EASY APPLE TART
My husband was going to be an hour late for dinner and I had everything all set to serve. I decided to make a tart while waiting for him to get home. This is what I ended up with.
Provided by Nado2003
Categories Tarts
Time 45m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees.
- Mix dry pie crust ingredients, then add oil and milk. Mix just until incorporated wet and dry. Don't over work dough, and press onto tart pan with removable bottom. Bring crust about 1/2 inch up the side of the pan.
- Mix apple slices (use apple slicer/corer that cuts apple into 8 slices, then cut each slice into 3s), flour, cinnamon, salt, lemon juice, sugar and egg yolk.
- Brush crust all over with egg white.
- Place apple slices onto crust starting with the outside edge, slightly overlapping pieces into a ring, then put another circle of apple slices in the remaining inside circle.
- Mix topping of turbinado sugar and cinnamon, sprinkle all over apple slices.
- Bake 30 minutes, until crust is brown.
- Serve with ice cream.
EASY APPLE TARTS
Melt-in-the mouth pastry and sweet tender apples are a match made in heaven
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 1h20m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. On a lightly floured surface, roll the pastry out to a rectangle about the size of this magazine and trim the edges to neaten. Place the pastry on a baking sheet and scatter with the almonds and 1 tbsp sugar. Score perforated lines to make 6 equal-size sections (this will make the tart easier to cut). Arrange each half of apple, sliced, in its own section of pastry. Can be made up to this stage the night before, covered with cling film and chilled in the fridge.
- Scatter the remaining sugar over the apples, dot with butter, then bake for 50-55 mins until the pastry is biscuity brown and the apples are tinged and soft. Cut the tart into 6 squares, dust with icing sugar, if you like, and serve hot with a scoop of vanilla ice cream.
Nutrition Facts : Calories 439 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.45 milligram of sodium
APPLE TARTLETS
This is one of my fall favorite quick recipes to use those lovely little red apples my backyard tree provides! It's beautiful but also tasty - a great treat or dessert to make for company or bring to a party.
Provided by Rita Spangler
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut puff pastry into 12 equally-sized squares and arrange on a baking sheet.
- Dip apple slices in lemonade and place diagonally onto each puff pastry square; top each with 1 pat butter. Sprinkle superfine sugar over each square.
- Bake in the preheated oven until tartlet edges are golden, about 12 minutes.
- Bring apricot jam to boil a saucepan; cook and stir until jam is thinned, 1 to 2 minutes. Brush jam onto warm tartlets; sprinkle each with sugar crystals.
Nutrition Facts : Calories 357.4 calories, Carbohydrate 43.8 g, Cholesterol 10.8 mg, Fat 19.7 g, Fiber 1.9 g, Protein 3.3 g, SaturatedFat 6.5 g, Sodium 108.6 mg, Sugar 21 g
FRESH APPLE TARTS
These tarts are easy to make and bake. White sugar may be used in place of brown sugar.
Provided by Punkin
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h45m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 387.9 calories, Carbohydrate 55.8 g, Cholesterol 78.9 mg, Fat 16.3 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 8.4 g, Sodium 60.4 mg, Sugar 25.9 g
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.
RUSTIC FRENCH APPLE TART
Like an apple pie without the pan, this French apple tart consists of a thin layer of cinnamon-scented apples atop a buttery, flaky crust.
Provided by Jennifer Segal
Categories Desserts
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn't stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you'll roll the dough out further on the parchment paper so go ahead and clean your work surface).
- Make the Filling: Peel, core, and cut the apples into ⅛-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.
- Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about ⅛ inch thick. It's fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet - the pastry should curve up the lip of the pan.
- Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don't worry about making it look perfect! It doesn't make much difference in the end and you don't want the dough to get too warm. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
- Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.
- Meanwhile, preheat the oven to 350°F and set an oven rack in the center position.
- Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. (It's okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the tart should be fine -- just scrape any burnt bits away from the tart once it's baked.) Transfer the pan to a rack and let cool.
- While the tart cools, make the optional glaze. In a small bowl, mix the apricot jam with 1½ teaspoons water. Heat in the microwave until bubbling, about 20 seconds. Using a pastry brush, brush the apples with the apricot syrup.
- Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.
- Note: Be sure to use baking apples that hold their shape when cooked, such as Honeycrisp, Jonagold, Fuji, Granny Smith, or Golden Delicious. And use a mix of different varietals for the best flavor.
- Make Ahead: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.
