Cinnamon Apple Tart

this tart looks so much more impressive than it should for how easy it is to make. this is what you make alongside turkey bacon and eggs when your mother-in-law is staying because you want her to shut her mouth for a bit and forget that she has anything bad to say about you.

CINNAMON APPLE TART
(adapted from Taste of Home 2012’s Fall Baking recipe)

INGREDIENTS:
– 1 large granny smith apple, peeled and chopped (small pieces)
– 1 t lemon juice
– 1 sheet refrigerated pie crust (Pillsbury)
– 2 T sugar-free apple jelly (or sugar-free cherry preserves, pictured)
-1/8 c cinnamon baking chips
– 1/8 c white chocolate chips
– 1/4 c sliced almonds
– skim milk for brushing on crust
– 1 c powdered sugar
– 1 to 2 T skim milk

DIRECTIONS:
1. In a small bowl, toss the chopped and peeled green apple with lemon juice and set aside.
2. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
3. Unroll the refrigerated pie pastry onto the parchment paper-lined baking sheet. Spread jelly of your choice onto the pastry, starting from the center, until about two inches from the edge.
4. Top jellied pastry with apple mixture, baking chips, and almonds.
5. Fold over the edge, about two to three inches at a time – there will be overlaps. Think of this as a rustic crust that will hold in all of the insides. If you crack or rip the pastry, the filling will run out, so be sure to repair any mishaps. Also, beware of over-filling your tart, as the filling will spill out over the edges.
6. Brush exposed pastry (top only) with skim milk and then bake for 20-25 minutes or until the crust has turned golden brown.
7. With a few minutes left on your timer, before the tart comes out of the oven, you can prepare the icing. Combine powdered sugar and 1 to 2 tablespoons milk (or until you have reached the desired consistency).
8. To cool, use the parchment paper from the baking sheet to slide the pastry onto a wire cooling rack. Cool at least 15 minutes before drizzling icing over top. Avoid cutting while the tart is too hot – the filling will still be in a more liquid state and will run out more once cut (it will thicken more as it cools.)

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