Rustic Free-Form Apple Tart

Published September 1, 1999.

Why this recipe works:

For our free-form apple tart recipe, we started with a combination of Granny Smith and McIntosh apples, sliced thin enough to cook through in a short amount of time. Then we tossed the slices with lemon juice, sugar, and cinnamon, and sprinkled them with more sugar halfway through baking to… read more

For our free-form apple tart recipe, we started with a combination of Granny Smith and McIntosh apples, sliced thin enough to cook through in a short amount of time. Then we tossed the slices with lemon juice, sugar, and cinnamon, and sprinkled them with more sugar halfway through baking to retain moisture. Cream cheese gave the dough for our apple tart recipe a sturdy yet tender texture.

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Makes one 9-inch tart, serving 6

This tart, with its large mound of apples, must bake for a longer time at a lower temperature than the related tartlets. Use a jelly-roll pan or rimmed cookie sheet so that it will catch any juices released during baking. Doubling the pan on which the tart is baked halfway through baking will shield the bottom crust and keep it from overbrowning. The amount of cream cheese and butter used in this dough makes it soft and delicate. For easiest handling, make sure that these ingredients are cold and that your kitchen is cool. Serve the warm tartlets with a scoop of ice cream or with lightly sweetened whipped cream.

Ingredients

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