Food Friday: Rustic Apple Tart
September 19, 2008
I don’t generally make desserts that I can’t eat (stupid wheat allergy) but D adores apple pie and this is just too easy to pass up. Using frozen cinnamon apples keeps the prep time very minimal but feel free to substitute some of the delicious fresh apples that are popping up at farm stands this time of year.
1/2 15-ounce package refrigerates pie crust (1 crust, not the pie-plate version)
2 10-ounce packages frozen cinnamon apples, partially thawed
1 teaspoon grated lemon peel
1 egg, lightly beaten
2 tablespoons sugar
Heat oven to 375. Lightly coat a baking sheet with vegetable cooking spray. Unfold the pie-crust and place on sheet. Place the cinnamon apples in the center of the crust and mix in the lemon peel. Fold edges over the filling, making pleats as you go. Brush the edges with the egg, sprinkle with the sugar. Bake 20 minutes of until the crust is golden. With a spatula, transfer from baking sheet to a platter. Serve warm or at room temperature.