RUSTIC FRENCH APPLE TART
Like an apple pie without the pan, this French apple tart consists of a thin layer of cinnamon-scented apples atop a buttery, flaky crust.
Provided by Jennifer Segal
Categories Desserts
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. 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 and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn't stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you'll roll the dough out further on the parchment paper so go ahead and clean your work surface).
- Make the Filling: Peel, core, and cut the apples into ⅛-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.
- Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about ⅛ inch thick. It's fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet - the pastry should curve up the lip of the pan.
- Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don't worry about making it look perfect! It doesn't make much difference in the end and you don't want the dough to get too warm. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
- Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.
- Meanwhile, preheat the oven to 350°F and set an oven rack in the center position.
- Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. (It's okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the tart should be fine -- just scrape any burnt bits away from the tart once it's baked.) Transfer the pan to a rack and let cool.
- While the tart cools, make the optional glaze. In a small bowl, mix the apricot jam with 1½ teaspoons water. Heat in the microwave until bubbling, about 20 seconds. Using a pastry brush, brush the apples with the apricot syrup.
- Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.
- Note: Be sure to use baking apples that hold their shape when cooked, such as Honeycrisp, Jonagold, Fuji, Granny Smith, or Golden Delicious. And use a mix of different varietals for the best flavor.
- Make Ahead: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.
- Freezer-Friendly Instructions: The assembled tart may be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. (Wait until right before baking the tart to brush the beaten egg and sprinkle the sugar onto the crust.) Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.)
Nutrition Facts : ServingSize 1 slice, Calories 392, Fat 21 g, Carbohydrate 49 g, Protein 4 g, SaturatedFat 13 g, Sugar 26 g, Fiber 3 g, Sodium 195 mg, Cholesterol 73 mg
CINNAMON APPLE TART
I got the idea for this delicious fall dessert from a lovely Italian woman who's also a fabulous cook. It's so simple to make-and cleanup is just as easy! I often make two and freeze one. -Stacie Blemings, Heath, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Toss apple with lemon juice., On a large sheet of parchment, roll crust into a 14-in. circle; transfer to a baking sheet. Spread jelly onto crust to within 2 in. of edge. Sprinkle with apple, sugar, baking chips and almonds. Fold up edge of crust over filling, leaving opening in center. Brush folded crust with milk., Bake until golden brown, 20-25 minutes. Transfer to a wire rack to cool., Mix icing ingredients, using enough milk to reach desired consistency. Drizzle over tart.
Nutrition Facts : Calories 370 calories, Fat 15g fat (6g saturated fat), Cholesterol 7mg cholesterol, Sodium 159mg sodium, Carbohydrate 57g carbohydrate (39g sugars, Fiber 1g fiber), Protein 3g protein.
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.
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.
CINNAMON APPLE TART
A beautifully presented apple dessert from an old newspaper clipping. Try this with some lightly sweetened whipped cream or a dollop of premium vanilla ice cream. If you'd prefer to save some time, please feel free to use storebought pie crust.
Provided by Molly53
Categories Tarts
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour and sugar in a medium bowl.
- Cut butter into mixture with a pastry blender or two knives until in coarse crumbs.
- Stir in water with fork until mixture forms a ball.
- Cover in plastic wrap or waxed paper; chill for an hour or until dough is easy to handle.
- Combine brown sugar, orange rind, cinnamon and nutmeg; stir in lemon juice and set to the side.
- Roll out pastry one inch wider all around than a 10" tart pan with removable bottom.
- Gently ease pastry into pan, pressing onto sides and trim.
- Prick bottom and sides of pastry; refrigerate for 15 minutes.
- Preheat oven to 425°F.
- Bake crust for ten minutes; remove from oven and reduce temperature to 350°F.
- Arrange layer of apple slices on bottom of pastry.
- Sprinkle with half the brown sugar mixture.
- Arrange remaining apple slices in overlapping concentric circles and sprinkle with remaining brown sugar.
- Pour butter evenly over the apples.
- Bake for an hour.
- Cool to room temperature before serving.
Nutrition Facts : Calories 388.2, Fat 20.6, SaturatedFat 12.8, Cholesterol 53.4, Sodium 184.8, Carbohydrate 50.9, Fiber 3, Sugar 31.2, Protein 2.7
WARM CINNAMON-APPLE TART WITH CURRANTS
Steps:
- Position oven rack in middle of oven and preheat to 400°F. Mix 2 tablespoons sugar and 1/2 teaspoon ground cinnamon in small bowl. Unfold thawed puff pastry on lightly floured baking sheet. Brush some of egg glaze over 1-inch border of pastry on all sides. Fold 1-inch border over to form raised edge on all sides; press edge to adhere. Using sharp knife, make 1/2-inch-long cuts all around pastry edge, spacing 1/2 inch apart. Pierce center of pastry (not edge) all over with fork. Spread 2 tablespoons apricot preserves over center of pastry. Arrange apple slices atop apricot preserves in 3 rows, overlapping apples and fitting tightly together. Brush pastry edge with some of egg glaze. Sprinkle cinnamon-sugar mixture over apples and pastry edge.
- Bake tart until apples are tender and pastry is brown, about 30 minutes. Transfer tart to rack.
- Meanwhile, mix remaining 1/4 teaspoon ground cinnamon, remaining 6 tablespoons apricot preserves, 2 tablespoons fresh lemon juice and 1 1/2 tablespoons unsalted butter in small sauce-pan. Stir apricot sauce over medium heat until melted and hot.
- Lightly dab some of apricot sauce over apples. Sprinkle with dried currants. Cut warm tart into 4 squares. Top each square with scoop of vanilla ice cream. Drizzle remaining apricot sauce over ice cream and serve.
