Apple Tart Recipes

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APPLE TART



Apple Tart image

For 15 years my husband, daughter and I owned and operated an apple orchard, where we raised 27 variations of apples on 2,200 trees. This easy apple tart recipe is my personal favorite. My family even prefers this wonderful dish with tart apples over traditional apple pie. I hope you enjoy it, too. -Marilyn Begres, Dexter, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 6

1 cup sugar, divided
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
6 medium tart apples, peeled and thinly sliced
1 tablespoon butter
Pastry for a single-crust pie

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.

Nutrition Facts : Calories 284 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 115mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 2g fiber), Protein 1g protein.

FRESH APPLE TARTS



Fresh Apple Tarts image

These tarts are easy to make and bake. White sugar may be used in place of brown sugar.

Provided by Punkin

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h45m

Yield 16

Number Of Ingredients 11

4 ½ cups all-purpose flour
1 ¼ cups white sugar
¼ teaspoon salt
1.063 cups unsalted butter
4 eggs, beaten
2 teaspoons vanilla extract
4 Granny Smith apples - peeled, cored and chopped
¼ cup brown sugar
¼ teaspoon ground cinnamon
½ cup chopped walnuts
4 ounces apricot jam (if using jam, use less sugar)

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.

Nutrition Facts : Calories 387.9 calories, Carbohydrate 55.8 g, Cholesterol 78.9 mg, Fat 16.3 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 8.4 g, Sodium 60.4 mg, Sugar 25.9 g

APPLE TARTS



Apple Tarts image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 6

1 package (2 sheets) frozen puff pastry, defrosted
4 small (6 ounce) Granny Smith apples
3/4 cup sugar
6 tablespoons (3/4 stick) cold unsalted butter, small-diced
3/4 cup apricot jelly or warm sieved apricot jam
3 tablespoons Calvados, rum, or water

Steps:

  • Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
  • Cut each sheet of puff pastry into 4 squares. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples.
  • Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across the pastry and place one slice of apple on each side of the arranged slices. Sprinkle the apples evenly with the sugar and dot them with the butter.
  • Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Don't worry! The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry completely with the jelly mixture. Loosen the tarts with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.

CLASSIC APPLE TART



Classic Apple Tart image

Apple tart is my family's favorite dessert. I love it because it makes the house smell amazing and the tart looks so polished and beautiful (taking a few extra minutes to fan out the apples makes it look like it came from a bakery!). This is a French-style apple tart, not an apple pie, meaning a wedge of the tart is thinner and neater than a slice of all-American apple pie. Try it topped with ice cream for that delicious a la mode taste. Rolling the dough for the tart makes for a finer-textured crust, but on many occasions I have simply pressed the crust into place with great results.

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 1h40m

Yield Makes one 9- or 91/2-inch tart

Number Of Ingredients 7

1 stick unsalted butter, cut into1-inch cubes, plus 1 tablespoon, melted
11/2 cups all-purpose flour, plus extra for rolling
1/4 teaspoon kosher salt
2 tablespoons sugar
3 Granny Smith apples
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon

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 MINI TARTS



Apple Mini Tarts image

My 4 year-old son and I went to a Mommy and Me cooking class, and this is one of the recipes we made together. Great for kids, and fun to make!

Provided by bricookie55

Categories     < 60 Mins

Time 35m

Yield 12 mini tarts, 12 serving(s)

Number Of Ingredients 11

1 pie crust, refrigerated
2 ounces cream cheese, softened
1/8 cup brown sugar
1 egg
1 tablespoon flour
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
2 granny smith apples, peeled and chopped into small pieces
1 tablespoon brown sugar
1 tablespoon flour
1/2 tablespoon butter

Steps:

  • Preheat oven to 375 degrees.
  • Unfold 1 refrigerated pie crust onto a lightly floured surface. Cut 12, 2 1/2 inch circles from the pie crust, re-rolling the dough if necessary. Press each into a cup of a mini muffin pan.
  • For the filling, whisk cream cheese until smooth. Whisk in sugar until fluffy. Add egg; blend well. Stir in flour, cinnamon, and vanilla until combined. Stir apples into cream cheese mixture.
  • Spoon apple filling into 12 crusts.
  • For topping, combine flour and brown sugar. Cut in butter until it forms a coarse crumb. Spoon topping evenly over each tart.
  • Bake for 18-20 minutes or until golden brown. Cool in pan for 5 minutes before removing.

