Dangerously Delicious Apple TartMacki West
Snow White would surely be tempted by this mouthwatering apple treat. She can thank my daughter, Sylvie, for the recipe. The other day I was cooking dinner and Sylvie was watching the cooking channel (she wants her own cooking show!) when she ran in and insisted we make an apple tart for dessert. I let her know that I’ve never made an apple tart, only apple pie and that I wasn’t sure we had the ingredients. That wasn’t stopping her. She rattled off how to make a tart and I was shocked at the simplicity of such a fancy sounding dessert.
Here’s what Sylvie said: Mom, all we need is crust, apples, sugar, apricot jam and a bottle of something.
Me: A bottle of something?
Sylvie: Yep, you put it with the apricot jam to make it like a glazed donut.
Me: Got it.
Sylvie: And we get to use my FAVORITE kitchen thingy, the apple slicer!!!!
Here we go…
We made it according to Sylvie’s instructions and a bit of guesswork and this tart turned out to be one of our favorite desserts.
Peeling, Coring, and Slicing Apples 1 of 8One of our favorite kitchen tools.
Rolling Out The Dough 2 of 8
Cutting Off The Edges 3 of 8If you want a more uniform look.
Arranging The Apples 4 of 8And sprinkling the sugar.
Pat Of Butter 5 of 8
Apricot Jam Consistency 6 of 8
Brushing The Apples 7 of 8
Ready To EAT! 8 of 8
Dangerously Delicious Apple Tart
Pie crust – store bought or homemade
3-4 apples – we had fuji
1/2 cup sugar
2 tablespoons butter
1/4 cup apricot jam
1 tablespoon apple juice
Preheat oven to 400. Roll pie crust out to a rectangle or if you have store-bought, just keep it round and place on parchment lined baking sheet. Peel, core and slice apples and squeeze juice from half a lemon over apples. Arrange apple on top of crust and sprinkle with about 1/2 cup sugar, then dot with butter. Bake for 35 minutes or until the apples get a bit dark and caramelized. Remove from oven. Heat the jam with apple juice until melted, then brush over the top and serve.
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