Linquendas Apple Crumble Tart Food

APPLE CRUMBLE

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.
• In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.
• Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.
• Serve warm or at room temperature with vanilla ice cream.

THE BEST APPLE CRUMBLE

Steps:

• Heat the oven to 190C/170 fan/gas 5.
• Toss 575g peeled, cored and sliced Bramley apples with 2 tbsp golden caster sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish. Flatten down with your hand to prevent too much crumble falling through.
• Put 175g plain flour and 110g golden caster sugar in a bowl with a good pinch of salt.
• Slice in 110g cold butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface - rub them in. Alternatively, pulse in a processor until sandy (don't over-process).
• Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out.
• Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish.
• Sprinkle 1 tbsp rolled oats and 1 tbsp demerara sugar over evenly, if you wish.
• Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.

APPLE CRUMBLE TARTS

Steps:

• pre heat oven to 375.
• peel and dice apples, put into bowl.
• mix next 3 ingredients together and pour over apples and stir well.
• fill uncooked tart shells high and place on cookie sheet.
• combine next 3 ingredients and crumble over filled tarts.
• sprinkle with chopped walnuts.
• bake for 20-25 minutes or until nicely browned.
• remove and place on wire racks
• serve with your choice of ice cream, cheese or whipping cream or just eat as is -- .

LINQUENDA'S APPLE CRUMBLE TART

Steps:

• Crust.
• Rub butter into sifted dry ingredients.
• Add egg, knead into a soft dough.
• Refrigerate 15 minutes.
• Roll out half the pastry, line base and sides of a 210 mm diameter pie dish. (I use a glass pie dish, and don't actually roll out the pastry, I just press it into the dish).
• Chill remaining pastry for another 10 - 15 minutes.
• (You can put the pie dish in the fridge too.).
• Filling.
• Place all ingredients into a pot, cook over a medium heat for 30 minutes, stirring from time to time, until apples are soft.
• Remove spices, spoon into prepared shell.
• To complete.
• Grate remaining dough over Filling.
• Bake at 180 C, for 25 minutes, or until crust is golden brown.
• Serve warm or cold.

APPLE CREAM CRUMBLE TART

Steps:

• Preheat oven to 350°F Roll pastry to 12-inch circle on lightly floured surface. Line 10-inch quiche dish or tart pan with removeable bottom with pastry. Trim edges of pastry even with top of dish; pierce pastry with fork. Bake 15 minutes. Set aside.
• Beat cream cheese, 1/3 cup sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add egg'; mix well. Blend in sour cream. pour into sour cream. Pour into crust; top with apples. Mix flour, 1/4 cup sugar and cinnamon; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans; sprinkle over apples.
• Bake 50 minutes or until golden brown. Cool. Store leftover tart in refrigerator.
• Garnish with a cinnamon stick tied with orange peel just before serving.

APPLE TART

Steps:

• Place the puff pastry on a cookie sheet.
• Top with the sliced apples.
• Dot on the butter.
• Sprinkle on the sugar and bake at 350 for 30 minutes.
• Serve warm with ice cream or whipped cream.

APPLE CRISP TARTS

Steps:

• Mix 1 1/4 cups of flour, the cornmeal, 1/2 cup of sugar, and 1/2 teaspoon of salt in a bowl. Add the cup of margarine and mix with a fork or pastry blender until it forms clumps. Add the water and mix just until it comes together. It should be softer than but similar to cookie dough. Divide the dough into quarters and then thirds, making 12 dough pieces. Form each piece into a ball with your hands, and then press down to make a small patty. Continue flattening the patty until you have a 1/4"-1/8" thick, 3"-4" circle. Place the flattened dough into one of the cups in a twelve-cup non-stick muffin pan. It does not have to fit perfectly, and probably won't. Press out the sides and any possible overlap of the dough to form a tart crust in the muffin-cup. It does not have to overlap the edge of the muffin-cup, just come to the top of it. Repeat this for all twelve muffin-cups. Transfer the pan to the freezer or refrigerator.
• Mix the 1/2 cup of flour, 1/2 cup of sugar, 1/2 teaspoons of salt, and the cinnamon in a bowl. Add the diced apples and toss to coat them. Remove the apples from the flour mixture and set aside. Mix the oats into the flour mixture. Add the 1/4 cup of margarine to the oat mixture and mix until it is a crumbly, grainy texture (somewhat loose). Set this aside.
• Preheat the oven to 350 degrees. Get your muffin pan out of the freezer and spoon the coated apples into each tart-cup. Since the apples shrink some during baking, make sure to heap them slightly above the level of the crust. (If you have extra, bake the apples in a small oven-safe bowl or dish - they're great to eat without the fat of the crust!) Spoon the oat mixture over top of the apples and crust, covering them almost completely.
• Bake for 45 minutes at 350 degrees. Let cool for ten to twenty minutes before removing from the pan. Heavy cream or milk can be spooned over the tarts at serving if desired. Nutmeg can also be substituted for the cinnamon if preferred. Enjoy!

