mulberryshoots

Have you ever been told that guests might be coming over after dinner, and you don’t have anything really suitable to serve? Not Danish dropped off by the mailman. Not day-old fruit salad even though it still looks good. Not ginger molasses cookies that I bought for my husband which he wants for himself. So what then?

I made this quick apple tart dessert and by the time it baked in the oven, took less than 45 minutes altogether. I happened to have some ready-made Pillsbury pie crusts in the fridge (always do!)

On a piece of aluminum foil covered baking sheet sprayed with Pam, I placed a pie crust on it and quickly crimped the edges to make it look like a pastry. Meanwhile the microwave was heating up a third of a jar of Seville orange marmalade and a chunk of butter (probably 2 tablespoons.) Mixed together, I used a pastry brush and slathered the melted butter/jam glaze all over the bottom of the pie crust. I had some medium-size honey crisp apples in the fridge and cored ONE apple without peeling it. On a cutting mat, I used a very sharp knife and cut the cored pieces into very thin slices.

There’s a nice pattern of French apple tarts with a lineup of apple slices going in one direction and then the other two rows beside it going in an opposite direction. You’d be amazed at how this simple trick makes the dessert look1. After the apples were laid out, I used the rest of the marmalade/butter mixture and spread it over the top of the apples. To top it off, I mixed about 1/4 cup of turbinado sugar and cinnamon together and sprinkled it lightly before putting it into a 400 degree preheated oven.

About 18 minutes later, voila! – a glazed apple tart fit for company! After it cooled slightly out of the oven, I squeezed a tiny rib of fresh lemon over the top. Smelled wonderful and brightened up the sweetness of the fruit.

Whew~!

P.S. I’ve also made this using peaches, white nectarines or plums. Might then vary the jam glaze: sour cherry, raspberry, like that.