The secret to making this filling look impressive, rather than a brownish-mushy mess like a typical apple pie filling, is to cut the apples into long, thin slices and not too add too much liquid.
Apple Tart Filling
6 medium cooking apples (I've had success with MacIntosh, Cortland, Paula Red, etc)
1/2 cup packed light brown sugar
1 Tablespoon ground cinnamon
juice of one lemon
Peel the apples, quarter them, and remove the core and seeds. Then slice them thinly. Place in a bowl and toss with the sugar, cinnamon, and lemon juice.
That's it!
The mist time-consuming is just slicing the apples. Thinner apples create more layers, cook more quickly, and looks more impressive.
THIS is your new favorite apple pie recipe. Well, technically it is a tart because it only had a bottom crust and no top crust. But you don't need a top crust. It's just extra fuss and we all know the best part of a pie is the filling anyway. This tart recipe is fairly quick and easy, no-fuss, and looks pretty impressive. Oh, and did I mention it tastes really darn good?
- Apple cinnamon tart
- All butter pastry crust
- Brown bread ice cream
- Spiced whipped cream
- Maple sauce
