APPLE MARZIPAN PUFF PASTRY TART
This is a variation on a puff pastry tart recipe: the marzipan adds a sweet extra layer to this dessert. Autumn is the time to try it out when the apples are sweet and crisp. I like using McIntosh apples as they are an excellent baking apple with not too much liquid, but other types like Lobo can be used. This is a super easy recipe for apple pie and makes a spectacular presentation at a dinner party.
Provided by ChristinaT
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Roll puff pastry out into a 14- to 15-inch circle on a floured surface. Place onto the prepared baking sheet.
- Place marzipan between 2 pieces of plastic wrap and roll into a circle about 11 inches in diameter. Remove plastic wrap and place marzipan in the center of the puff pastry.
- Toss apples, cornstarch, butter, flour, cinnamon, and nutmeg together in a large bowl. Add brown sugar and toss quickly.
- Arrange the apple slices in concentric circles onto the marzipan, leaving about 3 inches of pastry free at the edges. Pile the apple filling high up in layers and add all the dry bits remaining in the bowl. Sprinkle with pecans.
- Fold edges of the puff pastry up around the filling, leaving center open and pinching the edges where it overlaps. Press pastry gently around the filling to squeeze out any excess air in between. Brush a little egg around the top.
- Place in the preheated oven and immediately reduce the temperature to 350 degrees F (175 degrees C). Bake until puff pastry is golden brown and apples are fork-tender, 35 to 40 minutes.
Nutrition Facts : Calories 276.5 calories, Carbohydrate 38.3 g, Cholesterol 20.6 mg, Fat 13.2 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 3.4 g, Sodium 75.1 mg, Sugar 23.7 g
APPLE PUFF PASTRY TART
A delicious mix of sweet and tart that will truly amaze your senses. The pastry adds dimension as well. It's like apple pie without the fork!
Provided by MichelleSchaffer
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Unroll puff pastry sheets onto a floured work surface. Cut each sheet into 6 small squares. Arrange squares on 2 baking sheets. Spread cream cheese over the center of each square.
- Mix apples, sugar, and cinnamon together in a separate bowl. Spoon mixture onto the squares. Pinch corners of each square together.
- Bake in the preheated oven until puffed up and golden, 20 to 25 minutes.
Nutrition Facts : Calories 343.6 calories, Carbohydrate 33.3 g, Cholesterol 20.5 mg, Fat 22.1 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 8 g, Sodium 157.4 mg, Sugar 13.4 g
APPLE TARTS
Steps:
- Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
- Cut each sheet of puff pastry into 4 squares. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples.
- Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across the pastry and place one slice of apple on each side of the arranged slices. Sprinkle the apples evenly with the sugar and dot them with the butter.
- Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Don't worry! The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry completely with the jelly mixture. Loosen the tarts with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.
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
MINCEMEAT, MARZIPAN & APPLE TARTE FINE
Serve this festive French-inspired mincemeat, marzipan and apple tarte with crème fraîche to cut through the sweetness. It's a fabulous Christmas dessert
Provided by Good Food team
Categories Dessert
Time 55m
Number Of Ingredients 8
Steps:
- Line a baking sheet with baking parchment, and unroll the pastry on top. Prick all over with a fork, then spread the mincemeat over the pastry so it's covered in a thin layer, leaving a 1cm border around the edges. Chill for 20 mins.
- Roll the marzipan out on a work surface dusted with icing sugar to a roughly 30 x 21cm rectangle that's about 2mm thick. Drape it over the rolling pin and lay over the pastry, on top of the mincemeat layer. It should fit neatly in the middle of the pastry, within the border. Chill for another 20 mins.
- Heat the oven to 200C/180C fan/gas 6 with a baking sheet inside. Peel and core the apples, but keep them whole. Using a mandoline or sharp knife, thinly slice the apples crosswise, so you end up with thin apple rings. Arrange the apple rings over the marzipan in an overlapping tight spiral shape that goes from the outside into the centre, or in neat overlapping lines. Dot over the butter and sprinkle with the sugar.
- Bake for 35-40 mins until the apples are golden and caramelised, and the pastry is cooked through. Serve in small slices with crème fraîche. Will keep, covered in the fridge, for up to three days.
Nutrition Facts : Calories 231 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
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