Wednesday, September 21, 2016

Rustic Apple Tart

Last weekend my daughter had plans to stay the night with a friend about an hour away. After looking at a map and realizing that we'd only be another hour away from Ellijay, the Apple Capital of Georgia, we knew what we had to do. In addition to eating some fantastic apple cider doughnuts, we picked up quite a few apples. Some for snacking, some for use in recipes. For this Rustic Apple Tart, I used Granny Smith. They stay slightly crisp and their tartness is a lovely foil for the sweet crumble topping.

Rustic Apple Tart
Pastry for a single-crust pie (the roll-out kind, not the one sold already in a pie plate) Here's my recipe!
3 medium-sized tart apples, cored, peeled and thinly sliced
1/2 cup quick oats
1/3 cup chopped walnuts
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 tablespoons brown sugar
2 tablespoons butter, softened
pinch of salt

Roll out pastry dough into a circle. Place the apple slices in the middle - fan them out in a spiral pattern if you're feeling fancy - leaving about a two inch border all around. In a small bowl, mix together the streusel ingredients. Sprinkle the mixture over the apples. Fold pastry up over the edges of the apples, leaving the middle exposed. Bake at 375° for 25-30 minutes, until apples are tender. You may need to cover the tart lightly with aluminum foil to prevent it from browning too much.

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