Breakfast Apple Tart Recipe

I have always admired the European, medieval-style fruit tarts I would sometimes see in upscale-bakery store windows. How different they were from traditional American pies! They never had a "top" crust and they were served room temperature, not hot. And they were always made of such wholesome, natural, seasonally-appropriate ingredients.

This holiday season I decided to try making a fruit tart inspired by those beautiful medieval-style tarts. I wasn't really keen on making a super sugary dessert though. I was thinking more of breakfast pastry type of thing. I wanted something tasty, healthy and low-sugar. Preferably 5 ingredients or less for a speedy dessert.

After a bit of experimentation, I came up with the recipe for the breakfast apple tart pictured above. It even ended up being mostly organic too! And how did it taste? Kids and adults both agreed .... really yummy!!

Breakfast Apple Tart
1 pre-made organic pie/tart crust
5 organic braeburn apples (or other apples good for baking)
4 T organic salted butter
1/4 c. raisins
cinnamon

Preheat oven to 375 degrees. Peel, core and slice the apples very thinly. Line the bottom of the pie crust with apple slices, then continue to build up layers, wedging apple bits into the gaps to make a nice solid apple filling (adding raisin in as you go). Push lightly with your hands to compact the filling. Melt the butter and brush *all* of it evenly over the top. Bake for 45 minutes, then turn heat to 400 degrees for 15 minutes to brown the top (careful .. you don't want it to burn; please check on it as it is baking). Sprinkle cinnamon on top. Cool, then place in the refrigerator until **completely & absolutely chilled** (a few hours) before cutting and serving.