Free Form Apple Tart with Apple Cranberry Chutney
- 1 recipe homemade tart dough or refrigerator pie crust
- 3 apples, peeled, cored and cut into small chunks
- Nutmeg to taste
- Pinch of salt
- 1/4 teaspoon vanilla
- 1 lemon, juice and zest
- 1 jar Stonewall Kitchen Apple Cranberry Chutney
- 2 Tablespoons unsalted butter
- Preheat the oven to 400 degrees F and adjust the oven rack to the lowest setting. Have a sheet pan lined with parchment paper or foil and sprayed with cooking spray.
- Roll out the tart dough into a rough circle about 1/4-inch thick. Do not worry if it is not perfectly round.
- Transfer the dough to the sheet pan.
- In a bowl, toss the apples with the lemon zest and juice.
- Add 1/2 of a jar of Apple Cranberry Chutney and about 1/8 teaspoon of nutmeg, the vanilla, and a pinch of salt.
- Toss to combine. Taste for seasoning.
- Pile the Apple Cranberry Chutney mixture onto the center of the tart dough, keeping the apples close to the center.
- Bring the outer edges of the dough up against the apples, pinching and coaxing the dough to conform and creating a leak proof edge around the apples.
- Dot the apples with the butter and place the pan in the oven.
- Bake the tart at 400 degrees F for 15 minutes, and then turn down the heat to 375 degrees F. Continue baking for another 20-35 minutes, or until the apples have collapsed and the juices are bubbling in the center of the tart. The top will brown a bit.
- Remove from the oven and allow the tart to cool for about 1/2 hour before serving.
- Sprinkle with confectioner's sugar and serve with softly whipped cream or ice cream.
- Can be made several hours ahead and reheated before serving.