QUICK AND EASY APPLE TART
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Place the puffed pastry rectangles onto a baking pan that's been sprayed with nonstick spray or lined with parchment paper. Add the sugar, salt and lemon juice to the apples. Stir to combine. Allow to sit for a few minutes.
- Arrange the apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake until the pastry is puffed and golden brown, about 20 minutes.
- Remove from the pan immediately and place on a serving platter. Serve with caramel sauce and chopped pecans.
APPLE CRANBERRY TART
This Apple Cranberry Tart is a delicious dessert that's not only gorgeous, but bursting with warm, sweet, and tart seasonal flavors. If you're looking for a new holiday dessert, this is a great candidate.
Provided by Michael Wurm, Jr.
Categories Dessert
Time 1h30m
Number Of Ingredients 25
Steps:
- Begin by preheating your oven to 400 degrees F. In a small bowl, mix the egg yolk, half-and-half, and vanilla. Set aside.
- In a large bowl, whisk together the flour, sugar, and salt. Add the butter and then use a pastry cutter, to cut it in until it's about the size of peas. Stir in the egg mixture and combine with a spoon. Add the chopped walnuts and mix with your hands to thoroughly combine. The dough will be crumbly.
- Add the mixture to a deep 9.5-inch diameter tart pan with a removable bottom. Press the dough mixture into the sides and bottom of the pan to create a 1/4-inch thick crust. Prick the bottom of the crust with a fork and place in the freezer for about 10 minutes. Remove and bake for 15 minutes until the crust just begins to brown. Remove from the oven to cool.
- Adjust the oven to 350 degrees F.
- To a large bowl, add the apples, cranberries, bourbon, sugar, flour, orange zest, spices, and salt. Mix with a spoon to evenly combine. Pour this mixture into the prepared crust.
- In a small bowl, prepare the streusel topping by mixing the flour, brown sugar, and salt. Add the melted butter and vanilla. Combine with your fingers until the mixture begins to clump together. Sprinkle this mixture on top of the tart. Add cranberries for garnish.
- Bake at 350 degrees F for 50-60 minutes or until the apples are tender when poked with a fork. (If the tart begins to brown too quickly, cover it with a piece of foil during the rest of the baking process.) Before serving, allow the tart to cool until it is barely warm.
Nutrition Facts : Calories 491 kcal, Carbohydrate 61 g, Protein 5 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 76 mg, Sodium 479 mg, Fiber 4 g, Sugar 31 g, ServingSize 1 serving
APPLE-CRANBERRY TART
If you think spiralizers are just for making zucchini zoodles, you're in for a surprise. You can make thinly-sliced, half apple slices in no time using a spiralizer.
Provided by lutzflcat
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h23m
Yield 4
Number Of Ingredients 13
Steps:
- Place cranberries in a small bowl. Cover with boiling water. Let soak until plump, about 15 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with cooking spray.
- Cut a deep vertical slice into both sides of each apple, being sure not to cut through to the core. Attach 1 apple to a spiralizer fitted with the straight-flat blade and cut into thin half-slices. Repeat with second apple.
- Combine cranberries, apple slices, lemon juice, and vanilla extract in a bowl; toss to coat.
- Mix white sugar, cornstarch, cinnamon, nutmeg, and salt together in a bowl. Stir into the apple mixture.
- Roll pie crust out into a 10-inch round on a floured work surface. Transfer to the baking sheet.
- Spoon apple mixture into the center of the crust, leaving a 2-inch border. Lift up edges of crust and fold around apple mixture. Brush edges with egg white. Sprinkle turbinado sugar all over tart.
- Bake in the preheated oven until apples are tender and crust is golden brown, 38 to 40 minutes. Transfer to a serving plate and slice.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 47 g, Fat 15.1 g, Fiber 3.6 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 395.2 mg, Sugar 21.5 g
TART APPLE-CRANBERRY CRUMBLE
The prep time is very minimal for this fruit crumble, and there will not be much effort spent on cleanup after you get it into the oven. And it is a very tasty dessert for almost any occasion.
Provided by Chef Shelley Pogue
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 50m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Thoroughly grease a shallow, 2- to 3-quart baking pan.
