APPLE TARTS WITH VANILLA ICE CREAM
Easily made with puff pastry, these light, thin apple tarts provide just the right amount of dessert. The skins get added to the syrupy glaze, enhancing the tarts with a bit of sweetness and the faintest blush of pink.
Yield Makes 12
Number Of Ingredients 9
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 large baking sheets with parchment paper.
- Peel apples, reserving skins. Stir together water and 6 tablespoons sugar in a 1-quart heavy saucepan, then scrape in seeds from vanilla bean and add pod. Add reserved apple skins and bring to a boil, stirring until sugar is dissolved. Remove from heat and let stand 10 minutes. Pour through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.
- Roll out 1 pastry sheet into a 10-inch square on a lightly floured surface with a lightly floured rolling pin, then cut in half and transfer to 1 of baking sheets. Repeat with remaining pastry sheet, transferring to second baking sheet.
- Halve apples lengthwise, then core with a melon-ball cutter or a small spoon and cut crosswise into very thin slices (1/8 inch thick or less), keeping apple halves intact. Fan apple slices slightly, keeping apple shape, then arrange 3 halves in a row on each piece of pastry, leaving a 2/3-inch border on all sides.
- Brush border lightly with syrup and fold over about 1/3 inch to touch edges of apples. Crimp edges with a fork, then brush apples and edges of pastry with syrup (reserve remaining syrup). Brush apples completely with melted butter, then sprinkle evenly with remaining 2 tablespoons sugar.
- Bake tarts in upper and lower thirds of oven 20 minutes, then switch position of sheets and reduce oven temperature to 375°F. Bake tarts until edges are golden, 15 to 20 minutes more. (If pastry edges aren't browning evenly, rotate tarts 180 degrees on sheets halfway through baking.)
- While tarts bake, boil remaining syrup over moderate heat until reduced to about 1/4 cup, 30 seconds to 1 minute.
- Let tarts stand 5 minutes, then brush warm apples with remaining syrup.
CLASSIC APPLE TART
Apple tart is my family's favorite dessert. I love it because it makes the house smell amazing and the tart looks so polished and beautiful (taking a few extra minutes to fan out the apples makes it look like it came from a bakery!). This is a French-style apple tart, not an apple pie, meaning a wedge of the tart is thinner and neater than a slice of all-American apple pie. Try it topped with ice cream for that delicious a la mode taste. Rolling the dough for the tart makes for a finer-textured crust, but on many occasions I have simply pressed the crust into place with great results.
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 1h40m
Yield Makes one 9- or 91/2-inch tart
Number Of Ingredients 7
Steps:
- Set the cubed butter on a plate and place it in the freezer for 15 minutes. Fill a cup with ice and water and set aside. Place 1 1/2 of the flour, 1 8 teaspoon of the salt, and 1 tablespoon of the sugar in the bowl of a food processor and pulse to combine. Take the butter out of the freezer and add it to the flour. Pulse the mixture until it looks like wet sand, about 10 seconds. Add 2 to 3 tablespoons of the ice water and pulse until the dough comes together into a ball.
- Lightly flour your work surface and place the dough on top. Then lightly flour the top of the dough and roll to about a 10- to 11-inch circle, sprinkling more flour under and on top of the dough as necessary. Gently drape the dough over the rolling pin and transfer it to a 9- or 9 1/2-inch fluted tart pan (ideally one with a removable bottom). Fit the dough into the bottom and up the sides of the pan as evenly as possible and press off excess dough from the fluted rim. Set the tart pan on a baking sheet and place in the refrigerator for 15 minutes.
- Preheat the oven to 350degreesF. Peel, core, and quarter the apples and then thinly slice them lengthwise. Place the apples in a large bowl and toss with the lemon juice, the cinnamon, and the remaining 1 tablespoon sugar and 1 8 teaspoon salt. Remove the baking sheet with the tart shell from the refrigerator. Arrange the apples in concentric circles so they overlap slightly. Brush the edges of the crust with the melted butter and then bake until the edges are golden and the apples have cooked down, about 1 hour. Cool for 15 minutes before slicing and serving.
TARTE AUX POMMES (FRENCH APPLE - CUSTARD TART)
The classic French Apple - Custard Tart. Unfortunately for me, I can never eat just one piece of this - the combo is heavenly!
Provided by evelynathens
Categories Tarts
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- For crust: Roll out the dough 1/8 inch thick on a lightly floured surface turning it constantly so that it does not stick; add more flour as needed (the dough might crack around the edges, most of the cracks don't matter since the edges will be trimmed after the tart is in the pan, if there are some big ones that will show when the tart is in the pan, patch them with pieces of dough before fitting the) when the dough is rolled out, flip it over the rolling pin and transfer it to a 10-inch tart pan with removable bottom; fit it into the tart pan without stretching; roll the rolling pin over the top of the tart to cut off the dough hanging over the pan's edge; refrigerate 20 minutes.
