Monday, April 25, 2011

Kitchen Creation: Freeform Apple Tart

I mentioned this tart in my last post, in talking about our Easter dinner, and this is what we had for dessert.  It is so easy, it's unbelievable!  I came up with this based on several different recipes I looked at for an easy apple tart.  There are lots out there that are similar, but this is what works best for me. This is actually the second time I made this- previously, I made one half this size using just one pie crust.  We had a few people over for dessert yesterday, so I made the large size.  If you want the smaller size, just halve all the ingredient amounts.

  • 1 box of 2 refrigerated pie crusts (you can make your own too, but it's easier to use the ones in the box)
  • 4 large Granny Smith apples
  • 1/2 cup sugar
  • 1.5 tsp cinnamon
  • 3 tbsp. or so of apple jelly
  • 4 tbsp cold butter, cut into small chunks (not pictured)
  • 1-2 tbsp water
1. Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  Unroll one pie crust and lay on the parchment, then unroll the second one and place it overlapping the first one (see picture below)
2. Roll the overlapping sections of crust so that it is the same thickness as the non-overlapping crust.  Roll the edges up and crimp to form a rectangular crust.  Refrigerate until you are ready to layer the apples on the crust.

3. Quarter the apples and cut out their cores.
4.  Peel apples and place in a bowl with cold water and a couple tbsp. of lemon juice to prevent browning.
4. Blot dry and slice apples thinly crosswise.  Discard the small end pieces.

5. Place apples in an overlapping column the long ways down the center of the crust.
6.  Repeat this process on either side of the center column, for a total of five columns.
7.  Place sugar and cinnamon in a small bowl and mix thoroughly.  Sprinkle over the apples, then dot with butter.
8.  Bake for 45 minutes to 1 hour, until the edges of the crust are golden brown and the apple filling is bubbly.  Turn off oven and remove tart.

9.  In a small bowl, combine apple jelly and water and whisk until smooth.  With a pastry brush, brush jelly mixture over the apple filling and crust.

10.  Place tart back into the hot oven for 10 minutes.  Remove and let cool 5 minutes before cutting.  Serve immediately or at room temperature.  Or eat leftovers cold for breakfast the next morning.  It's great with vanilla ice cream!

This is such an easy dessert to put together!  Yes, it takes a bit of work to peel and slice the apples, but it is SO worth it!  Try it for your next holiday meal or when company is coming.  This is the kind of dessert that EVERYONE loves!

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