Grilled Apple Tart
In further attempts by the Grillin Fools to expand the bounds of the backyard grill from a burger and brat warmer, we bring you a grilled apple tart. The grill is not only for heavy meats, sides, and appetizers. It can also be used for desserts. At the bottom of this thread is a link to our other grilled dessert offerings. I will now hand this over to Tom to show and tell you exactly how this is done…
Ingredients:
4 apples, cored and sliced thinly (we used granny smith)
1/2 cup dates (pits removed and quartered)
3/4 cup Marsala wine
3 tbsp brown sugar
1/2 cup mascarpone cheese
2 tsp sugar
1 pie crust (we used a prepared crust from the grocery store refrigerator section)
1 egg
Butter Pecan Topping:
2 tbsp butter
1 tbsp brown sugar
1/4 cup pecans, chopped
You will also need a baking stone for this recipe.
Place the dates and 1/2 cup of the Marsala wine and the brown sugar into a sauce pan and simmer until dates are tender and the wine has reduced and thickened (approx 20 minutes). Add apples and remaining 1/4 cup wine to the date mixture and cook another 5 minutes until apples start to become slightly tender. Remove from heat.
Combine Mascarpone cheese and white sugar in a small bowl and set aside.
Place the pie crust on the baking stone. Spread apple mixture over crust leaving approximately 1″ to 1.5″ border. Drop cheese mixture by the teaspoon over the apples:
Melt the butter and combine with brown sugar and pecans. Scatter over the top of the tart:
Fold the crust up and partially over the apples, crimping the crust as you go:
Beat the egg with a fork and brush over the crust:
Place baking stone directly on medium high grill (approx 350 degrees) and close lid. Cook approximately 45 minutes until crust is brown and apples are bubbly (if unsure of the grill tempurature, begin checking for doneness after 30 minutes). Here we have it about 30 minutes in:
Here is is done and ready to be sliced:
Serve with ice cream or whipped cream and enjoy:
***Editor’s note ~ Don’t forget my contribution to the meal, or actually the dessert. The Whiskers Blake Classic Tawny Port was a perfect compliment to the apple tart and ice cream***
If you are not fan of dates, I really recommend trying them prepared this way at least once. After cooking in the wine, then in the tart they add a wonderful richness to this dish.
We also made a tart with pears and it was even better than the apples. We did not use the butter / pecan topping on the pear tart.
***Editor’s note ~ What a magical night of grilling that Tom and his wife, Tracy, performed for myself, my wife and Dad. We started off with the Grilled Bruschetta, followed it up with grilled lettuce and these massive chops:
And finished up with the tart and the port. Wow***
If you have any questions about the tart, feel free to leave a comment below or shoot me an email.
If you are interested in other desserts prepared on the grill, such as grilled peaches in a butter rum sauce or dessert tacos, click here.
Also, you can follow us on our Grillin Fools Facebook page and post your own grillin pictures or join the BBQ conversation. You can also follow us on Twitter @GrillinFool.
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Were the apples soft or have a little bit of hardness to them? It looks really good, we just did an apple crisp but in the oven and it was done a bit different with the apples so I’m wondering.
Brent,
The apples were all pretty soft. They were precooked a little before going into a 350 degree grill for 45 minutes…
…….Scott
Brent,
The apples were all pretty soft. They were precooked a little before going into a 350 degree grill for 45 minutes…
…….Scott
Brent,
The apples were all pretty soft. They were precooked a little before going into a 350 degree grill for 45 minutes…
…….Scott
Who would’ve thought you could make dessert on the grill! This looks wonderful! The butter pecan topping is a really nice touch — perfect for a lazy summer day.
OMG this looks amazing. Thanks for sharing!