Granny Smith Apple Tart
Ingredients
- 1 refrigerated fill-and-bake pie crust (7 to 7-1/2 oz.)
- 3 large Granny Smith apples (about 1-1/2 pounds total), peeled, cored, and thinly sliced
- 2 tsp. fresh lemon juice
- 1/4 C. packed brown sugar
- 1/4 C. sour half-and-half, or 1/4 C. nonfat sour cream
- 1 Tbs. quick-cooking tapioca
- 1-1/2 tsp. ground cinnamon
- 2 tsp. granulated sugar
Directions
Preheat the oven to 350 degrees F. Put the pie crust into a 9-inch-diameter tart pan with a removable bottom; press the crust against the fluted edge and trim off any pastry that extends over the top. Roll the trimmed dough into a ball; flatten to 1/4 inch and cut 2 or 3 shapes with a cookie cutter. Prick the tart shell in several places with the tines of a fork. Put the sliced apples in a large bowl; drizzle them with lemon juice and toss to mix. In a small bowl, blend the brown sugar, sour half-and-half, tapioca, and cinnamon. Fold the brown sugar mixture into the apples until all the fruit is coated. Spoon the apples into the tart shell; arrange the dough shapes on top of the apples. Sprinkle granulated sugar over the top.
