Apple Tart – Baking Early Through Late Season Apples
I love a good apple, fresh off the tree, sweet and juicy. Baked apples with maple syrup and raisins are a favorite of mine. Applesauce can keep me busy that I bought a fruit strainer attachment for the KitchenAid last year. I’ve been craving apple pie for two weeks but it’s still a couple of weeks too early for even the earliest apples we grow. And besides, there’s a problem with apple pie. If it’s in the house, it disappears. Into my stomach. Onto my hips. One piece of pie is fine. One pie, not okay. I’m going to make an apple tart with store bought apples to tide me over. Tarts are small. We’ll split it for dessert.
Apple Tart Recipe
To make an apple tart you need:
- 1 pie crust
- 2-3 apples
- Turbinado sugar (white is okay but Turbinado has flavor vs sugar is just sweet)
- Apple pie spice (or a blend of cinnamon, nutmeg and allspice)
- 2-4 pats of butter
To assemble your apple tart, place the pie crust on a piece of parchment paper on a cookie sheet. If you don’t have parchment you can very lightly oil the cookie sheet. Slice the apples into a pile in the center of the crust. I don’t peel the apples unless the peels are tough. Add the butter, Turbinado and a liberal sprinkling of apple pie spice. Fold the edges of the crust around the apples, moving the slices as needed. Fold the edges together and use water as a “glue” if necessary. Apple tart doesn’t have a solid top crust. Leave an opening.
Bake at 375° for 20-25 minutes.