Amys Freaky Good Apple Tart Food

APPLE TART

Steps:

• Take 1 taco shell and cut out a circle. Brush it with melted butter. Sprinkle with granulated sugar. Put it between 2 cookie sheets and bake at 275 degrees for about 15 minutes.
• Cover an oven proof plate with tightly secured plastic wrap. Brush generously with melted butter. Peel the apple and core it. Thinly slice the apple with a mandoline. Fan out the slices on the plastic wrap so it is the same size as the cut taco shell circle. Brush the apple with melted butter. Sprinkle with granulated sugar. Bake at 360 degrees for about 10 minutes. Let it cool, but not completely. Slide the apple over the taco shell making sure it keeps its shape. Serve.

APPLE TART

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine flour and salt in a bowl. Rub butter into flour and salt with your fingers. Add water to make a dough and stir with a knife. Form into a ball with your hands. Roll out the pastry evenly and line a pie dish or tart pan. Leave in the refrigerator.
• Peel, quarter and core the apples and cut into thin slices. Neatly arrange the apples on the pastry.
• Whisk the egg and sugar together in a bowl. Add the double cream slowly. Add the cinnamon. Whisk together thoroughly so the cinnamon does not make any lumps. Pour the cream mixture over the apples. Place the apple tart in the oven and bake for 25 minutes, until golden on top.
• Serve with good vanilla ice cream.

QUICK AND EASY APPLE TART

Steps:

• Preheat the oven to 425 degrees F.
• Place the puffed pastry rectangles onto a baking pan that's been sprayed with nonstick spray or lined with parchment paper. Add the sugar, salt and lemon juice to the apples. Stir to combine. Allow to sit for a few minutes.
• Arrange the apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake until the pastry is puffed and golden brown, about 20 minutes.
• Remove from the pan immediately and place on a serving platter. Serve with caramel sauce and chopped pecans.

RUSTIC APPLE TART

Steps:

• Preheat the oven to 350 degrees F.
• Toss the apples, sugar, cinnamon, allspice, and salt together in a large bowl.
• Roll the pastry, on a lightly floured surface, into a 12-inch round. Line a baking sheet with parchment paper and spray with cooking spray. Arrange the pastry on the baking sheet. Put the apple mixture in the center of the pastry and spread evenly to the edges, but leaving enough dough to fold over to create a crust on the rim. Brush the crust with melted butter and drizzle the remaining butter over the apples.
• Bake until the crust is golden brown, about 40 minutes.
• While tart is cooking, put the peach preserves into a microwavable bowl and microwave until syrupy, about 20 seconds.
• Remove the tart from oven and brush with the warmed preserves. Pull the parchment paper off the sheet tray and transfer the tart to a wire rack to cool. Cut as desired and serve.

FRENCH APPLE TART

Steps:

• For the pastry, rub the butter into the flour, sugar and a pinch of salt in a bowl until crumbly. Mix in the egg until it forms a dough, then form into a puck shape. Cover and chill for at least 30 mins. Will keep chilled for two days.
• Heat the oven to 200C/180C fan/ gas 6. Roll the pastry out on a lightly floured surface to roughly the thickness of a £1 coin, and use to line a 23cm fluted tart tin, leaving some overhanging. Line with a disc of baking parchment big enough to cover the edges, and fill with some baking beans to weigh it down (use dried rice or lentils if you don't have baking beans). Bake for 15 mins, then remove the parchment and beans and bake for 10-15 mins more until the pastry is biscuity. Trim away any overhanging pastry with a serrated knife. Set aside to cool.
• Meanwhile, set aside four of the apples, then peel, core and roughly chop the rest. Put them in a shallow saucepan with 2 tbsp water, all but 1 tbsp of the sugar and the alcohol, if using. Cover and cook over a low heat for 25-30 mins, stirring occasionally and adding more water if needed, until the apples have collapsed into a purée. Taste the mixture and sweeten with more sugar, if needed.
• Turn the oven up to 210C/190C fan/gas 8. Peel, core and halve the reserved apples, then cut into even-sized slices. Spread the apple purée over the base of the tart case, then arrange the apple slices in neat, concentric circles, starting from the outside. Brush the apples with butter, then scatter over the reserved sugar and bake for another 20-25 mins until golden.
• Mix the jam with 1 tbsp hot water from a freshly boiled kettle. When the tart has finished baking, glaze generously with the jam, then leave to cool a little. Serve warm or cold, dusted with icing sugar, if you like.