Apple Tart With Creme Fraiche Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

APPLE TART WITH CREME FRAICHE



Apple Tart with Creme Fraiche image

A juicy and moist apple tart perfect for afternoon tea and picnics by the river. Serve with creme fraiche for an extra treat.

Provided by nch

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h25m

Yield 12

Number Of Ingredients 14

½ cup unsalted butter, chilled
¼ cup white sugar
1 cup all-purpose flour
2 tablespoons all-purpose flour, plus more for dusting
2 tablespoons white sugar
1 teaspoon vanilla extract
3 Granny Smith apples - peeled, cored and thinly sliced
11 ounces creme fraiche
2 small eggs
1 teaspoon vanilla extract
3 tablespoons apricot preserves
1 tablespoon water
2 teaspoons white sugar
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan and line with parchment paper.
  • Combine butter, 1 cup plus 2 tablespoons flour, 1/4 cup plus 2 tablespoons sugar, and 1 teaspoon vanilla extract in the bowl of a food processor; pulse until mixture resembles breadcrumbs. Turn out onto a clean work surface and quickly form into a ball. Dust a large piece of plastic wrap with flour and place pastry on top. Cover with a second piece of plastic wrap and roll out between the wrap to fit the 9-inch springform pan.
  • Place pastry into the bottom and the sides of the prepared springform and prick numerous times with a fork. Line pastry with parchment paper and a layer of pie weights or dried beans. Bake in the preheated oven until the pastry crust is firm but not hard, about 15 minutes. Let the pastry cool for 5 minutes. Carefully remove the parchment paper and weights; continue baking until the crust sets, about 5 minutes more.
  • Layer thinly sliced apples evenly over the pre-baked pastry crust.
  • Whisk creme fraiche, eggs, and vanilla extract together in a bowl. Pour over apples.
  • Bake tart in the preheated oven on top of a baking sheet (in case some filling spills) until tart is set and the top is golden brown, about 30 minutes. The filling should still be a little wobbly, as it firms up while cooling.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Strain apricot jam through a sieve. Combine apricot jam and water in a saucepan and heat until runny, about 3 minutes. Brush the jam over the top of the tart. Mix sugar and cinnamon in a small bowl and sprinkle over tart.
  • Place tart under the broiler until the top is golden brown, about 1 to 2 minutes.

Nutrition Facts : Calories 271.3 calories, Carbohydrate 25 g, Cholesterol 80.4 mg, Fat 18.7 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 11.6 g, Sodium 21.6 mg, Sugar 13.8 g

APPLE TART



Apple Tart image

Provided by Moira Hodgson

Categories     dessert, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 5

4 medium-sized McIntosh apples
1 nine-inch short crust pie shell, chilled
3 tablespoons sugar
2 tablespoons Calvados, rum or whisky
1 tablespoon unsalted butter, melted

Steps:

  • Preheat oven to 400 degrees.
  • Quarter, peel and core the apples. Cut them in one-and-a-fourth-inch slices and toss in a bowl with sugar and Calvados.
  • Fill the tart shell with apples, spreading them evenly over the surface and brush them with melted butter. Bake for 30 to 40 minutes pushing down with a fork any edges that brown too much. If the pastry starts to brown, cover the pie loosely with foil and reduce the oven temperature to 350. Serve warm.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 12 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 158 milligrams, Sugar 19 grams, TransFat 0 grams

DOUBLE APPLE TART



Double Apple Tart image

This party-ready tart strikes the ideal balance between elegant and rustic. The super-rich dough comes together quickly and is topped with thinly sliced Honeycrisp apples that are shingled to create an eye-catching pattern. While it bakes, double down on the apple flavor (and eliminate waste!) by turning the apple peels and cores into a quick glaze. Brush the finished tart with the glaze and serve it with a tangy dollop of crème fraiche.

Provided by Food Network

Categories     dessert

Time 4h15m

Yield 8 servings

Number Of Ingredients 8

2 1/3 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/4 cups sugar
10 tablespoons (1 stick plus 2 tablespoons) cold unsalted butter, cubed
1 cup heavy cream
1/3 cup crème fraiche, plus more for serving
4 Honeycrisp apples

Steps:

