Rustic Apple Tart — So Easy and So Good

Peel the apples. Place them in cold water with some fresh squeezed lemon juice. This will keep them from turning brown as you work.

Core and then slice the apples very thin and try to keep them all the same size so they cook evenly.

Mix the cinnamon and sugar together. You’ll have some left over for next time.

Roll out the dough into a rectangle on a floured surface. It doesn’t have to be perfect, remember, it’s a rustic tart. Pinch the edges of the pastry. Sprinkle about 1-2 Tablespoons of the cinnamon sugar mixture on the dough–just enough to cover it lightly.

Cover the bottom of a baking sheet with either a Silpat or parchment paper before you put down the dough or it could stick. Trust me, I know this to be a fact! And it’s a big mess.

Put the apples through your salad spinner to remove most of the lemon water.

Arrange apples in a diagonal pattern across the dough and sprinkle with more cinnamon sugar–enough so that all apples are covered.

Bake at 400 degrees F for about 20-25 minutes or until the edges are nicely browned.

As it’s baking, make your glaze. Put honey, maple syrup and butter in a small sauce pan and whisk until butter is melted.

When the tart is golden brown, remove it from the oven. With a kitchen brush “paint” the glaze over the apples. Be careful not to push too hard. The apples are soft and can move around. I know it’s rustic, but you still want it to look good.

Serve warm with good vanilla ice cream. Top the ice cream with some of the glaze–yum!