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!
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)
- 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 😉 )
- wash, core and cut the apples into bite-size pieces.
- add the fresh squeezed lemon juice to the cut apples to keep them from turning brown
- 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)
- 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)
- add the cut apples to the melted brown sugar and butter mixture and coat the apples.
- lower the heat.
- let the apples cook down slightly, until they are softened— about 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 😉 )
- after about 15 minutes on the stove, sprinkle in the cornstarch to thicken up the apple mixture – mix in thoroughly.
- 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).
- when satisfied with the texture, remove from heat.
- let the cooked apples cool.
- meanwhile, take out your cooled pie pastry from the fridge and cut it in half for this tart recipe.
- 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.
- 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)
- preheat oven to 425 degrees while the pie crust is in the fridge and the apples are cooling.
- take the cold pie crust out the fridge and fill it with the cooled apples.
- dot the apples on top with the remaining 2 Tbsp of butter (sprinkle some cinnamon sugar on the apples as well)
- place in heated oven and cook for 35-40 minutes. (apples and crust should be a golden brown)
- enjoy with whip cream, ice cream or all by itself. delish!
fun fact: national apple pie day- May 13th!