  • Pulse the flour, baking powder, salt and 2 tablespoons of the sugar in a food processor to combine. Add the butter and process until pea-size pieces. Whisk together the cream and crème fraiche in a measuring cup or small bowl until smooth. Remove the top of the food processor and add the cream mixture (do not use the food processor feed tube). Secure the top and pulse until the dough just comes together. Transfer to a piece of plastic wrap, pat into a 12-by-8-inch rectangle and wrap tightly. Refrigerate for at least 2 hours and up to overnight.
  • Position an oven rack in the middle of the oven and preheat to 425 degrees F.
  • Cut 2 pieces of parchment to fit a baking sheet. Place the dough between the parchment and roll into a 12-by-18-inch rectangle. Transfer to the freezer to firm up, about 20 minutes.
  • Meanwhile, peel the apples and reserve the peels. Slice off the cheeks of each apple and reserve, leaving the core. Cut the cores in half and add to a medium pot along with the peels, 1 cup of the sugar and 2 cups water. Bring to a boil over medium-high heat, then lower to a strong simmer and cook, pushing down on the cores with a wooden spoon or potato masher to break them apart as they soften, until the liquid reduces to about 1/2 cup, about 30 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing the solids with a wooden spoon to extract all of the liquid. Set aside the liquid and compost or discard the solids.
  • Meanwhile, cut the apple cheeks into 1/4-inch-thick slices. Transfer the dough on the parchment to a rimmed baking sheet. Remove the top piece of parchment. Shingle the apple slices on the dough in 4 lengthwise rows, leaving a 1/2-inch border of dough all the way around. Sprinkle the apples and border with the remaining 2 tablespoons sugar. Bake until the dough is lightly golden around the edges, about 45 minutes.
  • Drizzle the apples with half of the apple syrup and return the tart to the oven to bake until the dough is dark golden brown, about 15 minutes more. Let cool on a wire rack for 5 minutes.
  • Drizzle the tart with the remaining apple syrup. Serve warm or at room temperature with a dollop of crème fraiche.

APPLE TART 'MAMAN BLANC'



Apple tart 'Maman Blanc' image

An elegant autumn dessert that's easy to prepare as the pastry case does not need to be pre-baked

Provided by Raymond Blanc

Categories     Dessert, Dinner

Time 2h20m

Number Of Ingredients 12

250g plain flour
125g unsalted butter , diced, at room temperature
1 medium egg
15g unsalted butter
1½ tsp lemon juice
65g caster sugar , plus 1 tbsp
1-1½ tsp Calvados
3-4 Cox's, Worcester, Russet or Braeburn apples , peeled, cored, each cut into 10 segments
100ml double cream
1 medium egg
icing sugar , for dusting (optional)
crème fraîche , to serve

Steps:

  • For the pastry, pulse together the flour, butter and a pinch of sea salt in a food processor until it reaches a sandy texture. Add the egg, 1 tsp cold water and pulse again briefly. If you over-mix the dough at this stage it will lose its flakiness. Transfer the dough onto a lightly floured work surface and knead with the palms of your hands for 30 secs, or until smooth and well combined. With the palm of your hand, flatten the dough slightly to 1cm thickness, then sandwich it between 2 large sheets of cling film. Place on a baking tray and chill for 30 mins.
  • Roll the chilled dough, still sandwiched in cling film, to a 2mm thickness. Place a 22cm/3-4cm deep loose-bottomed cake tin on a baking tray. (Or use a 22cm/2-3cm deep tart ring and place on a greaseproof-lined baking tray.) Remove the top layer of cling film. Carefully pick up the dough and place it into the tin with the second layer of cling film facing up. Lift and tuck the dough into the edges of the tin and discard the cling film. By tucking in the base you minimise the shrinking of the dough during cooking. Trim off any excess with a rolling pin. Using your index finger and thumb, pinch and press the dough until it is 2mm above the tin all around the edge. Prick the bottom of the tart with a fork. Chill in the fridge for 20 mins.
  • Meanwhile, for the filling, heat the butter, lemon juice and 15g of the caster sugar in a small saucepan until the butter has melted and the sugar has dissolved. Remove from the heat and stir in the Calvados. Set aside. Heat oven to 220C/200C fan/gas 7. Place a baking sheet into the oven to pre-heat.
  • Arrange the apple segments in concentric circles over the chilled base, overlapping the apple slices as you go. Brush the apples all over with the Calvados mixture. Slide the tin or tart ring (on its lining paper) onto the pre-heated baking sheet and bake for 10 mins. Reduce the oven to 200C/180C fan/gas 6, then continue to cook for 15-20 mins more.
  • Meanwhile, whisk together the double cream, egg and the remaining 50g caster sugar until well combined. After the 15-20 mins baking - when the pastry is pale golden brown and the apples have started to caramelise - sprinkle the tart with the 1 tbsp caster sugar, then pour the custard mixture into the tart. Bake for a further 10 mins until the filling has just set.
  • To serve, remove the tart from the oven and set aside for 1 hr to cool slightly. Carefully remove the tin or tart ring and serve immediately with crème fraîche.

