Apple Rustic Tart Recipes

RUSTIC CARAMEL APPLE TART

Steps:

• In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water and vanilla, tossing with a fork until dough forms a ball. Cover and refrigerate until easy to handle, about 30 minutes. , Preheat oven to 400°. On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. Combine the filling ingredients; spoon over crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Combine sugar and cinnamon; sprinkle over filling. Whisk egg and water; brush over crust., Bake until crust is golden and filling is bubbly, 25-30 minutes. Using parchment, slide tart onto a wire rack. Drizzle with caramel topping. Serve warm.

APPLE CROSTATA

Steps:

• For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.
• Preheat the oven to 450 degrees F.
• Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.
• For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.
• Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
• Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.

INDIVIDUAL RUSTIC APPLE TARTS

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with a Silpat; set aside. Roll out dough to a 1/8-inch thickness. Cut out six 6-inch rounds. Transfer rounds to prepared baking sheet. Reserve dough scraps for another use.
• Combine apples, sugar, flour, lemon juice, cinnamon, and salt in a medium bowl. Toss to combine. Sprinkle each dough round with sugar. Place 1 tablespoon of applesauce in center of each round. Mound apples over applesauce, leaving a 1-inch border. Fold dough up and over apples, making a crease or fold every 1 to 2 inches to enclose fruit and prevent juices from seeping out. Refrigerate for 30 minutes.
• Lightly beat egg to make egg wash. Brush edges of dough with egg wash, and sprinkle with sugar. Bake until apples are tender and crust is golden brown, about 30 minutes.

RUSTIC APPLE TART

Steps:

• Preheat oven to 375 degrees. Open pastry sheet and remove paper. Fold sheet back up. On a lightly floured work surface, roll out pastry sheet (still folded) to an 8-by-14-inch rectangle. Trim edges with a pizza cutter or sharp paring knife. Transfer to a baking sheet; place in freezer. Peel, core, and slice apples 1/4 inch thick. Toss in a large bowl with sugar.
• Brush pastry with egg wash, avoiding edges. Use a sharp paring knife to score a 3/4-inch border around pastry (do not cut all the way through). Place apples inside border, and dot with butter. Bake until pastry is golden and apples are tender, 30 to 35 minutes.
• In the microwave or a small saucepan, heat jelly with 1 tablespoon water until melted. Brush apples with glaze. Serve tart warm or at room temperature, cutting into pieces with a serrated knife.

RUSTIC APPLE TART

Steps:

• Prepare crust. In a mixing bowl, combine flour, salt and sugar, mix well. Add butter. Using a pastry blender or a fork, blend in butter until the mixture is crumbly, like oatmeal. Gradually add the ice water, 1-tablespoon at a time, just until the dough comes together. Be sure not to add too much water. Empty the dough from the mixing bowl on to a piece of waxed paper. Using the waxed paper, shape the dough into a flat disc. Wrap in waxed paper or plastic wrap and chill in refrigerator for at least half an hour. You may also use your hands to form the dough into a disc but the less you touch the dough, the flakier the crust will be.
• Prepare apple filling. In a large mixing bowl, add sliced apples. Sprinkle with lemon juice, cinnamon, nutmeg, vanilla, white sugar and golden raisins. Toss well to combine. Add butter in small pieces and toss.
• Prepare a baking sheet by lining with a piece of parchment paper. Preheat oven to 400F degrees. Remove dough from the refrigerator. On a floured surface, roll dough into a rough circle, about 13 inches in diameter or 1/4 inch in thickness. Gently roll dough back up onto the rolling pin and transfer onto baking sheet. Pour apple mixture into the centre of the dough.
• Gently fold up the edges of the dough over the apples, leaving the centre open. You want the tart to look quite rustic, not shaped evenly like a pie. Make an egg wash using 1 egg and a splash of water. Whisk well with a fork. Brush egg wash over the crust evenly with a pastry brush. Sprinkle the crust with white sugar. Sprinkle chopped pecans over the whole tart, gently pressing into the crust so they stick to the egg wash. Place in oven at 400° F and bake for 12 minutes. The high heat will help to cook the bottom of the tart well and to create a flakier crust.
• After 12 minutes, turn the oven down to 350° F and continue baking for another 25 to 30 minutes or until centre is bubbling and the crust is golden brown in colour. Remove from oven and allow to cool slightly. Serve warm with a scoop of vanilla ice cream, a sprig of fresh mint and a sprinkling of cinnamon.

RUSTIC AUTUMN FRUIT TART

Steps:

• In a small bowl, beat butter and cream cheese until smooth. Gradually add flour, beating just until mixture forms a ball. Cover and refrigerate for 1 hour., Preheat oven to 375°. In a large bowl, combine apples and pear. In a small bowl, combine cornstarch and spices; stir in orange juice until smooth. Stir in brown sugar until blended. Add to apple mixture and stir gently to coat., On a lightly floured surface, roll out dough into a 14-in. circle. Transfer to a parchment-lined baking sheet. Spoon filling over the pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered., Bake 40-45 minutes or until crust is golden and filling is bubbly. Spread with apricot jam. Using parchment, slide tart onto a wire rack to cool.

