Rustic Apple Tart

September 9, 2010

I had a picnic for some friends recently and wanted a sturdy desert to bring to the picnic site. I settled on making this easy apple tart. Since the apples are covered in a crumb topping I was pretty careless about cutting consistently thin strips. They vary in thickness significantly, which makes layering uneven and ‘quaint’.

I used four apples for this, two mcintosh and two pink ladies. The crust is the same as the shortbread crust recipe described in a previous post. The crumb topping is essentially 4 tablspoons of butter, a cup of flour, three tablespoons of brown sugar, some cinnamon, nutmeg, ginger, and a couple drops of molasses.

This tart baked for about twenty minutes at 350F.