QUICK COUNTRY APPLE TART
About 2 teaspoons all-purpose flour for dusting baking sheet
1 lemon
1 pound tart apples (about 3 to 4 apples), peeled, cored, thinly sliced
1/2 cup sugar, divided use
1 tablespoon all-purpose flour
3/4 teaspoon ground cinnamon
1/2 of a 15 ounce package refrigerated pie crust (1 whole crust, not the pie-plate version)
1 tablespoon unsalted butter, cut into 6 pieces
Preheat oven to 450 degrees F. Lightly dust baking sheet with about 2 teaspoons flour.
Grate 1 teaspoon colored part of peel (zest) from lemon and squeeze 2 teaspoons juice. In mixing bowl, toss apples with all but about 2 teaspoons sugar, flour, cinnamon, lemon peel and lemon juice.
Unfold pie crust on prepared baking sheet. If there are any holes in dough, press together to seal. Dust rolling pin with flour and roll crust to 13-inch circle. Heap apples in center of crust, leaving 2-inch border all around. Scatter butter on fruit. Fold pastry border back over apples to make an uneven rustic edge of about 1 1/2 inches, leaving slices in center exposed. Sprinkle reserved 2 teaspoons sugar over pastry border.
Bake 15 minutes, then reduce temperature to 400 degrees and bake until apples are softened and bubbly, 12-15 minutes more. Pastry should be golden brown.
Serve warm or at room temperature on day of baking. If desired, serve with ice cream, frozen yogurt or whipped cream.
Makes 4-6 servings
Adapted from source: Short and Sweet by Melanie Barnard
About 2 teaspoons all-purpose flour for dusting baking sheet
1 lemon
1 pound tart apples (about 3 to 4 apples), peeled, cored, thinly sliced
1/2 cup sugar, divided use
1 tablespoon all-purpose flour
3/4 teaspoon ground cinnamon
1/2 of a 15 ounce package refrigerated pie crust (1 whole crust, not the pie-plate version)
1 tablespoon unsalted butter, cut into 6 pieces
Preheat oven to 450 degrees F. Lightly dust baking sheet with about 2 teaspoons flour.
Grate 1 teaspoon colored part of peel (zest) from lemon and squeeze 2 teaspoons juice. In mixing bowl, toss apples with all but about 2 teaspoons sugar, flour, cinnamon, lemon peel and lemon juice.
Unfold pie crust on prepared baking sheet. If there are any holes in dough, press together to seal. Dust rolling pin with flour and roll crust to 13-inch circle. Heap apples in center of crust, leaving 2-inch border all around. Scatter butter on fruit. Fold pastry border back over apples to make an uneven rustic edge of about 1 1/2 inches, leaving slices in center exposed. Sprinkle reserved 2 teaspoons sugar over pastry border.
Bake 15 minutes, then reduce temperature to 400 degrees and bake until apples are softened and bubbly, 12-15 minutes more. Pastry should be golden brown.
Serve warm or at room temperature on day of baking. If desired, serve with ice cream, frozen yogurt or whipped cream.
Makes 4-6 servings
Adapted from source: Short and Sweet by Melanie Barnard
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