Rustic Apple Tart

Last night we had some dear friends over for dinner and a friendly game of Settlers of Catan. We had such a great time! For dessert, I made this rustic apple tart. It was on its way to becoming an apple pie, then, I ran out of time and decided that it would be easier to make it “rustic” and place it straight on the cookie sheet as a tart. I personally enjoy the “crust to apple ratio” with a tart. Instead of making two pies with the ingredients used, I made three tarts, two of which were enough to serve 9 people.

Another great feature of these tarts is that you can make them ahead and leave them to cool on the counter. Then can then be served room temperature at dessert time.

Filling Ingredients:

7 Pippin Apples (green tart), sliced
7 Braeburn Apples (red, a bit tart and firm), sliced
1 1/2 cups Sugar
4 tablespoons Flour
2 teaspoons Cinnamon
1 dash Nutmeg
2 pinches Salt
3 tablespoons, Lemon Juice

Instructions:

Slice all of your apples and mix together in a large bowl.

Add in the lemon juice, sugar, flour, cinnamon, nutmeg and salt and mix well.

Roll out your pie crust into a circle and place a third of the apple mixture on top. Fold the edge of the crust toward the middle leaving the very middle uncovered.

Repeat until you have completed three tarts. Reserve the juice at the bottom of the bowl.

Bake in a 400 degree oven for 15 minutes, then lower the oven to 350 degrees and bake for an additional 25 to 30 minutes, or until the crust is brown. The tart is a little difficult to move from the cookie sheet, so I recommend baking it on what you intend to serve it in. I was able to move them, but it took two spatulas and some extra care. And, if they break a little…they are just a bit more rustic. 🙂

We enjoyed some vanilla ice cream with our tart, but they would also be delicious with fresh whipped cream.

Blessings!