Amazing Apple Recipes: Spicy Apple Tart

by Michele Cheplic | More from this Blogger

22 Oct 2008 06:15 AM

My apples are finally gone. Forty-two pounds of fresh apples that we picked at a local orchard a few weeks back have made their way into at least a dozen dishes and my young daughter has been remarkably regular as a result of all the roughage.

The following seasonal recipe is one of my favorites:

This Spicy Apple Tart (spicy because it features fresh rosemary) is one you'll make year after year. The reason I enjoy baking this tart is because its charm lies in its imperfections. It features a simple rustic free-form crust with the fruit piled high in the middle. You just fold up the edges of the crust and essentially eliminate the time-consuming task of crimping. Another way to make this recipe easier is to use store bought pie dough, which is what I list in the recipe, though you are free to make your crust from scratch if you prefer.

SPICY APPLE TART

Ingredients:

Pie dough (I use store bought)

2 tablespoons all-purpose flour

1/4 cup packed light brown sugar

1 1/2 pounds apples, such as Granny Smith, Golden Delicious or Winesap

2 tablespoons fresh lemon juice

1 1/2 teaspoons minced fresh rosemary (do not substitute dried)

1 teaspoon unsalted butter

2 teaspoons powdered sugar

Directions:

Preheat the oven to 400 degrees.

On a lightly floured surface, roll the dough into a rough circle about 14 inches in diameter. Transfer the dough to a baking sheet and refrigerate while you prepare the apple filling.

In a small bowl, combine the flour with 1 tablespoon of brown sugar then set aside.

Peel and core the apples. Slice them into 1/4 inch-thick slices. (You should have about 3 cups.) Place the apples in a bowl and toss them with the lemon juice, the remaining 3 tablespoons sugar, and the rosemary.

Remove the dough from the refrigerator and sprinkle the reserved flour/sugar mixture evenly over it, leaving a 2-inch border uncovered.

Arrange the apples evenly over the flour mixture. Fold the edges of the dough over the apples. Moisten your fingers lightly with water and gently press the creases so that they hold together. Add pieces of butter over the fruit.

Bake tart for about 40 minutes, until the crust is golden brown and the apples are tender.

Let cool for 10 minutes, then sift the powdered sugar evenly over the crust.

Michele Cheplic writes about red-hot celebrities in POP CULTURE, fiery topics in PARENTS, sizzling recipes in FOOD, calorie burning exercises in FITNESS, and hot new kid-friendly crafts in FUN. Check out all of her articles here.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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