letscrush

Tuesday, October 20, 2009


This is so yummy, it makes a nice lightish dessert or a great pastry treat in the morning with coffee.and makes me oh so happy. It's thin and crispy with chewy apples on top. And so rustic you want to uncork some red wine and feast on baguette and cheese for dinner. You start with a pie crust and take half and roll it out, so yes you can presumably make two, which I did. I made one to take to some friends for dinner then made another for us, thus the coffee. I am not going to post a pie crust recipe, but if you want one let me know and I will gladly post it. I do have a pretty good one. Tease, tease.


So take half of your pie crust and roll out a rectangle, place on a greased baking pan. Peel and core your apples ( I used Granny Smith) with a very sharp knife, slice length-wise and thin. It takes 3-4 apples. Arrange in rows, slightly overlapping. Don't use the chunky ends if you want it to look perty. Sprinkle about 1/3 cup white sugar on the apples. Disperse 1/3 stick of cold, chopped butter on top of sugared apples. Put in a 400 degree oven until golden, about 40 mins. Don't worry the juices make the edges burn pretty bad. Take 1/2 cup apricot jelly or preserves and heat with 1 TBL of water or better yet some brandy or whatever you may have on hand until liquidy. Brush over the entire tart ( if using preserves you will need to strain). Using a spatula release the tart and transfer to a cutting board, cut off burnt edges into a nice rustic rectangle, and you are done. .....molly.

4 comments:

Jaime said...

wow, that really just looks sooooo delicious! I would be interested in your pie crust recipe!!

Skye said...

Okay, I'm definately making this. This is my kind of thing - I love apples. I like your idea of pairing it with wine and cheese. Perfect meal!

Skye said...

I'm too lazy to make pie crust, Pillsbury will work fine for me! :)

Jaime said...

I made this last night to bring to Mike's parents house. Everyone loved it. I used store bought pie crust. I think I would prefer the crush to be just a little bit thicker. But OMG, this was so great! Everyone loved it. And it is soooooo easy to make. I used Fig preserves and Brandy....I can't wait to make this again followed by your suggestion of cheese and wine!!Thanks for the post lil sis!