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Rustic Apple Tart

David Prince
Serves 6 Hands-On Time: 05m Total Time: 25m

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.
     
By Jane Kirby,  September 2001
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Quick Tip

As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.

Nutritional Information

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

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