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“A rustic apple tart made free-form on a baking sheet. It's tradition to have one of these at our house every fall. Use your own tart crust or, if I may make a suggestion, use my Favorite Tart Pastry. Prep time does not include making pastry.”

Ingredients Nutrition


  1. Preheat oven to 425°.
  2. Toss apples with lemon juice.
  3. On a floured surface, roll dough out to a 1/8" thick rectangle to fit a baking sheet; place pastry on baking sheet.
  4. Cover the pastry with the apple slices, overlapping them in three long rows, and leaving a 1" border of pastry all the way around the apples; apples should be overlapped closely enough to almost stand upright.
  5. Fold the 1" border of pastry up to and slightly overlapping the apples; sprinkle with 2 T of sugar.
  6. Bake 25-30 minutes or until apples and crust are browned; remove and sprinkle with the remaining 1 T of sugar.
  7. Melt the apricot jam in the microwave and brush it onto the apples; serve warm or cooled.

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