Apple Banana Tart With Warm Maple Syrup Recipes

MAPLE SYRUP TARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat the egg gently with a fork, and then mix with maple syrup, melted butter, brown sugar, lemon juice, and nuts. Fill tarts 2/3 full.
• Bake for 20 to 25 minutes.

MAPLE APPLE CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place apples in an 8x8 inch baking dish. Toss apples with syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples.
• Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature.

MAPLE-BANANA TART (TARTE TATIN) RECIPE - (4.6/5)

Steps:

• Unfold the pastry on a lightly floured work surface and smooth out any creases or folds. Using a small knife, cut a round of dough that is about 1 inch bigger than the top of an an ovenproof 9- or 10-inch skillet. Transfer the circle to a sheet pan, prick it all over with a fork, and keep it refrigerated. Heat the oven to 425º F degrees. Meanwhile, heat the skillet over medium-high heat and melt butter. Add the maple syrup, brown sugar and cinnamon, and bring to a boil, stirring occasionally. Let simmer for 5 minutes to thicken slightly. Turn off the heat and arrange the banana slices to cover the whole bottom of the pan. Carefully lay the pastry circle over the bananas, pressing any extra pastry around the sides of the pan so that it comes up the wall of the pan (rather than down around the bananas). Bake for 25 minutes, or until the pastry is golden brown. Cool in the pan for at least 20 minutes and up to 1 day. Just before serving, warm the bottom of the pan for 1 or 2 minutes on the stove over low heat to loosen the caramel. Place a serving plate over the pan and quickly flip to turn the tart out, so the bananas face up. Serve with whipped cream or ice cream.

BANANA MAPLE TART TATIN

Steps:

• On a floured surface, roll the pastry out a bit to even out the any folds and make it a touch thinner. Cut a 10-inch circle of dough from it, prick it, and keep it chilled.
• Preheat oven to 425 degrees F.
• Place a heavy 9 or 10-inch metal cake pan on the stove on a large burner and turn the heat onto medium. Add the butter and warm to melt it. Add the maple syrup and vanilla bean and bring to a boil stirring a bit. Remove the vanilla bean. Take the pan off the heat and place the banana slices in the pan decoratively in concentric circles to cover the whole bottom of the pan. Place the pastry over the bananas to cover them, tucking the pastry down along the inside of the pan. Later, during baking, the pastry will shrink to fit the pan.
• Bake for 20 to 25 minutes until the pastry is golden brown. Let cool in the pan 30 minutes then warm the bottom of the pan on the stove for a minute and turn the tart out onto a serving platter.

MAPLE-GLAZED BREAKFAST APPLE TARTS

Steps:

• In a small bowl stir together cream cheese, confectioners' sugar, and vanilla until smooth.
• Peel, halve, and core apples and cut into 1/4-inch slices. In a bowl toss apples with 2 tablespoons granulated sugar.
• Preheat oven to 375°F.
• On a lightly floured surface roll 1 sheet puff pastry into a 15- by 11-inch rectangle. From a long side, cut four 1/3-inch-wide strips. From a short side, cut two 1/3-inch-wide strips. Set pastry strips aside. Halve lengthwise what remains of rectangle and put halves on a baking sheet.
• Just inside pastry rectangles' edges, brush 1/3-inch-wide borders of egg wash, reserving remaining egg wash. Arrange pastry strips on borders so that they are flush with edges of rectangles, trimming strips to fit. Spread cream-cheese mixture inside borders on rectangles and top with apples.
• On a lightly floured surface roll remaining puff-pastry sheet into a 14- by 10-inch rectangle and halve lengthwise. Cut several 2 1/2-inch diagonal slits down middle of each rectangle (do not cut within 1 inch of edges).
• Brush pastry borders of apple-topped tarts with some remaining egg wash and top each with 1 pastry rectangle. Press edges gently but firmly together to seal. Brush remaining egg wash over pastry tops and sprinkle with remaining 2 tablespoons sugar. Bake tarts in middle of oven 30 minutes, or until puffed and golden.
• In a small saucepan simmer maple syrup 10 minutes, or until reduced to about 1/3 cup. Brush hot syrup glaze over warm tarts. Serve tarts warm or at room temperature.

MOM'S MAPLE-APPLE PIE

Steps:

• In a small bowl, combine the first five ingredients. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat., Unroll one pastry sheet into a 9-in. pie plate; trim even with rim. Add filling. Dot with butter; drizzle with 2 tablespoons maple syrup. Unroll remaining pastry; place over filling. Trim, seal and flute edge. Cut slits in top. Brush pastry with 1 tablespoon maple syrup., Bake at 425° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, serve with warm maple syrup.

MAPLE TART TATIN

Steps:

• Unfold puff pastry on a lightly floured surface. Using a lightly floured rolling pin, roll into a 12" square about 1/8" thick. Using a 12" plate as a guide, cut out a 12" round with a sharp paring knife. Transfer pastry round to a baking sheet; cover with plastic wrap and chill until ready to use.
• Preheat oven to 425°F. Swirl butter and maple syrup in a 12" heavy ovenproof skillet over medium heat until butter melts. Sprinkle sugar over, evenly coating bottom of skillet. Add apples, cut side down; increase heat to medium-high and cook until sugar melts, occasionally swirling apples in pan, about 5 minutes. Reduce heat to medium and cook, continuing to swirl apples in pan, about 5 minutes longer. Flip apples (rounded side down), and cook, swirling apples occasionally, until syrup is thick and golden brown, 5-10 minutes longer.
• Cover apples with pastry round, tucking in edges of pastry. Bake until pastry is light golden brown, about 10 minutes. Reduce heat to 375°F; bake until pastry is puffed and deep golden, about 20 minutes longer.
• Let tarte Tatin cool for 15 minutes. Invert a serving plate over skillet. Using oven mitts, firmly hold plate and skillet and invert tarte onto plate. Remove skillet; rearrange apples if needed and scrape any caramel in skillet over. Serve warm or at room temperature with ice cream.