Rustic Apple Tart

Well thanks to the fact that my crust recipe had made enough for two tart crusts, and that Emma needed a picture to visualize a tart, the hubby got an Apple Tart for dessert last night.

When I say rustic and tart it means, there is no tart pan involved - make no mistake - I do own more than one tart pan.  But this is the really lazy way to make dessert.  The crust is very similar to a pie crust and this one was wonderfully crisp and flaky even though I used Whole Wheat Pastry flour.  I bake it on a pizza stone and you can find regular recipes, although I didn't really follow one.

1. You just roll the crust out,
2. Lay the fruit or whatever topping you have in a pretty circle, or dump it on - depending on your time and audience, leaving a 1-2" border of crust around.
3. Fold the crust over the fruit.
4. Sprinkle with sugar and cinnamon and dot with butter. If it's a really wet fruit like plums, you may want to mix a tablespoon or so of flour with the fruit and adjust the seasoning to match the fruit.
5. Bake at 400 degrees for about 40 minutes give or take. 

And then let the smell lure him into the kitchen - assuming he can easily walk that is, if not he'll just yell, "What's that great smell?".  Cut in wedges, serve warm with a dollop of whip cream or ice cream and it's special!  We'll get 4 servings out of this.