 1 sweet tart crust
- 4 -5 golden delicious apples or 4 -5 similar apples, peeled,cored and sliced 1/4 inch thick
- 1 tablespoon lemon juice
- 3 tablespoons granulated sugar
- 1⁄3 cup apricot jam
directions
- Preheat oven to 425°.
- Toss apples with lemon juice.
- On a floured surface, roll dough out to a 1/8" thick rectangle to fit a baking sheet; place pastry on baking sheet.
- Cover the pastry with the apple slices, overlapping them in three long rows, and leaving a 1" border of pastry all the way around the apples; apples should be overlapped closely enough to almost stand upright.
- Fold the 1" border of pastry up to and slightly overlapping the apples; sprinkle with 2 T of sugar.
- Bake 25-30 minutes or until apples and crust are browned; remove and sprinkle with the remaining 1 T of sugar.
- Melt the apricot jam in the microwave and brush it onto the apples; serve warm or cooled.
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RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