Nutrition Facts : Calories 132.7, Fat 7.6, SaturatedFat 2.7, Cholesterol 24.1, Sodium 102.8, Carbohydrate 14.6, Fiber 1.2, Sugar 5.8, Protein 2

INDIVIDUAL HONEYCRISP APPLE TARTS



Individual Honeycrisp Apple Tarts image

With just a few ingredients and no special equipment other than a potato peeler, someone who's never baked before can create this beautiful dessert that looks like it came from a professional pastry shop. These individual tarts have a buttery, crispy pastry with a massive amount of apple flavor and they're sweetened just enough with a touch of sugar and cinnamon. Brush the tops with simple syrup or melted apricot jam and serve with vanilla ice cream or whipped cream, if desired.

Provided by Chef John

Categories     Fruit Tarts

Time 1h35m

Yield 2

Number Of Ingredients 8

1 sheet frozen puff pastry
2 tablespoons packed brown sugar
1 tablespoon white sugar
1 pinch ground cinnamon
1 pinch salt
4 teaspoons unsalted butter, divided
1 teaspoon lemon juice
2 large Honeycrisp apples

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Set out two 6-ounce ramekins.
  • Place puff pastry sheet on a work surface and let thaw for just 5 minutes; it should still be partially frozen and very firm. Use a round pastry cutter the same diameter as your ramekins to cut out 2 rounds of dough. Transfer to the prepared baking sheet. Prick each pastry round all over with a fork.
  • Bake in the preheated oven until the pastries are puffed up and the bottoms are golden brown, about 15 minutes. Remove from the oven and slide parchment paper off the baking pan onto a work surface; press warm pastries down lightly with the back of a fork to deflate them a bit. Let cool.
  • Increase the oven temperature to 425 degrees F (220 degrees C).
  • Mix brown sugar, white sugar, a pinch of cinnamon, and a very small pinch of salt together in a bowl.
  • Use 1 1/2 teaspoons butter to generously grease the bottom and sides of each ramekin. Spoon the sugar mixture evenly into each ramekin, reserving about 1 1/2 teaspoons for later. Shake ramekins gently to settle and flatten the sugar mixture.
  • Fill a bowl with 3 cups cold water. Add lemon juice.
  • Turn one apple on its side; trim about 1/4 inch off the top and bottom of the apple, then cut it in half through the center. Repeat with the second apple.
  • Peel around the apple halves to remove the peel; discard. Continue to peel the flesh, making ribbons as long and as thick as possible until you reach the core, letting the ribbons drop into the water. As long as your ribbons are 3- to 4-inches long, that's fine.
  • Pull out 3 to 4 of the longest ribbons and line them up on a work surface into one long ribbon, overlapping the ends an inch or so. Roll the ribbon up tightly to form the center of the tart, then turn it up on its end. Coil more ribbons around the center, overlapping as you go, until you have a coil that's the same diameter as your ramekin. Pick up the apple coil and place it into the ramekin, with the flat side on top of the sugar. Repeat to make the second tart.
  • Dot 1/2 teaspoon butter over each tart, then sprinkle with the remaining sugar mixture. Top each tart with a pastry round, placing the fork-poked side down on the apples.
  • Bake in the preheated oven until pastries have browned and juices are bubbling, about 30 minutes. Remove from the oven and press the hot pastries down gently with a fork. Let cool for about 10 minutes.
  • Run a knife around each pastry, then turn over onto serving plates. Use a spoon to go around each tart to separate the layers and create more definition, if desired.

