Individual Rustic Apple Tarts Food

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.

INDIVIDUAL RUSTIC APPLE TARTS

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with a Silpat; set aside. Roll out dough to a 1/8-inch thickness. Cut out six 6-inch rounds. Transfer rounds to prepared baking sheet. Reserve dough scraps for another use.
• Combine apples, sugar, flour, lemon juice, cinnamon, and salt in a medium bowl. Toss to combine. Sprinkle each dough round with sugar. Place 1 tablespoon of applesauce in center of each round. Mound apples over applesauce, leaving a 1-inch border. Fold dough up and over apples, making a crease or fold every 1 to 2 inches to enclose fruit and prevent juices from seeping out. Refrigerate for 30 minutes.
• Lightly beat egg to make egg wash. Brush edges of dough with egg wash, and sprinkle with sugar. Bake until apples are tender and crust is golden brown, about 30 minutes.

RUSTIC CRANBERRY-APPLE TART

Steps:

• Preheat the oven to 415 degrees F (210 degrees C). Line a baking sheet with parchment paper.
• Arrange pie crust on the prepared baking sheet. Mix walnuts, brown sugar, 1 egg, butter, and vanilla extract together in a bowl. Spread the walnut filling over the pie crust, leaving a 1-inch border. Reserve 2 tablespoons of the filling in the bowl.
• Arrange apple slices in a circular pattern over the filling. Sprinkle cranberries over the apples. Drop small amounts of the reserved walnut filling here and there over the apples. Fold crust over the filling, overlapping as necessary to form a rustic circle.
• Beat remaining egg and water together to make egg wash. Brush edges of crust with the egg wash. Sprinkle Demerara sugar on top.
• Bake in the preheated oven until the crust is browned and apples are bubbling, about 30 minutes. Place baking sheet on a cooling rack for 30 minutes. Lift up tart using the parchment paper and place directly on a cooling rack for 1 hour.
• Run a large knife or angled cake spatula under the tart to release the parchment paper and transfer to a serving tray.

RUSTIC APPLE TART

Steps:

• Preheat the oven to 350 degrees F.
• Toss the apples, sugar, cinnamon, allspice, and salt together in a large bowl.
• Roll the pastry, on a lightly floured surface, into a 12-inch round. Line a baking sheet with parchment paper and spray with cooking spray. Arrange the pastry on the baking sheet. Put the apple mixture in the center of the pastry and spread evenly to the edges, but leaving enough dough to fold over to create a crust on the rim. Brush the crust with melted butter and drizzle the remaining butter over the apples.
• Bake until the crust is golden brown, about 40 minutes.
• While tart is cooking, put the peach preserves into a microwavable bowl and microwave until syrupy, about 20 seconds.
• Remove the tart from oven and brush with the warmed preserves. Pull the parchment paper off the sheet tray and transfer the tart to a wire rack to cool. Cut as desired and serve.

RUSTIC APPLE TART WITH RICH CREAM CHEESE CRUST

Steps:

• Preheat the oven to 400 degrees.
• TO MAKE THE FILLING: Peel the apples and cut them in half.
• Remove the cores with a paring knife.
• Cutting from blossom end to stem end, slice each half into 1/4 inch thick slices.
• Combine the apple slices with the lemon juice, 1/4 cup of the sugar, and the cinnamon in a large mixing bowl.
• Stir to combine.
• Let the apples stand until the sugar is dissolved, about 15 minutes, stirring once or twice.
• Place a shaped large dough round on a baking sheet.
• Arrange the apples slices in 2 concentric circles on the large dough round or in one circle on the small rounds, overlapping the apple slices slightly.
• Brush the rim of the crust with the egg yolk.
• Sprinkle the apples with the remaining 2 tablespoons sugar.
• Bake until golden, 30 to 35 minutes.
• Serve warm or at room temperature with Vanilla Whipped Cream or ice cream on the side.
• Rustic Apple Tart is best served on the day it is made.
• TO MAKE THE CHEESE TART DOUGH: Line a baking sheet with parchment paper.
• Place the cream cheese, butter, 1 cup flour, salt, and sugar in a food processor.
• Process until the dough just comes together.
• It will be sticky.
• Sprinkle the parchment paper with flour.
• Turn the dough out onto the sheet and, with floured hands, press the dough into a rough 10-inch circle or four 5-inch circles.
• Roll about 1/2 inch of the edge of the circle inward to create a lip to catch the juices.
• Refrigerate the crust for 1 hour or wrap the baking sheet in plastic and refrigerate it for up to 24 hours until you are ready to use it.
• Shaped Rich Cream Cheese Tart Dough, wrapped in plastic, may be frozen for up to 2 months and used directly from the freezer.
• TO MAKE VANILLA WIHPPED CREAM: Combine the cream, sugar, and vanilla in a large mixing bowl.
• With an electric mixer fitted with a whisk attachment, whip on high speed until the cream just holds stiff peaks.
• Do not over whip.
• Use immediately, or refrigerate it, wrapped in plastic wrap, for up to 6 hours.
• Whisk it again for a couple of seconds before using.
• NOTE: If you are having eight or fewer people for Thanksgiving, double this recipe and make eight individual tarts.
• The dough can be made and shaped weeks ahead of time, and the rest of the prep is minimal, leaving lots of time to prepare the rest of the meal.

