A special apple tart is on my mind! Allow me to take you on a journey… close your eyes and imagine the flakiest, lightest, and yummiest apple tart you possibly can – it smells like heavenly autumn wholesomeness, and tastes like sweet fall sunsets and holiday hugs… open your eyes and feast them on the amazing Rustic Fall Apple Tart. I’m passing down a virtually fool-proof, quick and easy recipe that is completely hassle-free: you don’t even need to chill the dough before you roll it out (because, guess what, we’re buying it from Trader Joe’s).
My preference (and pure joy) is to top the apple tart with apples from my tree, but you can use almost any firm fruit in season, such as pears, peaches, apricots, plums or rhubarb. If using especially juicy fruit, add 1 tablespoon of ground nuts to the 1 tablespoon of flour and 2 tablespoons of sugar that are sprinkled over the pastry before the fruit is added. Don’t forget this extra step, or else the middle of your apple tart will be soggy. Here’s the delectable Rustic Fall Apple Tart recipe:
- 3-4 Granny Smith apples
- 4 tablespoons butter, cubed
- ½ cup Trader Joe’s Organic Reduced Sugar Apricot Preserves, melted
- 2 tablespoons Cointreau
- 1 frozen Trader Joe’s Pie Crust (Pillsbury contains hydrogenated fat)
- Preheat oven to 400 degrees.
- Peel, core and slice apples.
- To speed coring, peeling and slicing, I use the magnificent and very handsome cast iron Johny Apple Peeler by VICTORIO, and I can’t recommend it enough.
- I never worry about removing what little peel is left on the apples. Place overlapping slices of apples in concentric circles over crust. Fold pastry over edge of apples. (I tend not to use the apple ends in order to make the arrangement beautiful.)
- Dot the apples with butter.
- Bake 45 minutes to 1 hour, until the pastry is browned and the edges of the apples and apple tart dough start to brown. You will finally see your amazing apple tart begin to evolve into a beautiful work of art – and who doesn’t love apple tart art?
- When the tart’s done, heat the apricot preserves together with the Cointreau and brush the apples and the pastry completely with the mixture. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.
Happy Apple Tart Baking, and happy National Apple Month! If you want to learn more about my wonderful, home grown apples, please visit our Gardening category.