RUSTIC APPLE TARTS
I love desserts that are rustic and warm, which is why I love to make these free-form tarts. I replace milk, cream, and water with butter so that once they're baked, they spread out and take on a shape of their own. The unsweetened cream on top, paired with the sweetness of the tart, creates a perfect balance for the palate.
Provided by Nancy Silverton
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 18
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.
RUSTIC APPLE TART
Steps:
- Preheat the oven to 350 degrees F.
- Cut each apple into 12 segments and put in a large mixing bowl. Add the sugar, sherry and lemon juice and toss to coat well. Add the cinnamon, allspice, ginger and nutmeg and mix well. Set aside to let the flavors blend for 15 minutes.
- On a well floured surface, roll the dough out to a 15-inch circle. Transfer to a baking sheet and mound the apples in the center, making sure to leave a generous 2-inch border. Dot the apples with the 2 tablespoons of butter and fold the dough border up around the apples. (It won't meet in the center.) Brush the dough with the heavy cream and sprinkle with the sugar. Place in the bottom third of the oven for 30 minutes. After 30 minutes, transfer to the top third of the oven for an additional 30 minutes. Remove and let cool for 15 minutes before serving.
- Put the flour, sugar and salt into the bowl of a food processor. Pulse to combine. Add the butter and pulse until the mixture resembles coarse crumbs. With the processor running add the water 1 tablespoon at a time until a dough just begins to form. Turn out onto a lightly floured surface and pat into a disk. Wrap in plastic wrap and refrigerate for at least 20 minutes.
RUSTIC APPLE TART
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 55m
Yield 1 tart
Number Of Ingredients 11
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
This is a super simple recipe and everyone loves it. The cream cheese dough is not rolled but simply pressed into a rough round. This is the richest and most delicious pastry dough I know. The apples don't have to be precooked. The combination of tart apples and rich, tangy dough is irresistible. Mom's Big Book of Baking.
Provided by Olha7397
Categories Apple
Time 50m
Yield 1 tart
Number Of Ingredients 16
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.
MEAN CHEF'S SWEET TART DOUGH
This was originally posted by Mean Chef. I have made this tart dough many times and swear by it for any sweet tart invention. Mean Chef was/is a true cooking inspiration for me. Source: "Desserts."
Provided by spatchcock
Categories Dessert
Time 15m
Yield 2 9inch tart shells
Number Of Ingredients 5
Steps:
- Process dry ingredients in cuisinart.
- Cube butter and add.
- Pulse until cornmeal consistency.
- Add cream and egg yolk.
- Process until dough just comes together.
- You may need to add a touch more cream.
Nutrition Facts : Calories 1784.2, Fat 108.7, SaturatedFat 66.8, Cholesterol 473.4, Sodium 34.6, Carbohydrate 182.6, Fiber 4.6, Sugar 50.6, Protein 21.8
RUSTIC APPLE TART
Make and share this Rustic Apple Tart recipe from Food.com.
Provided by mj Sergent
Categories Dessert
Time 40m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375°FF. Lightly coat a baking sheet with vegetable cooking spray.
- Unfold the pie crust and place on sheet pan.
- Peel, cut, and core, the apples then cut into wedges.
- Place apples in a large bowl and sprinkle with the cinnamon and 2 tablespoons of the sugar and toss.
- Place the apples in the center of the crust.
- Fold the edges over the filling, making pleats as you go.
- Sprinkle the entire tart with the remaining sugar.
- Bake until the crust is golden brown, about 20 minutes.
RUSTIC BACON AND APPLE TART (TOP CHEF CANADA)
This is a recipe reproduced from an episode of Top Chef Canada 2. The original recipe said it made 12 tarts, but I only got 8 out of the filling.
Provided by Lori Mama
Categories Tarts
Time 1h15m
Yield 8 Tarts
Number Of Ingredients 15
Steps:
- Tart Crust.
- Place the walnuts into a food processor and pulse until finely ground. Add in the next 3 ingredients and pulse a few times to combine. Next, toss in the cubed butter and pulse until the flour/walnut mixture resembles a small crumble. Slowly pour in the cold water while pulsing until a soft dough forms. Remove from food processor and place onto a floured surface. Form into a ball, wrap in plastic wrap and let chill in the fridge for about an hour.
- Apple Bacon Filling.