Nutrition Facts : Calories 919.2 calories, Carbohydrate 103.8 g, Cholesterol 20.2 mg, Fat 53.9 g, Fiber 7.2 g, Protein 9.5 g, SaturatedFat 16.5 g, Sodium 384.6 mg, Sugar 42.4 g

ROSE APPLE TART



Rose Apple Tart image

This striking tart is all about the apples, and - believe it or not - it's fairly simple to make. The crust is the pat-in-the-pan variety, and a mandoline makes quick work of slicing. For the most beautiful results, use firm tart apples with red or pink skin like Honeycrisp, Empire or Cortland, and stand the slices up vertically, rather than laying them flat. This tart is best the day it's made, but the shell can be made a day in advance, if you'd like to break up the work a bit. If you keep vanilla sugar in your pantry, this would be a great place for it. A sprinkle of cardamom wouldn't hurt either. However you choose to embellish, make sure to use a smooth apricot jam, rather than chunky preserves, for a smooth finish.

Provided by Yossy Arefi

Categories     pies and tarts, dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 13

1 1/2 cups/190 grams all-purpose flour
1/2 cup/65 grams confectioners' sugar
3/4 teaspoon kosher salt
10 tablespoons/140 grams cold unsalted butter (1 1/4 sticks), cut into 1/2-inch pieces, plus more for greasing the pan
1 egg yolk
1/2 teaspoon vanilla extract
2 tablespoons cold water, as needed
3 medium crisp, tart apples like Honeycrisp, Empire or Cortland (about 1 pound)
1/4 cup/50 grams sugar
1 tablespoon all-purpose flour
3 tablespoons unsalted butter, cut into 1/2-inch pieces
Large pinch of kosher salt
3 tablespoons smooth apricot jam

Steps:

  • Make the crust: Combine the flour, confectioners' sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Scatter the butter pieces on top, and pulse until the butter is the size of small peas. Add the egg yolk and vanilla extract, and pulse until incorporated. Pulse in the water, about 2 teaspoons at a time, until the dough starts to hold together. It will appear to be a bit crumbly, but should hold together easily when pressed.
  • Lightly butter a 9-inch tart pan with a removable bottom, and pour the dough mixture into it. Press the mixture evenly on the bottom and up the sides of the pan. (Use a lightly floured straight-sided measuring cup to help press the dough into the corners of the pan.) Reserve extra dough to repair any cracks after the shell is baked.
  • Freeze the formed dough in the pan until completely firm, about 30 minutes. Meanwhile, heat oven to 375 degrees.
  • Line the tart shell with a piece of aluminum foil, making sure to tuck it into the corners and over the edges. Bake the shell for 20 to 25 minutes or until the dough appears dry and lightly golden. If the dough puffs up while baking, gently press it back into the pan with an offset spatula or similar tool. If necessary, repair any cracks with the remaining raw dough. Cool slightly while you prepare the apples.
  • Cut the apples from their cores in 3 pieces: Stand the apples up, with the stems facing up, and, using a sharp knife, cut 1 face of the apple, then rotate the apple about 120 degrees, slice again, and finally slice the last piece from the core. You should have a triangle-shaped piece of core left and 3 pieces of apple with flat bottoms.
  • Reserve a smaller piece of apple, and carefully slice all the other apples into very thin half-moons, about 1/8-inch thick. (A mandoline makes this move quickly, but, if you are using a knife and working slowly, it's a good idea to squeeze a little bit of lemon juice over the sliced apples to prevent browning.) Make sure to keep the slices together as you cut to make the assembly easier.
  • Once the apples are sliced, build the tart: Sprinkle 1 tablespoon flour and 1 tablespoon sugar on the bottom of the blind-baked tart shell. Starting at the outer edge, arrange the apples in tight concentric circles, overlapping each slice about halfway over its neighbor. Take care to stand the apples up vertically, with the cut edges down and the peel edge pointing up. Pack the rows very tightly, stopping periodically to check your work.
  • As you move toward the center, the apples will become trickier to bend into place. If you find the slices are breaking, slice the reserved piece of apple even thinner to make it easier to bend. Roll the last few slices into a circle and tuck it in the center.
  • Sprinkle the remaining 3 tablespoons sugar and a pinch of salt over the apple slices. Take care to sprinkle the sugar between the apple slices, rather than on top. Scatter the butter pieces on top, and bake the tart for 40 to 45 minutes or until the apples begin to brown just slightly on the edges and the crust is a deep golden brown. Check the tart periodically to make sure the shell is not over-browning at the edges. If it is, cover the edges with foil.
  • Cool the tart on a rack for about 10 minutes, then prepare the glaze: In a small saucepan, warm the jam and a few drops of water over medium-low heat until it is runny. Use a pastry brush to very gently brush the warm tart with jam. Avoid brushing jam on the crust, but a thin layer all over the apple slices. Serve warm or room temperature.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 5 grams, Carbohydrate 36 grams, Fat 16 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 162 milligrams, Sugar 18 grams, TransFat 1 gram

