CLASSIC APPLE TART
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
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 YOGURT TART
This came from a Dannon yogurt leaflet. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Tarts
Time 55m
Yield 1 tart, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Press unbaked pie crust onto bottom and up side of 9-inch quiche pan or pie plate. Flute edge and set aside while preparing Apple Filling.
- In a large bowl toss apple slices with butter, sugar, flour, cinnamon, nutmeg and salt. Spoon into pastry-lined pan. Bake at 350 for 30 minutes or until edge of crust is lightly browned. Remove from oven and set aside while preparing Yogurt Topping.
- In a medium bowl combine yogurt, egg, sugar, flour, vanilla extract and salt, beating with fork or wire whisk until blended. Pour evenly over hot apple tart. If desired, arrange walnuts over top. Bake at 350 degrees additional 10 minutes. Cool completely before serving.
Nutrition Facts : Calories 277.6, Fat 10.7, SaturatedFat 3.7, Cholesterol 31.1, Sodium 299, Carbohydrate 43, Fiber 3, Sugar 26.9, Protein 3.9
FRESH APPLE TARTS
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
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 YOGURT PARFAITS
Steps:
- In a small bowl, combine applesauce and nutmeg. Spoon 1 tablespoon granola into each of 4 parfait glasses. Layer each with 1/3 cup yogurt and 1/4 cup applesauce; sprinkle with remaining granola. Serve immediately.
Nutrition Facts : Calories 158 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 70mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
JULIA CHILD'S BAKED YOGURT TART
A simple, delicious tart made with fresh fruit and yogurt. I have used frozen pie shells & frozen puff pastry with equal success in this. It is delicious with vanilla flavored yogurt and pure vanilla extract! The cook time does not include the cooling times.
Provided by LoriLou
Categories Tarts
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Working on a lightly floured surface, roll dough into a 12" circle 1/8 to 1/4" thick; Fit into the pan, pressing against bottom and up the sides; Trim to 1/2" and crimp edges; Chill about 30 minute.
- Fit a round of parchment or wax paper or aluminum foil into bottom of the crust, fill with dried beans, rice or pie weights; Blind bake crust 20-25 minutes in a 400* oven, until set and lightly browned.
- Remove weights and liner; Cool to room temperature on a rack and lower oven to 325*.
- Beat the eggs and sugar together until they thicken slightly and turn pale, 2-3 minutes.
- Fold in yogurt and vanilla, mix just until blended.
- Gradually add the flour through a sifter, folding it in gently.
- Pour the yogurt filling into the cooled tart shell, smoothing the top; the filling will only come about 2/3's of the way to the top.
- Scatter the fruit over the top of the tart; it will push the filling to the top of the crust.
- Sprinkle with chopped nuts around the edge of the tart.
- Place tart on jelly roll pan to catch drips and bake for 35-40 minutes, or until top is golden; Transfer to rack and cool to room temperature.
- Unmold tart; Serve at room temperature, or chilled if desired; sprinkle with confectioner's sugar.
- Serve the same day as baked; cover and refrigerate.
APPLE YOGURT MUFFINS
"Even if you're like me and don't care for yogurt, you'll love these apple muffins," promises Cheri Huff of Litchfield, Michigan. "I sometimes individually wrap them in colored plastic wrap and tie them with a ribbon to sell at bake sales or share with others.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Combine the yogurt, egg, oil and milk; stir into dry ingredients just until moistened. Stir in apple and raisins if desired (batter will be thick). Fill greased or paper-lined muffin cups two-thirds full., For topping, in a small bowl, combine the flour, sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake at 400° for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 201 calories, Fat 6g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 247mg sodium, Carbohydrate 32g carbohydrate, Fiber 1g fiber), Protein 4g protein.
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- Add graham crackers, 3 tablespoons melted butter, a pinch of salt, and 1/4 teaspoon to bowl of high powered blender or food processor. Mix until graham crackers are dust, add more butter if it's too crumbly. Pour into base of an 8" springform pan. (I like using a smaller pan because the tart is thicker, but for a thinner tart you can use a larger pan). Pat down crust.
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- Add a pinch of salt, 1/4 teaspoon cinnamon, and pecans to apples. Remove tart from the fridge and top with apple and pecan mixture. Refrigerate until serving. Drizzle caramel sauce over tart prior to serving.
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