Apple Tart With Vanilla Sauce Recipes

APPLE CRUNCH PIE WITH VANILLA SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C.)
• In a large bowl, mix together 1/2 cup white sugar, 1/2 cup brown sugar, 2 tablespoons flour and cinnamon. Stir in sliced apples until coated with sugar mixture. Stir in 1 cup cinnamon chips. Pour filling into prepared pie crust, and dot with 3 tablespoons butter.
• To make streusel topping: mix together 3/4 cup flour and 3/4 cup brown sugar in a mixing bowl. Cut in 6 tablespoons butter until mixture resembles coarse crumbs. Stir in remaining 2/3 cup cinnamon chips. Sprinkle streusel topping over apple filling.
• Bake in preheated oven for 10 minutes, then reduce heat to 350 degrees F (175 degrees C) and continue baking for until filling is bubbling and streusel is golden brown, 35 to 40 minutes more. Allow to cool for at least 1 hour before serving.
• While the pie is cooling, prepare the vanilla sauce. In the top of a double boiler over medium heat, whisk together eggs, half-and-half and 1/2 cup sugar. Cook, stirring constantly, until sauce has thickened. Remove from heat, and stir in vanilla. Spoon sauce (warm or cooled) over slices of pie.

SALTED CARAMEL APPLE TART TATIN

Steps:

• Position the oven rack in the top third of the oven and preheat to 425 degrees F. Spray an 8 by 3-inch round cake pan with nonstick spray.
• Combine the sugar and 6 tablespoons water in a heavy medium saucepan. Stir over medium heat until the sugar dissolves. You will not stir the sugar after this point. Increase the heat and bring to a boil. Do not stir. Cook until the syrup is a deep amber color, 8 to 10 minutes. Remove the pan from the heat. Carefully add the butter (the caramel will bubble vigorously). Stir to blend, then add the flaked sea salt. Pour the caramel into the prepared cake pan. Let cool 5 minutes.
• Peel, quarter and core the apples. Cut into 1/2-inch thick slices. You don't want to cut the slices too thin because they will fall apart or break down when cooked - the 1/2-inch slices will hold their shape. Fill a large bowl with water and add the lemon juice. Place the apple slices in the acidulated water and set aside. This will keep the apples white.
• Place the cake pan over a stovetop burner, but don't turn the burner on. Lay 2 apple slices in the center of the pan on top of the caramel. Arrange the remaining apple slices in a circle, overlapping one another so that the end result looks similar to a rose. While layering, occasionally press down on the apples to make sure they all fit into the pan. If the caramel starts to set, turn the heat on very low to help loosen it up.
• With an oven mitt (the pan may be hot), pop the pan into the oven. Bake until the apples are tender and the caramel bubbles thickly, about 1 1/2 hours.
• Meanwhile, unfold the pastry sheet on a lightly floured work surface. Using a clean 9-inch round cake pan bottom as an aid, trace and cut out a 9-inch round from the pastry.
• Remove the pan from the oven. Top the apples with the pastry round, pressing down and tucking in the edges. Pierce or dock the pastry all over with a fork. Return the pan to the oven and bake until the pastry is golden, about 25 minutes. Remove from the oven and cool the tart completely in the pan.
• Invert a platter or cake stand over the cake pan. Hold the platter and the pan and invert. The tart will fall out onto the platter. If the tart does not cooperate, run the edge with a knife and place over medium heat until slightly warmed, then invert the pan onto the platter. Cut into wedges and serve with vanilla ice cream, if desired.

APPLE TART WITH CREME FRAICHE

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.

FRENCH-STYLE APPLE TART (TARTE TATIN) RECIPE BY TASTY

Steps:

• Using a 9-inch (23 cm) flat-sided cake pan as a template, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
• Peel and quarter the apples, using a spoon or melon baller to remove the cores.
• Preheat oven to 375°F (190°C).
• In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes. Add the butter, stirring constantly until the color is a creamy light brown. Add the apples, stirring until they are coated in a thick layer of caramel.
• Cook for about 15-20 minutes, turning the apples constantly so that they bathe in the caramel. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan. Be careful not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.
• Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top.
• Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.
• Bake for 45-50 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate.
• Slice and serve with vanilla ice cream.
• Enjoy!

