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!

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13 Comments

  1. Posted October 27, 2008 at 7:12 pm | Permalink

    No, I won’t “scream” enough already, I will only scream “more”.
    Rustic and yum!

  2. Posted October 27, 2008 at 7:20 pm | Permalink

    Keep those apple recipes coming. I still have a lot left from apple picking and could use all the inspiration I can find!

  3. Posted October 27, 2008 at 9:28 pm | Permalink

    yum… waiting in anticipation for that fritter recipe!!

  4. Posted October 28, 2008 at 3:28 am | Permalink

    Clear jel? Never heard of it before. Interesting . . .

  5. Posted October 28, 2008 at 3:53 am | Permalink

    i can never get enough apples. that tart looks amazing!

  6. Posted October 28, 2008 at 6:03 am | Permalink

    Apple recipes are the best – I know I don’t get fed up of them!
    How good does that Pie look!!

  7. Posted October 28, 2008 at 6:16 am | Permalink

    You can never make enough apple treats! That’s one of the best things about autumn after all!

  8. Posted October 28, 2008 at 7:33 pm | Permalink

    MMMMMMMMMMMMMMMMMMMMMMMMMMMM! I am going to copy you ASAP!!!

  9. Posted October 28, 2008 at 9:25 pm | Permalink

    Mmmm… no way, don’t stop! I just bought a load of apples and need ideas! Fritters sound amazing.

  10. Posted October 29, 2008 at 2:50 am | Permalink

    clear gel, a? what on earth is it?? tart looks just amazing.

  11. Posted October 29, 2008 at 6:35 pm | Permalink

    You guys are so nice…thank you, thank you, thank you!

    I’m working on those fritters.

    Clearjel is a ‘professional thickening agent’ supposedly used by bakeries. I got it from King Arthur and really liked it. Julie Hasson recently had a post about it, too.

  12. Posted October 29, 2008 at 7:18 pm | Permalink

    These appley things are making me happy – more more more!

  13. Posted October 29, 2008 at 8:07 pm | Permalink

    Yum, I have a ton of apples in the hosue right now and I could so go for this!

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