Having guests over the holidays and you want something a little bit different for dessert? Pies sometimes seem so common and many are hard to make or take too long to prepare. I have a simple way to get around that. This recipe was given to me by my friend from Green Bay, Wisconsin who winters in Arizona. After our families are grown and gone I don’t think we bake and cook as much as we did when we had young ones around. But I find this recipe fills the bill for many occasions. I hope you agree and enjoy it too.
Apple Bistro Tart
What You’ll Need:
1 folded refrigerated unbaked piecrust (like Pillsbury)
2 Tbsp. sugar
1 tsp. cinnamon
1 tsp. finely shredded lemon peel
2 Tbsp. dried cranberries or cherries soaked in a little rum or apple juice (I used raisins)
2 medium tart green apples, peeled, cored & sliced (I used red Delicious)
1/2 cup chopped pecans or walnuts
- Preheat oven to 425 degrees. Let the piecrust stand according to package directions.
- In a medium bowl combine sugar, cinnamon and lemon zest. Add apple slices and toss to coat.
- Place unfolded piecrust on a large cookie sheet.
- Place apple mixture on crust to within 2 inches of edges. Sprinkle with nuts.
- Fold sides of crust about 2 inches up and over the apples, folding edges as necessary.
- Brush with melted butter.
- Bake 20 to 25 minutes or until crust is a golden brown and apples are just tender.
- Sift powdered sugar over tart before serving. Add a scoop of vanilla ice cream if desired.