mulberryshoots

Here’s a shortcut method to make what looks like a French Patisserie glazed apple tart when it comes out of the oven. It requires only one Pepperidge Farm refrigerated pie crust and one large Cortland apple. Orange marmalade & butter, cinnamon and sugar.

1.  On a cookie sheet covered with aluminum foil, spray with Pam and roll out one pie crust. With your fingers, smooth it in place on the cookie sheet so it fits.
2. Peel and core the Cortland apple. Slice in very thin slices.
3. Heat up 2 healthy spoonfuls of orange marmalade and 2 Tablespoons of unsalted butter. Nuke until melted – stir together so combined. With a pastry brush, spread the marmalade/butter glaze all over the pie crust.
4. Place apple slices in reverse order, row by row to make it interesting.
5. Baste the apple slices with more marmalade/butter – sprinkle with sugar and cinnamon.
6. Bake in a 400 degree oven until golden grown. Sprinkle a little fresh lemon juice on the cooked tart after it comes out of the oven.