Saturday, October 8, 2016

Apple Crisp Tart

So....THIS happened yesterday in my joyful kitchen. I used Gainey Vineyard's aahhhmazing Maple Honey and it really pairs well with the apples in this delicious dessert :)

Apple Crisp Tart

4 Granny Smith apples, peeled, cored and thinly sliced
2-3 tsp. lemon juice
2 ½ Tbsp. dried cranberries
4 Tbsp. Gainey Vineyard’s Maple Honey
4 Tbsp. butter
½ c. light brown sugar
1 ½ tsp. ground cinnamon
1 tsp. vanilla extract
1 prepared pie crust

½ c. old fashioned oats
½ c. chopped walnuts
½ c. light brown sugar
½ tsp. ground cinnamon
3 Tbsp. butter

Preheat oven to 350°

Place apple slices in medium bowl. Drizzle lemon juice over top and toss. Stir in dried cranberries and set aside.

Spread pie crust in tart pan (with removable bottom). Press gently into sides and trim off any excess. Set aside.

In small sauce pan combine butter, maple honey, brown sugar and cinnamon. Stir over low heat until melted. Remove from heat and allow to cool for a minute or two. Stir in vanilla extract.

Pour mixture over apples and cranberries. Stir well to coat evenly. Pour apple mixture into tart pan spreading evenly over crust.

In separate small bowl, combine all topping ingredients using either a fork or pastry blender.

Sprinkle topping mixture over apples.

Bake for 50-55 minutes or until apples are fork tender and crust is golden brown.

Remove from oven and allow to cool for about an hour before carefully removing from pan.

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