FRESH APPLE TART



Fresh Apple Tart image

I'm a desert person my self and love a traditional apple pie. I got this recipe from "Italian Cooking Forever" Nice twist to an old favorite. By the way serve it with a spoonful of vanilla ice cream. Enjoy a a cousin of mine would say. Lol

Provided by babyiguana

Categories     Pie

Time 1h30m

Yield 1 Pie, 4-6 serving(s)

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold unsalted butter, cut into pieces
1/2 cup ice water
8 firm apples, of choice (I prefer Granny Smith)
1/2 cup granulated sugar
1 teaspoon cinnamon
2 tablespoons cold unsalted butter, cut into small dice
3/4 cup unsalted butter (cold)
1 1/2 cups all-purpose flour
3/4 cup brown sugar
1/3 cup finely chopped walnuts

Steps:

  • Place the flour and salt in the food processor.
  • Add the pieces of butter (or shortening) and briefly pulse for 5 to 10 seconds or until the mixture looks like coarse meal.
  • Add the ice water spoonful by spoonful, pulsing briefly a second or two after each addition until the dough just holds together.
  • Empty the dough out onto a lightly floured hard surface and shape the dough into a flat disk.
  • Cover with plastic wrap and refrigerate for a minimum of one hour.
  • Roll out the dough into a circle with a thickness of about 1/8 of an inch.
  • Center the dough in a 9 inch tart or pie pan.
  • Preheat the oven to 375°F.
  • Peel the apples, remove the cores, and slice thinly.
  • Mix the apple slices together with the sugar and cinnamon in a bowl.
  • Pour the apples into the prepared pie crust.
  • Dot the apples with butter.
  • Trim the edges of the pie with a sharp knife.
  • In a food processor, mix the flour, brown sugar and butter together until crumbly.
  • Stir in the walnuts and spoon the topping over the apples in the prepared pie crust.
  • Bake the tart for about 45 to 50 minutes, or until the crust is light brown and the apple filling is bubbly.
  • Cool for at least 15 minutes and serve.

EASY APPLE TARTS



Easy apple tarts image

Melt-in-the mouth pastry and sweet tender apples are a match made in heaven

Provided by Barney Desmazery

Categories     Dessert, Dinner

Time 1h20m

Number Of Ingredients 8

flour , for dusting
375g/13oz block dessert pastry
2 tbsp ground almonds
3 tbsp golden caster sugar
3 eating apples , peeled, cored and halved, then each half thinly sliced
50g butter
icing sugar , to serve (optional)
vanilla ice cream , to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. On a lightly floured surface, roll the pastry out to a rectangle about the size of this magazine and trim the edges to neaten. Place the pastry on a baking sheet and scatter with the almonds and 1 tbsp sugar. Score perforated lines to make 6 equal-size sections (this will make the tart easier to cut). Arrange each half of apple, sliced, in its own section of pastry. Can be made up to this stage the night before, covered with cling film and chilled in the fridge.
  • Scatter the remaining sugar over the apples, dot with butter, then bake for 50-55 mins until the pastry is biscuity brown and the apples are tinged and soft. Cut the tart into 6 squares, dust with icing sugar, if you like, and serve hot with a scoop of vanilla ice cream.

