As a kid, I looked forward every fall to those crunchy, sticky chewy bright red candy apples. You know the kind – with that stick-to-your-teeth coating that you have to pry off of your teeth.
So, I saw an easy apple tart recipe a few days ago in a magazine using apple jelly brushed on top as a glaze. I thought of that shiny, cinnamon-y glaze that is on candy apples.
I decided to try and infuse the apple jelly with those cinnamon red-hot candies we ate as kids for that spicy sweet-hot candy apple flavor. This works like a charm! The red hot candies give the apple jelly that classic flavor and as a bonus, they add a rosy color to the tart as a beautiful finish.
If you use a purchased pie crust, this tart only has FOUR ingredients. Yes, you read that right: FOUR ingredients. Of course, by all means use your favorite home made pie crust for an even yummier result. Or, come back here in a few days when I post my completely foolproof Never Fail Pie Crust that even kids can make. Really.
Either way, this tart is an easy riff on apple tarts. I recommend you make one every single week this fall. Then,Â just stand back and wait for the rave reviews when your house smells all cinnamon-y and this stunning dessert comes out of the oven.
Happy Fall, everyone!
— posted by Donna
FOUR INGREDIENT CANDY APPLE TART
Prep Time 30 minutes; Cook time 30 minutes
Serves 4 to 6
Pie crust for a 12 inch tart
Four medium apples (I used Red Delicious, for taste and color)
2/3 cup apple jelly
6 to 8 cinnamon red hot candies
Preheat oven to 425 degrees.
Place pie crust in an 11 or 12 inch pie tart pan. Put a ring of aluminum foil around edges of tart. Bake for 15 minutes.
Meanwhile, core and slice apples into 1/4 inch slices.
Remove tart crust from oven and and remove foil. Arrange apple slices on top of crust, in a circular fan style, overlapping slices slightly.
Bake for another 15 minutes, or until apple slices are fork tender.
Meanwhile, simmer the jelly and candies on the stove until candies are melted.
Brush hot jelly mixture on apple slices and serve immediately.
(NOTE: this tart is best served warm right out of the oven. It does not keep well for leftovers, so enjoy right away!)