- Freezer-Friendly Instructions: The assembled tart may be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. (Wait until right before baking the tart to brush the beaten egg and sprinkle the sugar onto the crust.) Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.)
Nutrition Facts : ServingSize 1 slice, Calories 392, Fat 21 g, Carbohydrate 49 g, Protein 4 g, SaturatedFat 13 g, Sugar 26 g, Fiber 3 g, Sodium 195 mg, Cholesterol 73 mg
APPLE MINI TARTS
My 4 year-old son and I went to a Mommy and Me cooking class, and this is one of the recipes we made together. Great for kids, and fun to make!
Provided by bricookie55
Categories < 60 Mins
Time 35m
Yield 12 mini tarts, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Unfold 1 refrigerated pie crust onto a lightly floured surface. Cut 12, 2 1/2 inch circles from the pie crust, re-rolling the dough if necessary. Press each into a cup of a mini muffin pan.
- For the filling, whisk cream cheese until smooth. Whisk in sugar until fluffy. Add egg; blend well. Stir in flour, cinnamon, and vanilla until combined. Stir apples into cream cheese mixture.
- Spoon apple filling into 12 crusts.
- For topping, combine flour and brown sugar. Cut in butter until it forms a coarse crumb. Spoon topping evenly over each tart.
- Bake for 18-20 minutes or until golden brown. Cool in pan for 5 minutes before removing.
Nutrition Facts : Calories 132.7, Fat 7.6, SaturatedFat 2.7, Cholesterol 24.1, Sodium 102.8, Carbohydrate 14.6, Fiber 1.2, Sugar 5.8, Protein 2
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.
APPLE TART
For 15 years my husband, daughter and I owned and operated an apple orchard, where we raised 27 variations of apples on 2,200 trees. This easy apple tart recipe is my personal favorite. My family even prefers this wonderful dish with tart apples over traditional apple pie. I hope you enjoy it, too. -Marilyn Begres, Dexter, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a 10-in. cast-iron or other ovenproof skillet, heat 3/4 cup sugar, stirring constantly until it is liquefied and golden brown. Remove from the heat. , In a small bowl, combine the flour, cinnamon and remaining sugar. Arrange half the apples in a single layer in skillet. Sprinkle with half the sugar mixture. Arrange half the remaining apples in circular pattern over sugar; sprinkle with remaining sugar mixture. Place remaining apples over all, keeping the top as level as possible. Dot with butter. , Roll out dough to 11-in. circle; place over apples, pressing gently to completely cover. Do not flute. Bake at 400° until apples are tender and golden brown, about 50 minutes. Cool 5 minutes before inverting onto a serving plate.
Nutrition Facts : Calories 284 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 115mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 2g fiber), Protein 1g protein.
FRENCH APPLE TART
Bake Ina Garten's French Apple Tart recipe from Barefoot Contessa on Food Network with Granny Smith apples atop buttery, homemade pastry dough.
Provided by Ina Garten
Categories dessert
Time 2h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan 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 down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
- Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.
IRISH APPLE TART RECIPE
This is my Nanny Betty's Traditional Irish Apple Tart recipe. This shortcrust Irish apple tart is made how my nan and my wife love it. The apples are soft and sweet with just a touch of tartness. Fantastic with fresh whipped cream and a nice cup of tea. Just as my nan and wife love it.
Provided by J.J. Sheridan
Categories Dessert
Time 50m
Number Of Ingredients 8
Steps:
- Sift the flour in to a large mixing bowl along with the salt and caster sugar. With a knife cut the butter into small pieces and add to the flour. My nan would would always hold the block of butter and with a butter knife cut slivers off into the flour.
- Rub the soft butter into the flour to create a breadcrumb like consistency. The key to a light pastry is to rub the butter into the flour while holding your hands above the bowl. This allows the flour to fall keeping air in the mixture and preventing a tough pastry.
- Once the butter is combined add the water or milk and mix with your hand in a claw shape to bring the mixture clings together. Empty the bowl out onto a floured work surface and fold to bring all the mixture together into a smooth pastry.
- Wrap pastry in clingfilm and place in your fridge to rest for approx 20 min. While this is resting you can preheat your oven to 200°C / 400°F / Gas Mark 6 then wash, peel and core your cooking apples then slice them and place in a bowl. You can sprinkle a little lemon juice over them to prevent them browning if you like but don't put them in a bowl of water. They will just absorb the water and you will loose a lot of flavour.
