Apple Tart Without Dough From Fwdgf Recipes

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.

FRESH APPLE TARTS

Steps:

• In a large bowl, mix together flour, 1 1/4 cups sugar, and salt. Cut in butter until mixture is crumbly. Mix in eggs and vanilla extract until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day.
• While the dough is chilling, prepare the apple filling.
• In a medium bowl, toss diced apples with sugar and cinnamon. Mix in walnuts.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 3-inch tart pans. Remove tart dough from the refrigerator and let it stand at room temperature for 30 minutes before rolling out.
• Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6-inch circle, and carefully fit one circle into each tart pan.
• Spoon an equal amount of apple mixture into each tart pan. Fold pastry over filling. Place filled tarts on a baking sheet.
• Bake in preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts, if desired.

GRAMMIE'S NO-CRUST APPLE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, combine apples, cinnamon, nutmeg, white sugar and 1/2 cup baking mix. Stir together the milk and eggs and mix into apple mixture, Pour filling into pie plate and dot with butter.
• To make the Topping: In a large bowl, combine 1 cup baking mix, walnuts, brown sugar and margarine. Mix until crumbly and sprinkle over top of apples.
• Bake in the preheated oven for 60 minutes, or until apples are cooked and topping is golden brown.

APPLE TART WITHOUT DOUGH (FROM FWDGF)

Steps:

• Preheat oven to 275°F.
• Cut the apples into quarters, then slice each quarter into thirds.
• Sprinkle with lemon juice.
• Place cabbage leaves on a cookie sheet lined with parchment paper.
• Place the apples on the cabbage leaves, shaping the slices like those on a small tart.
• Mix the sugar with the cinnamon and sprinkle almost all of it on the apple slices.
• Add small dots of butter and cover with the remaining sugar-cinnamon mixture.
• Bake the tarts for 15 minutes.

AMY'S FREAKY GOOD APPLE TART

Steps:

• Preheat the oven to 375 degrees F.
• Dust a clean surface lightly with flour and roll out the round of chilled dough -- giving the dough a quarter turn every few strokes and occasionally lifting it to dust underneath with additional flour -- to a roughly 11-inch circle. Roll the dough over the pin and transfer to the tart pan, pressing the dough into the bottom and up the sides. With your fingers, pinch away the excess dough at the top of the tart pan. Transfer to the refrigerator to chill at least 30 minutes and up to overnight. If you are using a frozen pie shell, skip this step and prepare apples.
• While the dough chills, make the filling. Peel, halve, and core 6 of the apples. With a mandoline, vegetable slicer, or sharp knife, cut the apples into thin 1/4-inch thick slices lengthwise. Melt 4 tablespoons of the butter in a large skillet over medium-high heat and add the apple slices. Toss to coat in butter, then add the sugar, vanilla, and salt, and continue to cook until the apples are soft and almost falling apart and most of the liquid has evaporated, about 15 to 25 minutes. Allow to cool while the dough finishes chilling.
• Meanwhile, peel, halve, and core the remaining 4 apples and, with a mandoline, vegetable slicer, or sharp knife, cut into very thin 1/8-inch thick slices lengthwise. Squeeze the lemon juice over the slices to prevent browning.
• When the dough has finished chilling, remove the pan from the refrigerator and spread the cooled filling over the bottom of the tart. Starting at the outside edge of the tart, make a ring of tightly overlapping 1/8-inch thick apple slices on top of the filling, tucking the last slice under the first when finished to make an unbroken circle. Make a second ring in the same manner, inside and slightly overlapping the first ring. There will be a tiny opening left in the middle: Arrange some apple slices to cover. Melt the remaining 2 tablespoons of butter and brush all over the top of the apples, being careful not to disturb the rings. Sprinkle with the remaining sugar and place on the bottom rack of the oven. Cook until the crust and the tops of the apples are golden, about 50 minutes to 1 hour and 10 minutes. Remove from the oven and cool on a baking rack. Serve warm or at room temperature.
• Dissolve the salt and sugar in the ice water, then mix in the egg yolk with a fork until well combined. Place the flour in the bowl of a food processor. Sprinkle over the chilled butter cubes and then pulse on and off, until the mixture is coarse with some pea-sized lumps of butter remaining. With the processor running, add the ice water mixture in a slow stream, then pulse on and off until the dough starts to come together.
• Empty the dough onto a lightly floured board and gather into a ball. Break off a small chunk at a time and smear across the board with the heel of your hand, then scrape it up with the dough scraper and set aside. Regather together all the smeared bits and form into a ball. Flatten into a 1/2-inch thick disk and wrap in plastic wrap. Place in the refrigerator to chill at least 1 hour and up to overnight.

LOW-SUGAR APPLE TART RECIPE BY TASTY

Steps:

• Make the crust: In a food processor, blend the oats into a coarse powder.
• Add the butter to a medium saucepan over medium heat and cook until nutty brown in color, 5-6 minutes. Once the butter has browned, add the ground oats, flour, salt, and water, and mix to combine. Let cool for 5 minutes.
• Transfer the crust mixture to a 9-inch (20 cm) tart pan, spreading evenly across the bottom and up the sides. Chill for 30 minutes.
• Preheat the oven to 375˚F (190˚C).
• Make the filling: Place the apples in a large microwave-safe bowl and squeeze the lemon juice over, then toss to coat. Microwave for 4 minutes. Cover with a plate and let steam for 5 minutes.
• Season the apples with the cinnamon and nutmeg, and toss to coat.
• Spread the applesauce over the bottom of the crust.
• Starting from the outside and working inward, arrange the apples in the pan in a circular pattern with the curved side up. Begin with the larger slices, overlapping slightly, and continue until the entire crust is filled. Brush the apples with the melted butter.
• Bake for 1 hour, checking occasionally. If the edges are browning too quickly, cover gently with foil to prevent further browning as the tart cooks through.
• If using, microwave the apricot jam for 20-30 seconds to melt. Use a pastry brush to paint the apricot jam over the warm tart for a nice, shiny finish.
• Let the tart cool to room temperature before slicing and serving.
• Enjoy!