Apple Tart

Cajun French: la pomme (la pom) – apple


ReadyBringing dessert to a dinner party and looking for something different – why not an apple tart. Not just any apple tart; one made in a cast iron griddle. It is easy, quick, and makes a great presentation. We added a Cajun flair by using a blood orange marmalade glaze.

Mais C’est Bon!



3# red delicious apples, peeled, cored and sliced

Lemon juice

½ stick butter

½ tsp cinnamon

¼ cup raw sugar

1 refrigerator pie crust

2 Tbl blood orange marmalade

Fresh orange juice


Add enough fresh orange juice to marmalade to make it spreadable


Squeeze lemon juice over apple slices

Over medium high heat, melt butter in deep cast iron skillet

Add apples

Sprinkle on cinnamon and sugar

Stir gently to coat apples

A pinch of salt can be added to enhance flavor

Cook down until apples begin to soften and release their juices

Remove apples from heat and cool

Place pie crust on a cast iron griddle (we use a 9 ½”)*

Place apples in rings beginning about 2” from crust edge

Sprinkle raw sugar over apples

Fold over crust

Sprinkle a small amount of raw sugar on crust

Bake tart at 450 for approximately 15 minutes or until brown

Cool tart slightly then brush glaze over apples

Serve as is or top with ice cream

Note: There will be a small amount of apples left over. Use on biscuits for breakfast, Yum!


*Any size griddle will work, just make sure to leave about 2” edge on crust for folding.


Cooking apples
Cooking apples


Placing apples on crust
Placing apples on crust


Apples placed and ready for folding crust
Apples placed and ready for folding crust


Tart ready for baking
Tart ready for baking


Tart ready for serving
Tart ready for serving

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