Fresh Fall Apples

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One of my son Oliver’s “homework” assignments is to cook an apple dish at home. Though he isn’t really a fan of apples unless they are slathered with peanut butter; I thought at the very least this was an opportunity to expose him to the variety of ways fresh fall apples can be prepared.  Selfishly, I thought it was also a great time to dust off one of my “oldie but goodie” recipes that I admit I have not made in years.  The Thin French Apple Tart not only looks elegant, but also tastes divine.

 

Speaking of apples, one of my favorite fall activities is apple picking.  If a journey to an apple orchard does not fit into your schedule, check out the Saturday morning Lynchburg Farmer’s Market or the Farm Basket for the tastiest, most flavorful apples you can find.  And remember, those shiny prefect apples in the grocery store shipped from hundreds of miles away don’t even compare to a freshly picked (not so pretty) local apple.

 

Thin French Apple Tart

1/2 (15-ounce) package refrigerated pie dough (I usually make my own crust with whole-wheat pastry flour

1/4 cup sugar

1/2 teaspoon ground cinnamon

2 pounds apples, peeled, cored, and thinly sliced

2 1/2 tablespoons honey

1/2 teaspoon vanilla extract

Preparation

1.    Preheat oven to 425°.

2.    Place dough on a lightly floured surface; roll into a 12-inch circle. Place on a 12-inch pizza pan. Combine sugar and cinnamon. Sprinkle 1-tablespoon sugar mixture over dough. Arrange apple slices spoke like on top of dough, working from outside edge of dough to the center. Sprinkle apple slices with remaining sugar mixture. Bake at 425° for 30 minutes.

3.    Combine honey and vanilla in a microwave-safe bowl. Microwave at high 40 seconds. Brush honey mixture over warm tart. Serve warm.

Note:

Use a paring knife to prepare the apples for this simple dessert.

 

Source: David Bonom, Cooking Light
MARCH 2004

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