Rustic Apple-Cinnamon Tarts

I love having any excuse to make apple anything. So when I came across some pictures of these rustic apple-cinnamon tarts the other day I knew I had to make them. Everything seemed to fall into place when I pulled out the frozen pie dough from the fridge and there was just enough to make four mini tarts. After it letting it thaw on the counter for awhile, I rolled it out and began to mix the ingredients for the filling.  The key thing for this tasty dessert is having a great homemade pie crust. Happy baking everyone! : )apple

Rustic Apple-Cinnamon Tarts
  • 4 cups peeled, thinly sliced apples (organic)
  • 1 tsp pure vanilla extract
  • ½ tsp ground cinnamon
  • 1 Tbsp all-purpose flour
  • Big pinch table salt
  • 1 large egg, beaten well
  • 2 Tbsp turbinado sugar
  1. Put the apples in a large bowl. Toss the fruit with the ¼ cup granulated sugar. Taste the fruit; if it’s more tart than you like, add up to 2 Tbs. more sugar. Add the flour, vanilla extract, cinnamon, and salt and toss until everything is evenly mixed.
  2. Roll out your dough. Heap the apple mixture in the center of the dough round. Using your fingertips, fold the edges of the dough over some of the apples to create a rim about 2 inches wide. Work your way all around, pleating the dough as you go.
  3. Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle the turbinado sugar directly on the dough and fruit.
  4. Line baking sheet with parchment paper. Then bake the tart until the pleats of dough are completely golden brown without a trace of pale, unbaked dough, about 55 minutes. (It’s all right if some of the juices escape from the tart and seep onto the pan.) Transfer to a rack and let cool. The tart may be baked up to six hours ahead of serving.

Previous Post Next Post

No Comments

Leave a Reply

Rate this recipe: