1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 pounds Golden Delicious apples, peeled, cored, and thinly sliced
2 1/2 tablespoons honey
1/2 teaspoon vanilla extract
How to Make It
Preheat oven to 425°.
Place dough on a lightly floured surface; roll into a 12-inch circle. Place on a 12-inch pizza pan. Combine sugar and cinnamon. Sprinkle 1 tablespoon sugar mixture over dough. Arrange apple slices spokelike on top of dough, working from outside edge of dough to the center. Sprinkle apple slices with remaining sugar mixture. Bake at 425° for 30 minutes.
Combine honey and vanilla in a microwave-safe bowl. Microwave at high 40 seconds. Brush honey mixture over warm tart. Serve warm.
Use a paring knife to prepare the apples for this simple dessert.
Very Yummy!! I used my mandolin to cut the apples...very fast that way and I left the peel on. I didn't roll my dough out I left it like it was and it came out plenty crispy. Sine I didn't roll the dough I used about half the apples it called for. Next time i'm going to dust the apples first so they are evenly coated. Will do agian
Made several times when we need an easy dessert and have settled on these small changes -- we use vanilla sugar when we've got it and add 1/8tsp nutmeg. For Christmas we followed Sara Moulton's how-to-arrange the slices like a rose ( http://www.saveur.com/gallery/The-Art-of-the-Tart/1 ) and it came out great, usually we just swirl. Maybe sometime this winter we'll try Gordon Ramsay's hint to peel, halve, core the apples a day in advance, refrigerate uncovered, then slice and make the tart -- suppose it doesn't matter what the outside edge looks like before it's cooked?
LOVE this recipe. Outside of having to cut up all of the apples it's easy to make and the honey sauce brings an authentic french flavor. 5 stars! Light and delicious. A family favorite great after a big thanksgiving meal.
I dislike bought crusts, so I made my own pie crust and I did not sweeten the apples with sugar, but just dusted the top with turbino sugar for glossiness. The honey-vanilla mix is lovely, but I used only about 25% of it. I will confess that I melted about 1 TB of butter and drizzled it over the top near the end of the baking. Delicious and so simple! Made in a tart pan with removable bottom.
I have made this recipe often. I suggest pre-baking the pie crust with a dusting of sugar/cinnamon until just browning on top. Then remove, add apple and remaining sugar/cinnamon. Bake until apples are cooked and sugar has melted. Proceed with honey/vanilla and serve with ice-cream. The crust will be extra crispy. My family LOVES this dessert. I make it at least twice a month (pie crusts come packaged two to a box, so there is no excuse not to make two! ;-)
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