I was fortunate I had a tart shell premade in the freezer. I don't know if it's Dorie's recipe but it was there and that made this recipe even easier. So too for the apple sauce (I actually substituted apple butter). I used a recipe I learned when I went to canning school at Happy Girl Kitchen last month. I had made it a few weeks ago and I was so pleased with myself that I left the jars out on the counter to bring me a smile whenever I passed through the kitchen.
With the two most time consuming steps already out of the way, this recipe came together in minutes. I made a mini, because that was what the crust in the freezer was, and because I didn't have time to peel a couple of apples. I took the cheek off of one Gala apple, peeled that, thinly sliced it, arranged the slices on top of the apple butter, brushed it with some egg wash and off to the oven it went.
Mine baked quite quickly because the tart shell was still hot when I loaded it up with the apple butter and apple slices, so I had to cover it with foil to keep the edge of the crust from browning too much. After just 25 minutes, it came out of the oven and I brushed it with a little quince jelly (which was one of the recipes Jordan made at the canning workshop). It gave the apple slices a lovely glow, and the combination of apples and quince is such a natural.
This was a delicious and, yes, even easy dessert with a little advance planning. The mellow tang of the apple butter contrasted nicely with the crisp-tender apple slices and the crunch of the tart shell. The star was truly the apple butter, so I encourage you to use a good quality filling.