Apple Tart

May 30, 2011 § 2 Comments

What is more America than apple pie?   Maybe apple tart?  Probably not but making a tart is definitely easier for me.  I’m not a very good pie maker.  Making a good pie takes a lot of practice but when my practice pie doesn’t turn out well, I’m usually not ready to jump back into making another one. 

I’ve found that this tart is just as good as a traditional apple pie, and best of all, it turns out perfect every time.  The pie crust is key.  This is why I use my mom’s crust recipe.  You won’t go wrong if you use her recipe.  Hope she doesn’t mind me sharing it with you.

Mom’s Pie Crust

  • 4 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 cups shortening
  • 1 egg
  • 1 tablespoon lemon juice
  • 1/2 cup ice water

In a large bowl, add the flour and salt.  Blend in shortening with a pastry blender.  In a small bowl, crack egg and beat with a fork until yolk and white are mixed.  Add lemon juice and water to the egg.  Pour mixture into the flour mixture.  Knead together.  Divide the dough into 4 equal balls.  Wrap in plastic wrap and refrigerate for 20-30 minutes then roll out.  Makes 4 pie crusts.  This recipe can be cut in half but you’ll still need 1 egg.

Apple Tart

  • 1 pie crust
  • 3 apples – core, peel and slice
  • 1/4 cup granulated sugar
  • 1/8 teaspoon cinnamon
  • 1 egg
  • 1-2 tablespoons unsalted butter
  • 2 tablespoons course sugar

Preheat oven to 375 degrees.  In a bowl, combine the apples slices, sugar and cinnamon.  Mix together well.  On parchment paper or silpat, roll out crust into a large circle about 15 inches in diameter.  Place the apple mixture into the middle of the crust leaving about a 2-3 inch border.  Fold the border up over the apples.  Beat egg in a small bowl with a tablespoon of water.  Brush onto the top of the pie crust.  Sprinkle sugar on the crust.  Put little pieces of butter on top of the apples.   Place onto baking sheet.  Bake on middle rack for 35-40 minutes or until crust is golden brown.  Remove from oven and cool for 20-30 minutes.  Serve with ice cream.  Serves 6.


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