How to Make a Rustic Apple Tart

Saturday, October 22, 2016

apple-tart

 

I have a confession to make.

 

Wait for it…here it comes.

 

I am NOT a huge baker!

There — I said it.

I’m not a huge baker.

Don’t get me wrong, I do enjoy my desserts and toasted sweet breads now and then, but you won’t find a jar full of cookies or a plate of brownies, or even a pie on a cooling rack in my kitchen every day of the week.

That’s just not me, at all.

I do enjoy making my much requested (frozen) banana bread, and I love making my pumpkin spice bread during the fall. And, summer wouldn’t be summer without a juicy berry cobbler with its sweet, crunchy oatmeal topping. But cakes and pies or pastries and muffins have never held much fascination for me, other than occasionally eating them, of course.

The one thing I do enjoy making, especially this time of year, is a fresh gooey apple pie. Not just any apple pie, ‘cause remember I’m not into baking, but a quick and easy apple creation that can be thrown together in a matter of minutes, popped in the oven and ready to eat by the time dinner is finished.

That kind of apple pie.

 

So—how do I pull off this feat of culinary genius?

 

Simple…I use a pre-made pie crust.

Yep, you heard that right. The suburban homesteader uses pre-made pie crusts, sometimes. And, I don’t feel the least bit diminished.

I have to say they are a God send after a long day at work and even longer hours tending to the farm. There is nothing like throwing together sliced apples, spices, and butter, piling it all in the middle of a thawed pie crust and folding over the edges to encase all that yummy juiciness before popping it in the oven to bake.

I know I would be more of an authentic homesteader if I ground my own flour, sifted together the dry ingredients and folded in the wet before rolling it out and cutting it in the perfect circle, but sometimes life just gets away from us, and I’m okay with that. For me, homesteading is more a frame of mind and lifestyle that I work to achieve. It’s also a life that I’m successful at some weeks and not so much in other weeks, and I have to be okay with that too.

So, if you have a busy schedule, that prevents you from being the true to life farmer you’d like to be, take a deep breath, get yourself a pre-made pie crust, and bake a pie that is worthy of any farm girl. Don’t forget to smother it in vanilla ice cream:)

 

Rustic Apple Tart

 

INGREDIENTS:

2 tbsp unsalted butter

1/4 cup packed brown sugar

2 tbsp granulated sugar

8 cups sliced peeled tart baking apple, like Granny Smith (about 3 pounds)

2 tsp fresh lemon juice

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 package refrigerated pie dough (such as Pillsbury)

2 tsp ice water

2 tsp granulated sugar

2 tbsp apricot preserves

 

DIRECTIONS:

1. Melt butter in a large skillet over medium-high heat. Add brown sugar and 1 tablespoon granulated sugar; cook 2 minutes or until sugars dissolve. Stir in apples and next 3 ingredients (through nutmeg). Cover, reduce heat, and cook 10 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. Roll out dough and place on a piece of parchment paper. Place dough and parchment paper on a baking sheet. 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). Brush dough with 1 teaspoon ice water, and sprinkle evenly with 1 teaspoon granulated sugar. Bake at 400° for 45 minutes or until golden brown.

4. Place the preserves and 1 teaspoon water in a small microwave-safe bowl. Microwave on HIGH for 30 seconds or until bubbly. Brush the mixture over warm tart. Cut into wedges, and serve warm or at room temperature…with vanilla ice cream, of course.

Rustic Apple Tart

INGREDIENTS:

2 tbsp unsalted butter

1/4 cup packed brown sugar

2 tbsp granulated sugar

8 cups sliced peeled tart baking apple, like Granny Smith (about 3 pounds)

2 tsp fresh lemon juice

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 package refrigerated pie dough (such as Pillsbury)

2 tsp ice water

2 tsp granulated sugar

2 tbsp apricot preserves

DIRECTIONS:

  1. 1. Melt butter in a large skillet over medium-high heat. Add brown sugar and 1 tablespoon granulated sugar; cook 2 minutes or until sugars dissolve. Stir in apples and next 3 ingredients (through nutmeg). Cover, reduce heat, and cook 10 minutes or until apples are tender, stirring occasionally. Remove from heat; cool to room temperature.
  2. 2. Preheat oven to 400°. Set oven rack to lowest third of oven.
  3. 3. Roll out dough and place on a piece of parchment paper. Place dough and parchment paper on a baking sheet. 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). Brush dough with 1 teaspoon ice water, and sprinkle evenly with 1 teaspoon granulated sugar. Bake at 400° for 45 minutes or until golden brown.
  4. 4. Place the preserves and 1 teaspoon water in a small microwave-safe bowl. Microwave on HIGH for 30 seconds or until bubbly. Brush the mixture over warm tart. Cut into wedges, and serve warm or at room temperature…with vanilla ice cream, of course.
http://www.suburbanhomesteading.com/how-to-make-a-rustic-apple-tart/kitchen



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