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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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âI got the idea for this delicious fall dessert from a lovely Italian woman whoâs also a fabulous cook,â writes Stacie Blemings from Califon, New Jersey. âItâs so simple to makeâand cleanup is just as easy! I often make two and freeze one. Itâs great at brunch alongside eggs and bacon.â STACIEâS TIP: For some tasty variations, try strawberry jam and walnuts and skip the icing. Or add extra cinnamon chips to suit your taste. Ingredients:
1 large apple, peeled and chopped |
1 teaspoon lemon juice |
1 sheet refrigerated pie pastry |
2 tablespoons apple jelly |
2 tablespoons sugar |
1/4 cup cinnamon baking chips |
1/3 cup sliced almonds |
1 teaspoon milk |
icing: |
1 cup confectioners' sugar |
1/4 teaspoon almond extract |
1 to 2 tablespoons milk |
Directions:
1. In a small bowl, toss apple with lemon juice; set aside. On a lightly floured surface, roll pastry into a 14-in. circle. Transfer to a parchment paper-lined baking sheet. Spread jelly to within 2 in. of edges. Sprinkle with apple mixture, sugar, baking chips and almonds. Fold up edges of pastry over filling, leaving center uncovered. Brush folded pastry with milk.
2. Bake at 400° for 20-25 minutes or until golden brown. Use parchment paper to slide tart onto a wire rack to cool. In a small bowl, combine confectioners' sugar, extract and enough milk to achieve desired consistency. Drizzle over tart. Yield: 6 servings.
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