- Combine apples, cranberries, 2 cups white sugar, and brown sugar in the prepared baking pan. Drizzle brandy over the mixture.
- Combine rolled oats, flour, almonds, walnuts, and 1/4 white sugar in a bowl and toss together. Sprinkle mixture evenly over apples in the baking pan to keep it from burning and allow it to cook evenly. Place pats of butter on top to help with the browning process and give flavor.
- Bake in the preheated oven 15 minutes. Turn baking pan around in the oven to ensure the crumble cooks evenly. Continue baking until lightly browned, 15 to 30 minutes more.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 86.4 g, Cholesterol 36.6 mg, Fat 20.9 g, Fiber 4.3 g, Protein 4.5 g, SaturatedFat 9.4 g, Sodium 105.2 mg, Sugar 69.1 g
QUICK APPLE CRANBERRY TART
"I love the tangy sweetness of this quick but elegant-looking dessert," remarks field editor Suzanne Strocsher of Bothell, Washington.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 7
Steps:
- On a lightly floured surface, roll half of the pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of a 10-in. springform pan. , In a large bowl, combine the cranberries, apples, brown sugar, flour and cinnamon; pour into crust. Dot with butter. Cut leaf shapes from the remaining pastry. Place over filling. , Place tart pan on a baking sheet. Bake at 425° for 35-40 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack. Serve warm.
Nutrition Facts : Calories 208 calories, Fat 8g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 114mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 1g protein.
RUSTIC APPLE CRANBERRY TART
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Unwrap pie crust; press seams together firmly. Place in a 9-inch pie plate.
APPLE CRANBERRY TARTE TATIN
This impressive tart looks difficult to make, but it's really quite simple. Give it a try...you'll be glad you did.
Time 1h30m
Yield Serves: 8
Number Of Ingredients 7
Steps:
- Heat the oven to 400°F. Stir the brown sugar, cinnamon, butter and flour in a large bowl. Add the apples and toss to coat.
- Arrange the apples, cut-side up, around the inside edge of a 10-inch oven-safe nonstick skillet, filling in towards the center. Cook over medium heat for 5 minutes or until the brown sugar mixture is thickened. Remove the skillet from the heat.
- Sprinkle additional flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into an 11-inch square. Trim the corners to form a circle. Place the pastry over the apples, tucking in the edge around the inside of the skillet.
- Bake for 25 minutes or until the pastry is golden brown. Let the tarte Tatin cool in the skillet on a wire rack for 5 minutes. Carefully invert the tarte Tatin onto a serving plate. Sprinkle with the cranberries.
- Recipe Note: When inverting the tarte Tatin, make sure to use oven mitts and hold the skillet and the serving plate together firmly. If any apples stick to the skillet, remove them and place them back onto the tarte Tatin.
RUSTIC APPLE CRANBERRY TART ~ EASY ONE
Another quick yummy dessert to serve! Perfect anytime, nice for fall!!!! Recipe was from Ocean Spray ~ Picture is also from Ocean Spray!
Provided by Carol Junkins
Categories Fruit Desserts
Time 55m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 400 degrees F ~ Unwrap pie crust: press seams together firmly. Place in 9 inch pie plate.
- 2. Combine all ingredients , except sugar, in medium mixing bowl; mix well. Spoon fruit mixture into pastry lined plate. Fold edges of pastry over fruit, pleating so crust lies flat. Sprinkle sugar over crust.
- 3. Bake 15 minutes. Reduce oven temperature to 350 degree F. Bake for 40-45 minutes or until fruit is bubbly and crust is golden brown !!!! Nice and easy !!!!
EASY APPLE CRANBERRY MUFFIN RECIPE
These Easy Apple Cranberry Muffins are just the ticket for a quick breakfast on the go, with fresh juicy apples, tart cranberries, and toasted pecans.
Provided by Sharon Rigsby
Categories Bread Breakfast/Brunch Snack
Time 40m
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Spray a regular size 12-cup muffin pan with non-stick baking spray.
- Cream the butter and sugars until they are light and fluffy.
- Add the egg and continue mixing to combine.
