Makes one 9" tart


  • ½ cup apple juice
  • ½ cup rice vinegar
  • ½ cup dark brown sugar
  • 1 tsp. garam masala
  • Finely grated zest of 1 lemon
  • 1 piece refrigerated piecrust dough
  • 2 Granny Smith apples (12 ounces), peeled, cored, and thinly sliced
  • 1 Tbsp. lemon juice
  • 1 tsp. chopped fresh thyme
  • ⅓ cup granulated sugar
  • 2 Tbsp. unsalted butter


Active time: 45 minutes
Total time: 2 hours

In a small saucepan, combine 1 cup water, apple juice, rice vinegar, brown sugar, and garam masala and cook over medium heat until syrupy, about 10 minutes. Remove from heat and stir in lemon zest.

Preheat oven to 400°. Press dough into a 9" fluted tart pan with a removable bottom. In a medium bowl, toss sliced apples with lemon juice and thyme. Arrange slices in a single layer in prepared tart pan. Sprinkle sugar over apples and dot with butter. Bake in center of oven until golden, about 50 minutes. Carefully brush apples with syrup and bake until glazed, about 15 minutes more. Let cool slightly. Cut into wedges and serve with remaining syrup.

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