Nutrition Facts : Calories 514 calories, Fat 31 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.08 milligram of sodium

GERMAN APPLE TART (APFEL TARTE)



German Apple Tart (Apfel Tarte) image

A beautiful, easy, and delicious German tart that is not too sweet. Creme Fraiche adds a decadent and important note (no substitutions!). A recipe I often make for entertaining. Be careful to use a light hand while cutting the apple quarters so the knife does not cut all the way through the apple.

Provided by Chrystabel

Categories     Tarts

Time 2h45m

Yield 1 Tart, 8-10 serving(s)

Number Of Ingredients 12

2/3 cup flour
3 tablespoons flour
1 1/2 tablespoons sugar
5 tablespoons soft butter
1 dash salt
1 tablespoon calvados or 1 tablespoon apple cider
4 apples
4 tablespoons sugar
1/2 lemon, squeezed
2 tablespoons calvados or 2 tablespoons apple cider
5 -6 tablespoons creme fraiche
2 tablespoons chopped almonds (optional) or 2 tablespoons nuts (optional)

Steps:

  • Combine the ingredients for the dough until its smooth. Wrap in foil and let rest in the refrigerator for at least 1 hour. Peel, core, and cut the apples into quarters. With a sharp knife cut each quarter apple in its round side several times lengthwise. Don't cut the apple all the way through. Combine 2 tablespoons sugar, lemon juice and Calvados or apple cider. Pour over the apples and let them marinate for 1 hour.
  • Roll 2/3-3/4 of the dough out into a 9 inch round. Set into a 9 inch springform pan. Use the rest of the dough to create a small edge along the inner walls of the form. Using a fork punch tiny holes into the bottom of the unbaked crust. Bake at 350° F for 10-12 minutes. Place the apples in a sieve or colander. Make sure to catch the escaping juice in a small bowl. Combine this juice with the Creme Fraiche and stir until smooth and consistent.
  • Sprinkle the remaining 2 tablespoons of sugar over the baked crust. Arrange the partially sliced apple quarters on the crust round side facing upwards. Pour the Creme Fraiche mixture over the apples. Bake at 350° F for 35 minutes or until lightly browned. Garnish with chopped almonds or nuts if desired. Serve with whipped cream, vanilla ice cream,sweet Creme Fraiche, or plain.
  • Variations: substitute fresh peaches or pears. Instead of calvados or apple cider use peach or pear schnapps.

Nutrition Facts : Calories 215.3, Fat 10.9, SaturatedFat 6.8, Cholesterol 31.9, Sodium 75.2, Carbohydrate 29.4, Fiber 2.3, Sugar 15.9, Protein 1.9

RUSTIC APPLE TARTS



Rustic Apple Tarts image

I love desserts that are rustic and warm, which is why I love to make these free-form tarts. I replace milk, cream, and water with butter so that once they're baked, they spread out and take on a shape of their own. The unsweetened cream on top, paired with the sweetness of the tart, creates a perfect balance for the palate.

Provided by Nancy Silverton

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 18

3 cups all-purpose flour, plus more for dusting
1/4 cup sugar
1 1/2 cups unsalted butter, cold and cut into small pieces, 3 sticks
2 tablespoons pure vanilla extract
4 Granny Smith apples, peeled, cored, and cut into 1/4-inch dice
1 vanilla bean
6 tablespoons unsalted butter, ¾ stick
2 tablespoons granulated sugar
1/4 cup packed light brown sugar, plus 2 tablespoons
1 1/2 teaspoons cinnamon
1 tablespoon cornstarch
1/2 cup crème fraîche, or sour cream
1/2 cup unsweetened applesauce, store-bought is fine
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup unsalted butter, 1 stick, cold and cubed
1 1/4 cups heavy cream, chilled
1/4 cup crème fraîche, plus 1 tablespoon

Steps:

