A' La Ina

Simplicity is key to the good life. And nothing could be more simple and more satisfying than this recipe for an apple tart inspired by an Ina Garten recipe. Only four basic ingredients in this tart, if you count the crust as one. Tart apples. A perfect choice is organic Granny Smith which have been stellar at the local fruit stand this season. Ingredients three and four, a small amount of a delicious Muscavado brown sugar and butter. That's it.

If you love to make your own tart crust, go for it. We use a premade crust and layer the thinly sliced, tart apples about two layers deep, and put additional thin slices slightly up the sides of the crust. The apples, sugar, and butter melt into the sides of the crust making it extra yummy and quite pretty. A classic tart crust will not have sides.

The tart gets finished with a lacquer of apricot jam and Calvados. If alcohol (which burns off) is not your jam, you could use a splash of apple juice to combine with the jam, also making it the perfect consistency to brush on top of your hot tart as it emerges from the oven. This final flourish adds a  sheen that makes your tart quite festive and alluring while adding a flavor popper to your holiday showstopper.

Serve your apple tart with crème fresh, whipped cream, vanilla ice cream, or even mascarpone. Life a' la Ina just doesn't get better.

Ingredients
1 9" pie crust
4 medium to large tart organic apples
1/4 cup light brown Muscavado (or any) light brown sugar
3 Tbs dairy or non-dairy butter
1 oz. apricot jam
splash of Calvados or organic apple juice

Recipe
Preheat oven to 400 degrees. Slice four Granny Smith, or another tart apple, into thin slices discarding the core, but leaving the skin on the apples. Place the apples about two-ish layers deep around the bottom of the crust trying to keep the apples going in mostly the same direction. Layer additional slices partially up the sides of the crust if you are using a premade curst. If you have made your own tart crust it will not have sides. Sprinkle a quarter cup of light brown sugar over the top of your apples and add a bit around the top and sides of your crust. Cut three tablespoons of cold butter into small pieces and distribute evenly over the top of the apples and sugar.

Place your tart in the oven and bake for forty to forty-five minutes until the butter and sugar are bubbly and the crust and apple slices are nicely browned.

Put one ounce of apricot jam in a small saucepan over medium-low heat and mix in a splash of Calvados or apple juice. Add enough to melt and liquefy the jam. Brush the warm jam over the top of your tart when it comes out of the oven, also brushing the sides and top of the crust.

Serve your tart warm or room temperature with crème fresh, vanilla ice cream, whipped cream, or mascarpone. Happy Holidays.