Rustic Apple Tart

Photo: José Picayo; Styling: Jocelyne Beaudoin
Purchased piecrust dough is a convenient time-saver. We like the flavor combo of sweet Golden Delicious and tart Granny Smith apples, but you can use any apple (or combination of apples) you like. If you'd like to keep strictly kosher when making this dessert for our Hanukkah menu, use walnut oil in place of butter, and look for pie dough made with shortening (and containing no lard).

Yield:

8 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 241
Fat 10 g
Satfat 4.8 g
Monofat 2.7 g
Polyfat 0.8 g
Protein 1.4 g
Carbohydrate 40.1 g
Fiber 1.8 g
Cholesterol 10.6 mg
Iron 0.2 mg
Sodium 140 mg
Calcium 16 mg

Ingredients

2 tablespoons unsalted butter
1/4 cup packed brown sugar
2 tablespoons granulated sugar
4 1/2 cups sliced peeled Golden Delicious apple (about 1 1/2 pounds)
4 1/2 cups sliced peeled Granny Smith apple (about 1 1/2 pounds)
2 teaspoons fresh lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1 teaspoon ice water
1 teaspoon granulated sugar
1 tablespoon apricot preserves
1 teaspoon water

Preparation

1. Melt butter in a large skillet over medium-high heat. Add brown sugar and 2 tablespoons granulated sugar; cook 2 minutes or until sugars dissolve. Stir in apples and next 3 ingredients (through nutmeg). Cover, reduce heat, and cook 20 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. Place the dough on a piece of parchment paper. Roll dough into a 14-inch circle. 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 the tart at 400° for 45 minutes or until golden brown.

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

Note:

Carole Walter,

December 2010