Wednesday, November 18, 2015

Apple Tart

Perfect Pairing:  Ice Cream


I have been a married woman for 6 whole months!  Time is just flying by, and we are having such a great time.   A few random thoughts after 6 months…..

  • We love Monday nights.  I teach Zumba on Tuesday and Wednesday nights, and Thursday is our regular pre-weekend date night, so Monday nights tend to be a home cooked meal and some quality couch/DVR/football time.  I never thought I would love Mondays so much.
  • It is super weird having someone pay all of your bills after being on your own for a decade.
  • We need more closet space.
  • Chris loves my cat, Molly.  This might not seem like a big deal, but it is a really big deal.  On National Cat Day (there is a day for everything) Chris posted this on Facebook.  She is officially no longer MY cat, and is OUR cat.
  • We need more closet space.


Thanksgiving!! Every food blogger’s favorite holiday.  


Of course you have to have pumpkin pie (and pecan pie) on your dessert table, but there is always room for something apple related, right?  


My family loves our shared apple pie recipe, but this apple tart is a fun change.  It is super simple but still really delicious and, dare I say, lighter?  It is like the thin crust version of deep dish pizza, but… pie. 


I used my favorite press, no-mess, pie crust recipe for the base.  It is so simple and honestly better than any roll-out crust I have tried.  


The crust is topped simply with Granny Smith apple slices, sugar, and butter. 


After it is baked the entire dessert is brushed with apricot jam and sprinkled with cinnamon.  The jam is thinned a bit with brandy, or rum, or water if you don’t have those. 


I would most definitely pair this with ice cream.  Fantastic. 

Apple Tart

Lindsay at Perfecting the Pairing


  • 1 ½ cups flour
  • 1 tsp sugar
  • ½ tsp salt
  • ½ cup vegetable oil
  • 3 Tb milk

  • 3 Granny Smith apples
  • ½ cup sugar
  • 4 Tb cold butter, cubed
  • 1/3 cup apricot preserves or jelly
  • 2 Tb brandy/rum/water
  • Cinnamon

Preheat the oven to 400 degrees F.  In a large bowl whisk the flour, one teaspoon sugar, and salt.  In a small dish whisk the vegetable oil and milk until emulsified.  Add the oil mixture to the flour mixture and combine with a fork until all flour is combined.  Press the crust into a 8-10 inch tart pan with a removable bottom.

Peel and core the apples.  Slice the apples into ¼ inch slices and arrange in the crust.  Sprinkle the ½ cup sugar evenly over the top and scatter the cubed butter across the top.  Place the tart pan on a baking sheet to catch any juices.  Bake for 40-50 minutes until the crust is lightly browned and the apples are softened. 

In a small bowl add the apricot preserves/jelly with the 2 Tb of liquid.  Heat in microwave until loose, whisk to combine.  Brush a layer over the top of the tart and sprinkle with cinnamon.  Serve with ice cream or whipped cream.

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