- Add the buttermilk and mix well.
- Add the flour, baking powder, baking soda, salt, and cinnamon to a medium size bowl and whisk to combine.
- Slowly add the flour mixture to the butter and sugar mixture and just mix until everything is combined. Do not overmix.
- Add the apples, cranberries, and pecans and fold in with a spoon.
- Use an ice-cream scoop to add the muffin batter to the muffin pan. The mixture will be thick.
- Bake the muffins for 25-30 minutes, or until a toothpick inserted in the center of a muffin comes out clean. (Because oven temperatures vary, start checking the muffins to see if they are done at 20 minutes.)
- Remove the muffins from the oven and allow them to cool for 5-7 minutes. Turn the muffins out on a wire baking rack to finish cooling.
Nutrition Facts : Calories 234 kcal, Carbohydrate 42 g, Protein 3 g, Fat 6 g, SaturatedFat 2 g, TransFat 0.01 g, Cholesterol 8 mg, Sodium 28 mg, Fiber 2 g, Sugar 23 g, UnsaturatedFat 3 g, ServingSize 1 serving
CRANBERRY APPLE TARTE TATIN
Steps:
- Make the dough. Form into a 5-inch disk, wrap in plastic and chill one hour, or up to 3 days. Remove the dough from the refrigerator and on a lightly floured surface, roll it to a 12-inch circle. Brush off any excess flour. Place the round on a sheet tray lined with wax or parchment paper, cover with plastic wrap and refrigerate until ready to use.
- Preheat oven to 400 degrees. Peel, core and slice each apple in half. Slice each half in 3 sections and toss the apples in lemon juice. Set aside.
- Melt the butter, sugar and 1/4 teaspoon lemon juice together in an ovenproof skillet measuring 10 inches across the top. (Bakelite handles are ovenproof.) Cook, stirring, until the mixture turns a light caramel color. Be careful not to overcook; it will continue to darken from the residual heat in the pan. Remove from heat.
- Arrange the apple slices, rounded side down, in a circle around the skillet and in the center. Scatter the cranberries between the slices. You'll have enough slices to stack them 2 deep.
- Remove the dough from the refrigerator and center it over the skillet. Using scissors, trim the circle so that it overhangs 1/2-inch all around. Tuck the edge down between the apples and the skillet. Lightly brush the dough with cold water and sprinkle with 1 tablespoon sugar.
- Bake about 40 minutes or until the pastry is golden brown. Remove from oven and let sit on a cooling rack for 5 minutes. Place a serving dish over the skillet and flip the whole thing to invert the tart onto the plate. (Don't forget to put a potholder over the skillet handle!) Serve with ginger whipped cream.
CRANBERRY APPLE TART
It's easy to love apple pie. Turning out the perfect crust? Not so easy. Which is why this apple and dried cranberry tart does away with the hard part without sacrificing the joy of baking. This recipe uses purchased pizza dough to create a thin crust that is topped with tart apple slices.For a nice finish, dust the tart with powdered sugar, or a blend of powdered sugar and cinnamon. If you'd prefer a more traditional crust, a prepared pie crust also could be used. But pizza crust lends a nice chew that works well with the tender apple slices. Be sure to let the dough come to room temperature before rolling it. The dried cranberries can be soaked in water or juice for 15 minutes before using. This isn't necessary, but it makes them plump and juicy. Be sure to drain them well before placing them on the tarts.
Provided by LilPinkieJ
Categories Tarts
Time 1h
Yield 2 10" tarts, 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 375. Lightly coat a baking sheet with cooking spray.
- On a lightly floured counter, divided the dough in two. Use a rolling pin to roll out each piece of dough into a 10-in. circle about ¼ inches thick. Transfer the crusts to the prepared baking sheet (you may need to use 2 sheets). Set aside.
- Place the butter in a small, microwave-safe bowl. Microwave on high until melted. Mix in the cinnamon, cardamom, nutmeg and brown sugar. Use a pastry brush to coat both crusts with some of the butter mixture; reserve the remaining butter.
- Arrange half of the apple slices over each crust, then brush the apples with the remaining butter. Sprinkle half of the cranberries over each tart. Bake for 45 to 55 minutes, or until the crust is lightly browned and the apples are tender. Let cool before serving.