Nutrition Facts : Calories 439 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.45 milligram of sodium

APPLE TART



Apple Tart image

Showcase autumn's quintessential fruit -- the apple -- with this tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 12-by-14 inch Tart

Number Of Ingredients 11

1 sheet frozen puff pastry (from a 17.3 ounce package), preferably Dufour, thawed
All-purpose flour, for surface
1 large egg, lightly beaten, for egg wash
1/2 cup fresh or good-quality applesauce
3 Granny Smith apples, peeled, cored, and cut into thin wedges
1 ounce (2 tablespoons) unsalted butter, melted
2 tablespoons sanding sugar, for sprinkling
2 tablespoons apricot preserves
1 tablespoon water
Confectioners' sugar, for dusting (optional)
Whipped cream, for serving (optional)

Steps:

  • Roll puff pastry into a 14-by-16-inch rectangle on a lightly floured surface. Cut a 1-inch-wide strip from each side of dough. Brush edges with egg wash, and top with cut strips to form a crust. Prick middle of dough all over with a fork, and transfer to a parchment-lined baking sheet. Refrigerate for 30 minutes.
  • Preheat oven to 400 degrees. Spread applesauce onto middle of dough using an offset spatula. Arrange apple wedges over applesauce in 3 tightly overlapping rows. Brush apples with melted butter. Brush crust with egg wash, and sprinkle entire surface with sanding sugar. (Unbaked tart can be frozen for up to 3 days.)
  • Bake until edges start to puff, about 20 minutes. Reduce heat to 375 degrees, and bake, rotating halfway through, until pastry is dark golden brown and apples have caramelized, 25 to 30 minutes more. Transfer sheet to a wire rack, and let cool for 10 minutes.
  • Warm apricot preserves and water in a medium saucepan over medium heat. Brush apples with warm apricot preserves. Dust with confectioners' sugar if desired, and cut into squares using a pizza wheel or a knife. Serve warm with whipped cream if desired.

APPLE TARTE TATIN



Apple Tarte Tatin image

A cast-iron skillet works best when making this tart because it helps the fruit to caramelize, but any heavy-duty nonstick pan with an ovenproof handle will do.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 6

6 to 8 large firm sweet apples, such as Northern Spy, Winesap, Granny Smith, Golden Delicious, or Mutsu, peeled and halved
1 to 2 lemons, halved
1 cup sugar
4 tablespoons unsalted butter
1 sheet frozen puff pastry (from a standard 17 1/4-ounce package), thawed
All-purpose flour, for dusting

Steps:

  • Heat oven to 400 degrees. Core apples using a melon baller to retain the rounded shape of the apples. Rub apples with sliced lemons to prevent browning. Set aside.
  • Over medium heat in a 10-inch cast-iron skillet, heat sugar and 1/4 cup water. Cook until it turns a rich golden color; swirling occasionally, about 6 to 7 minutes. Meanwhile, roll puff pastry in one direction out into a 14-inch circle on a lightly floured surface, about 1/8 inch thick. Brush off any excess flour with a pastry brush.
  • Add butter to skillet. Once melted, add apples, rounded sides down, fitting as many into the skillet as possible. Remove from heat, and top apples with puff pastry. Fold edges under, and crimp slightly. Make two to three small cuts in puff pastry to allow the steam to escape. Place in oven for 10 minutes. Reduce heat to 375 degrees. and bake until pastry is golden brown, about 20 to 25 minutes.
  • Remove from oven, and let cool about 2 minutes. Loosen edges with a knife. Carefully place a plate over the skillet and flip, inverting the tarte tatin. Serve warm or at room temperature.

