This Open Face Apple Tart dessert is an easy way to make an impressive dessert with little effort.
Ingredients:
4 large baking apples like Winesap, Granny Smith, peeled and sliced thin (you can use canned apples and not use the ingredients below, but the fresh are best)
1 TSP cinnamon
Dash of nutmeg
¼ cup sugar
Splash of vanilla
1 TBLS flour
Mix the apples with all the above ingredients.
1 pkg refrigerated pie crusts, such as Pillsbury (take this out of the refrigerator about 30 mins before using)
1 egg white, beaten
Sprinkle of large crystal sugar granules (sold in the baking aisle in shaker size jars)
4 sheets of wax paper
1 sheet parchment paper
Directions:
Preheat oven to 425.
Put two sheets of the wax paper on a counter and unroll one of the pie crusts and cover it with the two remaining wax paper sheets. Roll out slightly, just to thin the crust a bit. Peel the wax paper away and place the crust on a parchment paper lined cookie sheet. Lay the apples in the middle placing them into a circle leaving about 1 1/2 inches of crust as a border. Fold the crust border toward the middle making a pleated effect all the way around the tart. Brush the folded crust with egg white and sprinkle with the large crystal sugar. Bake for 25 minutes.