Rustic Apple Tart (AKA Open Faced Apple Pie)

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I actually had a completely different recipe queued up for you today, but then this creation happened. I was making our Christmas dinner when I decided to make an apple pie. It’s been ages since I’ve made one. Actually I don’t even remember when the last time was so it’s definitely been years. No reason for it other than I’ve been caught up with making other desserts. 😉

I got creative with this instead of sticking with your traditional pie and it turned out so pretty that I decided to post the recipe early. This would be great to take to a holiday party, New Years celebration or to a fancy dinner. I was surprised at how simple it was to put together, yet how gorgeous it turned out. It was even easier than making a regular old pie.

Rustic Apple Tart (AKA Open Faced Apple Pie) Rustic Apple Pie

  • 1 pie crust (9″ regular)
  • 2 large Granny Smith apples
  • 1 Tbsp lemon juice
  • 1 Tbsp all purpose flour
  • 1/4 cup sugar (see note)
  • 2 tsp cinnamon
  • 2 healthy shakes of nutmeg

Preheat your oven to 450 degrees and spray a cookie sheet with non-stick spray. Lay the pie crust out flat in the middle of your cookie sheet. Just a big circle right there in the middle. Core and slice your apples into 1/4 inch slices. You want approximately 4 cups of apples when you’re done. I weighed mine and it came out to 432 grams of apples, for a reference point.

Toss the apples with the lemon juice, flour, sugar and spices. Lay the apples out in staggered rows down the center of the pie crust leaving a 2 inch border on all sides. I kinda staggered mine like laying bricks. Two rows down the center, and then I stuck slices in between down the middle. If there is any sugar left in the bowl after laying the apples, just sprinkle it on top. Gently fold the sides of the crust up around the apples to form a rectangle.

Bake at 450 degrees for 25 minutes until the apples are soft and the crust is golden. If your cookie sheet doesn’t have a lip, you may want to put a larger pan underneath in case any juice runs out. It will create a sticky mess on the bottom of your oven. Remove the tart from the oven and cool slightly before slicing.

Makes 8 servings at 168 calories each – 1g protein, 33g carbs, and 6 g fat.

Notes

  • I used a blend of half sugar and half stevia that has the calorie count listed at 5 calories per half teaspoon. I may try using half the amount (1/8 cup) next time I make the pie since it was pretty sweet for my liking. You can use regular sugar in this recipe but your calories will be slightly higher.

Since this was a last minute creation, I just used a refrigerated pie crust instead of trying to create a Quest version from scratch. Depending on your pie crust, there could be some unwanted ingredients in there like trans fats. Mine had them, but it’s once in a very blue moon that I stray into the land of trans fats so I’m not really worried.

I would like to attempt my own crust using healthier ingredients to see how it turns out. The Kid had her tart topped with french vanilla soy milk and I had mine with a white chocolate drizzle made with protein powder and water. Both versions were really good. You have to have your tart ala mode. It’s a must.

When I attempt my own crust next time, I might try a cherry pie for a new variation. I have a bunch of cherries in the freezer just dying to be made into a tart. 🙂

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