You know, I know a lot of people want to get back in the kitchen and cook, but I also know most of you don’t want to have complicated recipes that require the steps of getting a new tax act passed and the ingredient list of a monthly grocery shopping list! You want simplicity. You want ease. You want great flavors and tastes.
That’s what defines this simple quick apple tart. You don’t need to have a culinary degree or even much cooking experience to make this recipe. That’s what I love about it. This versatility makes it appealing and un-intimidating (I don’t think that’s really a word!). Food and cooking should be enjoyable, and you shouldn’t be shackled to the kitchen and your stove in the process!
What makes this immensely flavorful are the fresh crisp apples you’re going to use. Now you’ll see that I sliced them in large rounds, but, hey, you can chop, dice, or slice however you like. I just liked the looks of the rounds. And, next time I do this again, I’m going to use a mandolin (oh, lordy, be careful with this tool because it can be lethal!) for paper thin round slices.
If you know my cooking, you know that my style is rustically chic and boho ‘couture’. That means we look for real. When someone sits down to my table, I want them to feel like they’re dining in a sophisticated peasant, that’s an oxymoron I think, farmhouse. This simple quick apple tart exemplifies that. Another thing about this tart is that you can make it into a traditional pie, yes, round. It’s perfect for breakfast, too. Eat it warm or at room temperature. If you’ve got some leftover, be sure to refrigerated because you have a sweet custard in it!
- Preheat oven to 350
- 1 refrigerated pie crust, room temperature
- 2 lemons, large, juice only
- 3 large apples, crispy sweet and sliced into thin rounds, seeds removed
- 2 tsp. ground cinnamon
- 1 tsp. ground allspice
- 1 tsp. ground cardamom
- 2 Tbl. Flour, all purpose
- Pinch salt
- 1 cup sweetened condensed milk
- 2 eggs, beaten
- 1 tsp. vanilla
- 4 Tbl. Butter, salted or unsalted
- 2 tsp. sugar
- Coat the tart pan with cooking spray. Place a piece of parchment paper in to so that it flaps over the long sides and comes to the edge of pan on the short side. Place the pie crust in the pan. Put the lemon juice in a large mixing bowl. Add the apples and toss and coat in the lemon juice.
- Combine in a small bowl the cinnamon, allspice, cardamom, flour and salt. Sprinkle on the apples and toss and blend coating them with the mixture. Put the spiced apples in the tart pan on the pie crust and spread them out.
- In a large mixing cup, mix the sweetened condensed milk, eggs and vanilla. Blend well. Pour on the apples. With the peeking parts of the pie crust, turn up and over onto the apples.
- Place the pan on a cookie sheet. Bake in a preheated 350 for 40 to 45 minutes. Remove sprinkle the top with sugar. Ready to serve!
The apples can be sliced any way you prefer. Diced, chopped, thin wedge slices.
Refrigerate any uneaten apple tart. Reheat in a toaster oven or oven on low. Cover with foil.