- Once this is complete you can take your pastry out and divide it into two balls, one slightly bigger than the other. The small pastry ball will be used for the base while the bigger will be used for the top as it will need to cover the mound of sliced cooking apples.
- My nan always used a dinner plate that had deep sides to make her apples tarts so that is what I use. If you like you can use a 23cm/9inch pie plate. Roll out the smaller pastry while keeping the second covered. Roll it to the size of your plate while leaving a little to overlap the edge.
- Take half of your apple slices and layer them around the pastry covering the base. Sprinkle half of your sugar over the layer then add the remaining apples followed by the last of the sugar ensuring that space is left around the edge of the pastry.
- Roll out the bigger ball of pasty to a size slightly bigger than the plate. Take a little bit of water or egg wash and rub it around the edge of the bottom layer of pastry. Transfer the top layer of pastry by rolling it over your rolling pin and folding it out over the apples. Ensure that there is a little bit of pastry hanging over the edge and pull and stretch to fit if needed.
- With a sharp knife, hold the plate up with one hand and with the other hand run the edge of the blade around the plate to cut off the excess pastry. I use to love watching my nan doing this and she always seemed to trim it all in one smooth motion. A little twist of the wrist and the sound of the knife on the plate brings back fond memories.
- Take a fork or the edge of a butter knife and press all around the edge of the pastry to seal. You can be as decorative as you like to create a nice, sealed crust.
- With the remaining pastry you can create little decorations for the apple tarts like leaves. This was always my job when I was a kid and I loved that I could help my nan out.
- Prod the pastry with a fork to allow the steam to release or cut four slits into the pastry near the center.
- Brush the pastry with a little milk or egg yolk mixed with milk to create a golden crust.
- Bake in the preheated oven for 30 minutes or until the pastry is nice and golden brown. When cooked the apples should be soft and sweet and the pastry should be fully cooked through and golden.
- The apple tart can be served dusted with a little icing sugar and a nice bit of fresh whipped cream. It is always better with a nice Irish cup of tea just as nanny Betty like. You can't be that. Enjoy.
Nutrition Facts : Calories 384 kcal, ServingSize 1 serving
INDIVIDUAL APPLE TARTS
Steps:
- Preheat oven to 375 degrees F.
- On a floured surface, roll the pastry out a little thinner than 1/8-inch. Lay on a sheet pan and chill it, then cut out 4-inch disks. Cut decorative shapes from the scrap and bake them off to use later.
- Slice peeled, halved, and cored apples extremely thinly, preferably on a mandoline.
- In a small bowl, mix the cinnamon and sugar together.
- Lay pastry disks on a parchment lined sheet pan and place 1 cube of butter in the center on each puff pastry disk and a spoonful of cinnamon sugar. Start layering and stacking the apple slices in a concentric circle leaving very little edge showing to make a beehive shape (save the smaller slices for the top layers). It should get smaller as you go up higher.
- When finished, the stack of apple layers should be about 3 inches high. Place a cube of butter at the top and sprinkle the apple stack liberally with cinnamon sugar. You can freeze them at this point. Bake until golden brown and tender, about 30 minutes.
QUICK AND EASY APPLE TART
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
APPLE AND LEMON CURD TARTS
Make and share this Apple and Lemon Curd Tarts recipe from Food.com.
Provided by hectorthebat
Categories Tarts
Time 25m
Yield 8 tarts
Number Of Ingredients 4
Steps:
- Preheat the oven to has 7, 220C, fan 200°C Line two baking sheets with nonstick baking paper.
- Unroll the puff pastry sheet, lay it on a work surface, then cut into 8 rectangles. Lightly score about 5mm (1/4 in) from the edges of each rectangle with a sharp knife, to give a narrow border. Lay them on the baking sheets. Spread 1/2 tablespoon of the lemon curd over the centre of each piece of pastry, just up to the border.
- Lay the apple slices onto each piece of pastry so they overlap, standing up slightly, and cover the centre of the pastry, but leave most of the border uncovered. Bake for 15-18 minutes, or until the apples are just tender and the pastry edges are golden.
- Meanwhile, for the glaze, warm the remaining 3 tablespoons of lemon curd in a small pan with 2 teaspoons of water, until it is just runny. Remove the tarts from the oven, and brush the apples and pastry edges with the glaze. Leave them to cool slightly, then serve warm with double cream or vanilla ice cream.
