Rustic Apple Tart

Rustic Apple Tart

Until you, dear Reader, scream "Enough already!" I am likely to post a few more appley things. Be warned. I see fritters on the horizon and I have one other idea. In the meantime, cut a slice of this delicious Rustic Apple Tart, sit back, and enjoy the 4 remaining days of VeganMoFo.

Rustic Apple Tart
1 recipe pie dough (mine was from the freezer)
8 cups apples, peeled, cored and sliced
3 Tbsp white sugar
2 Tbsp brown sugar
juice from 1/2 a lemon
1 tsp cinnamon
1/4 tsp salt
1 Tbsp clear jel OR 2 Tbsp flour

Preheat oven to 425 degrees.

Combine the apples and all the rest of the ingredients. Let them sit while you roll out the crust. Roll the dough out in a round that is about 1/2 inch thick. Place it on your baking sheet (I use a parchment covered pizza stone), then pile on the apples. Form the outer 3 inches or so of crust up around the apples. Seal tears with water moistened fingers, if necessary.

Here the recipe gets a wee bit sketchy. I think I baked it for about 1/2 an hour, but I was reading a good book, sitting by a fire and sipping tea, so I can't say for sure. You'll have to keep an eye on it, but I think it was about 1/2 an hour.

Now about that clear jel. I know one time trying a product can't yield an all-out-shout-it-from-the-rooftops endorsement, but I am still tempted. This stuff is amazing. No drippiness at all and just the right texture to the filling. I'm really impressed and look forward to trying it with berries and peaches next summer. The package says it doesn't even need to be heated. So exciting!