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From bakingamoment.com


EASY APPLE TART | GIMME SOME OVEN
2010-02-28 1 sheet puffed pastry, cut lengthwise into half or thirds (to make long, skinny rectangles); 3 apples, cored, halved vertically, and sliced super-thin (but not peeled); 1 Tbsp. lemon juice; 1/2 cup brown sugar; 1/2 tsp. cinnamon; 1/4 tsp. salt
From gimmesomeoven.com


COUNTRY APPLE TART RECIPE | EATINGWELL
Oat Pastry. ¾ cup all-purpose flour, plus more for sprinkling. ½ cup oat flour or whole-wheat flour. 2 tablespoons flaxseed meal. ¼ teaspoon salt. ⅓ cup 60% to 70% tub-style vegetable oil spread, chilled. 3 to 4 tablespoons cold water, divided. Apple Filling. 1 tablespoon all-purpose flour.
From eatingwell.com


APPLE TART RECIPE | TASTE OF FRANCE
2020-07-10 Directions. 1 Fit the stand mixer with a paddle beater and add the butter, sugar, salt, and flour to the bowl. Beat until the mixture has the texture of coarse sand, and then add the egg and water. Chill. Roll out the dough and line the tart ring. Crimp the top edge with a decorative pattern, if wished.
From tasteoffrancemag.com


APPLE TART RECIPES - FRENCH, RUSTIC, MINI & MORE | TASTE …

From tasteofhome.com


10+ EASY APPLE TART RECIPES - HOW TO MAKE APPLE …
2018-08-23 Courtesy of Neighborfood. 4 of 13. Salted Maple Caramel Apple Pecan Tart. If you love salted caramel, wait until you try it with maple. Get the recipe from Neighborfood. Courtesy of Sift & Whisk ...
From delish.com


SIMPLE APPLE TART RECIPE - ADD A PINCH
2015-11-09 Instructions. Preheat oven to 350º F. Arrange pie crust onto a small sheet pan. Arrange apple slices alternately between sweet and tart on the pastry crust leaving about a 1 ½ inch border around the edges. Turn the border of the pastry crust over onto the edge of the apple slices to form an edge of the tart.
From addapinch.com


35 BEST APPLE PIE AND TART RECIPES | EPICURIOUS
2018-11-14 Macerate apples in brown sugar, lemon, and spices, then reduce the juices with fresh cider to concentrate the flavors before baking. Get This Recipe. Photo by Chelsea Kyle, Food Styling by Rhoda ...
From epicurious.com


EASY APPLE TART | DONNA HAY
blueberry and lemon mascarpone tart. desserts. blueberry and raspberry bread and butter pudding. desserts. blueberry and thyme tart. desserts. blueberry crumble slice. desserts. blueberry, apple and coconut crumble.
From donnahay.com.au


DELICIOUS BAKED APPLE TART RECIPE | THE RECIPE CRITIC
2021-08-14 This apple tart recipe uses a technique called ‘macerating’ to soften fruit instead of making a thick apple filling with cornstarch, butter, and sugar. To macerate your apples, you soak them in a sugar mixture until they soften. This way, they become malleable enough to …
From therecipecritic.com


APPLE TART RECIPE - BBC FOOD
Method. Preheat the oven to 200C/180C Fan/Gas 6. Roll the puff pastry out on a clean work surface to a large sheet, 3mm thick. Using a bowl or plate, cut a …
From bbc.co.uk


EASY APPLE TART RECIPE - TABLESPOON.COM
2021-04-25 3. In medium bowl, mix sugar, cinnamon and flour well. Pour sugar mixture over apples, and toss to coat all slices. 4. Heap apples onto crust, reserving any remaining cinnamon-sugar mixture at bottom of bowl for later. Fold crust edges over top of apples as far as possible (1-2 inch all around). 5.
From tablespoon.com


RUSTIC APPLE TART RECIPE - JACQUES PéPIN, GRACE PARISI | FOOD & WINE
Bake the 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...
From foodandwine.com