APPLE TART RECIPE

Steps:

• Using a stand mixer with a paddle attachment, mix the flour, salt and butter on low speed for 2 minutes, slowly add ice water until the dough becomes a ball.
• Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4 inch thick. Line a large unrimmed baking sheet with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.
• In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar. Refrigerate the unbaked tart until slightly chilled, about 10 minutes.
• Preheat the oven to 400°F (207°C). Bake the apple tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through. Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving.

APPLE TART RECIPE

Steps:

• Rub the butter, flour and spice together with your fingertips until you have a fine breadcrumb consistency. For the very best results, use a food processor.
• Add the egg and water to the bowl. Using a large knife bring everything together until you have a smooth pastry dough. If using a food processor, blitz until all the dough comes together.
• Flatten the smooth pastry dough and wrap in cling film. Chill for a minimum of 1 hour in the fridge. This allows the pastry to settle, making it much easier to handle.
• If you are not going to use the pastry straight away, you can leave it in the fridge overnight to use the next day. Any longer than that, it is best that you freeze it.
• While the pastry dough was resting in the fridge, I made the stewed apple filling base.
• Take one of the 3 apples needed to make this recipe, leave the rest to be sliced later. Peel, core, and chop the apple into small cubes. Add to a medium pan along with 1 tablespoon of water. Gently cook the chopped apples over medium heat until nice and soft.
• Take off the heat and mash with a fork until you have a mix of mashed apples with a few rough chunks. A small food processor makes this easier.This forms the base of the apple filling. Leave in the pan to cool until needed.
• Slice in half the remaining 2 apples. There's no need to peel them. Take out the core and slice each apple thinly. The thinner the slices are, the quicker the tart will bake.
• Add the slices to a medium size bowl and toss the apples in the ground cinnamon making sure each slice is covered with spice.Leave to one side until you are ready to fill your baked pastry tart.
• Lightly grease the sides and base of a 20cm/8 inch loose bottomed cake tin about 3cm/1inch deep.
• Take the pastry dough out of the fridge and start to roll between 2 large sheets of baking parchment until you have a circle that is about 14 inch/36 cm across in diameter and about 3 mm thick, allowing for plenty to overlap your tart tin.
• If your pastry starts to get a little too warm and sticky while rolling it, place the whole thing, parchment included, onto a baking sheet and return to the fridge for 5 - 10 minutes or so to firm up a little.
• When you have rolled the pastry out to the correct size, remove the top sheet of parchment. Invert and place the sheet of pastry dough over the tart tin. Remove the bottom sheet of parchment.
• Carefully line the tart tin by lifting and dropping the pastry onto the base and into the sides of tin. Plenty of overlap will allow for shrinkage.
• Cut away any excess pastry that's hanging over the sides of the tart tin. Use a wad of spare pastry, dab with a little flour and gently press the pastry into the sides of the tart tin.
• Cover the pastry with a sheet of cling film to help prevent it from drying out, and return it back to the fridge to chill for at least 30 mins. Or you can leave in the fridge overnight to bake the next day.
• Preheat the oven to 200 deg. Use an oven thermometer to check the correct temperature.
• Take the raw pastry tart out for the fridge and carefully prick the base of the pastry dough with a fork. Taking care not to pierce the bottom.
• Line the pastry case with scrunched up baking parchment, or a double sheet of oven safe Industrial Cling Film.
• Fill with plenty of dried rice or dried beans up to the top. This will help keep the pastry in place during baking. Fold the cling film, if using, over the beans to keep them in place.
• Bake in the centre of the oven for 20 mins by this time the pastry should be dry and semi baked. If not return to the oven with the baking beans for a further 5 mins.
• Remove the baking beans and parchment/cling film and return to the oven for a further 5 mins. The pastry should look dry and ever so slightly golden in colour.
• To make the egg wash, thoroughly mix the egg with a splash of water or milk.
• Take the baked pastry case out of the oven and coat the base and sides of the pastry case with a very light egg wash. Return to the oven for 1 min to dry off.
• Take out of the oven and while still warm, using a serrated knife, slice off any excess pastry that is hanging over the sides.
• Use the sides of the tart tin to support the pastry case as you slice off the excess. This helps prevent any pastry from breaking away. Slicing from the inside towards the outside helps achieve clean edges
• ***Turn the oven temp down to 180deg***When the pastry tart has cooled a little, spread the base with the ground almonds and top with the crushed slightly stewed apple.
• Arrange the thinly sliced apples over the top in a nice decorative pattern packing as many of the apples in as you can. You may not need them all.
• Scatter the top of the apples with demerara sugar if you wish. This is optional. Leave out if you are wanting a sugar free Apple Tart. Dot with cubes of butter.
• Bake for 30 mins or until the sugar and butter have melted and the apples are cooked and feel slightly firm to the touch.

RUSTIC APPLE GALETTE (PIE TART)

Steps:

• Preheat oven to 425 degrees and line a baking sheet with parchment paper.
• Peel, core, and slice apples thinly (between 1/8-1/4 inch thick) into a large bowl.
• Add the sugar, vanilla, and cinnamon, tossing the apples well.
• Add the pie crust to your baking sheet and brush with melted butter.
• Top with the apple mixture, adding them in a domino, overlapping pattern in circles, spread to 2" from the edge of the pie dough, evenly.
• Fold the crust over in 2" sections, making overlapping folds as you go.
• Brush with egg white, then sprinkle with coarse sanding sugar.
• Bake for 20-22 minutes until golden brown and bubbly.

RUSTIC APPLE TART

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.