Rustic Maple Apple Tart
- 1 (10-inch) circle unbaked pie crust
- 3 tablespoons pure maple syrup
- 5 tart, firm apples (such as Pippin, Jonagold or Granny Smith), peeled, cored and cut into 1/4-inch thick slices
- 1 tablespoon butter, melted
- 2 tablespoons apricot preserves (optional)
Preheat the oven to 425°F.
Place crust on a nonstick baking sheet or pizza pan.
Roll up outer edges and press lightly to form a thin band around the edge to hold in juices.
Prick bottom lightly with a fork, then brush bottom with 1 tablespoon of the maple syrup. Refrigerate until ready to use.
Working from the outside, overlap apples on prepared crust, forming them into a spiral toward the center. Keep the slices close together, as they shrink during cooking.
Mix remaining 2 tablespoons syrup with butter in a small bowl, then carefully brush the mixture evenly over the top of the tart.
Bake 40 to 45 minutes, or until tart is golden brown.
Meanwhile, mix preserves with 1 teaspoon water in a small bowl and warm slightly.
Cool tart briefly, then gently brush the surface all over with the apricot glaze.
Serve immediately, or set aside to let cool completely.
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- 1 (10-inch) circle unbaked pie crust
- 3 tablespoons pure maple syrup
- 5 tart, firm apples (such as Pippin, Jonagold or Granny Smith), peeled, cored and cut into 1/4-inch thick slices
- 1 tablespoon butter, melted
- 2 tablespoons apricot preserves (optional)