Tarta De Manzana Apple Tart Food

TARTA DE MANZANA

Steps:

• Preheat oven to 220C. Roll pastry to 3mm thick and cut out a 20cm-diameter circle. Place on a baking paper-lined oven tray, top with baking paper, then another tray. Bake until golden and crisp (20-25 minutes). Set aside.
• Meanwhile, grease and line a 19cm-diameter springform pan. Slice apple halves, in batches, with a mandolin to 2mm thick and, starting from the outside of the pan, stand apple slices in half moons (flat edge down), tightly overlapping and working your way in towards the centre to create a spiral. Sprinkle 60gm sugar over apple and dot with butter, then bake until apple softens (5-10 minutes). Invert onto a baking paper-lined oven tray, remove sides of springform pan and place a tray on top. Weight with an ovenproof saucepan and press lightly to flatten. Bake for 20 minutes or until pressed, then remove saucepan, top tray, pan base and baking paper and place pastry round on top. Cover again with baking paper and a tray, invert and set aside. Preheat grill to high.
• For vanilla cream, combine all ingredients in a bowl and refrigerate until required.
• Dust tart with remaining sugar and grill, or blowtorch, until caramelised (2-3 minutes). Serve immediately with vanilla cream.

TARTA DE MANZANA (APPLE TART)

Steps:

• Preheat oven to 400.
• Peel, core and slice apples.
• Roll out puff pastry on a floured surface and place in a 9-inch pie pan. Trim any pastry that hangs over the edges.
• Arrange apple slices in pastry shell; pour lemon juice over apples.
• Place tart in its pan on a cookie sheet and place on middle oven rack.
• Bake for about 30 minutes, covering pastry edges with foil if browning too quickly.
• Remove from oven and sprinkle with cinnamon. Cool for 10 minutes.
• Spread apricot jam over tart to glaze (have jam at room temperature or warm it slightly - this will make it easier to spread).

RUSTIC APPLE TART

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.

FRESH APPLE TART

Steps:

• Place the flour and salt in the food processor.
• Add the pieces of butter (or shortening) and briefly pulse for 5 to 10 seconds or until the mixture looks like coarse meal.
• Add the ice water spoonful by spoonful, pulsing briefly a second or two after each addition until the dough just holds together.
• Empty the dough out onto a lightly floured hard surface and shape the dough into a flat disk.
• Cover with plastic wrap and refrigerate for a minimum of one hour.
• Roll out the dough into a circle with a thickness of about 1/8 of an inch.
• Center the dough in a 9 inch tart or pie pan.
• Preheat the oven to 375°F.
• Peel the apples, remove the cores, and slice thinly.
• Mix the apple slices together with the sugar and cinnamon in a bowl.
• Pour the apples into the prepared pie crust.
• Dot the apples with butter.
• Trim the edges of the pie with a sharp knife.
• In a food processor, mix the flour, brown sugar and butter together until crumbly.
• Stir in the walnuts and spoon the topping over the apples in the prepared pie crust.
• Bake the tart for about 45 to 50 minutes, or until the crust is light brown and the apple filling is bubbly.
• Cool for at least 15 minutes and serve.

FRENCH APPLE TART

Steps:

• Sift flour into a large mixing bowl.
• Add chilled pieces of butter and rub the butter into the flour with your fingers until the mixture looks like breadcrumbs.
• Add the 2 Tablespoons of sugar.
• Mix in the beaten egg yolk and enough of the 1-2 Tablespoons of cold water to make a ball of dough. Cover and refrigerate for 30 minutes.
• Preheat oven to 400°.
• Peel, core and slice the cooking apples.
• In large skillet melt the 1 Tablespoon of butter and stir in sugar, lemon zest and cinnamon.
• Add the sliced apples and saute over medium heat, stirring occasionally for 7-10 minutes, or until the apples are soft.
• Gently mash the apples with the back of a spatula or spoon and continue to cook and stir til most of the liquid has evaporated. Remove from heat.
• Roll dough int a big circle, about 1 inch thick, on a floured board.
• Line an 8 inch tart pan with the pastry. Prick it with a fork and trim the edges with a knife. Bake for 10 minutes.
• Spoon the cooked apple into the pastry shell.
• Slice the eating apples and arrange them in circkles on top of the cooked apple.
• Mix the apricot preserves with the hot water and brush over the sliced apples to glaze them.
• Bake tart for 30 minutes.
• Serve slices of tart either hot or cold with whipped cream or vanilla ice cream.