  • Dough: Combine the flour, sugar, and butter in the bowl of a standing mixer fitted with a paddle attachment and mix on low speed until the butter and dry ingredients form a coarse cornmeal consistency, about 2 minutes. Add the vanilla and mix on medium speed until the dough is smooth, 2-3 minutes. Dust a flat work surface with flour and turn the dough out onto it. Knead the dough for a few minutes until it comes together. Bring the dough into a ball, wrap it tightly with plastic wrap, and chill for at least 1 hour and up to 3 days. (The dough can also be frozen for 2 months; when you're ready to use it, defrost overnight in the refrigerator.)
  • Remove the dough from the refrigerator. Dust a flat work surface with flour, cut the dough into chunks, and pound with a rolling pin on the countertop to soften until it is the texture of Play-Doh. Then knead it to make it pliable. Do not overwork the dough. Lightly dust the rolling pin with flour and roll the dough out to an even ¼-inch thickness. With a 5-inch cookie cutter, cut circles from the dough as close together as possible. Carefully place the circles of dough on a lined baking sheet, flouring each one to prevent sticking, and chill. (You can only re-roll the dough once. Discard the remaining scraps.)
  • Apple filling: Put apples in a large mixing bowl. Make the vanilla brown butter: Split and scrape the vanilla pod and combine both pod and its seeds with the butter in a small saucepan over high heat. Swirl as the butter becomes foamy. Pour the browned butter over the apples and stir to coat. Add the granulated sugar, brown sugar, and cinnamon, and stir to combine. Set aside for 30 minutes to bring out the juices in the apples. Stir in the cornstarch, then the crème fraîche.
  • Streusel topping: Combine flour and sugar in a medium bowl and toss in the butter. Using your fingertips, break up the butter in the flour to make pea-size lumps.
  • Preheat oven to 375 degrees F. To assemble the tarts, warm the discs of dough between your fingertips so that they are pliable enough to fold. Spoon 1 tablespoon of applesauce and ¼ cup apple filling into the center of each disc. Pleat the dough to seal, and transfer each tart onto a lined baking sheet, spaced about 2 inches apart. Sprinkle 2 tablespoons of streusel topping onto each tart. Bake the tarts until golden-brown, rotating the baking sheets halfway through, about 30 minutes. Let them cool while you make the whipped cream.
  • Whipped cream: Pour cream into the chilled bowl of an electric mixer fitted with a whisk attachment, and mix on medium until soft peaks form. Add the crème fraîche and beat on medium until mixture is thick and mousse-like. Add more crème fraîche to make it softer and shinier, if you like. Dollop onto the apple tarts, and serve.

APPLE AND QUINCE TART



Apple and Quince Tart image

Provided by Holly Brubach

Categories     dessert

Time P2DT3h30m

Yield Serves 10 to 12

Number Of Ingredients 8

2 cups flour
1 teaspoon sugar
1/2 teaspoon salt
12 tablespoons butter, cut into 1/4-inch cubes and chilled
3 large quince (about 1 3/4 pounds), peeled, cored and chopped into 1/3-inch cubes
8 tablespoons butter
3/4 cup sugar
4 medium apples (1 3/4 pounds), somewhat tart

Steps:

  • Make the shell: in a large bowl, combine the flour, sugar and salt. Using a pastry cutter, chop the butter into the flour mixture until pea-size and coated with flour. Add 4 to 5 tablespoons ice water and toss lightly with a fork. The dough will not come together at this point. Transfer the crumbly dough to the counter and, using the heel of your hand, smear the dough to marble the butter into it. Scrape up the dough and repeat this process one or two times until the dough comes together. Once the dough forms a ball, wrap it tightly with plastic wrap and press into a flattened disk. Refrigerate for 2 hours or up to 2 days.
  • On a surface lightly dusted with flour, roll the dough into a 14-inch circle, 116-inch thick. Line an 1112-inch round tart pan with a removable bottom with the dough and place in the freezer.
  • Prepare the filling by combining the quince, 4 tablespoons butter and 12 cup sugar in a heavy-bottomed medium saucepan set over medium heat. Cover and cook for 20 minutes, stirring every 3 to 5 minutes. Uncover, reduce the heat to low and cook until all the liquid has evaporated and the quince is tender and darker in color, about 40 minutes. Remove from the heat and cool to room temperature.
  • Adjust the rack to the bottom third of the oven. Preheat to 375 degrees. Peel, core and quarter the apples. Using a mandoline or a very sharp knife, slice the apples as thinly as possible and set aside.
  • Remove the tart shell from the freezer. Scrape the cooked quince into the shell and distribute it evenly. Layer the apples over the quince around the outermost edge of the tart with about 15 of the apple hanging over the rim of the pan. Each slice should overlap the preceding by half. Once you have made a full circle of apples around the outer edge, make a new circle closer to the center, overlapping the outer circle with about 14 of the apple slice. Continue layering until the quince is completely covered with apples.
  • Make a brown butter by melting the remaining 4 tablespoons butter in a small saucepan set over medium heat, stirring constantly, until golden brown and nutty-smelling. Drizzle the brown butter over the apples and sprinkle with the remaining sugar.
  • Place the tart on a sheet pan and cook for 70 minutes. Lower the oven to 350 degrees and bake until the apples have caramelized, the filling is bubbling and the crust is brown, another 20 minutes. Allow the tart to cool for 30 minutes on a wire rack; remove the tart pan. Serve warm with vanilla ice cream or creme fraiche.

