Warm Cinnamon Apple Tart With Currants Food

CINNAMON APPLE TART

Cinnamon Apple Tart image

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

Ingredients

1 large apple, peeled and chopped
1 teaspoon lemon juice
1 sheet refrigerated pie crust
2 tablespoons apple jelly
2 tablespoons sugar
1/4 cup cinnamon baking chips
1/3 cup sliced almonds
1 teaspoon 2% milk
ICING:
1 cup confectioners' sugar
1/4 teaspoon almond extract
1 to 2 tablespoons 2% milk

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.

WARM CINNAMON-APPLE TART WITH CURRANTS

Warm Cinnamon-Apple Tart with Currants image

Categories Berry Fruit Dessert Bake Currant Apple Fall Cinnamon Bon Appétit

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons sugar
3/4 teaspoon ground cinnamon
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 egg, beaten to blend (for glaze)
8 tablespoons apricot preserves
1 Golden Delicious apple (6 ounces), peeled, cored, very thinly sliced
2 tablespoons fresh lemon juice
1 1/2 tablespoons unsalted butter
Dried currants
Vanilla ice cream

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.

CINNAMON-APPLE CROSTATA

Cinnamon-Apple Crostata image

This European-style tart is easily shaped on a cookie sheet and has an extra-cinnamony aroma while it bakes. Enjoy it warm from the oven. From the pillsbury website.

Provided by Loves2Teach

Categories Dessert

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 pillsbury refrigerated pie crust, softened as directed on box (from 15-oz box)
1/2 cup sugar
4 teaspoons cornstarch
2 teaspoons ground cinnamon
4 cups thinly sliced peeled cooking apples (4 medium)
1 teaspoon sugar
2 tablespoons chopped pecans or 2 tablespoons walnuts
whipped cream, if desired

Steps:

Heat oven to 450°F
Remove pie crust from pouch; place flat on ungreased cookie sheet.
In medium bowl, mix 1/2 cup sugar, the cornstarch and cinnamon.
Gently stir in apples.
Spoon apple mixture onto center of crust, spreading to within 2 inches of edge.
Fold crust edge over filling to form 2-inch border, pleating crust as necessary.
Brush crust edge with water; sprinkle with 1 teaspoon sugar.
Bake 15 minutes or until crust is golden brown.
Sprinkle pecans over apple mixture.
Bake 5 to 15 minutes longer or until apples are tender.
Serve with whipped cream.

Nutrition Facts : Calories 211.9, Fat 8.2, SaturatedFat 2, Sodium 90.8, Carbohydrate 34.7, Fiber 2.8, Sugar 20.5, Protein 1.8

CORNMEAL AND CURRANT GRIDDLECAKES WITH APPLE-CINNAMON SYRUP

Cornmeal and Currant Griddlecakes with Apple-Cinnamon Syrup image

Categories Dairy Fruit Breakfast Brunch Quick & Easy Yogurt Currant Apple Fall Winter Pan-Fry Gourmet

Yield Serves 4

Number Of Ingredients 15

Ingredients

For syrup:
2 cups apple juice
1/2 cup apple jelly
3-inch cinnamon stick
For griddlecakes:
1 cup all-purpose flour
1/2 cup cornmeal
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1/3 cup dried currants
1 1/4 cups plain yogurt
2 large eggs
1/2 stick unsalted butter, melted

Steps:

Make syrup:
Boil syrup ingredients in a large saucepan until reduced to 3/4 cup.
Make griddlecakes:
Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl, then stir in currants. Stir together yogurt and eggs with a fork in another bowl and stir into flour mixture with melted butter just until incorporated.
Heat a lightly greased large nonstick skillet over moderately low heat until hot. Pour 1/4-cup measures of batter into skillet in batches, forming 3 1/2-inch cakes, and cook about 3 minutes, or until undersides are golden. Turn and cook 1 minute more, or until golden. Transfer to a baking sheet and keep warm in a 250°F oven while cooking remaining cakes.
Serve griddlecakes with warm syrup.

CINNAMON APPLE TARTLETS

Cinnamon Apple Tartlets image

These flaky, sweet Cinnamon Apple Tartlets are a fun ending to a great weeknight meal. And the treats come together in just under fifteen minutes. - Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 3

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
4-1/2 teaspoons cinnamon-sugar, divided
1 large tart apple, thinly sliced

Steps:

Separate crescent dough into four rectangles; place on an ungreased baking sheet. Seal perforations. Sprinkle with 3 teaspoons cinnamon-sugar. , Bake at 375° for 5 minutes. Arrange apple slices over dough; sprinkle with remaining cinnamon-sugar. Bake 5-8 minutes longer or until golden brown. Serve warm.

Nutrition Facts :

CURRANT TARTS

Currant Tarts image

A holiday treat! Everyone who has ever tried these luscious currant and butter tarts asks for the recipe. My grandmother made dozens of them every Christmas. She called them "English Butter Tarts". It's a very old recipe she got from a neighbor who came from England. I am including her recipe for the pastry dough she used (contains lard, a no-no these days) but premade or your own pastry works just fine!

Provided by Gammy3

Categories Tarts

Time 45m

Yield 12-15 tarts

Number Of Ingredients 9

Ingredients

1/2 cup real butter, room temperature
1 cup granulated sugar
1 large egg
2 teaspoons vanilla
1 cup dried currant
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup lard
3 -4 tablespoons cold water

Steps:

To Make the Filling:.
Wash the currants and drain them.
Stir the sugar and butter together well. Mix in the egg and vanilla until well blended. Stir in the currants.
To Make the Pastry:.
Mix the flour and salt together.
Cut the lard into the flour and salt until the consistency is like crumbs. Gradually add enough of the water to make the dough hold together, and form it into a ball.
Roll out the dough and cut out with a round cookie cutter and fit into muffin tins (regular size, not mini).
To Assemble & Bake:.
Pre-heat oven to 375 degrees
Put a large spoonful (about 2 tablespoons) of the filling into each unbaked tart shell.
Bake @ 375 for 15 to 20 minutes, until bubbly and golden and crust is done. (Don't overbake - the filling should not be too brown or crispy.).

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