Autumn Apple Tart Food

BAVARIAN APPLE TORTE

Steps:

• Combine the first four ingredients. Press onto the bottom of an ungreased 9-in. springform pan. In a bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Pour over the crust. Combine topping ingredients; spoon over filling. Bake at 350° for 55-65 minutes or until the center is set. Cool on a wire rack. Store in the refrigerator. Cut into wedges with a serrated knife.

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.

AUTUMN APPLE CUSTARD TART

Steps:

• You will need a 10 inch fluted tart pan with removable bottom. I place mine on a cookie sheet covered with aluminum foil. Set aside. Preheat oven to 375 degrees.
• Prepare the crust. Place all ingredient for crust in a food processor and pulse until it comes together in a soft dough. No food processor? No problem: Mix crust ingredients together with clean fingers. Pat the dough in the bottom and up the sides of the tart pan working evenly along the top edges. Bake crust for 16-18 minutes until lightly Browned. Remove from oven to cooling rack. LOWER THE OVEN TEMPERATURE TO 350.
• Prepare apples. Place the apples in a decorative fashionable around the inside of the cooled crust. Sprinkle them with 1/2 of the cinnamon-sugar mixture.
• Make the custard. In a medium bowl, beat together the flour, sugar and eggs with a wooden spoon. In a small saucepan, heat the half and half with vanilla just until the bubbles start to rise to the top. Working quickly, place a spoonful of the hot half and half into the egg mixture and stir vigorously. Stream the rest of the hot mixture into the eggs and continue to stir until combined. Pour custard over the apples in the tart pan just to beneath the top edge. Do not overfill.
• Sprinkle the remaining cinnamon sugar on top of the custard. Bake in a 350 degree oven for 25-30 minutes until custard is set. Remove from oven. Microwave 1/4 cup do apricot or seedless raspberry jam until melted and smooth. I do this for 20 seconds or until melted. With a pastry brush, spread melted jam over the top of apples on tart. Cool tart on cooling rack. To remove tart from pan, press upward on the bottom of pan carefully. Can be served warm or cool. Refrigerate any leftovers covered.

AUTUMN APPLE TART WITH CARAMEL

Steps:

• Sift the flour into a large bowl and rub the butter in a small crumb. Add the egg and stir quickly to form a ball. If necessary, add water. Wrap the pastry in plastic bag and cill in the fridge for at least 30 minutes.
• Preheat the oven to 200°C. Lay out the bakin form with the pastry. Prick the bottom of the tart with a fork, then line the tart with baking parchment and fill with baking beans. Bake it for 10-15 minutes and then remove the beans and bake for another 5 minutes.
• Switch the oven temperature to 180°C. Unpeeled and unseeds apples cut into thin slices. Place them onto the tart and generously sprinkle with lemon juice. Also sprinkle the top of the tart with lemon zest and cinnamon. Bake for 20-25 minutes.
• Meanwhile, prepare the glaze. Melt the sugar into skillet over medium heat for 2-3 minutes. Remove the melted sugar from heat and add the butter and the salt. Stir it gently. Add the cream and heat for another 2-3 minutes over low heat. Give the mixture to cool for 10 minutes.
• Use a brush and gently glaze the tart with caramel syrup. Serve warm.

RUSTIC FALL FRUIT TART

Steps:

• Place 2 cups flour in a bowl. Cut butter and cream cheese into flour using a knife or pastry blender until mixture resembles coarse crumbs. Gently mix water into flour mixture until dough forms into a ball.
• Mix apples and cranberries with brown sugar, white sugar, 2 tablespoons flour, cinnamon, and nutmeg in a bowl until coated.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Roll dough onto a lightly floured work surface, forming about an 11-inch circle. Transfer dough to the prepared baking sheet. Arrange apple-cranberry mixture decoratively on the dough, leaving a 2-inch rim of exposed dough. Sprinkle walnuts over apple-cranberry mixture. Fold exposed crust up and over the edge of the fruit.
• Brush egg over the crust and around the edge of the tart; sprinkle with raw sugar.
• Bake in the preheated oven until crust is browned and filling is tender, 30 to 35 minutes.

MINI APPLE RUSTIC TARTS

Steps:

• Divide pastry in half. On a lightly floured surface, roll each half into a 9-in. circle. Transfer to a parchment paper-lined baking sheet. , In a small bowl, combine the pie filling, cherries, ginger and cinnamon. Spoon over each pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Beat egg white and water; brush over folded pastry. Sprinkle with sugar. , Bake at 400° for 20-25 minutes or until crusts are lightly browned. Using parchment paper, slide tarts onto a wire rack to cool.

ALMOND & APPLE TART

Steps:

• First, make the pastry. Using a free-standing mixer fitted with a beater attachment (or an electric hand whisk and large bowl), mix the butter and sugar until smooth and pale. Reduce the speed, slowly add the flour, then just before it's fully combined, add the egg yolk and mix briefly until smooth (if the pastry is dry add 1 tsp cold water). Remove the pastry from the bowl, wrap in cling film and chill in the fridge overnight, or for at least 1 hr.
• For the frangipane, cream the butter and icing sugar in a freestanding mixer or with an electric hand whisk until light and fluffy. Mix in the eggs one at a time, then fold in the almonds and calvados and beat for 3 mins more. Chill until needed.
• Heat oven to 170C/150C fan/gas 3. Roll out the pastry on a well-floured surface to the thickness of a £1 coin. Gently press the pastry into either a 23cm tart ring on a baking sheet or a 23cm fluted tart tin (the pastry may crack - patch up any holes with leftover pastry). Trim the edges neatly, then chill in the fridge for 20 mins.
• Stand the tart tin (if using) on a baking sheet, then spoon in the frangipane and smooth with the back of the spoon, leaving a 0.5cm gap at the top. Peel and core the apples, then cut into 4mm slices using a mandolin or knife across the width of the apple so there's a hole in the middle of each slice. Arrange the apples on top of the frangipane. Sieve a good layer of icing sugar on top, then bake for 1 hr-1 hr 15 mins or until the apples are caramelised and the frangipane is cooked (use a skewer to check). Leave to cool for 30 mins before serving.
• Next make the Chantilly. Whip the double cream and icing sugar to soft peaks, then add the Calvados and vanilla seeds, and whisk again until the mixture holds its shape. Chill in the fridge until you are ready to serve with the tart.

RUSTIC AUTUMN FRUIT TART

Steps:

• Cut the cold butter and cream cheese into the flour with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles cornmeal; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour.
• Toss the sliced apples and pear with the orange juice. Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch. Toss the fruit with the sugar-spice mixture and set aside.
• Preheat an oven to 375 degrees F (190 degrees C). Set out an 8-inch tart pan, or, if you'll be making a free-form tart (galette), lightly grease a baking sheet.
• Roll the pastry out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet. Arrange the fruit decoratively in the tart pastry. If you're baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap).
• Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes. Remove the tart from the oven and brush it with the apricot jam.