every fall the apples in Michigan are splendid. with many apple farms nearby, we often visit to sample the apple cider and end up purchasing a bag of my favorite honey crisp apples. the flavor of honey crisp apples is neither tart nor sweet, but just perfect for eating or even baking.
here is a recipe for one of my favorite apple tarts, which is rustic, meaning the crust is not perfectly formed, but more casual and relaxed. it is called a galette and can also be made using Bartlett pears.
preheat the oven to 350 degrees. using 2 refrigerated pie crusts, place one on top of the other and roll to form a 16 inch circle. transfer to a parchment sheet lined baking sheet. spread 1/4 cup of apple jelly on the crust leaving a 2 inch border.
in a large bowl, toss the sliced and peeled apples with cinnamon and sugar to taste. transfer them to the crust, leaving the border clear. fold the edges of the crust over to cover the fruit mixture. spray the top of the galette with spray margarine before baking or use an egg wash.
bake until golden brown and the fruit is tender, about 50 minutes.
if desired, heat in a small saucepan, 2 tablespoons of apple preserves or apple jelly and thin with 1 tablespoon of water for about 2 minutes. brush on the fruit before serving. serve warm with ice cream. i often top with powdered sugar for a nice presentation.