1 pie crust (Marcel makes it from scratch at the White House, but when I make this at home, I cheat and buy the rolled, refrigerated ones)
Roughly 2 pounds of tart, sweet apples; Granny Smith or McIntosh, generally about 5 or 6, depending on size (I used 6 apples and it was far too many. I think 5 would be plenty.)
1/2 C. sugar
2 T. fresh lemon rind, grated
Juice of 1 lemon
3 T. sweet butter, cut into small pieces
1 t. cinnamon
1/2 C. clear apple jelly,br>
Preheat the oven to 400 degrees F.
Place pie crust in a 10 inch pie or tart shell with a removable bottom.
Peel the apples and cut them into quarters. Cut away and discard the cores. Slice thinly.
Okay, now check out this photo to the left. Ages ago, I was a Pampered Chef home demonstrator and I got the "Apple Peeler Corer Slicer" in my starter kit. I thought it was a dumb and unnecessary piece of equipment. But I promised myself I'd keep an open mind the first time I used it. Fabulous. I love this thing. I only use it a couple of times a year but it's worth its weight in gold. I've had mine now for close to 20 years and I wouldn't part with it. Amazing how my opinion can be changed when I kept myself open. This is great. Fun too.
Place apple slices in a bowl, add lemon juice, toss until the apple slices are coated (this will keep them from browning).
Arrange the apple slices on the tart pan in a pattern like fish scales, in overlapping layers. Continue until all apples are used. ***Notice, I don't have a tart pan. I used a springform pan instead. More on this later***
Sprinkle the apple slices with the sugar and lemon rind. Dot with butter. Sprinkle with cinnamon.
Place on a baking sheet in the preheated oven and bake for 15 minutes. Reduce the oven heat to 375 degrees F. Bake 25 minutes longer. Keep an eye on the tart for the last fifteen minutes of baking. If necessary, cover with foil to keep from browning too much.
*** This part about the baking sheet is very important! Especially when using a springform pan. I put the pan in the oven - center rack - all by itself. I bet some of you bakers out there are already giggling. All those apples... in a springform pan...with no baking sheet beneath it. You know what I'm about to admit -- my tart leaked all over the place, dripping hot sticky apple juice all over the bottom of my oven.
What a great way to test our smoke detectors!
I remedied the situation quickly, placed the pan in a *lot* of foil and returned it to the oven on a baking sheet. No problem. From that point on everything was great.
While tart is finishing baking, melt the apple jelly over low heat, stirring until liquid.
Gently brush the top of the hot tart with the melted jelly.
Serve hot or cold, as preferred. It's delicious either way.
I know you'll all have fun over the next few weeks. I'll try to pop in, but I'm determined to stay as far away from the Internet as possible. At least until I can get my head above water. Wish me luck. Happy reading! Happy baking!
And, next week -- same bat time, same bat station:
See you later, everyone!