Apple Tart With Raspberry Glaze Food

RUSTIC APPLE RASPBERRY TART

Steps:

• In a small bowl, combine the flour, sugar and salt; cut in butter until mixture is crumbly. Gradually add egg yolk and water, tossing with a fork until a ball forms. Shape into a disk; wrap in plastic and refrigerate for at least 1 hour., On a lightly floured surface, roll out pastry into a 14-in. circle. Transfer to a parchment paper-lined 14-in. pizza pan., For filling, combine apples and raspberries in a large bowl. Combine the sugar, cornstarch and cinnamon. Add to the fruit; toss gently to coat. Spoon over pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. , Brush folded pastry with milk; sprinkle with coarse sugar. Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. Using parchment paper, slide tart onto wire rack to cool.

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.

APPLE TART WITH RASPBERRY GLAZE

Steps:

• Preheat oven to 350 degrees.
• Mix the flour, sugar and salt for the crust.
• Coat the butter in the flour mixture and slice into small pieces.
• For those of us without pastry cutting devices, rub the butter between your fingers with one hand while sprinkling flour on it with the other to create smaller and smaller butter chunks.
• Continue for a few minutes until the mixture resembles coarse breadcrumbs.
• Add the yolk of one egg, and blend until the dough sticks together.
• (I recommend using your hands).
• If the dough is not sticky enough, add a teaspoon of water and try again.
• Roll the dough out in between 2 layers of wax paper.
• Then carefully flip it onto a tart pan.
• Sprinkle some flour on the bottom of the crust to help absorb juice from the apples.
• Peel and cut the apples into 1/4 inch slices.
• Arrange in concentric circles over the crust, overlapping like a fan.
• Sprinkle the sugar, cinnamon and ginger over the apples.
• If you are using really tart apples, you may want to add an extra tbspn sugar.
• Bake for 30 minutes or until crust is golden brown.
• Meanwhile, in a small saucepan heat the raspberry jam until liquified.
• When the tart is baked, brush the apples with raspberry glaze.

APPLE TART RUNWAY

Steps:

• For the filling:
• Prepare the puff pastry as directed in the recipe and preheat the oven to 400 degrees F (204 degrees C). When the puff pastry is ready to roll, place it on a lightly floured work surface and use a rolling pin to roll it into an 8 by 18-inch rectangle. Place the rectangle on the work surface with the long side facing you. Use a sharp paring knife to cut 2 (1 by 18-inch) strips from the top of the dough. Place the remaining rectangle on a parchment paper-covered baking sheet.
• Egg wash: Combine the egg yolks, whole egg, and milk in a small mixing bowl and whip with a hand whisk until well combined. Use a pastry brush to brush a 1-inch border of egg wash along each long side of the rectangle on the baking sheet. Place 1 of the thin strips on each side of the rectangle, over the egg wash. Try to keep the strips straight and even. These edges will keep the filling inside the tart shell, as they rise slightly higher than the rest of the tart. Brush the tops of the 2 strips with egg wash. Use an offset spatula to spread the applesauce down the center of the tart shell.
• Filling: Peel, core, and halve the apples. Slice each half into 1/4-inch-thick slices and lay them lengthwise on the tart, overlapping the slices slightly. Use a pastry brush to brush egg wash over the tops of the apple slices. Sometimes I make a decoration along the edge of the dough on the long sides of the tart. To do this, I gently press the tips of my first and second fingers into the dough, right at the edge. Then I use the back of a paring knife to mark the spot between my 2 fingers by pushing the dough in 1/4-inch. I repeat this all along the long sides to give the tart a scalloped edge.
• Place the tart in the oven and bake until the sides have risen slightly and the tart is golden brown, about 25 minutes. Check the bottom of the tart by lifting it slightly off the parchment paper using an offset spatula. You want to be sure the bottom is fully baked or the tart will be soggy. Remove from the oven and cool on a wire rack. Use a pastry brush to glaze the tart with the apricot glaze. This will add shine and sweetness to the baked tart. It is best to serve this tart within a few hours of removing it from the oven.
• VARIATION: If you blind bake the dough, you can cover it with fresh raspberry jam and top with fresh raspberries as another alternative.
• Mix the apricot jam with the water in a small microwaveable bowl and heat on high power or in a non-reactive 1-quart heavy-bottomed saucepan over medium heat until liquid. Brush it on with a pastry brush. The glaze can be stored in the refrigerator in an airtight container for up to 3 days.

