Easy Tart Food

QUICK AND EASY APPLE TART

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.

EASY APPLE TARTE TATIN

Steps:

• Preheat the oven to 400 degrees F.
• In a wide skillet, melt the butter over medium-low heat. Add in the sugar, cinnamon, nutmeg, vanilla extract and salt and whisk to combine. Add the apples to the caramel mixture and gently stir together, coating the apples in the caramel. Cook, stirring occasionally, until the apples are slightly tender, 5 to 8 minutes depending on the size of your apples. Note: If the mixture begins to get too thick, add some water to loosen it up.
• Transfer the apples to a 10-inch nonstick ovenproof skillet and arrange them cut-side up, making sure to evenly cover the bottom of the skillet. Drizzle half the caramel sauce over the apples, then return the caramel to the heat and cook until thick and glossy, another 5 minutes. Set aside.
• Roughly measure and cut the puff pastry sheet to approximately the size of the top of the skillet. Place the puff pastry on top of the apples and gently tuck the sides in ever so slightly. Cut the remaining scraps of puff pastry and evenly spread across the top (this will give the tarte tatin some volume).
• Bake until the pastry is puffed up and golden brown, about 25 minutes. Let cool for 10 minutes, invert a plate on top and quickly (but carefully) flip onto the plate. Serve with vanilla ice cream or whipped cream and the remaining caramel sauce.

EASY PEACH TART

Steps:

• Preheat oven to 375 degrees.
• Place pie crust on a parment paper lined cookie sheet.
• Put the remaining ingredients, except the milk, into a large zip-close bag and shake until peaches are coated.
• "Dump" peach mixture into a mount in the center of the crust and "pat down" so the peaches are about 1 inch from the sides.
• Fold the lip of the pie crust over the edge of the peaches.
• Coat the edge of the crust with milk.
• Bake 35 minutes or until mixture is bubbly and crust is golden brown.
• Allow to set before serving.
• (If your crust bakes faster than your peaches, just cover the it with some foil.).

EASY TART CRUST

Steps:

• Blend flour and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 3 tablespoons ice water and cream. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)

EASY PEASY 'TART' LEMON TART

Steps:

• A. Pastry:
• Combine flour, cornstarch, sugar, and salt by pulsing in a food processor or stirring in a large bowl.
• Add cubed butter and process or use a pastry blender to cut in until crumbly. With the motor running add ice water and process just until it comes together. Alternately, drizzle flour mixture with water and stir with a fork until it becomes a ragged dough. Bring together and shape into a disk.
• Wrap dough in plastic wrap and refrigerate for 15 minutes.
• Press into a 9-inch (23 cm) flan pan, and refrigerate for 15 minutes.
• Prick all over with a fork, line with foil, then fill with dried beans or pie weights.
• Bake for 20 minutes at 400 degrees, remove paper and beans, prick if puffed and bake 5 minutes longer or until lightly golden. Do not overbake. Remove from oven.
• Reduce oven to 350F (180C).
• B. Filling:
• Whisk eggs until creamy. Add sugar and flour and whisk until smooth. Gradually whisk in lemon and lime juices, then lemon peel.
• Pour into baked pie shell, place pan on a shallow rimmed baking sheet and bake for 20 minutes or until filling is slightly puffed and barely set (may still wobble slightly in centre). Cool completely.