Posted on September 24, 2010 by
adafloyd in
Recipes
This tempting apple tart is a reminder that pie isn't the only way to showcase the best fruits of the season. Just think of a tart as pie's slimmer cousin. Both start with a rich pastry dough, but fruit tarts typically have less filling and no top crust. Some, such as this one, are made free-form and baked on a cookie sheet. To make a couple of smaller tarts like the one shown, simply divide the dough in half and split the filling between the two shells.