SUGAR-GLAZED APPLE TART RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• For the dough, put the flour, butter, oil, sugar, and salt in a food processor and process for about 10 seconds.
• Add the Tablespoon of ice water and process for another five or six seconds.
• Remove from the bowl and form into a flat dough. Wrap the dough with plastic wrap and then refrigerate for 20-30 minutes.
• Lightly flour a work surface and roll the ball of dough into a thin layer, around ¼ inch (6 ⅓ mm) thick.
• Using a round cutter, or use a round bowl or lid as a guide and cut out into a nice round circle. Carefully transfer the dough to a large cookie sheet lined with a nonstick baking mat.
• Arrange the apple slices, alternating them nicely on top of the dough. Sprinkle the apple with sugar and put butter cubes on top.
• Bake for 30 to 35 minutes, until the fruit is soft and the dough nicely browned.
• Some of the juice from the fruit will have leaked out onto the cookie sheet. Before it hardens and makes the disks stick to the sheet, lift the tart with a broad spatula and transfer them to a cooling rack or platter.
• Serve lukewarm or at room temperature with ice cream (optional).
• Enjoy!

RUSTIC APPLE TART

Steps:

• Preheat oven to 375 degrees. Open pastry sheet and remove paper. Fold sheet back up. On a lightly floured work surface, roll out pastry sheet (still folded) to an 8-by-14-inch rectangle. Trim edges with a pizza cutter or sharp paring knife. Transfer to a baking sheet; place in freezer. Peel, core, and slice apples 1/4 inch thick. Toss in a large bowl with sugar.
• Brush pastry with egg wash, avoiding edges. Use a sharp paring knife to score a 3/4-inch border around pastry (do not cut all the way through). Place apples inside border, and dot with butter. Bake until pastry is golden and apples are tender, 30 to 35 minutes.
• In the microwave or a small saucepan, heat jelly with 1 tablespoon water until melted. Brush apples with glaze. Serve tart warm or at room temperature, cutting into pieces with a serrated knife.

GLAZED AND FLAKY APPLE TART

Steps:

• Place a rack in middle of oven; preheat to 350°F. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool.
• Reduce oven temperature to 275°F. Peel apples; cut in half. Using a melon baller or teaspoon, scoop out cores. Rub cut sides of lemon all over apples, then place apples cut side down in a 13x9" baking dish. Squeeze lemon halves over and add maple syrup, brandy, vanilla, and salt. Cover tightly with foil and bake until juices are bubbling and apples are tender but still intact (poke through foil with a tester or toothpick to check), 60-80 minutes. Uncover and let cool. Increase oven temperature to 400°F.
• Meanwhile, toss almonds, 1 Tbsp. raw sugar, and 1 Tbsp. flour in a small bowl; set aside. Let puff pastry sit at room temperature about 4 minutes to soften slightly. Roll out on a lightly floured sheet of parchment paper, dusting with more flour as needed to prevent sticking and rotating once or twice, to a 16x12" rectangle. Slide parchment paper with pastry onto a large rimmed baking sheet. Trim around sides to straighten and tidy edges, then cut off a 1" strip from each side (you'll have 4 strips). Brush around edge of rectangle with egg, then place strips on top, aligning with edges. Trim any overhang from corners. Brush rim you just created with egg and sprinkle with remaining 1 Tbsp. raw sugar. Scatter reserved almond mixture over pastry, staying inside the rim.
• Gently arrange apples on top of almond mixture; reserve juices left in dish. Chill tart 15 minutes.
• Bake tart 20 minutes. Reduce oven temperature to 350°F and continue to bake until pastry is deep golden brown and puffed, 45-55 minutes.
• Meanwhile, scrape reserved apple juices into a small saucepan and cook over medium heat, swirling pan often, until syrupy (you should have 2-4 Tbsp.), 6-8 minutes. Remove glaze from heat.
• Remove tart from oven and brush glaze over apples. Serve warm or room temperature with scoops of ice cream.
• Do Ahead
• Tart can be baked 10 hours ahead. Store loosely wrapped at room temperature. Reheat in a 250°F oven if desired.

FRESH APPLE TARTS

Steps:

• In a large bowl, mix together flour, 1 1/4 cups sugar, and salt. Cut in butter until mixture is crumbly. Mix in eggs and vanilla extract until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day.
• While the dough is chilling, prepare the apple filling.
• In a medium bowl, toss diced apples with sugar and cinnamon. Mix in walnuts.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 3-inch tart pans. Remove tart dough from the refrigerator and let it stand at room temperature for 30 minutes before rolling out.
• Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6-inch circle, and carefully fit one circle into each tart pan.
• Spoon an equal amount of apple mixture into each tart pan. Fold pastry over filling. Place filled tarts on a baking sheet.
• Bake in preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts, if desired.

GLAZED APPLE TART

Steps:

• In a bowl, combine flour and 1/4 cup of sugar; cut in butter until mixture resembles coarse crumbs. Combine egg yolk and water; stir into flour mixture and mix lightly. Form dough into a ball; press onto bottom and sides of an ungreased 15x10x1-in. baking pan. Bake at 350° for 15 minutes. Sprinkle the apples over crust. Combine granola, almonds and remaining sugar; sprinkle over apples. Bake at 350° for 50 minutes or until apples are tender. Cool on wire rack. Combine confectioners' sugar and lemon juice until smooth; drizzle over pie.