Friday, October 3, 2008

All Tarted Up

I picked this basket of apples and pears across the road at my 90 year old friend's orchard yesterday. DELICIOUS! The tart I made today with only 3 of the apples.

Apple Bistro Tart

  • 1/2 of a 15 oz package (1 crust) folded refrigerated unbaked piecrust
  • 1 T sugar
  • 1 t ground cinnamon
  • 1 t finely shredded lemon peel
  • 2 medium tart green apples, peeled, cored, and cut into 1/2 inch slices
  • 1/2 cup caramel apple dip
  • 1/2 cup chopped pecans
  • 1/4 apple jelly
  • powdered sugar

Let piecrust stand according to package directions. Meanwhile, in a medium bowl combine sugar, cinnamon, and lemon peel. Add apple slices, toss to coat.

Place unfolded piecrust on a large baking sheet. Spread caramel apple dip over crust to within 2 inches of edge. Arrange apple mixture over caramel. Sprinkle with pecans. Fold edge of crust about 2 inches up and over apple mixture, pleating edge as necessary.

Bake in 425 degrees oven about 20 minutes or until pastry is golden brown and apples are tender. Meanwhile, in a small saucepan heat apple jelly over low heat until melted.

Remove tart from oven. Brush melted jelly over entire tart, including pastry. Serve warm. Sift powdered sugar over tart before serving. Makes 8 small servings or 4 decent servings.

I can't remember where I got this recipe but I seem to think it was maybe from Cooking Light about 4 or 5 years ago. I've made it so many times that I don't even use the recipe anymore.

Here are some of my variations:

If I don't have pecans (like today) then I just chop up some raw almonds and use those instead.

If I don't have apple jelly for the glaze (like today) then I just brush on some maple syrup.

I have a small jar of Caramel Ice Cream Topping in the 'fridge that I use instead of the Caramel Apple Dip.

I've also added blueberries to the mix before and I usually leave out the lemon peel but squeeze fresh lemon juice on the apples as I'm cutting them.

We got one of those Pampered Chef Apple Peeler/Corer/Slicer things at a yard sale for $2 a few weeks ago. Man, does that ever make for a quick job of prepping the apples! Before that, I used one of those Apple Wedgers and just trimmed off the peel. Still a pretty quick job.


Anonymous said...

Dang girl! I'm on my way over.

Candace said...

I am doing this THIS WEEKEND. I have to go into Atlanta, but Sunday, it's Jamie's Tart for me!
Great photos too.

Southern Girl said...

Jamie! I didn't know you baked, too! Oh, woman of many talents!

Lynn Fisher said...

I'll be right over! Do wait up!
Seriously, I'm SO making this! Thanks!

Katie said...

That looks delicious!

I love those old 'country pears' from the old farms around here.

mary ann said...

how cool to just walk (you strutted didn't you?)across the street and get those apples/pears. life is good isn't it?

K Spoering said...

Looks fantastic! I just harvested my small crop of quinces, so will try it with 1/2 apples and 1/2 quinces (all quince is too tart for some).