Sunday, October 13, 2013

Apple Tart

Confession:   This apple tart is just an open face apple pie. 

We only had one ready-made pie crust and I was too lazy to make more.  The trick is to put it in a tart pan.  Everyone should have a tart pan for just such occasions.

Also - the apples were frozen in a bag and we didn't defrost them before we unceremoniously dumped them in the crust in big frozen chunks.

It looked awful.   I didn't care.  

Remember that - it's the unceremoniousness that makes it taste extra good.    I'm sure.

If you want to make it fresh, here's the recipe:

Apple Tart
  • 1 pie crust, pressed into the bottom of a tart pan
  • 8 cups sliced apples, skins on
  • 1/2 cup sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
Put the crust in the tart pan.  Toss the apples with the sugar and spices.   Dump it all unceremoniously into the tart pan.   Bake on the bottom rack of the oven at 350 degree for 60 minutes or until apples are soft. 

This is the same apple sugar spice mix we use for frozen pie mixes.   We wash and cut up 1/2 bushel of apples at a time, core them and slice them.  Don't bother peeling them.   Put 8 cups of apples in a freezer bag and dump in the sugar/spice mix.   Freeze flat so it's easy to break up into chunks for those last minute apple tarts. 

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