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.
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.
GLAZED CINNAMON APPLES
If you are seeking comfort food on the sweet side, this warm and yummy apple dessert, made with cinnamon and nutmeg, fits the bill. -Megan Maze, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 3h20m
Yield 7 servings.
Number Of Ingredients 9
Steps:
- Peel, core and cut each apple into eight wedges; transfer to a 3-qt. slow cooker. Drizzle with lemon juice. Combine the sugars, flour, cinnamon and nutmeg; sprinkle over apples. Drizzle with butter., Cover and cook on low until apples are tender, 3-4 hours., Serve in dessert dishes with ice cream.
Nutrition Facts :
STRAWBERRY GLAZE PIE
"WE STILL GO OUT to the strawberry farms to pick our own berries for this pie, and a delicious one it is! "This pie was a family favorite while I was growing up, and it has become the same with my own family, which is nearly all grown. "Strawberries are one of my favorite fruits, and when they're in season, you can bet this is a treat we have often!"
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Mash 1 cup strawberries; set aside. In a saucepan, combine sugar and cornstarch; stir in water and mashed berries. Bring to a boil, stirring constantly. If desired, stir in food coloring. Cook and stir 3 minutes more. Cool for 10 minutes. , Spread about 1/3 cup glaze over bottom and sides of crust. Halve remaining strawberries; arrange in crust. Spoon remaining glaze over berries. Chill for 1-2 hours. Just before serving, garnish with whipped cream.
Nutrition Facts :
SUGAR-GLAZED APPLE TART RECIPE BY TASTY
Here's what you need: all-purpose flour, unsalted butter, canola oil, sugar, salt, water, apples, sugar, butter
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 201 calories, Carbohydrate 25 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, Sugar 9 grams
HONEY-GLAZED APPLE PEAR TART
Provided by Kelsey Nixon
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or grease with nonstick cooking spray.
- Dust a cutting board with flour and unfold the puff pastry onto it. Dust more flour over the puff pastry and gently roll out the creases. Transfer the puff pastry sheet to the parchment paper-lined baking sheet.
- Using a fork, pierce a border around the edge of the puff pastry, 1/2-inch from the edges. Prick the center of the pastry as well, about 10 times all over. In a bowl, combine the sugar, and cinnamon.
- Arrange the pear, and apple slices on top of the pastry in 4 rows or diagonally, overlapping fruit slices and avoiding the border. Brush the fruit with melted butter and top with cinnamon-sugar. Bake the tart for 15 minutes, or until the pastry is golden brown and beginning to puff.
- Brush honey over the fruit and bake for an additional 5 minutes. Serve warm with mascarpone cheese.
FLAT APPLE & VANILLA TART
A gorgeous looking tart that is fantastic for any occasion - from morning tea to decadent dessert
Provided by Mary Cadogan
Categories Dessert, Dinner, Lunch, Snack, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Roll out the pastry and trim to a round about 35cm across. Transfer to a baking sheet lined with parchment paper.
- Peel, core and thinly slice the apples and toss in the lemon juice. Spread over the pastry to within 2cm of the edges. Curl up the edges slightly to stop the juices running off.
- Dot the top with the butter and sprinkle with vanilla and caster sugar. Bake for 15-20 mins until the apples are tender and the pastry crisp.
- Warm the conserve and brush over the apples and pastry edge. Serve hot with vanilla ice cream or crème fraîche.
Nutrition Facts : Calories 356 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 10.7 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.58 milligram of sodium
FRENCH APPLE TART
Looking for a showstopper dessert for a dinner party? If you have the time, it's well worth making a French apple tart, a classic shop-window patisserie.
Provided by Barney Desmazery
Categories Dessert
Time 1h40m
Number Of Ingredients 10
Steps:
- For the pastry, rub the butter into the flour, sugar and a pinch of salt in a bowl until crumbly. Mix in the egg until it forms a dough, then form into a puck shape. Cover and chill for at least 30 mins. Will keep chilled for two days.
- Heat the oven to 200C/180C fan/ gas 6. Roll the pastry out on a lightly floured surface to roughly the thickness of a £1 coin, and use to line a 23cm fluted tart tin, leaving some overhanging. Line with a disc of baking parchment big enough to cover the edges, and fill with some baking beans to weigh it down (use dried rice or lentils if you don't have baking beans). Bake for 15 mins, then remove the parchment and beans and bake for 10-15 mins more until the pastry is biscuity. Trim away any overhanging pastry with a serrated knife. Set aside to cool.
- Meanwhile, set aside four of the apples, then peel, core and roughly chop the rest. Put them in a shallow saucepan with 2 tbsp water, all but 1 tbsp of the sugar and the alcohol, if using. Cover and cook over a low heat for 25-30 mins, stirring occasionally and adding more water if needed, until the apples have collapsed into a purée. Taste the mixture and sweeten with more sugar, if needed.
- Turn the oven up to 210C/190C fan/gas 8. Peel, core and halve the reserved apples, then cut into even-sized slices. Spread the apple purée over the base of the tart case, then arrange the apple slices in neat, concentric circles, starting from the outside. Brush the apples with butter, then scatter over the reserved sugar and bake for another 20-25 mins until golden.