Nutrition Facts : @context http, Calories 349, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 20 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 12 grams, Sodium 102 milligrams, Sugar 19 grams, TransFat 1 gram

APPLE TART WITH FRANGIPANE (ALMOND) FILLING



Apple Tart with Frangipane (Almond) Filling image

I love this almond filling and use it in a lot of my tarts, before the creme patisserie layer. It is so good.

Provided by evelynathens

Categories     Tarts

Time 1h25m

Yield 10-12 serving(s)

Number Of Ingredients 12

1/2 cup blanched almond
1/4 cup sugar
2 tablespoons butter
1 tablespoon vanilla
1 tablespoon dark rum
1 egg
1 pate brisee pastry dough (in my recipes)
2 lbs firm apples
1 tablespoon sugar
3 tablespoons butter, cut into pieces
1/3 cup apricot preserves
1 tablespoon calvados or 1 tablespoon brandy

Steps:

  • To make frangipane: combine almonds and ¼ cup sugar in food processor and grind into a powder.
  • Add 2 tblsps butter, vanilla, rum and egg and process thoroughly.
  • On a floured surface, roll pate brisee into a very thin circle (about 1/16 of an inch thick).
  • Brush top of dough lightly to remove flour, roll up on rolling pin and unroll over 10 inch flan ring set on top of a baking sheet.
  • Lift up overhanging dough and press into position so that dough adheres well inside ring without being stretched.
  • Press rolling pin across top of ring to cut away excess dough.
  • Spread frangipane on dough.
  • Preheat oven to 400 degrees F.
  • Peel apples, cut in half, core, and cut into ¼ inch thick slices.
  • Set aside the larger center pieces of apple.
  • Coarsely chop end pieces (about 2 cups) and spread over frangipane.
  • Arrange apple slices in concentric circles over chopped apples.
  • Sprinkle top with 1 tblsp sugar and dot with butter.
  • Bake for 1 hour.
  • Remove ring and slide tart carefully onto serving platter while still hot.
  • Cool slightly.
  • Heat preserves, stirring constantly, over low heat.
  • Push through a fine sieve.
  • Add Calvados and combine.
  • Using a pastry brush, spread glaze over tart, thickly.
  • Cut into wedges and serve at room temperature.
  • Nice with a dollop of crème fraiche (in my recipes) or whipped cream.

Nutrition Facts : Calories 295.6, Fat 16.1, SaturatedFat 5.6, Cholesterol 36.4, Sodium 148.7, Carbohydrate 35.5, Fiber 3.6, Sugar 20.2, Protein 3.7

More about "apple tart with creme fraiche recipes"

FRENCH APPLE TART RECIPE
french-apple-tart image
Peel, core and thinly slice the apples. (Reserve 2 apples for decorating the top) Cook the sliced apples slowly in a heavy bottomed pan with 1 tablespoon of water until tender but not pureed. Add the sugar, butter and orange rind. …
From lovefrenchfood.com


GRANDMA'S SIMPLE FRENCH APPLE TART RECIPE
grandmas-simple-french-apple-tart image
2020-11-07 Sprinkle the sugar over the top and bake in a preheated oven at 180 degrees for 25 minutes. Meanwhile whisk together the cream, creme fraiche, egg, sugar and vanilla extract. After the tart has baked for 25 minutes, remove …
From between2kitchens.com


APPLE CAKE WITH CRèME FRAîCHE | RECIPE - MY VINTAGE …
apple-cake-with-crme-frache-recipe-my-vintage image
Prepare the crème fraîche mix and set aside. Weight and mix all dry ingredient for the batter, set aside. In a medium bowl, whisk butter and sugar together until fluffy and pale yellow. Add eggs into the mix. Then, finally shift and fold dry …
From myvintagecooking.com


NEW YORK METRO RECIPES - GRATED-APPLE TART WITH VANILLA …
new-york-metro-recipes-grated-apple-tart-with-vanilla image
Toss the grated apple with the lemon juice, and set aside. Put the raisins, Calvados, and 1 tablespoon water in a small saucepan. Bring to a boil, and immediately remove from heat. Set aside.
From nymag.com


FRENCH APPLE TART WITH CARAMEL SAUCE RECIPE - WOMAN …
french-apple-tart-with-caramel-sauce-recipe-woman image
2017-01-03 Beat the purée until very smooth and leave on one side to cool. Preheat the oven to 200 C, 180 fan C, 400 F, gas 6. Roll out the pastry on a lightly floured work surface and line the tart tin with it. Line the pastry with …
From womanandhome.com


