Luci’s Country Apple Tart

Luci's Country Apple Tart Recipe

The first time I made this recipe, I misread two teaspoons of lemon juice as two tablespoons. I was worried about the results. But the extra tartness added something extra, and I’ve made this apple tart with the extra lemon since. Luci’s country apple tart appears’s in Pride of a Hunter.

Recipe for Luci's Country Apple Tart

Luci’s Country Apple Tart

A quick and easy dessert that's full of flavor
Course Dessert
Servings 6 servings


  • 1 lemon
  • 1 pound tart apples, peeled, cored and thinly sliced (2-3 apples)
  • 1/2 cup sugar, reserve 2 tsps. for crust
  • 1 tablespoon flour
  • 1/2 teaspoon ground cinnamon
  • 1 pie crust, homemade or 1/2 of a 15 oz. store-bought package
  • 1 tablespoon butter, cut into six pieces


  • Preheat the oven to 450˚ F. Grate 1 teaspoon of lemon peel and squeeze 2 tablespoons of juice from the lemon. Set aside. Toss the apples with the sugar, flour, cinnamon, lemon peel and juice.
  • Place the piecrust on a rimless baking sheet lightly dusted with flour. Dust a rolling pin with flour and roll the pastry to a 13-inch round. Heap the apples on the pastry, leaving a 2-inch border all around. Scatter the butter on the apples. Fold the pastry border back over the apples to make an uneven rustic edge of about 1 1/2 inches, leaving the slices in the center exposed. Sprinkle the reserved sugar on the pastry border.
  • Bake 12 minutes, then reduce the temperature to 425˚F, and bake until the apples are softened and bubbly and the pastry is golden brown (12-15 mins. longer). Serve warm (with or without whipped cream or vanilla ice cream).

From Pride of a Hunter, The Seekers, Book 4

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