Easy Fall Apple Tart
Here is my easy fall apple tart and it is the easiest way I have found to make fall in an hour. Fall is all about oranges and burnt rust, auburn and chocolate colors, sage green and beautiful reflective coppers and golds. Mix those colors with some black and charcoal and you have a perfect autumn storm. Those are going to be my seasonal colors and apples, pumpkins, squashes, citrus and artichokes are going to be my seasonal fruits and veggies. I will use this theme for some awesome table settings in another post.
In Florida our fall season is really really short so when I walked in my local farmers market and saw Honey-crisp apples I pounced. I am not a big baker because it takes precise measuring and mistakes can taste abhorrent, like putting in the salt for the sugar and vise versa. Not that I have ever done things like that, I’m just sayin’. However, the need to have my house smell like baked apple pie is too strong to resist…step in the “tart”. Not my sister, I mean an apple tart.
The easiest crust is a store bought puff pastry, although you can whip a crust up in your food processor. The problem is you have to let it then rest in the fridge for at least an hour before rolling out and I’m impatient. I want to make it now!
Here is my recipe and feel free to be a bit “creative”.
Easy Fall Apple Tart
1 crust room temperature puff pastry
2 large honey crisp apples
3 medium Granny Smith apples
1 t. Cinnamon
1/2 t. Nutmeg
1/2 t. Kosher salt
1/2 c. Sugar
1/2 stick unsalted butter
1/3 c. No sugar apricot jam (raspberry could be amazing)
1 T. Water
Peel your apples, cut in half (stem end to bottom) and using a melon baller carefully cut out the core and seeds and trim off the stem and root end. Okay, I have tossed out my melon baller at some time and didn’t have one. So, I used my stainless measuring spoon instead (see Janet, “you can be creative while baking” I heard in my head). Then cut the half into 1/4 to 3/8 slices. Try to hold the apple together while cutting out the seeds, you want to keep the apple intact for nice slices. Toss the slices with the cinnamon, nutmeg and kosher salt.
Cut a piece of parchment paper to fill a 1/2 sheet pan. Flour your counter and rolling pin then simply roll out a room temperature crust to within an inch or so of the sides of the pan…don’t beat yourself up about exactness and straight edges, this is all apart of the rustic charm of a tart.
Starting at a corner I overlapped the slices at an angle. Again, a creative choice. You can just start at the top and work your way down in a straight line.
Use the entire 1/2 cup sugar (you could use coconut sugar too) and sprinkle over all the apples.
Cut your cold butter into little pieces and place all over the top.
In a preheated 400 degree oven bake for 45 minutes, turning pan around halfway though cooking. Crust should look lightly browned and you may need to add up to 10 more minutes. Pull out and put on cooking racks.
In a small saucepan add your apricot jam and water and cook down until spreadable…just a minute or so. Then using a silicone brush paint your jam all over the crust and apples and as it cools, pull off parchment and slide onto a cutting board. Stand back and look at your glossy Picasso!
Don’t forget, I love duel function! While making something yummy to eat you also make your house smell like the best fall candle ever. Have a glass of wine and share your tart…or not.