Apples are here! How is this so exciting every single year? You know you love food when you do a happy dance over the latest harvest. I brought home half case of Honeycrisp apples just for the joy of the season. While I am snacking, saucing, drying and dipping I just can’t help but also do some baking. The weather is starting to cool and Rustic Apple Tart is a go to recipe for a quick after meal treat. The most difficult part of this recipe is the crust and if that scares you there are plenty of premade options at the traditional market. I am blessed to have had an award winning pie Chef teach me pie making. However, I also find that lack of time makes pre-making and freezing crusts more realistic for our schedule. After you tackle the crust issue this tart is a pie of cake.
For the Brown Box Family
RUSTIC APPLE TART
- 4 Baking apples, peeled, cored, and sliced
- 2 tablespoons light brown sugar
- 1/4 teaspoon ground cinnamon – I love cinnamon and always put in more
- Pinch ground allspice
- Pinch salt
- 1 sheet ready rolled pie dough (I like to pre-make and freeze)
- All-purpose flour, for dusting
- Cooking spray
- 2 tablespoons melted butter
- Cream by Cloverleaf Creamery (optional)
- Preheat the oven to 350 degrees F.
- Toss the apples, sugar, cinnamon, and salt together in a large bowl.
- Roll the pastry, on a lightly floured surface, into a 12-inch round. Line a baking sheet with parchment paper and spray with cooking spray. Arrange the pastry on the baking sheet. Put the apple mixture in the center of the pastry and spread evenly to the edges, but leaving enough dough to fold over to create a crust on the rim. Brush the crust with melted butter and drizzle the remaining butter over the apples.
- Bake until the crust is golden brown, about 40 minutes. Pull the parchment paper off the sheet tray and transfer the tart to a wire rack to cool. Cut as desired and serve. This is perfect as is, but my family especially likes it topped with a dallop of whipped cream made using our local Cloverleaf Creamery Cream.