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This makes one large tart; it’s best warm but will still taste wonderful the next day if lightly covered in plastic wrap. To transfer the pie dough to the baking sheet, gently fold it in half so it’s easy to pick up, or even into quarters.

1/2 recipe Pie Dough (2 rounds of dough)
1/2 cup granulated sugar mixed with 1 tablespoon ground cinnamon
1 tablespoon all-purpose flour
3 medium baking apples (about 1 pound)
Optional: cream, a beaten egg, more cinnamon sugar, and/or turbindao or sparkling sugar

Preheat oven to 425 degrees.

Roll out one round of dough and place on a large baking sheet lined with parchment paper (the baking sheet needs to have a rim on it, in case juices bubble out of the tart). Dump cinnamon sugar and flour into the middle of the dough; mix them together with your fingers and spread over the dough, leaving a 1/2-inch border unsugared. Peel and thinly slice the apples and scatter over dough, or arrange them in concentric circles. Roll out remaining dough round and place over apples. Press dough edges together with a fork to seal. If you like, brush the top with cream or egg and sprinkle with sugar or cinnamon sugar. Cut a few decorative slits in the top with a sharp knife.

Bake the tart for 15 minutes, then reduce the heat to 375 degrees and bake about 30 minutes more, until it’s golden on top and you can see it bubbling a bit through the slits. Cool briefly on a rack before serving if you can — and don’t burn your mouth.

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