- Preheat oven to 400°F Place the tart pan on shallow baking sheet; fit the tart pan with aluminum foil or parchment paper, fill with beans or pie weights, and bake in the middle of preheated oven for 15 minutes; carefully remove the foil with beans and bake for another 5 minutes.
- For filling: Turn the heat down to 375F; quarter, core, and peel the apples; cut into 1/4" lengthwise slices; toss them in a bowl with the sugar and cinnamon, then arrange them in the crust in concentric circles; bake in the upper third of preheated oven for about 20 minutes, or until they start to color and are almost tender; remove from oven and let cool while preparing the custard.
- For custard: Beat the egg and sugar together in a mixing bowl until mixture is thick, pale yellow, and falls back on itself forming a slowly dissolving ribbon; beat in the flour, then the cream, and finally the cognac; pour the mixture over the apples; it should come almost to the top of the pastry shell; return to oven for 10 minutes, or until cream begins to puff.
- Sprinkle with icing sugar (placed in a sieve and sprinkled evenly over) and return to oven for 15 to 20 minutes more.
- Tart is done when top has browned and a knife plunged into the custard comes out clean; unmold the tart; cool 10 minutes and serve.
APPLE AND PRUNE TART
Steps:
- Make dough:
- Pulse together flour, sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse meal. Sprinkle in 4 tablespoons ice water and pulse until pastry starts to hold together, adding remaining tablespoon ice water if needed. Turn dough out onto a very lightly floured surface and knead 4 or 5 times. Form dough into a disk and chill, wrapped in plastic wrap, 30 minutes.
- Make filling:
- Simmer water, Calvados, and prunes, uncovered, until most of liquid is absorbed, about 10 minutes. Remove from heat and cool.
- Preheat oven to 400°F.
- Stir together cinnamon, cloves, 2 tablespoons flour, and 1/2 cup sugar.
- Peel and core apples and cut into 1/2-inch wedges. Halve wedges crosswise and toss with cinnamon mixture. Add lemon juice and toss to coat.
- Finely grind walnuts with remaining 3 tablespoons flour and remaining 1/4 cup sugar in a food processor.
- Assemble and bake tart:
- Roll out dough on a lightly floured surface into a 14- by 18-inch oval. Roll dough loosely onto floured rolling pin and unroll onto a large buttered baking sheet. Spinkle walnut mixture over pastry, leaving a 2 1/2- to 3-inch border.
- Stir stewed prunes into apple mixture and spoon over walnut mixture, evenly tucking prunes between apple pieces. Turn edge of dough over fruit to form pleats. Brush top of dough with milk and sprinkle with sugar.
- Bake tart, loosely covered with foil, in middle of oven 30 minutes. Remove foil and bake until crust and fruit are golden and juices are bubbling, about 30 minutes more. Cool tart on baking sheet on a rack at least 20 minutes before serving.
ARMAGNAC-POACHED PRUNES WITH VANILLA ICE CREAM
Categories Fruit Ginger Dessert Prune Vanilla Cognac/Armagnac Chill Bon Appétit
Yield Serves 6
Number Of Ingredients 8
Steps:
- Combine Armagnac, sugar, 1/2 cup water, cinnamon and ginger in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir mixture over medium heat until sugar dissolves. Add prunes and simmer until tender, about 10 minutes. Transfer prune mixture to medium bowl. Cover and refrigerate at least 3 hours. (Can be prepared 4 days ahead. Cover and keep refrigerated.)
- Remove cinnamon, ginger and vanilla bean from prune mixture. Divide prune mixture among 6 bowls. Top with scoops of vanilla ice cream.
FRENCH-STYLE APPLE TART (TARTE TATIN) RECIPE BY TASTY
Here's what you need: puff pastry, apple, water, sugar, unsalted butter, vanilla ice cream
Provided by Alvin Zhou
Categories Desserts
Yield 5 servings
Number Of Ingredients 6
Steps:
- Using a 9-inch (23 cm) flat-sided cake pan as a template, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
- Peel and quarter the apples, using a spoon or melon baller to remove the cores.
- Preheat oven to 375°F (190°C).
- In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes. Add the butter, stirring constantly until the color is a creamy light brown. Add the apples, stirring until they are coated in a thick layer of caramel.
- Cook for about 15-20 minutes, turning the apples constantly so that they bathe in the caramel. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan. Be careful not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.
- Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top.
- Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.
- Bake for 45-50 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate.
- Slice and serve with vanilla ice cream.
- Enjoy!
Nutrition Facts : Calories 387 calories, Carbohydrate 36 grams, Fat 25 grams, Fiber 0 grams, Protein 3 grams, Sugar 14 grams
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