Free-form Apple Tart

  • on January 10, 2009
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Ingrients & Directions

15 oz Refrigerated pie crusts;
-ready to bake
4 Golden Delicious apples
3 tb Sugar
1/8 ts Ground cinnamon
1/4 c Apricot jam

x 287 calories
x 3 g protein
x 42 g carbohydrate
x 13 g fat
x 0 cholesterol
x 347 mg sodium

1. Let pie crusts stand at room temperatureas package label directs;
unfold and overlap by 4 inch to form an oval. On floured work
surface, roll with rolling pin to join; roll to a 19×22 inch oval.
Drape voer rolling pin; trasnfer to large baking sheet. (Oval will
be too long for sheet, but edges will be folded up for baking.)

2. Preheat oven to 425F. Peel apples; core, leaving apples whole.
Thinly slice crosswise; arrange in overlapping rows on pastry,
leaving a 1 inch pastry border. Fold border over apples, pressing
gently. In cup, combine sugar and cinnamon; sprinkle over apples.
Bake 40 minutes or until pastry is well-browned on bottom.

3. In saucepan, over low heat, melt jam. Spread warm jam over

10 Servings

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