FULL DISCLOSURE, I am NOT a baker. My strength and love lies with cooking. As any proficient baker knows, it requires following instructions. And for me, that is what makes bakers impressive. As an enthusiastic cook, I love to take creative license with my recipes, or lack of written recipes. Of course, my declaration of non-bakerism does not stop me from dappling on occasion.
Early this week I surprised, read shocked, my family when I made this EASY apple tart. Best yet, not only was it super easy to make, thanks to frozen pie crust, it was also delicious! SO much so I am making it again tonight for our dinner party. If you need an easy, entertaining idea, this is the dessert for you. Happy Valentine’s Day.
Photo by Matthew Mead
ALL THE BEST PRODUCTS MAKE ENTERTAINING EASYPrint
Easy French Apple Tart
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 1 tart 1x
1 frozen pie crust, thawed according to directions
5 apples, firm and tart
1 tablespoon lemon juice
1/2 cup sugar
1/2 teaspoon cinnamon
1 tablespoon butter, cut into small pieces
Heat oven to 400°F. Remove the thawed pie crust from pouch. On a lightly floured work surface, roll out the dough into a 13-inch round. Use as much flour as needed to prevent the dough from sticking (less is best). Every few rolls, flip the dough. Transfer the rolled dough to a tart pan with a removable bottom. Fit the dough into the pan, trim the edges. Cut the cheeks (i.e. skin) off the apples. Core and cut into four pieces. Lay each piece on its flat side and thinly slice the apples. Toss with lemon juice. Arrange the slices around the tart in any pattern desired. In small bowl, mix sugar and cinnamon. Sprinkle the cinnamon and sugar evenly over the over the apples. Dot the apples with butter. Transfer the tart to the oven and bake for 35 to 40 minutes. Increase the oven temperature to 425ºF and bake another 5-10 minutes to caramelize the apple slices. Watch carefully not to burn the tart. Serve warm or at room temperature.
- Category: dessert
- Method: bake
This was so delicious, Ronda. So good that I threw shame aside to ask for a second serving. This recipe is going on my go-to list!
THANK YOU Shannon! Me too! I would have it for breakfast LOL