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Easy Apple Tart

Prep 15 min
Total 60 min
Servings 6

So much easier than making apple pie, this apple tart tosses together in minutes. The smell as it's baking is irresistible! This dessert is incredibly easy, and it is absolutely perfect for fall. MORE+ LESS-

By TBSP Susan

May 12, 2015

Make with

Pillsbury Pie Crust

Ingredients

(from a box of 2) Pillsbury™ Refrigerated Pie Crust

to 2-1/2 pound baking apples (such as Granny Smith), peeled, cored and sliced

1/2

to 1 cup sugar (depending on tartness of apples)

teaspoon cinnamon

tablespoon flour

Steps

Hide Images

1

Preaheat oven to 450° F. Place one refrigerated pie crust into 9-inch glass pie dish. (Follow package instructions.) Do not bake.
2

Place peeled, cored and sliced apples into large bowl.
3

In medium bowl, mix sugar, cinnamon and flour well. Pour sugar mixture over apples, and toss to coat all slices.
4

Heap apples onto crust, reserving any remaining cinnamon-sugar mixture at bottom of bowl for later. Fold crust edges over top of apples as far as possible (1-2 inch all around).
5

Using a pastry brush, wet edges and sprinkle with leftover cinnamon-sugar mixture (or plain sugar).
6

Using a pastry brush, wet edges and sprinkle with leftover cinnamon-sugar mixture (or plain sugar).
7

Place tart into preheated oven and bake at 450° F for 15 minutes. Turn oven temperature down to 350° F and continue baking an additional 25-30 minutes.
8

Cool on a cooling rack for 30 minutes. Serve warm.

Expert Tips

Whipped cream, vanilla bean ice cream, or warmed caramel sauce.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 80

% Daily Value

Total Fat: 8g; 13%
Saturated Fat 3 1/2g 17% Trans Fat 0g
Cholesterol: 5mg; 2%
Sodium: 180mg; 7%
Potassium: 210mg; 6%
Total Carbohydrate: 77g; 26%
Dietary Fiber 5g 19% Sugars 53g
Protein: 1g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 8%; 8%
Calcium: 0%; 0%
Iron: 0%; 0%

Exchanges:

1/2 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;