Fresh Apple Tart

Hey Katt, can’t wait to see more from you and your boating adventures.

My favorite thing about your posts are the sense of place that I get from

your photos. Living on a boat seems to give you a special lens on the world

and I look forward to joining you for some trips in the future. The crab coup

looked super good – although off limits for my pregnancy.

Even though I have been so busy lately getting the house ready for the baby

and teaching, it is a pleasure to enjoy the farm in it’s autumnal splendor before

the winter sets in. we are having some friends over this weekend and we have

more apples on the tree than we know what to do with.

The solution is obvious…make an apple tart!


The glaze that you see here was made by cooking on medium/low heat:

  • 2 cups of organic apple juice
  • Splash of pure cranberry juice (for tartness and color)
  • 2 tablespoons of corn starch
  • Cinnamon to taste
  • 1/4 cup of sugar or sugar substitute

Slice about five-6 apples thin and stack them in a spiral pattern about 3-4 layers deep,

or depending on the depth of your crust. I didn’t make my own this time but used a

gluten-free, and it turned out pretty yummy.


Fisher loves apples from the tree. Here he is holding the tart before it went into the oven.

I also poured some of the glaze in the bottom of the pie

and then on top of the apple slices when I was done stacking.

Cook till pie crust is cooked – about 45 min at 350 degrees F.