Few things are as American as apple pie, making it the quintessential dessert for your Fourth of July celebration. But who wants to be stuck in the kitchen while everyone else plays outside in the surf and sand?
That’s where this Rustic Apple Tart recipe comes in. It has all the flavor of the iconic American classic with a fraction of the fuss, meaning you’re out of the kitchen and into those waves before you can say, “Give me liberty or give me death!”
Serve warm, or at room temperature, with your favorite vanilla, cinnamon, or caramel ice cream. Pro tip: it pairs perfectly with fireworks!
Rustic Apple Tart
1 1/2 pounds Granny Smith or Golden Delicious (or a mix of both), peeled and thinly sliced
1/4 cup sugar
1/4 teaspoon cinnamon (optional)
1 refrigerated pie crust (1/2 package)
1 egg, beaten
2 teaspoons sugar
1/4 cup apricot preserves or apple jelly, melted with 1 tablespoon water.
- Allow pie crust to come to room temperature, about 20 minutes.
- Preheat oven to 400 degrees.
- Toss apples, sugar, and optional cinnamon.
- Roll or stretch crust to slightly larger than in the package, to about 14
inches. Place crust on parchment paper on a pie pan.
- Arrange apple slices in a an overlapping spiral in the middle of the pie
crust, leaving about three inches of crust all around. Fold crust edges,
covering the outside edges of apples. Brush crust with beaten egg and
sprinkle with sugar. Refrigerate for 10 minutes.
- Bake tart at 400 degrees for 45 to 60 minutes, until apples are tender
and golden. Cover edges of crust with strips of foil, if necessary, to
prevent burning, near the end of bake time.
- Brush apples with melted preserves. Cool and serve.