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Today is the first day of Fall! Time for hoodies, cool evenings, anything pumpkin, and of course apple pies. The cooler weather is finally showing it’s self here in Middle Georgia and for me that means bringing out the crockpot more and making scrumptious apple and
pumpkin desserts.
This rustic apple tart is so simple to make and the recipe is versatile that you can change the fruits for whatever is in season or to your liking. Using a refrigerated all-ready-made pie crust, you have this dessert on your table in less than an hour.
I have made this with strawberries and it is wonderful but this apple tart just has me so ready for the cooler weather. Now, it does only make enough for 4 servings but the all-ready-made crusts come in packs of two so make them both, just double the recipe ingredients.
Tart apples laced with cinnamon and just a hint of sugar – how can you go wrong?!?! Oh, I forgot to mention that once the tart has cooled a bit, feel free to drizzle some caramel topping over it…heavenly!
Ingredients:
For the Filling:
1-1/2 cups chopped peeled tart Apples (I simply dice them, but you can even use thin slices)
1/2 – 1 tsp cinnamon (depending on your tastes)
3 tablespoons sugar
1 tablespoon all-purpose flour
1/2 – 1 tsp cinnamon (depending on your tastes)
3 tablespoons sugar
1 tablespoon all-purpose flour
For the Topping:
1 teaspoon sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cinnamon
Optional: Caramel topping once the tart has cooled.
Instructions:
Preheat oven to 400 degrees. Line a baking sheet with low sides with foil or parchment paper and unroll one pie crust onto the baking sheet.
Combine the filling ingredients; spoon over pastry to within 2 in. of edges.
Fold up edges of pastry over filling, leaving center uncovered.
Combine sugar and cinnamon; sprinkle over filling.
Bake 25-30 minutes or until crust is golden and filling is bubbly.
Using foil or parchment paper, slide tart onto a wire rack.
Serve warm
Optional: Drizzle with caramel topping.
Enjoy!
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