Apple Tart

I had so many apples left over from apple picking that I needed to start cooking them and the best way (and my favorite way) I know how is in pies, cakes, or tarts. I now feel like I have been making apple pies and apple tarts every day for a week now, but I could never tire of eating them, so it's all worth it.

Ingredients & Directions:

1 Pre-Made Pie Crust, thawed
3 Apples (your choice), peeled, cored, sliced thin
2 T butter, melted
3 T Cinnamon Sugar
1/4 cup raspberry jam, melted (or use whatever you have at home)

Preheat oven to 400 degrees. Line baking sheet with parchment paper or grease a pie pan (which is what I did here). Arrange apples in pie crust, overlapping apple slices and leaving border clear. Brush apples with melted butter; sprinkle with cinnamon sugar. Bake for 30 minutes. Remove from oven. Brush melted jam over apples. Bake tart until golden, about 8 minutes longer. Serve warm or at room temperature.

I waited until the pie had only five minutes left before I started melting the raspberry jam. Once it was melted I set it aside in a dish to cool a little. I used the pastry brush the apply the jam and then returned it to the oven to finish cooking.

This tart was easy & delicious. I am really interested in trying it with different jams to see what I like the best. I think blueberry or apricot may be next!


  1. I love the simplicity of this recipe! And the end product looks fabulous!

  2. What a great idea!! I would try it with pumpkin butter on top :)