Here’s a delectable dessert idea that won’t keep you in the kitchen too long.
Using a prepared pastry dough makes this recipe quick, easy and painless.
Why Try? This simple homemade rustic apple tart doesn’t require a tart pan or pie plate and takes only minutes to assemble. Plus, it’s full of luscious fresh fruit.
Serving suggestion: Cut into wedges and serve warm topped with a slice of melted cheddar cheese or a scoop of vanilla ice cream.
Nutritionals. Per Serving: Calories 355, Protein 2.2g, Carbohydrate 45.6g (Dietary Fiber 2.5g), Sugar 22.2g, Fat 18.7g, (Saturated Fat 9.9g), Cholesterol 33.5mg, Sodium 216.3mg.
% Daily Value: Calcium 2%, Iron 2%, Vitamin A 8%, Vitamin C 8%.
Recommended prep/cooking tools
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- 1 (9-inch) prepared pie dough (such as Pillsbury)
- 4 1/2 cups McIntosh and Granny Smith apples, peeled, cored, 1-inch chunks (about 1 1/2 pounds apples)
- 1/2 teaspoon grated orange zest
- 1/4 cup flour
- 1/2 cup sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 4 tablespoons cold unsalted butter (½ stick), diced
- 2 tablespoons cream
- 1 Preheat oven to 450°F.
- 2 On lightly floured surface, roll dough into an 11-inch circle; transfer to baking sheet lined with parchment paper.
- 3 Toss apple with orange zest. Place evenly over dough, leaving 1 1/2-inch border.
- 4 In bowl of food processor, combine flour, 1/4 cup sugar, salt, cinnamon, and nutmeg. Add butter and pulse until mixture is crumbly. Pour into bowl, rub mixture between your fingers until it begins to hold together. Sprinkle evenly over apples.
- 5 Gently fold border of dough over apples, pleating to keep circle shape. Brush cream over crust and sprinkle with 2 tablespoons sugar.
- 6 Bake for 20 to 25 minutes or until crust is golden and apples are tender.