Free Form Harvest Apple Tart K Food
FREEFORM APPLE TART
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Melt the butter in a skillet over medium-high heat. Toss in the apple slices, brown sugar and cinnamon and cook over medium heat until the apples begin to caramelize or begin to get glazed with the sugar and butter.
- Roll out the puff pastry in a freeform shape. Roll in the outer edge about a half inch to form a crust. Spread the warm apples on top of the pastry. Brush the crust with the lightly beaten egg and sprinkle with the granulated sugar. Bake for 20 to 30 minutes or until golden.
EASY FREE FORM CARAMEL APPLE TART
Make and share this Easy Free Form Caramel Apple Tart recipe from Food.com.
Provided by WonderMima
Categories Tarts
Time 25m
Yield 1 tart, 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Unroll the pie crust and place on a flat baking sheet or pizza stone.
- Set oven to 350^.
- Wash, core and slice the apples and arrange on the crust, unwrap the caramels and place all over the tart, between layers and in empty spaces.
- Turn up and pinch the edges of the pie crust about 3/4 inch to make a small border.
- Bake for about 20 minutes, or until the crust is browned to your liking.
- Allow to cool a bit and serve warm by itself or with a scoop of ice cream or dallop of whipped cream.
Nutrition Facts : Calories 208.1, Fat 8.4, SaturatedFat 2.7, Cholesterol 1.2, Sodium 177.8, Carbohydrate 32.9, Fiber 1.9, Sugar 19.1, Protein 1.9
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- In the bowl of a standing mixer fitted with the paddle, combine the flour with 1 teaspoon of the sugar and 1/2 teaspoon of salt. Add the butter and mix at low speed until it is the size of small peas, 30 seconds. With the machine on, gradually add 1/4 cup of the ice water. Add as much of the remaining ice water as needed, 1 tablespoon at a time, until the dough is just evenly moistened (it shouldn't mass on the paddle). Turn the dough out onto a work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk, wrap in plastic and chill for 1 hour or overnight.
- Preheat the oven to 400° and line a large cookie sheet with parchment paper. On a lightly floured work surface, roll out the dough to a 17-inch round, then trim it to a neat 16-inch round. Transfer the dough to the cookie sheet.
- In a medium bowl, combine the remaining 1/2 cup of sugar with the lemon zest and a pinch of salt. Add the apples and lemon juice and toss well. Arrange the apples on the dough in 2 concentric circles, leaving a 3-inch border all around. Fold the edge of the dough up and over the apples, overlapping the dough on itself as needed. Brush the rim with the egg white and sprinkle with the turbinado sugar.
- Bake the pie in the center of the oven until the crust is golden and firm and the apples are tender, about 55 minutes. Transfer the cookie sheet to a rack to cool. Slide the pie onto a plate, cut into wedges and serve.
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