Here's another dessert you can put together while the oven is preheating:
(Extremely) Rustic Apple Tart
I call this Extremely Rustic because it didn't come out looking as pretty as it usually does. It tasted great, though. I was tempted at one point to simply slide it off the baking sheet into a bowl and serve it with a spoon, but I prevailed, and with the assistance of two spatulas and a pie server, finally got it onto a plate.
You'll need: one pre-made and rolled out pie crust (available on the dairy aisle) and a can of pie filling (I have used apple and cherry and plan to try peach the next time I make it.)
Spray a baking sheet or pizza pan with a release agent (like Pam) and roll the crust out on it.
Dump the filling in the middle and bring the edges of the crust up toward the center. Let the edges overlap a little. Sprinkle a bit of sugar on the edges of the crust. Because the crust makes contact with the release agent it isn't necessary to use water or an egg wash to moisten.
As the tart bakes the crust will loosen up a bit and the filling will spread out. That's how it takes on the tart shape and not a deeper pie shape.
Bake at 350 degrees F for an hour or until the crust is the color you like.
Tip: Don't let the crust become too warm before you begin working with it (a little chill from the fridge is a good thing).
Top with whipped cream or your favorite ice cream.
Enjoy!
I will have to try this one. I did the cupa cupa cake but used peaches and came out great. This looks like another very simple one. Keep writing for I love reading your blog.
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