Simplest Apple Tart

This recipe presents a delightful and quick-to-make tart that showcases the combination of a delicious shell and a simple yet flavorful filling. The tart can be made with tart apples, pears, peaches, or nectarines, offering versatility and the opportunity to adapt the recipe based on seasonal fruits. The tart is finished with a choice of Spice Ice Cream, Vanilla Ice Cream, or Whipped Cream, adding a touch of creaminess to complement the crispy texture. It’s a delightful dessert that can be enjoyed on any occasion.

MAKES: One 8- to 10-inch tart (about 8 servings)

TIME: About 11 ½ hours

INGREDIENTS:

• 1 recipe Sweet Tart Crust, fitted into a tart pan and chilled
• 2 to 3 pounds tart apples, like McIntosh
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons sugar
• ½ teaspoon ground cinnamon
• 1 tablespoon unsalted butter
• ⅓ cup strained raspberry, apricot, or currant preserves (optional)
• 1 tablespoon water or liqueur (optional)

INSTRUCTIONS:

1. Prebake the crust and begin preparing the apples while the crust is in the oven. Once the crust is done, preheat the oven to 375°F and set the shell aside to cool.
2. Peel and core the apples, then slice them into thin slices, approximately 1/8 inch thick. If available, use a mandoline for even slices. Toss the apple slices with freshly squeezed lemon juice to prevent browning.
3. Arrange the apple slices in concentric circles in the tart shell, with the circles overlapping. Sprinkle the apples with sugar and ground cinnamon, then dot the top with unsalted butter.
4. Place the tart pan on a baking sheet and bake in the preheated oven for approximately 40 minutes, or until the apples are soft enough to be easily pierced with a thin-bladed knife but still hold their shape. Allow the tart to cool on a rack for about 20 minutes.
5. Optional glaze: While the tart is cooling, warm the strained preserves with water or liqueur in a small saucepan over medium-low heat until thinned. Brush the glaze over the top of the tart.
6. Serve the tart at room temperature, either on its own or accompanied by a scoop of Spice Ice Cream, Vanilla Ice Cream, or Whipped Cream for an extra touch of indulgence.

VARIATIONS:

• Apple-Almond Tart: Toast 3/4 cup of blanched almonds in the oven until they begin to brown. Cool them and finely grind them in a food processor. Toss the ground almonds with ground cinnamon and sugar, then spread them on the bottom of the prebaked tart shell before topping with the apples. Proceed with the recipe as directed.

• Two-Apple Tart: Use approximately twice the amount of apples for this variation. Prepare half of them as directed in the main recipe. For the other half, peel, core, and coarsely chop them. Cook them over low heat with lemon juice, lemon zest, and water until soft but still holding their shape. Add sugar to taste and cool. Spread this cooked apple mixture on the bottom of the prebaked tart shell before topping with the uncooked apple slices. Continue with the recipe as directed.

With these tips and variations, you can create a delicious tart that highlights the natural flavors of the fruit. Enjoy the crispness of the shell and the delightful combination of sweet and tart apple slices.