Apple Tart

adapted from a Bon Appetit recipe

submitted by Lynda Spence

preparation time: 45 minutes overall

serves 6

crust for a single-crust 9” pie

2 large, firm apples, peeled, cored, and quartered (I used Braeburn or Gala)

¼ cup of finely granulated sugar (use a little less depending on the sweetness of the apples)

1 or 1½ teaspoon cinnamon, depending on preference

2 tablespoons butter, melted

1 to 2 tablespoons honey

Preheat oven to 400 degrees.

Bring the pastry to room temperature and roll out on a floured board so that you have a rectangle approximately 9-inch x 12-inch. Fold the edges of the pastry under and then press the edges of the pastry with the tines of a fork so that you have a border around the entire tart of approximately ½ inch. Place prepared pastry on a low-rimmed baking sheet.

Slice each apple quarter into thin crescents. Arrange the slices on the pastry so that they overlap one another across the width of the pastry and in descending rows (I use three vertical rows of apples). Mix the sugar and cinnamon together and then sprinkle over the apples; drizzle with the melted butter.

Bake until the pastry is browned and the apples are cooked, approximately 25 to 30 minutes. If the edges of the pastry brown too quickly, cover them loosely with aluminum foil and allow the apples to continue to cook. Remove the tart from the oven, drizzle with the honey, and cool on a rack; serve warm or at room temperature with vanilla ice cream.

NOTE: This is a delicious dessert which is simple and easy to prepare, especially if you use a prepared pie crust. I use Pillsbury pie crusts which can be found in the refrigerator section of your supermarket.