Rustic Apple Raisin Tart

I can't believe October is more than halfway over . . . we've been enjoying beautiful, hot weather into the fall and we're getting into the swing of things with Big in Kindergarten and my maternity leave being over.

Mini literally in the swing - her new favorite activity

She can sit!  Playtime has improved by leaps and bounds

Lots of bike riding on the cul de sac

A trip to Disneyland for Daddy's birthday

And a highlight was Big being the rebel spy in Star Tours

I also made a new apple dessert for Daddy's birthday - the Rustic Apple Tart below.  Middle helped me be the "cooker" and she chose to add the raisins.  We served it with vanilla ice cream and I thought it turned out great!

Rustic Apple Raisin Tart (serves 6)

adapted from Fine Cooking

One pie crust, unbaked
4 cups thinly sliced apples (I used Granny Smith)
1T - 1/4 c. sugar (depends on the tartness of your apples - I used about a tablespoon)
1/4 cup raisins
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 T flour
big pinch of salt
1 egg, beaten
2 T turbinado sugar (or white sugar)

Preheat the oven to 350 degrees.  Mix together the apples, raisins, vanilla, cinnamon, flour and salt.  Roll out your pie crust into a big round and put it on a parchment lined baking sheet.  Heap the apple filling into the middle of the pie crust.  Fold an edge of the dough into the middle over the apples.  Work your way around the tart, pleating the dough as you go.

Using a pastry brush, evenly coat the exposed dough with the beaten egg and sprinkle with the sugar.

Bake for 30-40 minutes or until the dough is lightly brown and the apples are soft.  Cut into wedges and serve.