I made this rose apple tart quite quickly when I realized I needed a dessert for New Years Eve and after a week of holiday laziness, had nothing ingredients-wise other than 4 apples and some vanilla ice cream. Not quite enough to make a full deep-dish apple pie, but plenty for an open faced apple tart. Isn’t it pretty?
This is best served warm with vanilla ice cream or whipped cream and is oh-so-pretty. This dessert looks tricky but takes about 20 minutes from start to oven! Enjoy!
For a visual of the assembly, check out this video on TipHero
1 pie crust, store bought or homemade (I always use Crisco’s Classic Pie Crust)
4 sweet apples (I used two honey crisp + 2 opal apples)
3/4 cups granulated sugar
1 teaspoon ground cinnamon
2 tablespoons butter
3 tablespoons apricot preserves
egg wash (1 egg beaten with two tablespoons of water)
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Peel and core the apples, and cut in half. Using a sharp knife or a mandolin, slice each apple into ⅛-inch thick slices.
- Place the sliced apples in a large bowl. Combine and toss with the sugar, granulated sugar, and ground cinnamon. Let the apples sit for 30 minutes to release their juices.
- Strain the juice from the apples into a small saucepan with the 2 tablespoons of butter. Over medium heat, simmer for about 15 minutes, until the liquid has reduced by half and thickened. Set aside and reserve for later.
- On a lightly-floured surface, roll out the pie dough. Line a pie dish or a tart or quiche pan with the rolled-out dough. Fold the edges under and crimp with your fingers. Brush the crimped pie crust with the egg wash.
- Starting at the outside edge, begin to place the apple slices into the pie dish in circles, snuggly overlapping the apple slices and working toward the center of the dish. Fill in any spaces or gaps with remaining apples slices so they are packed tightly in the pie dish.
- Pour half of the reserved liquid over the top of the apple slices. To the remaining reserved liquid, add the apricot preserves and stir until dissolved. Set aside in a warm place.
- Cover the pie with foil with vents for steam. Bake for 30 to 40 minutes, or until the apples are tender.
- Remove the pie from the oven and remove foil. Brush the apples with the remaining apricot glaze, then return the pie to the oven. Bake for an additional 10 to 15 minutes, or until the pie is bubbling and golden brown.