Fall is for baking with all the apples. Apple crisp, crumble, pie, and tart – it’s all good. A pie is a labour of love (and sometimes frustration) and oftentimes we need something quick and a little more fool-proof. Bonus points if you don’t need to peel the apples. This tart is exactly that. It requires few ingredients, ones you probably already have, and looks more impressive than the effort that is required. It’s great for after-dinner dessert served with ice cream or whipped cream, even better as breakfast the next day with a dollop of greek yogurt. Enjoy!
1/2 cup unsalted butter, at room temperature, plus more to grease the pan
1/2 cup sugar, plus 1 tbsp for the topping
1 cup all-purpose flour
1/4 tsp baking powder
6 small apples, peeled, cored and cut into sixteenths
1 tsp cinnamon
1/4 cup apricot jam
1 tbsp lemon juice
1. Heat oven to 350 F. Butter 10-inch tart pan and set aside.
2. In a large bowl with an electric mixer, cream the butter and sugar at high speed until light and fluffy.
3. Lower to medium and add the egg. Mix until combined.
4. In a separate bowl, combine the flour and baking powder. Add to the butter mixture in increments until all combined. You will have a very sticky dough.
5. With floured hands, press the dough into the pan. Arrange the apples, pressing them lightly into the dough.
6. In a small bowl combine the leftover sugar and cinnamon. Sprinkle over top of the apples.
7. Bake tart for 50 minutes or until the crust has lightly browned.
8. While the tart is baking, heat the apricot jam and lemon juice in a small saucepan until it becomes more liquid. When the tart comes out, brush it with the jam mixture.
9. Serve with vanilla ice cream, whipped cream, or Greek yogurt.
