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Enjoy this recipe from Our Best Blue Ribbon Recipes.
Submitted by: Cindy Jamieson from Ontario, Canada
4 Nova Spy or Granny Smith apples, peeled, cored and chopped
1/3 c. brown sugar, packed
1/4 c. all-purpose flour
1/4 t. cinnamon
1/8 t. nutmeg
1/8 t. ground cloves
1/4 t. lemon zest
1/2 t. lemon juice
1/2 t. vanilla extract
2 9-inch pie crusts, unbaked
1/4 c. milk, divided
2 T. sugar, divided
Garnish: vanilla ice cream, caramel sauce, toasted sliced almonds
In a saucepan, combine apples, brown sugar, flour, spices, lemon zest, lemon juice and vanilla. Cook over medium-low heat, stirring occasionally, until mixture comes to a boil. Reduce heat to low; simmer until apples are just tender. Cool slightly. Meanwhile, roll out one pie crust on a floured surface, 1/8-inch thick. Cut out 4 dough circles, each 4 inches in diameter; repeat with remaining crusts. Press bottom crust into 4" tart pan. Spoon 1/2 cup filling into filled pan. Lay second circle on top of the filling. Wet edges with a bit of milk and seal by pressing the edges together in a fluted edge. Cut several small slits in top of tart. Brush tarts with milk and lightly sprinkle with sugar. Place filled tart pans on ungreased baking sheets. Bake at 375 degrees for 25 to 30 minutes, until golden. Serve warm, garnish as desired. Makes 4 tarts. | |
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In a saucepan, combine apples, brown sugar, flour, spices, lemon zest, lemon juice and vanilla. Cook over medium-low heat, stirring occasionally, until mixture comes to a boil. Reduce heat to low; simmer until apples are just tender. Cool slightly. Meanwhile, roll out one pie crust on a floured surface, 1/8-inch thick. Cut out 4 dough circles, each 4 inches in diameter; repeat with remaining crusts. Press bottom crust into 4" tart pan. Spoon 1/2 cup filling into filled pan. Lay second circle on top of the filling. Wet edges with a bit of milk and seal by pressing the edges together in a fluted edge. Cut several small slits in top of tart. Brush tarts with milk and lightly sprinkle with sugar. Place filled tart pans on ungreased baking sheets. Bake at 375 degrees for 25 to 30 minutes, until golden. Serve warm, garnish as desired. Makes 4 tarts. |
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