apple tart.

so, I just got back from the U.S. Virgin Islands where I got to spend Mother’s Day weekend (yeah!).  and I baked this apple 🍏 tart (with my mom) for Mother’s Day dinner with my family (it’s perfect for any celebration or any day!).  it’s a recipe that I hope you will enjoy immensely – so please share if you make it!

apple tart

pie crust:

filling (modified from Martha Stewart’s Perfect Apple Pie):

  • 5-6 granny smith apples (you can substitute a red apple for one of the granny smith’s, or for this recipe I actually include a pear – variety is good!)
  • 1-2 small lemons, squeezed
  • 1/2 tsp. – 3/4 tsp. of apple pie or pumpkin pie spice to season apples (it depends on how much you like the flavor)
  • 1/3 cup to 1/2 cup of sugar (depending on how sweet you like it!)
  • 1/4 cup of brown sugar
  • 4 Tbsp. of unsalted butter (1/2 of one stick)
  • 1-2 tsp. of cornstarch
  • pinch of salt
  • cinnamon sugar (optional, but highly recommended)

instructions:

  1. important! make the pie pastry first and cool in fridge.  (let cool for at least 30 minutes if you’re short on time, but ideally 2-4 hrs. you’ll only need half of this recipe for an open face tart, or use it to make a double crust pie if you wish πŸ˜‰ )
  2. wash, core and cut the apples into bite-size pieces.
  3. add the fresh squeezed lemon juice to the cut apples to keep them from turning brown
  4. season cut apples with spices, 1/2 cup of sugar and the pinch of salt.  (use more or less of the sugar and spices depending on your taste)
  5. melt 2 Tbsp of butter in a large pan with the brown sugar over medium heat, stirring frequently.  (the sugar and butter should be fully incorporated but do not let it burn)
  6. add the cut apples to the melted brown sugar and butter mixture and coat the apples.
  7. lower the heat.
  8. let the apples cook down slightly, until they are softenedabout 15-20 minutes (not too soft, we’re looking for less of a crunch then when they are raw – we’ll be cooking them in our tart, so we’re not looking for applesauce πŸ˜‰  )
  9. after about 15 minutes on the stove, sprinkle in the cornstarch to thicken up the apple mixture – mix in thoroughly.
  10. cook the apples for another 5-10 minutes (test an apple to see how soft they are, you want a slightly less crunch than when they are raw).
  11. when satisfied with the texture, remove from heat.
  12. let the cooked apples cool. 
  13. meanwhile, take out your cooled pie pastry from the fridge and cut it in half for this tart recipe.
  14. roll out the crust (turning clockwise as you roll and add small amounts of flour to prevent sticking) – use your tart pan as a guide for the size of your crust and ease it into the pan.  cut off any excess.
  15. put the pie crust and tart pan back into the fridge for another 30 minutes to 1 hr (a cold pie crust prevents shrinkage when cooked)
  16. preheat oven to 425 degrees while the pie crust is in the fridge and the apples are cooling.
  17. take the cold pie crust out the fridge and fill it with the cooled apples.
  18. dot the apples on top with the remaining 2 Tbsp of butter (sprinkle some cinnamon sugar on the apples as well)
  19. place in heated oven and cook for 35-40 minutes.  (apples and crust should be a golden brown)
  20. enjoy with whip cream, ice cream or all by itself. delish!

fun fact: national apple pie day- May 13th!

 


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