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There is something about fresh apples that brings me back to my childhood. When visiting my grandparents each fall, we would pack ourselves into the car and head to the cider mill for apple picking, fresh doughnuts, cider, and homemade applesauce. We would dip our doughnuts into the applesauce, and as silly as it sounds, to this day I still think that a doughnut eaten without applesauce just isn't a proper doughnut. By the end of the day, we were nearly drunk off apples.
Now that I have oh-so-refined tastes, I like to enjoy freshly picked apples in a rustic tart—and I always use the leftover apples for applesauce. This way, I get to enjoy all the elements that I enjoyed on our cider mill trips—the apples, the pastry, the spices, the sugar—rolled into one. So maybe my tastes aren't as refined; maybe I'm just more resourceful.
Rustic Apple Tart
For the Dough:
1 1/2 cups pastry flour 1/2 cup cold margarine, cut into cubes Zest of 1 large orange Juice of 1/2 large orange 3 Tbsp. sugar
To Assemble:
3 Granny Smith apples, cored and thinly sliced 1/2 cup sugar 1 tsp. nutmeg 1 1/2 tsp. cinnamon Juice of 1/2 large orange 2 Tbsp. margarine
Makes 4 to 6 servings
Note: If you have leftover apples, you can easily make a tasty applesauce. Throw the leftover apples in a saucepan over medium-low heat. Add water as needed and cook until the apples are soft. Purée until smooth and serve!