New This Month

Applesauce for Easy Apple Tart

Use 1/2 cup of this applesauce in Martha's Apple Tart, and save the rest for another use -- or eat it as is.

  • Yield: Makes 3 cups

Source: Martha Stewart Living Television


  • 6 red-skinned apples, such as Gala or Braeburn, cored and cut into eighths
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 lemon, juiced


  1. In a medium saucepan, combine apples, sugar, water, and lemon juice. Cook over medium heat until apples are very soft. Remove saucepan from heat. Transfer apples to a food mill fitted with a medium disk, and process.

Cook's Notes

Store applesauce in a covered container, refrigerated, for up to 3 days.


Be the first to comment!