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 & 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 Stonewall Kitchen 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 Stonewall Kitchen 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 to 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 confectioners’ sugar and serve with softly whipped cream or ice cream.
Can be made several hours ahead and reheated before serving.