Open Face Apple Tart

Name: Open Face Apple Tart
Ingredients: 1 pastry for 9-10 inch flan pan; 6 large apples, golden delicious; 1 Tbsp lemon juice; 1/4 c granulated sugar; 1/2 c raisins (optional); 1 tsp butter, melted; 1/2 c apricot jam; whipped cream, optional

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By Kathy Schleicher
@lakotakat

While standing undecided in the kitchen, trying to come up with a tasty but fairly easy/quick dessert, I thought of an apple tart. I usually use granny smiths. So where did I go for help and for maybe something different...? JAP, of course!!

I haven't tried this recipe yet; just found it and felt sorry for it!! I will be "editing" it soon...

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Ingredients

Add to Grocery List

1

pastry for 9-10 inch flan pan
6 large

apples, golden delicious
1 Tbsp

lemon juice
1/4 c

granulated sugar
1/2 c

raisins (optional)
1 tsp

butter, melted
1/2 c

apricot jam
·

whipped cream, optional

How to Make Open Face Apple Tart

Step-by-Step

Roll pastry out and fit into flan pan.
Peel and core apples, cut into slices about 1/4" thick, you should have about 6 cups.
Toss with lemon juice and sugar.
Arrange apple slices; slightly overlapping in circles on pastry; make 2 or 3 layers.
Scatter raisins over top if desired.
Drizzle with melted butter.
Place on bottom rack of 400 oven and bake for 35 minutes or until golden brown.
If apples start too brown too much, cover loosely with foil.
In small, saucepan, heat apricot jam until melted, spoon evenly over apples.
Bake for about 5 minutes longer or until apples are glazed.
Let cool to room temperature.
Serve with whipped cream if desired.