Apple Tart in a 9" X 13" Glass Casserole Pan

Apple Pie is such an iconic American dessert. This is a Tart version of Apple Pie.

It's baked without a top crust in a 9" X 13" Glass Casserole Pan

It could also be made in a Straight Edged Quiche Pan, a Non-Fluted Pie Pan or a 9" X 13" Springform Pan.
If you use a Springform Pan, the Tart can be removed for a nice presentation when served.
It can be made with a Homemade Pie Crust, a Purchased Pie Crust or a Purchased Puff Pastry Crust.
I adapted this from a French Recipe.

We made this one in a Quiche Pan.

We had enough filling to make a smaller one in a
6" X 8" Pan.

Honey Crisp Apples

Puff Pastry or Homemade Pie Crust

Homemade Pie Crust

Turbinado Sugar

Preheat the Oven to 350 degrees.
A 9"X13" Glass Casserole Pan, a 9"x13" Ceramic Casserole Pan, a Straight Edged Quiche Pan, A Non Fluted Pie Pan or a 9"X13" Springform Pan.

6 Honey Crisp Apples
Peeled, Cut in Half, Cored, sliced into about 8 slices and kept in tact.

4 Large Eggs
10 oz. Half and Half
3/4 C Flour
1/2 C Granulated Sugar
1/4 C of Melted Butter
Turbinado Sugar

Line the Pan with Pastry on the bottom and up the sides (any of the Pans you choose)
Trim the top edge with a Paring Knife.

Place the Apple Halves, (in tact) on top of the Crust.
Pace them in alternating positions.

In a Large Mixing Bowl:
Eggs
Half and Half
Flour
Sugar
Butter
Whisk Well.

Spoon the Mixture over the Apples.
Sprinkle evenly with Turbinado Sugar.

Bake for 50 - 60  minutes. The Top should be Golden Brown. (check on it in 5 minute increments toward the end)

Serve Warm with Homemade Whipped Cream (recipe to follow) or Vanilla Ice Cream.



This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.

Enjoy!
Peace in the Kitchen!