Rustic Apple Tart

It is definitely apple season, and nothing beats a freshly-baked apple tart, in my opinion. This dessert has all the rustic homemade appeal you could ask for. Get your little ones involved and let them cut the extra crust into fun shapes like leaves or stars.

Ingredients

• Make your own pie crust (or use 1 package of pre-made crust from the grocery store)
• 4 large tart apples, peeled, cored, and cut into 1/4-inch slices
• 2 tablespoons of melted and strained apricot preserves
• 3 1/2 tablespoons of sugar
• 1 tablespoon of flour
• 1 tablespoon of melted butter

Directions

1. Line a large unrimmed baking sheet with parchment paper. Roll the pie crust dough around the rolling pin and unroll it onto the prepared baking sheet.
2. In a small bowl, combine 2 tablespoons of the sugar with the flour and sprinkle over the dough.
3. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar.
4. Refrigerate the unbaked tart until slightly chilled, about 10 minutes.
5. Preheat the oven to 400 degrees. Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through.
6. Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving.

The baked tart can be stored overnight at room temperature. Reheat in a 325 degree oven before serving.

Serves 6 people

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