GRATED-APPLE TART WITH VANILLA CRèME FRAîCHE - NYMAG.COM
grated-apple-tart-with-vanilla-crme-frache-nymagcom image
Toss the grated apple with the lemon juice, and set aside. Put the raisins, Calvados, and 1 tablespoon water in a small saucepan. Bring to a boil, and immediately remove from heat. Set aside.
From nymag.com


NAKED APPLE TART RECIPE | BON APPéTIT
naked-apple-tart-recipe-bon-apptit image
2018-11-14 Place tart on a rimmed baking sheet and bake, rotating pan halfway through, until crust is deep golden brown and apples on surface are softened and starting to take on a little color at edges, 55 ...
From bonappetit.com


FRENCH APPLE TART FOR TWO - WINI MORANVILLE
2020-12-23 French Apple Tart for Two. Note: This makes two small tarts. Each tart could serve two if you're not super-hungry. Leftovers will keep well in the refrigerator for up to 3 days. Or freeze up to a month. Ingredients: • 1/4 cup sugar • 1/4 cup flour • 1/4 teaspoon cinnamon • …
From winimoranville.com


CHINON APPLE TARTS WITH CARDOMOM CREME FRAICHE RECIPE - NEW …
One for the romantics: these little French tarts are wonderfully buttery and crisp, glazed with a red wine jelly - the perfect end to a special dinner for two. One for the romantics: these little French tarts are wonderfully buttery and crisp, glazed with a red wine jelly - the perfect end to a special dinner for two. News Dinner Tonight Baking Trolley Watch Easy Entertaining Healthy-ish Video ...
From newideafood.com.au


APPLE TART WITH CREME FRAICHE | RECIPESTY
Combine butter, 1 cup plus 2 tablespoons flour, 1/4 cup plus 2 tablespoons sugar, and 1 teaspoon vanilla extract in the bowl of a food processor; pulse …
From recipesty.com


TARTE NORMANDE: A CLASSIC FRENCH APPLE TART WITH LOCAL FLAVOR
2021-10-13 Preheat the oven to 350 degrees F with a rack in the middle. Prepare the filling: In a large mixing bowl, whisk together the eggs and 1/2 cup sugar. Whisk in …
From theepochtimes.com


A CLASSIC NORMANDY APPLE TART RECIPE - LOVE FRENCH FOOD
Peel the apples, remove the cores and cut the apples into ¾ inch/2 cm pieces. Mix together the eggs, crème fraiche, caster sugar, Calvados and cinnamon. Place the apple in the base of the tar mould, and then add the Calvados mixture. Place in the centre of the oven and bake for 40 minutes. Allow to cool thoroughly, and then dust with icing ...
From lovefrenchfood.com


APPLE AND CHEDDAR TART | RICARDO
Line a baking sheet with parchment paper. On a lightly floured surface, roll out the puff pastry into a 10-inch (25 cm) square. With a fork, prick the entire surface of the dough. Place the dough on the baking sheet. Spread the cream on the entire surface of the dough. Cover with the apple slices. Sprinkle with the chives and top with the ...
From ricardocuisine.com


APPLE TART WITH CREME FRAICHE | TASTY RECIPES
2019-11-03 Preheat oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan and line with parchment paper. Combine butter, 1 cup plus 2 tablespoons flour, 1/4 cup plus 2 tablespoons sugar, and 1 teaspoon vanilla extract in the bowl of a food processor; pulse until mixture resembles breadcrumbs.
From thebest4foodsrecipes.blogspot.com


CARAMELISED APPLE TARTS - SOUTH CHINA MORNING POST
2021-10-29 2 Melt the butter in a large skillet placed over a medium-low flame. Add the granulated sugar and salt and stir to combine. Stir in the apple pieces, then cover the pan with the lid and cook for ...
From scmp.com


PHOTOS - ALLRECIPES.COM
Create a profile + — Go. Meal Type Appetizers & Snacks
From allrecipes.com


APPLE AND QUINCE TART WITH HONEY AND HAZELNUT CRèME FRAICHE
7. For the crème fraiche: stir the honey into the crème fraiche into a bowl and lightly fold in the chopped hazelnuts. 8. Remove the tart from the oven, cut into 4 servings and drizzle with a little melted butter. Serve with a spoonful of the crème fraiche …
From theepicentre.com


