Easy Apple Tart

One premade store-bought pastry crust for a 9″ pie, single crust

3 Granny Smith, apples, cored and peeled and thinly sliced*

1 tablespoon fresh lemon juice

1 teaspoon cinnamon

2 tablespoons granulated sugar

3 tablespoons apricot preserves (other jam such as strawberry may also be used)

Preheat the oven to 350F. Unroll the pastry dough and gently fit it to a 9″ tart pan, gently press to fit and trim off the excess dough by pressing on the fluted rim. Place on a baking sheet and set aside.

Place the cored and sliced apples in a large bowl and toss with the lemon juice, the cinnamon and sugar to coat. Arrange the apple slices in circles as shown above starting on the outside and working towards the center and allow them to overlap slightly.

Warm the preserves in a small dish in the microwave. Brush the preserves over the apple slices. Bake until the edges are golden and the apples have cooked down a bit, about 1 hour.  Cool completely before removing the tart pan ring.  More preserves may be brushed over the tart at this point if a glossier look is desired. 

* Cortland, Macintosh or any other firm type of apple may be used as well. An easy way to get the uniform slices such as the picture above is to use an apple slicer. I have a few on my shop The Hive Shop. The link is on this page.