- Cook the bacon in a large pan on the stove until very crispy. Remove from pan, leaving some of the rendered bacon fat. Place the apple slices in the pan and sauté for 5 minutes on medium-high heat. Next, add in the next six ingredients, stir to combine and let simmer on low heat for another 10 minutes. Carefully sprinkle in the flour to help the filling thicken. Return the crispy bacon to the pan and remove from heat to let cool before filling the tarts.
- Assembly.
- Preheat your oven to 375 degrees. Roll out the chilled dough to approximately 1/4" thickness and press into prepared tart shells or tray. Fill each tart with a couple spoonfuls of the apple bacon filling and bake in the oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 360.1, Fat 21.8, SaturatedFat 11.3, Cholesterol 50.6, Sodium 495.3, Carbohydrate 39, Fiber 1.8, Sugar 32.8, Protein 4.7
RUSTIC APPLE TART
This recipe hails from British Columbia, Canada. It is from the website if the B.C. Tree Fruits Limited company. "Who doesn't love baked apples and cinnamon? They are an irresistible combination especially when served warm with a scoop of vanilla ice cream. This rustic apple tart is simpler to make than a pie. You don't have to be neat and fussy with the crust, just simply fold it up over the apples however you please leaving the centre open. The chopped pecans toast while the tart is baking which gives them a buttery taste and help to make the tart look very rustic." http://www.bctree.com/recipes/archive/apple-rustic-tart.php
Provided by LilPinkieJ
Categories Tarts
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Prepare crust. In a mixing bowl, combine flour, salt and sugar, mix well. Add butter. Using a pastry blender or a fork, blend in butter until the mixture is crumbly, like oatmeal. Gradually add the ice water, 1-tablespoon at a time, just until the dough comes together. Be sure not to add too much water. Empty the dough from the mixing bowl on to a piece of waxed paper. Using the waxed paper, shape the dough into a flat disc. Wrap in waxed paper or plastic wrap and chill in refrigerator for at least half an hour. You may also use your hands to form the dough into a disc but the less you touch the dough, the flakier the crust will be.
- Prepare apple filling. In a large mixing bowl, add sliced apples. Sprinkle with lemon juice, cinnamon, nutmeg, vanilla, white sugar and golden raisins. Toss well to combine. Add butter in small pieces and toss.
- Prepare a baking sheet by lining with a piece of parchment paper. Preheat oven to 400F degrees. Remove dough from the refrigerator. On a floured surface, roll dough into a rough circle, about 13 inches in diameter or 1/4 inch in thickness. Gently roll dough back up onto the rolling pin and transfer onto baking sheet. Pour apple mixture into the centre of the dough.
- Gently fold up the edges of the dough over the apples, leaving the centre open. You want the tart to look quite rustic, not shaped evenly like a pie. Make an egg wash using 1 egg and a splash of water. Whisk well with a fork. Brush egg wash over the crust evenly with a pastry brush. Sprinkle the crust with white sugar. Sprinkle chopped pecans over the whole tart, gently pressing into the crust so they stick to the egg wash. Place in oven at 400° F and bake for 12 minutes. The high heat will help to cook the bottom of the tart well and to create a flakier crust.
- After 12 minutes, turn the oven down to 350° F and continue baking for another 25 to 30 minutes or until centre is bubbling and the crust is golden brown in colour. Remove from oven and allow to cool slightly. Serve warm with a scoop of vanilla ice cream, a sprig of fresh mint and a sprinkling of cinnamon.
MEAN CHEF'S APPLE RUSTIC TARTS
I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted it on Dec 11, 2003. His comments: "A great individual dessert. Easy to prepare."
Provided by newspapergal
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 781.1, Fat 46.7, SaturatedFat 29.2, Cholesterol 121.9, Sodium 9.1, Carbohydrate 88, Fiber 4.8, Sugar 45.9, Protein 5.7
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RUSTIC APPLE TART RECIPE - FOOD & WINE
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5/5 Total Time 2 hrs 15 mins
- In a food processor, pulse 1 1/2 cups of the flour with the salt. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened, about 5 seconds. Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4 inch thick.
- Line a large unrimmed baking sheet with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.
- In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar. Refrigerate the unbaked tart until slightly chilled, about 10 minutes.
- Preheat the oven to 400°. Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through. Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving.
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