Join our community of Solution Seekers!

Rustic Apple Tart

Rustic Apple Tart
Click a Star to Rate This Recipe
Serves 6| Hands-On Time: | Total Time:


  • 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
  • egg, lightly beaten
  • 2 tablespoons sugar


  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 September, 2001

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 .

Quick Tip

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

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.