1/2 15-ounce package refrigerated piecrust (1 crust, not the pie-plate version)
2 1/2 cups sliced apples
1 Tablespoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon lemon juice
1 egg white lightly beaten
1 Tablespoon sugar
1 Tablespoon light brown sugar
Heat oven to 375Â° F. Lightly coat a baking sheet with vegetable cooking spray.
Unfold the piecrust and place on sheet. In a large mixing bowl place the apples, cinnamon, nutmeg and lemon juice and mix ingredients together until well incorporated. Place the apple mixture in the center of the crust. Fold the edges over the filling, making pleats as you go. Brush the edges with the egg; sprinkle with the sugar.
Bake 20 minutes or until the crust is golden. With a spatula, transfer from baking sheet to a platter. Serve warm or at room temperature.
1/2 cup Miceli's Mascarpone Cheese
â¨ 1/2 cup chilled whipping cream
â¨ 1 1/2 tablespoons granulated sugar
â¨ 1/4 teaspoon vanilla extract
Make the topping: Whip mascarpone, cream, sugar and vanilla together until soft peaks form. Don't over whip. Dollop generously on the tart. It can also be covered and refrigerated for up to 4 hours.