Rustic Apple Tart

Pretty much this is the best apple pie, tart or hand pies I’ve ever made. Absolutely amazing and addicting! It was super easy to make but the one thing I’ll do differently next time is I’ll use both Pillsbury crusts instead of just one. After rolling out just the one to the recommended 14” circle it was way too thin for folding the dough over the entire tart. It simply ripped in several places and juices oozed out while baking and made a bit of a mess, but omg it is delicious. Regardless, this is a keeper. Scrumptious!

Yes, I had lots of juice and there was no ingredient, such as cornstarch, to thicken it.  Any time one covers fruit and cooks there is juice.  I believe there is a BIG flaw in the recipe.  Big disappointment.  

There has to be an error in the cook time. We followed the recipe for 20mins stovetop and 45mins bake and it was a disaster. Flavor was good but the apples + preserves were like jam, absolute mush.

Did anyone have a problem with the juice mixture leaking out of the tart?  After I put  the cooked apples on top of the dough, I spooned the remaining juices over the apples.  Hated not to use that delicious butter mixture!  It leaked out of the tart and burned on the parchment paper.  Consequently, the crust wasn't as crisp as I think it should have been.

For several reasons: First,you don't need so many apples; three large ones are enough for this recipe. Second, if they were cooked on the stove top (except perhaps in a double boiler), they would very likely burn, so I put the butter, apples, sugar, and spices in a ceramic bowl intending to microwaved them. But then I realized that all the juice in the bowl would later pose a problem by leaking through the crust. Therefore I tossed the apples with two tablespoons of cornstarch before putting them in the microwave, where I zapped them for 4 minutes. that's about it. The fold-over crust is a great idea, though, because the outer crust is usually the most flaky and delicious.

This came out perfect!! I brushed the crust with butter and sprinkled with cinnamon and sugar. When done I dusted with confectioners sugar. This was heavenly with fresh whipped cream. I never made a tart before. Not much of a baker but I will absolutely make again. My daughter said its better than any apple pie she's ever had. Thanks for this wonderful recipe!!

I have been making this recipe since it first came out....since i can't find the written recipe i had to check this site to find it.  Absolutely delicious and so much less work and calories than a full apple pie.  I add a lettle bourbon to the apples and top with cinnamon ice cream.....Always a fall treat in my house for family and guests alike.

Really good and easy. Serve it warm with Vanilla Bean Ice Cream. Yum

Good; just enough sweetness for me. I made my crust from scratch. will def. make again.

This was so good, easy and not too sweet! Used TraderJoe's crust and it was just fine. Highly recommend with vanilla bean ice cream!

I have made this twice already for my family. It is delicious and not too sweet. I used in a little more nutmeg and included a few dashes of pumpkin pie spice in addition to the cinnamon. I used slightly less sugar (didn't pack the brown sugar) and it was perfect. Tastes like apple pie but much more fresh so you can taste the fruit.

This was easy with the pre-made pie crust. I used all Granny Smiths. My skiing buddies loved it!

Delicious! Big hit at our Thanksgiving table. Wrapping the pie crust was fun for my daughter to help with, and she loved the flavor (and aroma). Need time to devote (probably not a rushed weeknight). Topped each serving with home-made whipped cream -- yum.