Recipe: This apple tart is as easy to make as it is delicious - OCRegister

There is great joy to be taken in autumn’s apple displays, whether at the local supermarket or farmers markets. Stacks of apples in an array of fall hues stack in alluring piles. This simple apple tart is one way to show them off.

Use refrigerated prepared dough, such as Pillsbury Pie Crusts or those from Trader Joe’s, and then layer apple slices on top, slightly overlapping the slices in concentric circles to cover the dough. The flavor of the tart-sweet apples shines through in this scrumptious finale, the crust offering a pleasing texture contrast that compliments the fruit and corrals the rich juices.

Preferably serve it warm accompanied with ice cream or sweetened whipped cream.

Simple Apple Tart

Yield: 6 to 8 servings

INGREDIENTS

1 (15-ounce) package refrigerated crusts (2 rolled crusts generally packaged in a rectangular box), chilled

Juice of 1 lemon

5 to 6 medium-sized Pink Lady apples or Gala apples, see cook’s notes

6 tablespoons (3/4 stick) butter, melted

1/3 cup turbinado sugar, divided use

2 tablespoons honey

For serving: whipped cream or ice cream

Cook’s notes: Pink Lady apples are delectable in this tart. I find them at my local supermarket, but if you prefer, substitute Gala apples. Turbinado sugar is raw sugar that has been steam-cleaned. The coarse crystals are a honey-brown color and have a subtle molasses flavor. It’s often sold in the natural food section of the supermarket and is available at natural food stores.

PROCEDURE

1. Adjust oven rack to middle position. Preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper. Unroll one of the pie crusts and place on parchment paper. Unroll second pie crust and cut out a ring 1/2-wide around the edge of the crust. Cut crosswise into three pieces to make them easier to transfer. Transfer to edge of crust that is on the pan and press in place (so now you have a double layer of crust around the edge). Pinch to make a ridge around the edge about 1/2-inch high. Prick with tines of a fork at 2-inch intervals. Place in refrigerator.

2. Squeeze lemon juice in medium-large bowl. Peel, core and cut apples into thin slices, placing them as you work in the bowl with the juice and tossing them from time to time to prevent browning.

3. Remove crust from refrigerator and lightly brush with butter. Arrange apple slices in two concentric circles overlapping them slightly (start with the outside circle). Brush with half of the remaining melted butter. Remove 1 tablespoon of the sugar and set aside to use as garnish; sprinkle remaining sugar over apples. Bake 12 minutes.

4. Remove from oven (and shut oven door). Brush apples and rim of tart with remaining butter. Drizzle apples with honey. Return to oven and bake 15 to 17 minutes longer. Remove from oven and sprinkle with reserved sugar. Cool at least 20 minutes before serving. If desired, serve with ice cream or sweetened whipped cream.

Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com.

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Recipe: This apple tart is as easy to make as it is delicious - OCRegister
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