Apple Tart


from the June/July 2017 issue of Eat Drink Mississippi


4 Gala apples

1/2 lemon

3/4 cup brown sugar

1 teaspoon vanilla

2 tablespoons butter

1 pie crust

Preheat oven to 350 degrees F. 

Peel, core, and cut apples into quarters. Make five thin complete slices from each quarter. Discard (or eat) chips. 

Placed sliced apples in a bowl. Start squeezing lemon as they are sliced. Add brown sugar and vanilla. Gently turn. 

Butter a pizza pan, tart pan, or any large round baker. ( I use my great-grandmother's flat iron skillet with a rim.) Pie crust may be purchased or made. Place the crust in a baker and turn up edge. Start at the outer edge and arrange apple slices in a spiral o crust by slightly overlapping each slice. Pour sweetened juices over slices. 

Bake for 18 minutes in top rack of oven. When edge is brown, coil with aluminum foil collar. When done, remove from oven and allow to rest 10 minutes to absorb juices before serving. Tart should easily slide onto serving platter. If serving casually, just allow tart to remain in heavy pan to keep it warm. 

Serve with whipped cream, Rainbow Cream, or purchase favorite ice cream.

Apple Tart.jpg