Introduction: Rustic Apple Tart
The first dish my daughter ever wanted to make was apple pie. I felt like a failure when our crust ripped apart as I tried to press it into the pan. We ended up with something closer to an apple crumble. (Still delicious, but a bit of a disappointment.) I wish I had had this recipe three years ago. -- Lygeia Grace, Senior Food Editor, Real Simple
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This cozy apple dessert truly is easy as pie, thanks to the use of pre-made refrigerated crust. Just pile apple slices onto its center and fold over the edges. A quick brush of egg before baking produces a gorgeous, golden crackled finish, the ultimate home-spun touch. (It can be your secret that this dish is anything but.)
1/2 15-ounce package refrigerated piecrust (1 crust, not the pie-plate version)
1/2 pound granny smith apples
1/2 pound Cortland, empire, or macntosh apples
1 tablespoon fresh lemon juice, plus 1/2 teaspoon zest
1/2 teaspoon ground cinnamon
2 tablespoons, plus 1 teaspoon sugar
1 egg, lightly beaten
Step 1: Prepare
Heat oven to 375 degrees F. Lightly coat a baking sheet with vegetable cooking spray.
Step 2: Unfold
Unfold the piecrust and place on sheet pan.
Step 3: Peel, Core, Cut
Peel, core, and cut the apples into wedges.
Step 4: Sprinkle
Place in a large bowl with the lemon juice and sprinkle with the cinnamon and 2 tablespoons of the sugar and toss.
Step 5: Place, Sprinkle
Place the apples in the center of the crust and sprinkle with the zest.
Step 6: Fold
Fold the edges over the filling, making pleats as you go.
Step 7: Brush
Brush the dough with the egg.
Step 8: Sprinkle
Sprinkle the entire tart with the remaining sugar.
Step 9: Bake
Bake until the crust is golden brown, about 20 minutes.
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