Apple Or Pear Tart Recipe 455

FREE-FORM APPLE OR PEAR TART

Steps:

• Combine flour, salt and sugar in a food processor; pulse once or twice. Cut 8 tablespoons butter into chunks, and add it and egg yolk to flour mixture. Process until butter and flour are blended, about 10 seconds. Turn mixture into a bowl, and add cold water, a tablespoon at a time, stirring after each addition. After adding 3 or 4 tablespoons you should be able to gather mixture into a ball; wrap ball in plastic, and refrigerate for at least 1 hour (or freeze for about 15 minutes).
• Preheat oven to 400 degrees. Roll or pat dough into a 10-inch circle; it can be quite crude in shape. Place it on a cookie or pizza sheet, preferably nonstick. Arrange fruit slices on top, right out to edges; make the pattern attractive, if you like. Sprinkle with brown sugar. Cut remaining butter into bits, and top fruit with it.
• Bake until crust is nicely browned and fruit is tender, 20 to 30 minutes. Remove, and serve warm or at room temperature, with crème fraîche, whipped cream or ice cream.

APPLE OR PEAR TART RECIPE - (4.5/5)

Steps:

• 1. Defrost pastry 2. Slice fruit, put into a bowl and squeeze the lemon over. Mix the sugar in. 3. layer over pastry. 4. Bake for 18-20 minutes at 420F.

RUSTIC PEAR AND APPLE TART

Steps:

• For crust:
• Mix flour, sugar, grated lemon peel, salt and ground mace in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix yolk and water in small bowl. Add to processor and mix in using on/off turns until large moist clumps form. Gather dough into ball; flatten into disk. Wrap in waxed paper and freeze 10 minutes.
• Butter 9-inch metal pie plate. Roll out dough between sheets of waxed paper to 13-inch round. Peel off top sheet of paper. Invert dough into prepared pan; peel off paper. Fold in edges to form double thickness. Crimp edges decoratively. (Can be prepared 1 day ahead. Cover and refrigerate.)
• For filling:
• Preheat oven to 375°F. Finely chop slivered almonds in processor. Spread almonds on bottom of crust. Combine apples and pears in large bowl. Mix sugar, grated lemon peel and ground mace in small bowl. Toss half of sugar mixture with apples and pears. Pile into crust. Sprinkle remaining sugar mixture over fruit. Dot with 1 1/2 tablespoons butter.
• Bake until crust is brown and filling bubbles, about 1 hour. Cool on rack.
• For whipped cream:
• Beat cream, sugar and schnapps in large bowl until medium-stiff peaks form. (Can be prepared 4 hours ahead. Cover and chill.)
• Serve tart warm or at room temperature with whipped cream.

HONEY-GLAZED APPLE PEAR TART

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or grease with nonstick cooking spray.
• Dust a cutting board with flour and unfold the puff pastry onto it. Dust more flour over the puff pastry and gently roll out the creases. Transfer the puff pastry sheet to the parchment paper-lined baking sheet.
• Using a fork, pierce a border around the edge of the puff pastry, 1/2-inch from the edges. Prick the center of the pastry as well, about 10 times all over. In a bowl, combine the sugar, and cinnamon.
• Arrange the pear, and apple slices on top of the pastry in 4 rows or diagonally, overlapping fruit slices and avoiding the border. Brush the fruit with melted butter and top with cinnamon-sugar. Bake the tart for 15 minutes, or until the pastry is golden brown and beginning to puff.
• Brush honey over the fruit and bake for an additional 5 minutes. Serve warm with mascarpone cheese.

CLASSIC APPLE TART

Steps:

• Set the cubed butter on a plate and place it in the freezer for 15 minutes. Fill a cup with ice and water and set aside. Place 1 1/2 of the flour, 1 8 teaspoon of the salt, and 1 tablespoon of the sugar in the bowl of a food processor and pulse to combine. Take the butter out of the freezer and add it to the flour. Pulse the mixture until it looks like wet sand, about 10 seconds. Add 2 to 3 tablespoons of the ice water and pulse until the dough comes together into a ball.
• Lightly flour your work surface and place the dough on top. Then lightly flour the top of the dough and roll to about a 10- to 11-inch circle, sprinkling more flour under and on top of the dough as necessary. Gently drape the dough over the rolling pin and transfer it to a 9- or 9 1/2-inch fluted tart pan (ideally one with a removable bottom). Fit the dough into the bottom and up the sides of the pan as evenly as possible and press off excess dough from the fluted rim. Set the tart pan on a baking sheet and place in the refrigerator for 15 minutes.
• Preheat the oven to 350degreesF. Peel, core, and quarter the apples and then thinly slice them lengthwise. Place the apples in a large bowl and toss with the lemon juice, the cinnamon, and the remaining 1 tablespoon sugar and 1 8 teaspoon salt. Remove the baking sheet with the tart shell from the refrigerator. Arrange the apples in concentric circles so they overlap slightly. Brush the edges of the crust with the melted butter and then bake until the edges are golden and the apples have cooked down, about 1 hour. Cool for 15 minutes before slicing and serving.

APPLE OR PEAR CAKE

Steps:

• Cake:.
• Mix all cake ingredients by hand in order given.
• Pour in a greased 9 x 13 inch pan or springform pan.
• Bake at 350 degrees for 45 minutes and remove.
• Topping:.
• In saucepan mix all ingredients and bring to a slow boil for 3 minutes.
• Pour over cake and return to oven for 4 minutes.

HONEY-GLAZED APPLE PEAR TART

Steps:

• Preheat the oven to 400 degrees F.
• Line a baking sheet with parchment paper or grease with nonstick cooking spray. Dust a cutting board with flour and unfold the puff pastry onto it. Dust more flour over the puff pastry and gently roll out the creases. Transfer the puff pastry sheet to the parchment paper-lined baking sheet. Using a fork, pierce a border around the edge of the puff pastry, 1/2-inch from the edges. Prick the center of the pastry as well, about 10 times all over.
• In a bowl, combine the sugar, and cinnamon. Arrange the pear, and apple slices on top of the pastry in 4 rows or diagonally, overlapping fruit slices and avoiding the border. Brush the fruit with melted butter and top with cinnamon-sugar.
• Bake the tart for 15 minutes, or until the pastry is golden brown and beginning to puff. Brush honey over the fruit and bake for an additional 5 minutes. Serve warm with mascarpone cheese.

PEAR TART

Steps:

• Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray., For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears., Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.

APPLE TART

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.

APPLE/PEAR TART

Steps:

• Heat oven to 170C/150C fan/gas 3.
• Pour water, flour, butter, salt, egg and baking powder into the bowl.
• Knead the dough for a few minutes until is soft and not sticky.
• Roll out the dough on a well-floured surface to a 1cm thickness.
• Place the dough on a baking tray.
• Prick the bottom of the tart with a fork.
• Bake a pastry in the oven for about 20min.
• Make syrup by melting the butter with lemon juice and sugar in a small saucepan.
• Remove from the heat.
• Cut peeled and cored apples/pears into thin slices.
• When the tart bottom has chilled, lay the apple/pears slices in concentric circles.
• Sprinkle the syrup over the apples/pears.
• Bake for 20min until the pastry is pale golden brown.
• Whisk together the double cream, egg yolks and sugar till thick and creamy.
• When the pastry is ready pour the cream over the tart.
• Bake the cake in the oven for next 10 mins until mixture just set.