TARTE NORMANDE (FRENCH APPLE TART) • CURIOUS CUISINIERE
2020-10-09 Bake the tart for 35-40 minutes, until the cream is firm and the tart is a deep golden brown. Remove from the oven and let cool on a wire rack. Serve warm or at room temperature. (Sprinkle with powdered sugar once cool, if desired.) Typically Tarte Normande is served on its own, but you can add whipped cream or ice cream, if desired.
From curiouscuisiniere.com


APPLE CRèME FRAîCHE PIE RECIPE - SERIOUS EATS
2019-05-06 Directions. In a large bowl, whisk together crème fraîche, sugar, egg, salt, vanilla, cinnamon, and flour and set aside. In the bowl of a food processor, combine the oats and brown sugar and pulse until they are a sandy consistency, about 15 seconds. Arrange the apples in the chilled shaped crust and pour the custard mixture over the top.
From seriouseats.com


APPLE & VANILLA CREME FRAICHE TART OR THE GIRL NEXT DOOR
2017-12-08 Set this in the fridge for 10 minutes while you make the custard. To make the custard, combine the creme fraiche, eggs, vanilla bean paste, sugar, and flour in a medium bowl, whisking until smooth and creamy. After the crust has chilled for 10 minutes, layer the sliced apples inside, fanning and spreading them out as you see fit.
From harvestandhoney.com


FRENCH NORMAN CREAM APPLE TART FRENCH RECIPE - MY PARISIAN …
Garnish and bake. Put a first layer of apples in the bottom of the mold, pour half or the Norman cream, then neatly arrange the rest of the apples. Pour over the rest of the cream. Sprinkle with brown sugar. Bake at 170 °C for 1 hour (45 minutes for …
From myparisiankitchen.com


TARTE TATIN WITH CRèME FRAîCHE RECIPE - ANDREW ZIMMERN | FOOD
Step 1. In a large bowl, toss the apple quarters with the cinnamon, ginger, salt, nutmeg, allspice and cloves. Advertisement. Step 2. In a 12-inch nonstick skillet, melt the butter over moderate ...
From foodandwine.com


APPLE TREACLE TART RECIPE | BON APPéTIT
2010-03-28 Preheat oven to 375°F. Roll out dough on lightly floured surface to 12- to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Cut off …
From bonappetit.com


APPLE TARTE TATIN WITH FIG CRèME FRAICHE RECIPE - BBC FOOD
Method. To make the pickle, put the sugar, ginger, spices and 300ml/10fl oz water in a pan and bring to the boil. Add the fig leaves and cook for 10 minutes, then add the figs, honey and vinegar.
From bbc.co.uk


CLASSIC APPLE TARTE TATIN WITH COGNAC AND CRèME FRAîCHE
2015-09-24 Heat butter and sugar in a tarte tatin pan or oven-proof skillet over medium-high heat until caramelized. Meanwhile, peel apples then slice in half horizontally. Remove the cores. Add apples to the pan fitting them in as tightly as possible. Splash Cognac over the fruit, then cook an additional 5 minutes. Cut a sheet of puff pastry into a round ...
From tastewiththeeyes.com


APPLE TART RECIPE: HOW TO MAKE A FRENCH APPLE TART | GOODTO
2019-11-08 Arrange the apple slices in neat rings on the top, overlapping them. Cut a few small pieces of apple to fill the centre. Sprinkle over the sugar. Return it to the oven for 30-35 mins, or until the apples start to turn golden. Warm the apricot glaze or jam with 1 tbsp water until it’s runny and then brush it over the hot apple tart.
From goodto.com


BEST APPLESAUCE APPLE TART RECIPES | EASTER | FOOD NETWORK CANADA
2012-07-30 Directions. Step 1. Heat the oven to 400°F/200°C. Chop the applesauce apples and put them in a saucepan with 2 tablespoons of the sugar, the nutmeg, and 1/4 cup/60 ml water. Cook, stirring occasionally, until very soft. Put through a food mill to remove the skins and seeds. You should have about 1-1/2 cups/375 ml applesauce.
From foodnetwork.ca


APPLE & GINGER TARTE TATIN WITH CRèME FRAîCHE | EATERY BERLIN
1 tsp Ginger. 40 g Maple Syrup. 25 g Butter. ½ Roll Spelt Puff Pastry. For the Tarte Tatin, peel and quarter the apples and remove the seeds. Then cut the apples into three slices each. Afterwards peel the ginger, cut it into thin slices, then into sticks and finally into small dices. Now heat up a pan and add the maple syrup.
From eateryberlin.com


