Apple Tart

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By David Tanis

Published 2008

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This is the plainest—and best—apple tart. It is good at room temperature, better if slightly warm. If possible, bake the tart during dinner, then let it cool a bit before serving.

My friend Ernestine, raised in rural Idaho, had a recipe for what she called Mormon pie dough. She used it for fruit pies and for a memorable sauerkraut and pork sausage pie. The original recipe begins, “First stir up an egg …,” and it calls for using all lard. For desserts, I prefer to us