Easy Apple Tart

 

Yesterday was the day of de ja vu. I finally got around to making my apple tart. It was fast and easy as always and looked mouthwateringly inviting when I removed it from the oven. I put it on a rack to cool, walked through the living room and there on the television, Giada was making apple tart. Guess it was in the air. Hers did not look as yummy as mine but it had not been baked yet so who’s to say?
Anyway, apple tart is one of those decadent treats you make when you want something sweet but don’t want a project. It is so simple it’s even a treat to make. It makes the most incompetent cook look accomplished. I keep pie crusts in the freezer for spur of the moment desserts and all the other ingredients are pantry staples.
The whole process takes only a few minutes because it is pretty much assembling, and not much preparation. Of course you can make this same tart with any manner of filling, from fresh fruit slices to canned pie filling, whatever satisfies your sweet tooth at the moment. If using canned pie filling, omit adding sugar. You can also leave off the oats if you prefer. I like the crunch and fiber on mine.
As promised, the recipe for my apple tart follows…probably quite ordinary but my slant on it nonetheless. Enjoy.

Peggy Sholly
Down Home Delicious®
A Taste of Down Home Delicious®
Down Home Delicious® Extravaganza

Easy Apple Tart

Simple to make and especially delightful when eaten warm with a dollop of ice cream.

 
SERVES 6-8

  • 1 premade 9-inch pie crust, room temperature
  • all purpose flour
  • cornstarch
  • 2 Fuji apples, or other baking apples of choice, peeled and cored
  • ½ cup white granulated sugar
  • ½-¾ teaspoons ground cinnamon
  • 1 dash of salt
  • ½ cup of oats
  • ½ cup chopped pecans, or nuts of choice
  • ⅓ cup brown sugar, packed
  • 1 egg
  • 1 tablespoon cool water
  • 3 tablespoons butter, cold

Preheat oven to 450 degrees F.

Roll out the pie crust on a sheet pan. Put flour on the crust and spread all over except around the edges.
Turn the pie crust over and put corn starch in center, spread around to within 2 inches of the edges. It should not be thick, just a nice covering.
Take your apples and slice in ¼-inch slices and place in a bowl. Mix together your sugar, cinnamon and salt and toss gently with apples.
Make rows of apple slices on crust leaving about 2-inches uncovered around the edge. Overlap the apple slices as you place them on crust and use all apple slices. Pour remaining sugar over the layered apples.
Sprinkle oats, then nuts followed by brown sugar over apple mound. Moisten the 2-inch edge of crust lightly with water. You can use your fingers or a brush.
Gently lift edge of pie crust to fold up over the apples. Because the outside circle is larger than the filled circle the crust will ruffle. Fold over the extra ruffle of dough and pinch lightly with your fingers to seal the dough together so it will lay flat on apples. It will then look pleated. Do this around the whole tart.
Crack your one egg into a small bowl and beat slightly with water. With a small brush, brush egg wash on your folded crust. You can sprinkle a little white sugar over egg wash also if you like to add a little sweetness to crust. The egg white makes the crust shiny and pretty but is an optional step.
Cut your cold butter into tiny cubes and dot all over the filling that shows in the center of your tart.
Make a small tent out of creased aluminum foil, dull side down, to place over tart so nuts will not burn during baking.
Put pan into preheated oven with foil tent over tart and bake for 25-40 minutes depending on your oven. Check on tart frequently from 25 minutes on to make sure it doesn’t brown too much. It’s cooked when crust is golden brown. Take foil off and leave in oven another two minutes to finish browning nuts.
Remove tart from oven and allow to cool on stove or eat hot with ice cream. We are always too anxious to wait for it to cool and enjoy it best warm.