DELICIOUS BAKED APPLE TART RECIPE | THE RECIPE CRITIC
2021-08-14 Preheat the oven to 375°. In a medium bowl toss the sliced apples, sugar, cinnamon, nutmeg, vanilla and lemon juice together. Allow to macerate for 10-15 minutes. Stir again before laying the apples in the tart shell in your desired design.
From therecipecritic.com


SAVORY APPLE TART RECIPE WITH THYME, CARAMELIZED ONION & GRUYERE
Instructions. On a lightly floured surface, roll out the dough and press into two six-inch tart pans, trimming off excess. Refrigerate until firm, about 30 minutes. Preheat oven to 375°. Line the dough with parchment paper and top with pie weights or dried beans. Bake for 20 minutes. Remove the parchment and weights.
From lepetiteats.com


APPLE TART WITH CREME FRAICHE RECIPES
Combine butter 1 cup plus 2 tablespoons flour 1/4 cup plus 2 tablespoons sugar and 1 teaspoon vanilla extract in the bowl of a food processor; pulse …
From recipesfull.net


CRèME FRAîCHE | AMERICA'S TEST KITCHEN RECIPE
WHY THIS RECIPE WORKS. Crème fraîche is a thickened cream traditionally made in France from unpasteurized heavy cream. The good bacteria in the cream, when left at room temperature to culture, will thicken the cream naturally to an almost spreadable consistency. ... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton ...
From americastestkitchen.com


FRENCH APPLE TART | PHILIPS
Sprinkle the apple slices with the lemon juice and arrange them in overlapping circles in the cake tin. Place the cake tin one shelf under the centre of the oven and bake the tart for 35-40 minutes until golden. Take the tart out of the oven and generously brush the apple slices with honey. Leave to cool until lukewarm or cold. Serve with a ...
From philips.ca


APPLE PIE WITH CRèME FRAîCHE - THE VANILLA BEAN BLOG
2017-12-05 Return the fruit to the large bowl. Add the granulated sugar and apple cider to the juices in the pan and bring to a boil over medium heat. Simmer until reduced to a scant 1/2 cup, about 5-6 minutes, shaking the pan occasionally to stir. Remove from the heat and whisk in the butter. Stir in the crème fraîche and vanilla.
From thevanillabeanblog.com


RICK STEIN'S APPLE TART WITH QUINCE PURéE RECIPE - DELICIOUS. MAGAZINE
Lift onto a lightly greased baking sheet and prick the pastry here and there with a fork, leaving a 2.5cm border clear around the edge. Spread the fruit purée on top, again leaving the edge clear, and chill for at least 30 minutes. Preheat the oven to 200°C/fan180°C/gas 6. Peel and core the apples and slice them quite thinly.
From deliciousmagazine.co.uk


APPLE CURD TART WITH CRèME FRAîCHE WHIPPED GANACHE
Line the tart shell with some baking paper so that the dough is completely covered. Fill it up with dried beans, uncooked rice or ceramic beans and bake in the centre rack of the oven for 18 minutes. Remove the beans and baking parchment and bake for another 5 minutes uncovered. Set on a rack to cool completely before removing the shell.
From theitalianbkr.com


APPLE-CRANBERRY TART WITH CALVADOS-ROASTED FIGS AND LEMON …
Preheat the oven to 350 F. In a small saucepan, melt the 1/2 cup of butter and stir in the brown sugar until it dissolves. Pout the butter and sugar mixture into the bottoms of the tart molds. Place the apple rings into the melted sugar in the tart molds.
From greatchefs.com


TARTE TATIN WITH CRèME FRAîCHE - ANDREW ZIMMERN
Instructions. In a large bowl, toss the apple quarters with the cinnamon, ginger, salt, nutmeg, allspice and cloves. In a 12-inch nonstick skillet, melt the butter over moderate heat. Add the sugar and cook, swirling the mixture, until a deep caramel forms, about 7 minutes. Remove from the heat. Preheat the oven to 400°.
From andrewzimmern.com


QUINCE TARTE TATIN WITH CARDAMOM CRèME FRAîCHE RECIPE | SIDECHEF
Place puff pastry atop quince slices and tuck in the edges. Step 11. Bake the tart for about 35-40 minutes until the puff pastry has turned golden brown and fully cooked. Step 12. While the tart bakes, mix the Ground Cardamom (1/4 tsp) into the Crème Fraîche (1/2 cup) until it is fully combined and add Pistachios (2 Tbsp) . Step 13.
From sidechef.com


FRENCH APPLE TART WITH PASTRY CREAM RECIPE : TART - SUGAR GIRL …
2021-09-10 French Apple Tart. For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together.
From sugargirlcookies.com


Related Search