APPLE TART RECIPE | KERRYGOLD IRELAND
Brush with milk and stick on top of the pie and sprinkle with the rest of the sugar. Bake for 25-30 minutes, then reduce the oven temperature to 180°C (350°F), Gas Mark 4 and bake for 20-25 minutes until golden brown. To serve, allow the apple tart to settle for at least 5 minutes, then cut into slices and arrange on plates. In our rulebook ...
From kerrygold.com


AUTHENTIC IRISH APPLE TARTS - BAKE FROM SCRATCH
Instructions. Preheat oven to 375°F (190°C). Turn out Tart Dough onto a lightly floured surface, and divide into 6 portions (about 62 grams each). Roll each portion into a 7-inch circle, and transfer each to a 4- to 4½-inch round fluted removeable-bottom tart pan, lightly pressing into bottom and up sides. Trim off excess.
From bakefromscratch.com


EASY APPLE TART 簡単アップルタルト • JUST ONE COOKBOOK
2021-10-04 Instructions. Gather all your ingredients. Preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Cut the cold butter into small cubes. Allow the puff pastry sheet to thaw on a sheet of parchment paper for about 15-20 minutes, then carefully unfold it.
From justonecookbook.com


MY GRANDMOTHERS TRADITIONAL IRISH APPLE TART RECIPE
2018-03-05 Once the butter is combined add the water or milk and mix with your hand in a claw shape to bring the mixture clings together. Empty the bowl out onto a floured work surface and fold to bring all the mixture together into a smooth pastry. Wrap pastry in clingfilm and place in your fridge to rest for approx 20 min.
From retrobite.com


RUSTIC APPLE TART RECIPE | MYRECIPES
Bake the tart at 400° for 45 minutes or until golden brown. Step 4. Place the preserves and 1 teaspoon water in a small microwave-safe bowl. Microwave at HIGH for 30 seconds or until bubbly. Brush the mixture over warm tart. Cut into wedges, and serve warm or …
From myrecipes.com


QUICK & APPLE TART RECIPE - HOW TO MAKE APPLE PUFF PASTRY
2021-07-21 Place the puff pastry rectangles onto two baking pans that have been sprayed with nonstick spray. Add sugar and salt to apples. Stir to combine. Allow to sit for a few minutes. Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.
From thepioneerwoman.com


BAREFOOT CONTESSA | FRENCH APPLE TART | RECIPES
Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Roll the dough slightly larger than 10 x 14 inches. Using a ruler and a small knife, trim the edges.
From barefootcontessa.com


ALICE WATERS' APPLE TART RECIPE - SOPHISTICATED GOURMET
Place the dough in a lightly greased 9-inch round or squared tart pan (read headnotes), or simply on a parchment-lined baking sheet if you wish to go free-form, or galette-style with it. Preheat oven to 400ºF. Assemble and Bake the Apple Tart: Overlap the apples on the dough in a ring 2 inches from edge if using a round tart pan.
From sophisticatedgourmet.com


APPLE TART RECIPES | BBC GOOD FOOD
Treacle, porter, oatmeal & apple tart. A star rating of 4 out of 5. 2 ratings. Add porter to this rich treacle, oatmeal and apple tart to lend a bitter and slightly spicy undertow. Serve warm with some whipped double cream.
From bbcgoodfood.com


HOW TO COOK THE PERFECT FRENCH APPLE TART – RECIPE
2018-09-19 Perfect French apple tart. Put the flour, sugar and salt in a food processor and whizz briefly with the butter, then add the egg and just enough cold water (one to two tablespoons) to bring it ...
From theguardian.com


THIN FRENCH APPLE TART RECIPE - PILLSBURY.COM
2017-08-08 Steps. 1. Heat oven to 425°F. Remove pie crust from pouch; unroll on lightly floured surface. Roll into 12-inch round; place in 12-inch pizza pan. 2. In small bowl, mix sugar and cinnamon. Sprinkle 1 tablespoon cinnamon-sugar over crust. Arrange apple slices spoke-like on crust, working from outside edge to center.
From pillsbury.com


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