Recipe contributed by Devin Alexander
Naked Apple Tart
I'm not really sure how I came to own this book; it is not one I would have bought. I'm not even a Costco shopper, other than the occasional item; either someone gave me this book, or maybe it was one of those freebies you get when you purchase something.
For those of you that are unfamiliar with Costco, it is one of those warehouse stores where you buy everything in bulk. So I was surprised that the recipes were for normal servings (4-6) and not for a crowd, being the recipes call for items you purchase at Costco.
Leafing through the book I came across this interesting "tart". I had some leftover ice cream and thought this would be the perfect accompaniment. I liked the idea of sliced baked apples with no crust, and the photo in the book looked scrumptious. And it sounded healthy ~ without the crust you can have a little more ice cream, yes?
For presentation purposes this would be much better served in a martini glass or similar shaped bowl, with the apples spooned around the ice cream, rather than trying to slice it and present it on a plate. After baking it pretty much had the consistency of applesauce ~ really tasty applesauce. This is probably why they did not show it being served. The picture in the book shows it whole, in the pie plate, with a cake server slipped underneath just a bit.
This has great flavor and would be great for those that want that apple pie taste without the guilt that comes with a buttery, flaky crust.
Success meter (1-3): 3
The recipe calls for the apples to be peeled. You will
want to peel them! The peels turn out very chewy,
almost unpleasantly chewy.
If my apples look re-arranged in this picture, they are.
After placing all the slices oh so perfectly, I realized I
forgot to grease the pie plate and did not have the patience
to re-arrange them ever so beautifully again.
Naked Apple Tart
Butter flavored cooking spray (I used butter)
2 large Granny Smith apples, peeled
¾ cup 100% apple juice
2 Tbl. coconut sugar (I used regular sugar)
2 tsp. unsalted butter, melted
1 tsp. ground cinnamon
Preheat the oven to 425°F. Lightly mist a 10-inch ceramic or glass tart dish with cooking spray.
Cut the apples in half lengthwise and remove the cores. Slice each half lengthwise into very thin slices. Starting from the outer edges of the dish, arrange the apple slices, laying them horizontally, in tightly overlapping circles in the bottom of the dish, until all of the apple slices are used (they will make a rose or flower blossom pattern).
In a small mixing bowl, whisk together the apple juice, sugar, butter, and cinnamon until well combined (the sugar and cinnamon will not dissolve completely). Pour half of the apple juice mixture evenly over the apples. Reserve the remaining half.
Bake for 30 minutes. Pour the reserved mixture evenly over the apples. Bake for 25-30 minutes longer, or until the apples are very tender and the glaze has caramelized on the top and around the edges of the tart (it should look almost burnt – dark brown, but not blackened). Cool for 5 minutes, then divide among 4 serving plates or dishes and serve.
A Decade of Cooking – The Costco Way/Costco Wholesale