Rustic Apple Tart

Rustic Apple Tart
David Prince
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preparation
5
minutes
cooking
25
minutes
Serves 6

Ingredients

1/2
15-ounce package refrigerated piecrust (1 crust, not the pie-plate version)
2
10-ounce packages frozen cinnamon apples, partially thawed
1
teaspoon
grated lemon peel
1
egg, lightly beaten
2
tablespoons
sugar

Directions

  1. Heat oven to 375° F. Lightly coat a baking sheet with vegetable cooking spray.
  2. Unfold the piecrust and place on sheet. Place the cinnamon apples in the center of the crust and mix in the lemon peel. Fold the edges over the filling, making pleats as you go.
  3. Brush the edges with the egg; sprinkle with the sugar.
  4. Bake 20 minutes or until the crust is golden. With a spatula, transfer from baking sheet to a platter. Serve warm or at room temperature.
  5. If you made it from scratch: 1 1/2 hours.
     

 

Jane Kirby
August 2001

Nutritional Information

  • Per Serving
  • Calories 317
  • Calcium 15 mg
  • Carbohydrate 51 g
  • Cholesterol 42 mg
  • Fat 12 g
  • Fiber 2 g
  • Iron 0 mg
  • Protein 2 mg
  • Sat Fat 4 g
  • Sodium 166 mg
What does this mean? See Nutrition 101.

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