Nutrition Facts : Calories 153.9, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.4, Sodium 59.2, Carbohydrate 22.6, Fiber 2.6, Sugar 18.6, Protein 0.4
APPLE CRANBERRY QUICK BREAD
An excellent-tasting, golden , fruity quick bread made with fresh tart apples and dried cranberries. Recipe is easily doubled for two loaves.
Provided by sugarpea
Categories Quick Breads
Time 1h15m
Yield 1 9inch loaf, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°;grease a 9"x5"x3" loaf pan.
- Beat oil, eggs, and vanilla; combine flour, sugar, cinnamon, cloves,salt, baking soda and baking powder; beat into the egg mixture; stir in apples, cranberries and nuts.
- Pour into loaf pan and bake 60-70 minutes or until toothpick comes out clean; cool in pan for 10 minutes; remove loaf from pan and cool on wire rack.
CRANBERRY APPLE TART
Steps:
- Combine the pie crust mix and the cold cubed butter in a food processor. Pulse ten times for 1 second each time, shaking down the sides of the bowl as needed. (You can also combine the mix and the butter in a large mixing bowl using this method and cut the butter in gently using a pastry cutter.)
- Transfer the buttery crumbs to a mixing bowl and very slowly drizzle in the water a tablespoon at a time, stirring well in between. Taking care not to over-mix, add just enough ice water to help the dough come together. When you press a portion together with your fingertips, it should clump and hold it's shape without being sticky. Lay out a large piece of saran wrap and transfer the dough to it. Press the dough together and then form a flat disk about 3/4 inch thick. Wrap it tightly in the plastic and chill in the refrigerator for about an hour. (If you chill longer than that, allow the dough time to rest on the counter for a little while before attempting to roll it out again. It will be very firm after several hours in the refrigerator.)
- While the dough is chilling, combine the cranberries and apples in a mixing bowl with the butter. Toss gently to coat the fruit. Add the dry ingredients and toss gently again to mix well well. It's fine to let the fruit mixture rest at room temperature for an hour or so while the dough is chilling. You can also prepare the fruit filling just before baking and transfer it directly into the crust.
- Preheat the oven to 425°F. Unwrap the dough and place it between two large sheets of parchment paper. (I found that the dough was a bit stickier than traditional wheat flour crusts and the parchment helps it roll out smoothly without sticking to the rolling pin at all.) Roll it out as round as possible, about 12" across
- Remove the top paper and invert a tart pan or pie plate over the top of the dough. Flip the pan over with the dough pressed lightly into it. Carefully peel off the second sheet of paper and press the crust into the pan. If the dough splits or cracks, just press it back together. Smooth the top edges out as evenly as possible and then fill with the prepared filling.
- Bake for 35-40 minutes into the filling is bubbly and the crust is lightly browned. Remove from the oven and let rest for a few minutes before serving. Serve by itself or topped with vanilla ice cream. Enjoy!
Nutrition Facts : Calories 351 kcal, Carbohydrate 43 g, Protein 1 g, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 45 mg, Sodium 267 mg, Fiber 3 g, Sugar 30 g, UnsaturatedFat 7 g, ServingSize 1 serving
RUSTIC APPLE-CRANBERRY PIE RECIPE
Steps:
- For the Crust: Combine flour, sugar, and salt in large bowl. Cut butter into flour using a pastry cutter or by rubbing butter into flour with fingertips (see notes) until no visible pieces of butter remain. Add 2 tablespoons ice water and fold with a rubber spatula until just moistened, pressing dough against itself on the side of the bowl to form a mass of dough. Add up to 1 more tablespoon water if too dry. Do not overmix. Press dough into a 5-inch disc and wrap in plastic wrap. Chill 1 hour.
Nutrition Facts : Calories 276 kcal, Carbohydrate 37 g, Cholesterol 34 mg, Fiber 3 g, Protein 3 g, SaturatedFat 8 g, Sodium 136 mg, Sugar 16 g, Fat 13 g, ServingSize Serves 6, UnsaturatedFat 0 g
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