APPLE TART
For 15 years my husband, daughter and I owned and operated an apple orchard, where we raised 27 variations of apples on 2,200 trees. This easy apple tart recipe is my personal favorite. My family even prefers this wonderful dish with tart apples over traditional apple pie. I hope you enjoy it, too. -Marilyn Begres, Dexter, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a 10-in. cast-iron or other ovenproof skillet, heat 3/4 cup sugar, stirring constantly until it is liquefied and golden brown. Remove from the heat. , In a small bowl, combine the flour, cinnamon and remaining sugar. Arrange half the apples in a single layer in skillet. Sprinkle with half the sugar mixture. Arrange half the remaining apples in circular pattern over sugar; sprinkle with remaining sugar mixture. Place remaining apples over all, keeping the top as level as possible. Dot with butter. , Roll out dough to 11-in. circle; place over apples, pressing gently to completely cover. Do not flute. Bake at 400° until apples are tender and golden brown, about 50 minutes. Cool 5 minutes before inverting onto a serving plate.
Nutrition Facts : Calories 284 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 115mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 2g fiber), Protein 1g protein.
CINNAMON APPLE TART
Make and share this Cinnamon Apple Tart recipe from Food.com.
Provided by Helen Watson1
Categories Dessert
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brush a little of the butter into a loose bottom 23 cm pie tin. Preheat oven to 200 C / 400 F/ Gas 6.
- Roll out the pastry and line the base of the tin with the pastry. Brush generously with butter and sprinkle half the sugar over the pastry, avoiding the edges.
- Toss the apple slices in the lemon juice and coat with the remaining sugar and cinnamon.
- Cover the base with the apples, leaving a 2 cm gap around the edge. Drizzle the remaining butter over the apples and dust with a little more cinnamon.
- Bake in the middle of the oven for 20 - 25 minutes until the apple is soft and slightly golden and the pastry rim looks crisp.
Nutrition Facts : Calories 518.7, Fat 34.1, SaturatedFat 12.4, Cholesterol 26.7, Sodium 231.4, Carbohydrate 50.9, Fiber 4.4, Sugar 18, Protein 5
INDIVIDUAL CINNAMON-APPLE TARTS
You can also try these tarts with firm, ripe pears instead of apples.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 11
Steps:
- On a floured work surface, roll dough to a 6-by-14-inch rectangle. Dot upper two-thirds of dough with butter and fold dough in thirds, like a letter, starting with the unbuttered portion. Roll dough to a 6-by-14-inch rectangle; refrigerate on a baking sheet until firm, 1 hour (or up to 1 day). Cut dough crosswise into 4 equal rectangles. Place dough on sheet lined with parchment.
- Preheat oven to 375 degrees. In a large bowl, gently toss together lemon juice, flour, brown sugar, salt, 1/4 teaspoon cinnamon, and apples. Leaving a 1/2-inch border, arrange apples over dough, overlapping slightly.
- In a small bowl, combine egg yolk with 1 teaspoon water. In another small bowl, combine granulated sugar and 1/8 teaspoon cinnamon. Brush edges of dough with egg wash and sprinkle them with cinnamon-sugar mixture. Bake until crust is golden brown and apples are soft, 30 to 35 minutes. Serve warm, topped with ice cream if desired.
Nutrition Facts : Calories 596 g, Fat 32 g, Fiber 3 g, Protein 8 g
CINNAMON APPLE TART
This is a quick and easy free-formed apple tart that uses refrigerated pie pastry. I got this from the Taste of Home magazine. I use Granny Smith apples for this.
Provided by mary winecoff
Categories Tarts
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, toss apple with lemon juice; set aside.
- On a lightly floured surface, roll pastry into a 14 inch circle.
- Transfer to a parchment paper lined baking sheet.
- spread jelly to within 2 inches of edges.
- Sprinkle with apple mixture, sugar, baking chips and almonds.
- fold up edges of pastry over filling, leaving center uncovered.
- Brush folded pastry with milk.
- Bake at 400F for 20-25 minutes or until golden brown.
- Move to wire rack to cool.
- In a small bowl, combine confectioners' sugar, extract and enough milk to achieve desired consistency.
- Drizzle over tart.
Nutrition Facts : Calories 294.6, Fat 10.1, SaturatedFat 2.7, Cholesterol 0.5, Sodium 124.5, Carbohydrate 50, Fiber 2.4, Sugar 32.5, Protein 3
QUICK APPLE TART
Categories Fruit Brunch Dessert Bake Quick & Easy Apple Apricot Fall Cinnamon Phyllo/Puff Pastry Dough Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Line baking sheet with parchment paper. Unfold pastry on parchment paper. Using tines of fork, pierce 1/2-inch border around edge of pastry, then pierce center all over. Arrange apples atop pastry in 4 rows, overlapping apple slices and leaving border clear. Brush apples with melted butter; sprinkle with cinnamon sugar. Bake 30 minutes. Brush melted jam over apples. Bake tart until golden, about 8 minutes longer. Serve warm or at room temperature.
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- On a lightly floured surface, roll out the crust into a circle about 15-16 inches in diameter. Transfer to a parchment-lined baking sheet and put in the refrigerator while you prepare the filling.
- Melt the butter in a small pot or skillet over medium-high heat. Cook, stirring or whisking occasionally until the butter starts to brown and foam, 2 to 3 minutes, scraping up all the browned bits on the bottom of the pot.
- Arrange the apples in an even layer over the pie crusts, leaving about a 2” border. Pour or brush brown butter over the apples, then sprinkle with the brown sugar mixture.
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