RUSTIC CARAMEL APPLE TART

Steps:

• In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water and vanilla, tossing with a fork until dough forms a ball. Cover and refrigerate until easy to handle, about 30 minutes. , Preheat oven to 400°. On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. Combine the filling ingredients; spoon over crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Combine sugar and cinnamon; sprinkle over filling. Whisk egg and water; brush over crust., Bake until crust is golden and filling is bubbly, 25-30 minutes. Using parchment, slide tart onto a wire rack. Drizzle with caramel topping. Serve warm.

RUSTIC APPLE TARTS

Steps:

• Dough: Combine the flour, sugar, and butter in the bowl of a standing mixer fitted with a paddle attachment and mix on low speed until the butter and dry ingredients form a coarse cornmeal consistency, about 2 minutes. Add the vanilla and mix on medium speed until the dough is smooth, 2-3 minutes. Dust a flat work surface with flour and turn the dough out onto it. Knead the dough for a few minutes until it comes together. Bring the dough into a ball, wrap it tightly with plastic wrap, and chill for at least 1 hour and up to 3 days. (The dough can also be frozen for 2 months; when you're ready to use it, defrost overnight in the refrigerator.)
• Remove the dough from the refrigerator. Dust a flat work surface with flour, cut the dough into chunks, and pound with a rolling pin on the countertop to soften until it is the texture of Play-Doh. Then knead it to make it pliable. Do not overwork the dough. Lightly dust the rolling pin with flour and roll the dough out to an even ¼-inch thickness. With a 5-inch cookie cutter, cut circles from the dough as close together as possible. Carefully place the circles of dough on a lined baking sheet, flouring each one to prevent sticking, and chill. (You can only re-roll the dough once. Discard the remaining scraps.)
• Apple filling: Put apples in a large mixing bowl. Make the vanilla brown butter: Split and scrape the vanilla pod and combine both pod and its seeds with the butter in a small saucepan over high heat. Swirl as the butter becomes foamy. Pour the browned butter over the apples and stir to coat. Add the granulated sugar, brown sugar, and cinnamon, and stir to combine. Set aside for 30 minutes to bring out the juices in the apples. Stir in the cornstarch, then the crème fraîche.
• Streusel topping: Combine flour and sugar in a medium bowl and toss in the butter. Using your fingertips, break up the butter in the flour to make pea-size lumps.
• Preheat oven to 375 degrees F. To assemble the tarts, warm the discs of dough between your fingertips so that they are pliable enough to fold. Spoon 1 tablespoon of applesauce and ¼ cup apple filling into the center of each disc. Pleat the dough to seal, and transfer each tart onto a lined baking sheet, spaced about 2 inches apart. Sprinkle 2 tablespoons of streusel topping onto each tart. Bake the tarts until golden-brown, rotating the baking sheets halfway through, about 30 minutes. Let them cool while you make the whipped cream.
• Whipped cream: Pour cream into the chilled bowl of an electric mixer fitted with a whisk attachment, and mix on medium until soft peaks form. Add the crème fraîche and beat on medium until mixture is thick and mousse-like. Add more crème fraîche to make it softer and shinier, if you like. Dollop onto the apple tarts, and serve.

INDIVIDUAL HONEYCRISP APPLE TARTS

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.

MEAN CHEF'S APPLE RUSTIC TARTS

Steps:

• For the Streusel: In a food processor fitted with a steel blade or by hand with pastry cutter, combine ingredients into a coarse meal- Set aside.
• To prepare dough: In a food processor fitted with the steel blade or by hand with a pastry cutter, combine ingredients in a bowl until mixture just comes together.
• Turn dough out onto a lightly floured surface.
• Gather into a ball, wrap in plastic wrap and chill until firm, at least 2 hours.
• To assemble tarts: Line a baking sheet with parchment paper.
• Lightly dust a work surface and rolling pin with flour.
• Roll chilled dough to about 1/8-inch thickness; cut into eight 5-inch circles.
• Gather scraps together and reroll dough if necessary.
• Spoon 1 tablespoon applesauce onto each circle.
• Mound 1/3 cup apples over applesauce.
• Taking opposite sides of the dough of each pie, gently stretch each side up and over the filling, pressing dough together at the center.
• Continue to work around the pie, repeating this process with other sections, ensuring that dough will not unfold and open during the baking process.
• Preheat oven to 375*F.
• Place pies at least 2 inches apart on baking sheets.
• Mound 1/3 cup streusel on top of each pie.
• Bake until the crust is golden brown, about 30 minutes.
• Rustic Tarts should be served warm.