APPLE CRUMBLE TARTS
I got this recipe in Betty Crockers cookbook, a reprint actually, that was from a very old book. It was for a pie and I only had 12 tarts so I changed it and modified it and yum yum....we had them for Ukranian Christmas dessert and my husband and son told me to write it down before I forget what I did....so enjoy please...
Provided by shelleyducharme
Categories Dessert
Time 35m
Yield 12 tarts, 6 serving(s)
Number Of Ingredients 9
Steps:
- pre heat oven to 375.
- peel and dice apples, put into bowl.
- mix next 3 ingredients together and pour over apples and stir well.
- fill uncooked tart shells high and place on cookie sheet.
- combine next 3 ingredients and crumble over filled tarts.
- sprinkle with chopped walnuts.
- bake for 20-25 minutes or until nicely browned.
- remove and place on wire racks
- serve with your choice of ice cream, cheese or whipping cream or just eat as is -- .
APPLE CRUMB TARTS
Steps:
- Preheat oven to 350°F and grease 2 (9-inch) tart pans with removable bottoms.
- Make shortbread crusts:
- Pulse butter, flour, brown sugar, and salt in a food processor until mixture begins to form small lumps. Divide between tart pans and press onto bottoms and up sides. Bake in middle of oven until pale golden, about 20 minutes. Leave oven on.
- Prepare filling while crusts are baking:
- Peel, quarter, and core apples. Cut quarters crosswise into 1/8-inch-thick slices and toss with flour, lemon juice, and 1 cup sugar. Toss bread crumbs with melted butter.
- Assemble and bake tarts:
- Remove tart pans from oven and divide apple mixture between crusts, gently shaking pans to settle apples. Sprinkle crumbs evenly over tarts and sprinkle remaining 1/4 cup sugar over crumbs.
- Bake tarts in middle of oven, placing a sheet of foil on rack below to catch any drips, until apples are tender and crumbs are golden brown, about 1 hour.
Apple tart meets apple crumble to make this delicious buttery apple crumble tart. It is an easy recipe described step-by-step from the crust, the base of the apple tart to the rustic apple crumble on top.
Provided by Mélanie
Categories Dessert
Time 45m
Number Of Ingredients 12
Steps:
- In a small bowl, cream the butter. Add the salt.
- Add in the beaten egg. Mix well.
- In a bigger bowl, make a well with the flour and put the egg/butter mix in the middle.
- Fold in the flour to incorporate the mixture and flour. Using a spatula, fold the flour and pretend to cut in the middle with the tip of your spatula to incorporate the flour.
- Repeat this gesture until your dough is smooth and keeps together.
- Set aside in the fridge for 20 minutes. Preheat the oven at 400F.
- Roll the dough on a lightly floured surface. Roll the dough thinly but thick enough so it does not break and place one big mold.
- Peel the apples and cut them in rough cubes.
- Spread the jam on the pie crust.
- Add all the apples in the mold where you put your pie crust.
- In a bowl, pour the almond powder, sugar and flour. Mix well.
- Add the butter, mix again using your hands until it crumbles.
- Pour it all on your apples and let it fall in between the apples. It will look tall but it will reduce at baking.
- Bake for 25 minutes or until the crumble and the edge of the crust are golden.
Nutrition Facts : Calories 153 kcal, Carbohydrate 31 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 20 mg, Sodium 13 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving
LINQUENDA'S APPLE CRUMBLE TART
I made this to take to a friends party, and it was so well-received that I thought that I'd post it. Its an old recipe that I saved from a magazine many years ago, Your Family, August 1991. very simple, and fail-proof! I use butter, and brown sugar, personal taste. Granny Smith apples are a tart green cooking apple.
Provided by Karen Elizabeth
Categories Pie
Time 55m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Crust.
- Rub butter into sifted dry ingredients.
- Add egg, knead into a soft dough.
- Refrigerate 15 minutes.
- Roll out half the pastry, line base and sides of a 210 mm diameter pie dish. (I use a glass pie dish, and don't actually roll out the pastry, I just press it into the dish).
- Chill remaining pastry for another 10 - 15 minutes.
- (You can put the pie dish in the fridge too.).
- Filling.
- Place all ingredients into a pot, cook over a medium heat for 30 minutes, stirring from time to time, until apples are soft.