APPLE CRUMB TARTS

Steps:

• Preheat oven to 350°F and grease 2 (9-inch) tart pans with removable bottoms.
• Make shortbread crusts:
• Pulse butter, flour, brown sugar, and salt in a food processor until mixture begins to form small lumps. Divide between tart pans and press onto bottoms and up sides. Bake in middle of oven until pale golden, about 20 minutes. Leave oven on.
• Prepare filling while crusts are baking:
• Peel, quarter, and core apples. Cut quarters crosswise into 1/8-inch-thick slices and toss with flour, lemon juice, and 1 cup sugar. Toss bread crumbs with melted butter.
• Assemble and bake tarts:
• Remove tart pans from oven and divide apple mixture between crusts, gently shaking pans to settle apples. Sprinkle crumbs evenly over tarts and sprinkle remaining 1/4 cup sugar over crumbs.
• Bake tarts in middle of oven, placing a sheet of foil on rack below to catch any drips, until apples are tender and crumbs are golden brown, about 1 hour.

APPLE CRUMBLE TART

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, mix flour, almonds, 1/2 cup sugar, and cinnamon together. Add chilled butter and vanilla extract. Cut together with a pastry blender until small crumbs form. Set aside.
• Unfold pastry and cut into a 10-inch circle. Place on a large, ungreased baking sheet. Brush with melted butter. Arrange apples in the center of the pastry, leaving a 1/2 inch wide border of pastry. Spoon almond topping gently over the apples, being careful it doesn't spill over the edges of the pastry.
• Bake in preheated oven until the pastry is golden brown, about 30 minutes.
• To make the sabayon, whisk egg yolks and 3 tablespoons sugar in a heatproof bowl or the top of a double boiler. Heat over simmering water, beating mixture constantly with a handheld electric mixer. When foamy, add the marsala; continue to beat until the mixture begins to thicken. Do not overcook, or the mixture will curdle. Remove from heat. Serve warm over the apple tart.

BLUEBERRY CRUMBLE TART

Steps:

• Preheat the oven to 350 degrees F.
• For the pastry shell, mix sugar, flour and salt in a bowl.
• Cut in butter until the mixture forms a coarse shell. Add eggs and mix just enough to form a ball.
• Allow to refrigerate for 30 minutes.
• On a floured board, roll out dough to a 12 inch circle. Place it on a fluted tart shell or pie plate, and let it chill for another 20 minutes.
• Prick all over with fork. Put a piece of parchment paper on top of the pie shell and place dry beans or weights.
• Bake for 10 minutes in a 350 degrees F oven, until the pastry is partially baked.
• Keep the oven on a 350 degrees F.
• For the crumble, line the partially baked tart shell with thin layers of cake slices to soak up the blueberry juice (you will have leftover slices of cake).
• Place the blueberries on top.
• In a bowl mix together sugar, hazelnuts, cornstarch and egg whites (unbeaten).
• Spread this crunmble over the blueberries, and sprinkle generously.
• Bake the pie for 40 minutes, until the topping is golden brown.