GRANDMA'S STYLE APPLE CAKE WITH VANILLA SAUCE

Steps:

• Peel the apples and cut into thin slices. Toss slices in a bowl with 1 tablespoon of cinnamon and 1 tablespoon of sugar. Melt butter. Brush mold with butter. Cool the remaining butter to room temperature and add 1/2 cup of sugar and brown sugar. Whisk butter and sugars until fluffy. Add egg with milk and whisk. Stir in flour, baking powder and remaining 1 teaspoon cinnamon. Pour into the mold. Put the sliced apples on top and bake in a preheated 350-degree oven for 40 minutes.;
• Scrape the vanilla bean into scalded milk. Whisk yolks and sugar. Add a little hot milk to the yolk and sugar mixture. Pour back into the hot milk. Stir continuously with a wooden spoon over a low heat until it starts to thicken. Make sure it does not boil. Strain and let cool down.

FLAT APPLE AND VANILLA TART

Steps:

• Preheat oven to 220C/425°F.
• Roll out the pastry and trim to a round about 35cm (14 inches) across. Transfer to a baking sheet lined with parchment paper.
• Peel, core and thinly slice the apples, then toss in the lemon juice and vanilla.
• Spread over the pastry to within 2cm (3/4 inch) of the edge. Curl up the edges slightly to stop the juices running off.
• Dot with butter and sprinkle with caster sugar.
• Bake 15-20 minutes until the apples are tender and the pastry crisp.
• Warm the jam and brush over the apples and pastry edge.
• Serve warm with vanilla ice cream or creme fraiche.

APPLE BREAD PUDDING WITH VANILLA SAUCE

Steps:

• In a large mixing bowl, vigorously whisk the cream, milk, eggs, yolks, brown sugar, salt, vanilla, and ¼ tsp cinnamon until blended.
• Add the bread cubes, apples and raisins, and toss several times with a large wooden spoon to ensure even saturation.
• Refrigerate the pudding for at least 2 hours, tossing the mixture occasionally with the wooden spoon to make sure the bread is soaked.
• Fifteen minutes before baking, preheat the oven to 350. Grease an 8 inch square baking dish with butter. Scoop the pudding into the baking dish. Mix the granulated sugar and the remaining cinnamon together and sprinkle it over the bread pudding.
• Place the baking dish in a shallow baking pan on the center oven rack and pour enough hot water into the large pan to come two thirds of the way up the sides of the pudding baking dish. (This is important as the bath helps the pudding to be fluffy).
• Bake the pudding until the top is golden and crisp and has risen in the center, about 50 minutes.
• Remove the pudding from the water bath and allow it to cool while you make the sauce.
• Sauce:.
• Scald the cream, all but ¼ cup of the milk, sugar and salt in a heavy medium size saucepan over medium heat.
• Dissolve the cornstarch in the remaining milk in a small cup. Stir it into the cream mixture.
• Bring the mixture to a boil over low heat, whisking constantly. Continue boiling and whisking until the sauce thickens, about 3 minutes.
• Remove the pan from the heat and stir in the butter, vanilla and nutmeg. Allow to cool slightly before serving.

APPLE TART WITH VANILLA SAUCE

Steps:

• Place the sliced apples in layers in a fire-proof dish and sprinkle each layer with sugar and grated lemon peel.
• Mix together the flour and sugar, rub in the butter, then spread over the apples.
• Bake the tart for 25 minutes at 425 degrees.
• Meanwhile, beat the egg yolks with sugar, potato flour and light cream in a heavy bottomed pan.
• Heat the mixture, remove it from heat and stir in the vanilla sugar.
• Serve, and enjoy!