- Mix the jam with 1 tbsp hot water from a freshly boiled kettle. When the tart has finished baking, glaze generously with the jam, then leave to cool a little. Serve warm or cold, dusted with icing sugar, if you like.
Nutrition Facts : Calories 410 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 37 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
MAPLE-GLAZED BREAKFAST APPLE TARTS
Categories Cheese Fruit Breakfast Brunch Bake Cream Cheese Apple Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes two 14- by 5-inch tarts
Number Of Ingredients 8
Steps:
- In a small bowl stir together cream cheese, confectioners' sugar, and vanilla until smooth.
- Peel, halve, and core apples and cut into 1/4-inch slices. In a bowl toss apples with 2 tablespoons granulated sugar.
- Preheat oven to 375°F.
- On a lightly floured surface roll 1 sheet puff pastry into a 15- by 11-inch rectangle. From a long side, cut four 1/3-inch-wide strips. From a short side, cut two 1/3-inch-wide strips. Set pastry strips aside. Halve lengthwise what remains of rectangle and put halves on a baking sheet.
- Just inside pastry rectangles' edges, brush 1/3-inch-wide borders of egg wash, reserving remaining egg wash. Arrange pastry strips on borders so that they are flush with edges of rectangles, trimming strips to fit. Spread cream-cheese mixture inside borders on rectangles and top with apples.
- On a lightly floured surface roll remaining puff-pastry sheet into a 14- by 10-inch rectangle and halve lengthwise. Cut several 2 1/2-inch diagonal slits down middle of each rectangle (do not cut within 1 inch of edges).
- Brush pastry borders of apple-topped tarts with some remaining egg wash and top each with 1 pastry rectangle. Press edges gently but firmly together to seal. Brush remaining egg wash over pastry tops and sprinkle with remaining 2 tablespoons sugar. Bake tarts in middle of oven 30 minutes, or until puffed and golden.
- In a small saucepan simmer maple syrup 10 minutes, or until reduced to about 1/3 cup. Brush hot syrup glaze over warm tarts. Serve tarts warm or at room temperature.
More about "glazed apple tart food"
APPLE TART WITH APPLE GLAZE | CHEF JULIE YOON
From chefjulieyoon.com
5/5 (1)Estimated Reading Time 5 minsServings 8Total Time 2 hrs 10 mins
- For the crust, put the flour, salt, and sugar in the bowl of a food processor with a blade. Pulse for a few seconds to combine. Add the butter and pulse some more, until the butter is in pea-sized pieces. Start by adding ⅓ cup of ice water, and pulse just until the dough starts to come together. Then add a little more if you need it (do not exceed ½ cup). Try not to over-pulse. Don’t worry if it doesn’t turn into a ball. Dump the crumbly mixture onto a sheet of plastic wrap, and use your hands and the wrap to help you slightly knead it and bring it together. Pat it into a rectangular flat disc. Wrap in the plastic and refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. On a floured surface, roll the dough into a rectangular shape, as best as you can, until it is about ¼” thick. Don't make it too thin. Using a small knife, trim the edges (they might be over-squished by the rolling pin). Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
- Peel the apples and cut around the cores. Save your peels and cores. Slice the apples in 1/4-inch thick slices (thin, but not too thin). Place overlapping slices of apples on the crust any way you want until it is completely covered with apple slices, even all the way to the edges (the apples will shrink in the oven). Sprinkle apples with the 1/3 cup of sugar and dot with the 4 tablespoons of butter. Depending on the thickness of your crust and hotness of your oven, bake the tart for 30-45 minutes, or just until the crust is cooked and the edges of the apples start to brown. Rotate the pan halfway during cooking. Start checking it after 30 minutes to see if it's done. The apple juices will burn a little, but don’t worry because that will happen.
- Meanwhile, make the glaze: Put apple peels, cores, and any extra pieces (if you have some) in a saucepan, along with the sugar. Pour in just enough water to cover and simmer, uncovered, until it is reduced and thickened. Strain syrup through a sieve. When the tart's done, lightly brush with some of the glaze (you will have extra leftover). If you put too much glaze on it, it might be too sweet, so use a light hand. You can always add more. Allow to cool and serve warm or at room temperature.
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- Preheat the oven to 400°. Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the puff pastry to a 12-by-10-inch rectangle, about 1/8 inch thick. Transfer the pastry to the baking sheet and brush with 1 tablespoon of the melted butter.
- Arrange the apple slices on the pastry in 3 neat lengthwise rows, overlapping them slightly and leaving a 1/2 -inch border all around. Brush the apples with the remaining 1 tablespoon of melted butter and sprinkle with 1 tablespoon of the sugar. Bake the tart on the bottom rack of the oven for about 30 minutes, or until the pastry is cooked through and nicely browned. Remove from the oven and preheat the broiler.
- Sprinkle the apples with the remaining 1 tablespoon of sugar and broil for about 30 seconds, or until the apples start to brown on top; rotate the pan as necessary. Cut the apple tart into 6 large squares and serve hot.
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