Nutrition Facts : Calories 306.1, Fat 18.1, SaturatedFat 4.5, Sodium 117.8, Carbohydrate 33.8, Fiber 2.9, Sugar 9.8, Protein 3.7
FRESH APPLE TART
I'm a desert person my self and love a traditional apple pie. I got this recipe from "Italian Cooking Forever" Nice twist to an old favorite. By the way serve it with a spoonful of vanilla ice cream. Enjoy a a cousin of mine would say. Lol
Provided by babyiguana
Categories Pie
Time 1h30m
Yield 1 Pie, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place the flour and salt in the food processor.
- Add the pieces of butter (or shortening) and briefly pulse for 5 to 10 seconds or until the mixture looks like coarse meal.
- Add the ice water spoonful by spoonful, pulsing briefly a second or two after each addition until the dough just holds together.
- Empty the dough out onto a lightly floured hard surface and shape the dough into a flat disk.
- Cover with plastic wrap and refrigerate for a minimum of one hour.
- Roll out the dough into a circle with a thickness of about 1/8 of an inch.
- Center the dough in a 9 inch tart or pie pan.
- Preheat the oven to 375°F.
- Peel the apples, remove the cores, and slice thinly.
- Mix the apple slices together with the sugar and cinnamon in a bowl.
- Pour the apples into the prepared pie crust.
- Dot the apples with butter.
- Trim the edges of the pie with a sharp knife.
- In a food processor, mix the flour, brown sugar and butter together until crumbly.
- Stir in the walnuts and spoon the topping over the apples in the prepared pie crust.
- Bake the tart for about 45 to 50 minutes, or until the crust is light brown and the apple filling is bubbly.
- Cool for at least 15 minutes and serve.
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 -- .
FRENCH APPLE TART (TARTE DE POMMES A LA NORMANDE)
My mother used to cook this for us all, usually to go with Sunday dinner. I was hooked. Haven't had it in ages and I was wanting to bake something special for a special someone so I asked mum for the recipe. Tried it out today, and it's just as I remember. The thing that makes it for me is the frangipane. Hope you like it as much as me.
Provided by Peter Lovering
Categories World Cuisine Recipes European French
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- In a medium bowl, stir together 1 1/3 cups of flour and salt. Add the butter, 1 egg yolk and water, and stir until the mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Press the dough into a ball, and wrap in plastic wrap. Flatten slightly, and refrigerate for at least 30 minutes, or until firm. This part can be done up to three days in advance.
- To make the frangipane, cream together the butter and 1/2 cup of sugar in a medium bowl until light and soft. Gradually mix in the egg and the remaining egg yolk one at a time. Stir in the apple brandy. Stir 2 tablespoons of flour into the ground almonds, then mix into the batter. Set aside.
- Roll the pastry dough out to about a 12 inch circle on a lightly floured surface. Fold loosely into quarters, and center the point in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm.
- Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.
- Spoon the frangipane into the chilled pastry, and spread into an even layer. Arrange the apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center.
- Place the pie plate on top of the baking sheet in the preheated oven. Bake for 15 minutes, or until the filling begins to brown. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes, then sprinkle sugar over the top of the tart. Return to the oven for 10 more minutes, or until the sugar caramelizes slightly.
- Cool the tart on a wire rack. A short time before serving, warm the apricot jelly. Add some water if necessary to make it a liquid consistency. Brush onto the tart for a nice shine.
Nutrition Facts : Calories 506.8 calories, Carbohydrate 50.1 g, Cholesterol 135.5 mg, Fat 32.3 g, Fiber 4 g, Protein 7.3 g, SaturatedFat 15.8 g, Sodium 199.1 mg, Sugar 26.1 g
APPLE PIE TARTLETS
Good-for-you things come in small packages when you make a batch of the tiny apple pie treats. Sweet and cinnamony, these mouthwatering apple tarts are a delightful addition to a dessert buffet or snack tray. -Mary Kelley, Minneapolis, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll out crust; cut into twenty 2-1/2-in. circles. Press onto the bottom and up the sides of miniature muffin cups coated with cooking spray. Prick crusts with a fork. Spray lightly with cooking spray. Combine sugar and cinnamon; sprinkle over crusts. , Bake until golden brown, 6-8 minutes. Cool for 5 minutes before removing from pans to wire racks., In a large saucepan, melt butter. Add apples; cook and stir over medium heat until crisp-tender, 4-5 minutes. Stir in sugar, caramel topping, flour, cinnamon, lemon juice and salt. Bring to a boil; cook and stir until sauce is thickened and apples are tender, about 2 minutes. Cool for 5 minutes. Spoon into tart shells.
