Apple Pie Tart

My sweetie loves pie and when he comes across a recipe that makes his tummy growl, he passes it along. In this case I was intrigued because I have never made a pie without a pie plate before. A cross between a tart and a pie, this pastry filled full of the goodness of apples is baked on a baking sheet. The pastry was easy to work with and any combination of apples can be used, though it is best to use apples that are especially good for baking, such as tart Cortlands, Empires and Granny Smiths, as they tend to soften up better in baked goods without getting mushy. A combination of tart and firm apples works best here.

Thanks to my sweetie for finding and collaborating with me on this delightful idea that encouraged me to use up some extra apples in the crisper. Serve with a scoop of ice cream or if you really want to get decadent, sprinkle the cooked pie with extra old cheddar cheese and broil for 5 minutes or until the cheese is melted and bubbles. Certainly a fine Easter treat.

Apple Tart

1 cup of spelt flour or unbleached white flour
1 tablespoon of sugar
6 tablespoons of butter, cut into cubes
2 1/2 - 3 tablespoons of cold water

2 tablespoons of brown sugar
1/2 teaspoon of cinnamon

4 apples, cut into slices
1 tablespoon of honey

1 tablespoon of unsalted butter, cut into pieces

Line a baking sheet with parchment paper.

In a food processor, pulse together the flour, sugar and butter. Add the water a bit at a time and process until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Meanwhile, peel and slice the apples.

Combine the cinnamon and brown sugar in a small bowl.

Roll the dough out on a lightly floured surface. The round should be a 12 inch circle. Transfer to the prepared baking sheet, arrange the chopped apples, leaving an inch or so of the dough to gather up. Sprinkle with honey and the brown sugar and cinnamon mix. The butter pieces are next, and they are distributed over the apples. Fold up the edges of the dough to create a roughly 1 inch border. Bake in a preheated 400 degree oven until the pastry is nicely browned and the apples are tender and browned slightly on the edges.

Serves 6.

More delightful pies from Lisa's Vegetarian Kitchen:
Concord Grape Pie
Pumpkin Pie
Baked Cheese and Tortilla Pie with Jalapeños, Corn and Pinto Beans

On the top of the reading stack: 660 Curries

Audio Accompaniment: Trentemoller