SWISS APPLE TART -- APFELWäHE

Steps:

• Sift the flour and sugar together into a large mixing bowl. Coat the butter with flour from the bowl to make it easier to handle, and grate it directly onto the flour, using the coarse blade of a cheese grater. As you grate the butter, mix the flakes together with the flour occasionally, using your fingertips, before grating more.
• Add the sugar and lemon rind. Using two round-bladed knives, cut the butter into the flour until the mixture resembles cornmeal.
• Mix the egg lightly with a fork and pour over the flour mixture. Using the fork, mix the egg into the flour mixture until well distributed. Then, using your hand, pull the dough gently together into a ball. Knead lightly and briefly on a floured board until the dough forms a cohesive mass. Pat into a flat round and wrap tightly in Saran wrap / plastic wrap / clingflim. Refrigerate for at least an hour before using.
• Roll the dough out just thin enough to be about an inch and a half wider than the 10-12" tart pan, and either fold it in two for the move into the pan, or drape it over the rolling pin and move it that way. Carefully tuck the dough down so that it is flat both against the pan's bottom and the fluted sides. Press it gently against the fluting: then trim it off flat by rolling the rolling pin over the top edge. Prick the bottom of the crust-to-be with a fork.
• Preheat the oven to 375°F.
• Sprinkle the bottom of the pastry-lined pan/tin with the ground almonds. Combine the cinnamon, sugar and lemon zest in a small bowl.
• Peel, core and quarter the apples. Slice them very thin (you may want to use a mandoline-type vegetable slicer for this), toss them together with the cinnamon-sugar-zest mixture, and then arrange them in concentric circles on top of the ground almonds. Flake the butter on top.
• Mix the cornstarch well with about three tablespoonsful of the cream: then add this to the rest of the custard ingredients and mix well.
• Put the pastry in the oven and bake for fifteen minutes.
• When this time has elapsed, stir up the custard ingredients well one more time, then pour enough custard into the pastry to fill it to the top.
• Close the oven and bake for another 30 minutes. (If the pastry was showing too much browning at the 15-minute stage, you might want to decrease the heat just a little.)
• At the end of the 30 minutes, wiggle the pan a little to make sure that the custard's set. If it is, remove and allow to cool on a rack. If it isn't, give it another five or ten minutes, but no more. The custard usually puffs up while baking: when it collapses after you remove it from the oven, don't worry -- it's supposed to do that.
• The apfelwähe can be served hot, warm, or cold. Add whatever sides you prefer with an apple dessert -- pouring cream, more custard, a sharp cheese.

DELUXE APPLE TART

Steps:

• Prepare pastry:.
• In medium bowl with fingertips, quickly knead flour, butter, salt, 2 tablespoons sugar, and 2 tablespoons water until dough forms a ball, adding more water if necessary 1 teaspoon at a time.
• Pat pastry into bottom and up side of a 9-inch tart pan with a removable bottom; refrigerate.
• Peel, quarter, and core 3 apples and cut into even 1/8 inch slices to make about 3 cups.
• In a medium bowl, toss apple slices with lemon juice and 2 tablespoons sugar.
• Peel and core remaining apples; cut into chunks.
• In blender or food processor, combine 1/4 cup water with about 1/3 of the apple chunks.
• Cover and process at high speed until apples are pureed.
• Add remaining apple chunks, a third at a time; blend until smooth.
• Spoon into a 3 quart saucepan; stir in 1/3 cup apricot preserves and 2 tablespoons sugar.
• Over high heat, heat to boiling.
• Reduce heat to medium-high; cook, uncovered, about 20 minutes or until very thick. There should be about 1 1/2 cups applesauce.
• Preheat oven to 400 degrees.
• Spread applesauce evenly over pastry.
• Arrange reserved apple slices, closely overlapping, to form concentric circles around pie.
• Bake for 45 minutes or until apples slices are tender and lightly browned.
• Remove pie to wire rack.
• Strain remaining apricot preserves through a sieve into a small saucepan.
• Over medium-high heat, heat to boiling.
• Continue cooking about 2 minutes longer or until mixture is thick enough to coat a spoon.
• Brush mixture evenly over top of tart.
• Cool tart in pan on rack.
• Remove outer ring of tart pan before serving.