This rustic apple tart made a great accompaniment to my pumpkin pie tart on Thanksgiving. I knew I wanted to make something apple but knew I wouldn’t have enough time to make an apple pie.
I saw this apple tart recipe in the December issue of Cooking Light. It only takes a few moments to saute the apples and use an already made refrigerated pie crust to save even more time. After all, we all can use quick, time saving recipes for delicious desserts.
Rustic Apple Tart
from Cooking Light
2 tablespoons unsalted butter
1/4 cup packed brown sugar
2 tablespoons granulated sugar
2 peeled and sliced Golden Delicious apples
2 peeled and sliced Granny Smith apples
2 teaspoons fresh lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1 teaspoon ice water
1 teaspoon granulated sugar
1. Melt butter in a large skillet over medium-high heat. Add brown sugar and 2 tablespoons granulated sugar; cook 2 minutes or until sugars dissolve. Stir in apples and next 3 ingredients (through nutmeg). Cover, reduce heat, and cook 20 minutes or until apples are tender, stirring occasionally. Remove from heat; cool to room temperature.
2. Preheat oven to 400°. Set oven rack to lowest third of oven.
3. Place the dough on a piece of parchment paper. Roll dough into a 14-inch circle. Place dough and parchment paper on a baking sheet.
4. Arrange cooled apples in center of dough, leaving a 2-inch border. Fold the edges of dough toward center, pressing gently to seal (dough will only partially cover the apple mixture).
5. Brush dough with 1 teaspoon ice water, and sprinkle evenly with 1 teaspoon granulated sugar. Bake the tart for 45 minutes or until golden brown. Serve with fresh whipped cream or vanilla ice cream.