- Remove spices, spoon into prepared shell.
- To complete.
- Grate remaining dough over Filling.
- Bake at 180 C, for 25 minutes, or until crust is golden brown.
- Serve warm or cold.
Nutrition Facts : Calories 269.7, Fat 11, SaturatedFat 6.6, Cholesterol 47.9, Sodium 152.8, Carbohydrate 40.8, Fiber 2.7, Sugar 18.7, Protein 3.5
APPLE CRUMB TART WITH CINNAMON CREAM
I love homemade apple pie but don't always have time to make it. For a fabulous shortcut, use a cookie mix and precooked apples. -Kim Van Dunk, Caldwell, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Mix first four ingredients and 1 teaspoon cinnamon; cut in butter until crumbly. Remove 1 cup mixture to a small bowl; stir in 1/4 cup flour until blended. Reserve for topping., Press remaining crumb mixture onto bottom and up sides of an ungreased 9-in. tart pan. Bake until light brown, 8-10 minutes. Cool on a wire rack. Increase oven setting to 400°., In a large saucepan, combine apples and brown sugar; cook over medium heat until apples are tender, 7-9 minutes, stirring occasionally. Remove from heat; stir in 1/4 teaspoon cinnamon, raisins and remaining flour. Transfer to crust; sprinkle with topping. Bake until golden brown and filling is bubbly, 20-22 minutes. Place on a wire rack; cool at least 20 minutes., For cinnamon cream, beat cream until it begins to thicken. Add syrup and cinnamon; beat until soft peaks form. Serve with tart.
Nutrition Facts : Calories 360 calories, Fat 16g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 163mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
APPLE-CRANBERRY CRUMB TART
This recipe is taken from an old Food & Wine 1993 magazine. Apples and Cranberries remind me so much of the Fall and this tart is a great holiday dessert.
Provided by DailyInspiration
Categories Dessert
Time 2h30m
Yield 1 11-inch tart
Number Of Ingredients 14
Steps:
- Make the dough: In a large bowl, using an electric mixer, cream the butter and sugar on medium speed until light and fluffy. Beat in the egg yolk until incorporated. On low speed, mix in the flour until the dough just comes together. Turn out on a lightly floured surface and knead 3 or 4 times to form a smooth ball. Pat the dough into a 6-inch disk. Press the dough evenly into the bottom and up the sides of an 11-inch by 1-inch fluted tart pan with a removable bottom. Prick all over with a fork. Refrigerate for 1 hour.
- Preheat the oven to 375 degrees. Place the tart shell on a baking sheet and bake for 10-15 minutes, until just starting to color. Set aside.
- Make the filling: Peel, quarter and core the apples; slice lengthwise 1/4 inch thick. In a bowl, toss the apples and cranberries with the flour. Sir in the sugar and cinnamon. Mound the filling in the tart shell.
- Make the topping: In a medium bowl, combine the oats, flour and brown sugar. Pour in the butter and crumble the mixture with your fingers. Pile it on the fruit to cover completely.
- Bake the tart for about 40 minutes, or until the topping is golden, the filling is bubbling and the apples are tender when pierced. (Cover loosely with foil if the top gets too brown too soon). Transfer to a rack to cool. Prep time includes refrigeration time for crust.
APPLE CREAM CRUMBLE TART
Make and share this Apple Cream Crumble Tart recipe from Food.com.
Provided by Chef mariajane
Categories < 60 Mins
Time 50m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Roll pastry to 12-inch circle on lightly floured surface. Line 10-inch quiche dish or tart pan with removeable bottom with pastry. Trim edges of pastry even with top of dish; pierce pastry with fork. Bake 15 minutes. Set aside.
- Beat cream cheese, 1/3 cup sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add egg'; mix well. Blend in sour cream. pour into sour cream. Pour into crust; top with apples. Mix flour, 1/4 cup sugar and cinnamon; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans; sprinkle over apples.
- Bake 50 minutes or until golden brown. Cool. Store leftover tart in refrigerator.
- Garnish with a cinnamon stick tied with orange peel just before serving.
Nutrition Facts : Calories 346.2, Fat 23.7, SaturatedFat 11.5, Cholesterol 57.6, Sodium 221.1, Carbohydrate 29.5, Fiber 1.8, Sugar 14.4, Protein 5.4
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