Two apple desserts in a row, I was not kidding the other day when I said we were swimming in apples. I have eaten an apple a day for the past two weeks, made an apple crisp and a baked German apple pancake (looked great tasted blah) and I still have a full bowl. Like I have mentioned before, most fruit pies aren't really my thing, but my husband loves them and has lovingly suggested about 22 times in the past four days, that he would really like an apple pie like really, really, really like one pretty please. He even batted his eyelashes and everything, clearly subtlety is not his strong suit!
So finally after four days, I gave in and made an apple tart with the warning that he was on his own eating the whole thing.. so far I heard no complaints, just chewing.
Yes an apple tart, not an apple pie because funnily enough after procrastinating for a week about making the pie, I didn't have enough apples and the puny ones that were left, would not have made very good pie but this tart came together super easy and with only one crust you could think of it as a low-carb apple pie (but that might be reaching).
This is a Galette style tart which is French for I don't own a tart pan. No not really but you could easily make this with a tart pan but the Galette style is more rustic and it means you dirty one less pan.
One pie crust recipe here
Five or Six Small Apples (That is what I had left, you could use more for fuller tart, you could all substitute different fruits peaches, pears or berries)
1/2 tsp. Lemon Juice (optional)
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/2 tsp. Vanilla
4 tbsp. Granulated Sugar
2 tbsp. Butter, melted
3 tbsp. sugar
1 tbsp. apple juice
1 tbsp. water
Preheat your oven to 400 degrees. Make the pie crust and form into a small disk, refrigerate for about 30 minutes.
Peel core and slice your apples, if your apples were all sweet like mine you can sprinkle with a little lemon juice.
After your dough has chilled, roll out to about a 12 to 14 inch circle. Place the dough on a parchment paper baking sheet and place the apples overlapping in a ring starting two inches in from the outside edge. Continue layer inward until you have reached the center. Sprinkle the apples with 2 tbsp. of sugar, cinnamon, nutmeg and vanilla. Fold the two inch edges of the dough over the apples and crimp at 1 inch intervals.
Brush the dough and apples with the melted butter and sprinkle the remaining 2 tbsps. of sugar onto the dough.
Place tart in middle of the oven and bake for about 35 to 40 minutes. Rotate the tart after about 15 minutes. Tart is done when apples are soft and the crust is golden brown.
While tart is cooling, make the glaze. The glaze is optional but worth it. Combine sugar, water and apple juice in small sauce pan and heat over medium heat. You want to thicken the glaze until it has a syrupy consistency. Brush the glaze over the tart with a pastry brush and serve while still warm!