Thin Crusted Apple Tart


I generally prefer savory foods rather than sweets, and would choose a nice plate of pasta over a piece of cake any day. When it comes to desserts, I generally save them for special occasions like holidays or when we are entertaining, but every nice in a while I getting a craving for something sweet. Since I am careful about what types of foods I consume each and every day, if I am going to indulge in desserts, I want to make sure it is something I really enjoy. My personal favorite flavors are chocolate and apple. I think 9 times out of 10 if I am choosing a dessert for myself it would have to include either chocolate or apples.

I love a nice slice of apple pie with a tender pastry crust, just slightly warm, and served with a littler aged cheddar cheese. Now if I bake an entire pie, than it will get eaten, but I honestly only need one slice to satisfy my craving so I have discovered a lighter alternative. This thin crusted apple tart gives me that baked apple pie flavor, and I get that taste of flaky crust, but at many less calories than a slice of double crusted apple pie would. Best of all, it is really easy to make using either prepared puff pastry, or prepared pie crust. You really do not miss the double crust and the tart is elegant enough to serve to guests! In Italy, you can buy puff pastry in both round and rectangular forms, as well as pie dough in the refrigerated section of every grocery store. I love keeping a package of the puff pastry on hand in case of unexpected company because it is so versatile. I also cut the puff pastry into squares, or tartlets and top them in the same manner as an easy breakfast pastry when we have guests. In my photo, I made a rectangular tart because the puff pastry I bought was shaped that way, but you can use the usual round shape of either refrigerated pie dough, or frozen puff pastry.

Buon Appetito!
Deborah Mele 2011

Thin Crusted Apple Tart

A quick and easy way to enjoy the experience of fresh fall apples.

Ingredients:

  • 1/2 Package (15 Ounce) Refrigerated Pie Dough, or Puff Pastry Dough
  • 1/4 Cup Sugar
  • 1/2 Teaspoon Ground Cinnamon
  • 2 Pounds Apples, Peeled, Cored, & Thinly Sliced
  • 2 1/2 Tablespoons Apricot Preserves
  • 1/2 Cup Chopped Walnuts

Directions:

  1. Preheat oven to 400 degrees F.
  2. Place your dough on a lightly floured surface and roll into a 12 inch circle or rectangle.
  3. Place in a baking pan (pizza pan works) or baking sheet.
  4. Mix together the sugar and cinnamon, and sprinkle 1 tablespoon of this over the dough.
  5. Mix the apple slices with the remaining sugar and cinnamon mixture.
  6. Arrange the apple slices side by side, overlapping them slightly in an attractive manner.
  7. Sprinkle the chopped walnuts on top. Bake the tart for 30 minutes.
  8. Heat the preserves until they are runny, then gently brush this over the apples.
  9. Bake another 5 minutes, then cool.