Rustic Apple Tart
- Amy Jo Ehman
Capture the rustic pastry charm by transforming new or old apples that maybe bruised or wrinkled into to a tasty cinnamon-spiced tart delight.
| Prep. | 20 minutes |
|---|---|
| Cook | 30 minutes |
| Ready In | 50 minutes |
| Yield | serves 6-8 |
Ingredients
- 1 sheet of pastry
- 2 to 3 apples
- 1/2 cup applesauce
- White sugar
Directions
Peel, core and then cut the apples into thin slices.
Drained of excess applesauce liquid.
Spread the applesauce to cover the base of the pastry.
Lay the apple slices in the applesauce, forming an overlapping circle in the centre of the tart.
Place a second ring of apples around the centre, to fill the pastry.
Fold the pastry over the apples, leaving the centre of apples exposed.
Sprinkle generously all over with sugar, so that the tart will be crusted in sugar.
Preheat oven to 200 °C (400 °F).
Place the pie plate into the over and bake for 30 minutes or until the pastry is golden and the apples are soft when poked with a fork.
Eat warm or cold, plain or with ice cream, whipped cream or homemade crème fraiche.
Notes
Pastry sheet must be large enough to overhang the pie plate
Optionally add 1/2 tsp. of cinnamon by stirring into the applesauce