Flying Olive Easy Rustic Apple Tart with Pomegranate-Quince Drizzle


½ cup+ 2 Tbsp Flying Olive Pomegranate-Quince Balsamic Vinegar

3 Tbsp honey

1 premade pie crust, thawed

½ -1 Tbsp Flying Olive Butter Extra Virgin Olive Oil

4 apples, peeled, quartered and sliced thin

1 tsp ground cinnamon

2 Tbsp corn starch

Whipped cream, ice cream, or Cool Whip for serving, if desired


In a small saucepan, pour ½ cup of Flying Olive Pomegranate-Quince Balsamic Vinegar.  Turn the heat on low and let simmer until reduced by half, about 15-20 minutes.  When thick, add the honey and let simmer 5 more minutes.  Remove from heat and set aside. The sauce will thicken as it cools.

Heat oven to 400 degrees

Cover a pizza pan with parchment paper and place the pie crust in the center.  Brush the crust with a little Flying Olive Butter Extra Virgin Olive Oil.  Peel and cut the apples into quarters, and then slice them and place them in a bowl with 2 Tbsp of Flying Olive Pomegranate-Quince Balsamic.  As you finish cutting the slices from each apple, toss them into the Balsamic to prevent them from browning.  When finished, mix the cinnamon and corn starch together and sprinkle over the cut apples.  Mix well (I confess, I use my clean hands).  Place the apple slices in the middle of the round crust leaving a 3 inch border around the outside.

Fold the edges of the crust up and over the apples in the center, pleating the crust as needed.  You should have a center area, about 6" with no crust and the apples visible in the center.

Drizzle about ½ of the Pomegranate-Quince and honey reduction over the apples in the crust.  Save the rest for drizzling after the tart is out of the oven or over individual servings.

Bake for about 35-45 minutes until the apples are tender and the crust is golden.  If the crust starts to get too brown, place a piece of aluminum foil loosely over the tart.  Cool slightly before serving with, if desired, whipped cream, ice cream, or Cool Whip.

Submitted by Barb L.