Nutrition Facts : Calories 150 calories, Fat 6g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 126mg sodium, Carbohydrate 22g carbohydrate, Fiber 1g fiber), Protein 1g protein.
INDIVIDUAL HONEYCRISP APPLE TARTS
With just a few ingredients and no special equipment other than a potato peeler, someone who's never baked before can create this beautiful dessert that looks like it came from a professional pastry shop. These individual tarts have a buttery, crispy pastry with a massive amount of apple flavor and they're sweetened just enough with a touch of sugar and cinnamon. Brush the tops with simple syrup or melted apricot jam and serve with vanilla ice cream or whipped cream, if desired.
Provided by Chef John
Categories Fruit Tarts
Time 1h35m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Set out two 6-ounce ramekins.
- Place puff pastry sheet on a work surface and let thaw for just 5 minutes; it should still be partially frozen and very firm. Use a round pastry cutter the same diameter as your ramekins to cut out 2 rounds of dough. Transfer to the prepared baking sheet. Prick each pastry round all over with a fork.
- Bake in the preheated oven until the pastries are puffed up and the bottoms are golden brown, about 15 minutes. Remove from the oven and slide parchment paper off the baking pan onto a work surface; press warm pastries down lightly with the back of a fork to deflate them a bit. Let cool.
- Increase the oven temperature to 425 degrees F (220 degrees C).
- Mix brown sugar, white sugar, a pinch of cinnamon, and a very small pinch of salt together in a bowl.
- Use 1 1/2 teaspoons butter to generously grease the bottom and sides of each ramekin. Spoon the sugar mixture evenly into each ramekin, reserving about 1 1/2 teaspoons for later. Shake ramekins gently to settle and flatten the sugar mixture.
- Fill a bowl with 3 cups cold water. Add lemon juice.
- Turn one apple on its side; trim about 1/4 inch off the top and bottom of the apple, then cut it in half through the center. Repeat with the second apple.
- Peel around the apple halves to remove the peel; discard. Continue to peel the flesh, making ribbons as long and as thick as possible until you reach the core, letting the ribbons drop into the water. As long as your ribbons are 3- to 4-inches long, that's fine.
- Pull out 3 to 4 of the longest ribbons and line them up on a work surface into one long ribbon, overlapping the ends an inch or so. Roll the ribbon up tightly to form the center of the tart, then turn it up on its end. Coil more ribbons around the center, overlapping as you go, until you have a coil that's the same diameter as your ramekin. Pick up the apple coil and place it into the ramekin, with the flat side on top of the sugar. Repeat to make the second tart.
- Dot 1/2 teaspoon butter over each tart, then sprinkle with the remaining sugar mixture. Top each tart with a pastry round, placing the fork-poked side down on the apples.
- Bake in the preheated oven until pastries have browned and juices are bubbling, about 30 minutes. Remove from the oven and press the hot pastries down gently with a fork. Let cool for about 10 minutes.
- Run a knife around each pastry, then turn over onto serving plates. Use a spoon to go around each tart to separate the layers and create more definition, if desired.
Nutrition Facts : Calories 919.2 calories, Carbohydrate 103.8 g, Cholesterol 20.2 mg, Fat 53.9 g, Fiber 7.2 g, Protein 9.5 g, SaturatedFat 16.5 g, Sodium 384.6 mg, Sugar 42.4 g
APPLE TART
Showcase autumn's quintessential fruit -- the apple -- with this tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 12-by-14 inch Tart
Number Of Ingredients 11
Steps:
- Roll puff pastry into a 14-by-16-inch rectangle on a lightly floured surface. Cut a 1-inch-wide strip from each side of dough. Brush edges with egg wash, and top with cut strips to form a crust. Prick middle of dough all over with a fork, and transfer to a parchment-lined baking sheet. Refrigerate for 30 minutes.
- Preheat oven to 400 degrees. Spread applesauce onto middle of dough using an offset spatula. Arrange apple wedges over applesauce in 3 tightly overlapping rows. Brush apples with melted butter. Brush crust with egg wash, and sprinkle entire surface with sanding sugar. (Unbaked tart can be frozen for up to 3 days.)
- Bake until edges start to puff, about 20 minutes. Reduce heat to 375 degrees, and bake, rotating halfway through, until pastry is dark golden brown and apples have caramelized, 25 to 30 minutes more. Transfer sheet to a wire rack, and let cool for 10 minutes.
- Warm apricot preserves and water in a medium saucepan over medium heat. Brush apples with warm apricot preserves. Dust with confectioners' sugar if desired, and cut into squares using a pizza wheel or a knife. Serve warm with whipped cream if desired.
More about "apple tarts food"
BEST APPLE TART RECIPE - HOW TO MAKE AN APPLE TART - DELISH
From delish.com
5/5 (33)Total Time 1 hr 30 mins
- Preheat oven to 350°. In a large bowl, toss apples, brown sugar, lemon juice, cinnamon, vanilla, and salt together.
- Press mixture into a 10” or 11” tart pan with a removable bottom, pressing until dough is smooth.
MINI APPLE TARTS - PUREWOW
From purewow.com
2.8/5 (663)Total Time 1 hr 35 minsServings 6Calories 295 per serving
10+ EASY APPLE TART RECIPES - HOW TO MAKE APPLE TARTS ...
From delish.com
Occupation Commerce EditorEstimated Reading Time 2 minsAuthor Sienna Livermore
APPLE TART RECIPE | KERRYGOLD IRELAND
From kerrygold.com
Estimated Reading Time 2 mins
APPLE TART RECIPE (APPLE ROSE TART) - NATASHASKITCHEN.COM
From natashaskitchen.com
4.9/5 (38)Calories 328 per servingCategory Easy
APPLE TARTS WITH PECAN CRUMBLE TOPPING | THRIFTY FOODS RECIPES
From thriftyfoods.com
Servings 12Total Time 55 mins
APPLE TART - DIABETES CANADA
From diabetes.ca
10 BEST APPLE TART WITH PIE CRUST RECIPES - YUMMLY
From yummly.com
APPLE TARTS -- EASY WEEKNIGHT DESSERT ... - SOUTHERN FOOD ...
From southernfoodandfun.com
Estimated Reading Time 3 mins
- Combine sugar and cinnamon in a small bowl and combine orange marmalade and almond extract in a separate small bowl.
- Unfold the puff pastry sheet on a lightly floured surface and pinch the creases together, then smooth with your fingertips. Cut pastry into four equal squares and transfer to prepared baking sheet.
7 APPLES THAT MAKE GOOD PIES AND TARTS - HEALWITHFOOD.ORG
DELICIOUS BAKED APPLE TART RECIPE | THE RECIPE CRITIC
From therecipecritic.com
5/5 (1)Total Time 1 hr 35 minsCategory DessertCalories 229 per serving
FRENCH APPLE TART RECIPE WITH PASTRY CREAM RECIPE
From thespruceeats.com
4.2/5 (129)Total Time 7 hrs 10 minsCategory Dessert, PiesCalories 432 per serving
RUSTIC APPLE TART RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Fruit Tarts
A SIMPLE APPLE TART RECIPE (FOR 2!) | FOODTALK
From foodtalkdaily.com
Servings 2Total Time 55 mins
APPLE TART - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
Servings 10Total Time 1 hr 20 minsCategory Sweets And Desserts
NO-SUGAR ADDED FRENCH APPLE TART | METRO
From metro.ca
Servings 8Total Time 2 hrs 15 mins
MINI APPLE TARTS - ACCIDENTAL HAPPY BAKER
From accidentalhappybaker.com
4.9/5 (20)Total Time 1 hr 15 minsCategory DessertCalories 269 per serving
BEST ANNA OLSON’S APPLE CANNOLI TART IS THE BEST NEW ...
From foodnetwork.ca
I MADE MOMO'S QUEEN'S APPLE TART FROM SHOKUGEKI NO SOMA ...
From youtube.com
APPLE TART RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
RECIPES FOR APPLE TARTS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
STARBUCKS COFFEE MENU - WARRENTON VA 20186 - (877) 585-1085
From allmenus.com
INDIVIDUAL APPLE TARTS RECIPE - GALE GAND | FOOD & WINE
From foodandwine.com
SIMPLEST APPLE TART - SMITTEN KITCHEN
From smittenkitchen.com
ALL RECIPES DAY 111 - MINI APPLE TARTS COOKING RECIPE FOOD ...
From rumble.com
MINI APPLE PIE TARTS | FOODTALK
From foodtalkdaily.com
APPLE TART RECIPES - FRENCH, RUSTIC, MINI & MORE | TASTE ...
APPLE TARTS RECIPE | KITCHEN INFINITY RECIPES - KITCHEN ...
From kitcheninfinity.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love