Appletartletswithnutmegscentedorangecustard Recipes

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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.

APPLE FRITTERS



Apple Fritters image

Provided by Ree Drummond : Food Network

Time 35m

Yield 30 fritters

Number Of Ingredients 13

Vegetable oil, for deep-frying
2 cups all-purpose flour
1/2 cup plus 3 tablespoons granulated sugar
2 1/4 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
2 large eggs
3/4 cup whole milk
2 tablespoons melted butter
2 teaspoons vanilla extract
2 Granny Smith apples, cored and cut into small dice
Powdered sugar, for dusting, optional
Serving suggestions: breakfast sausage and bacon

Steps:

  • Heat a couple of inches of vegetable oil in a heavy pot or Dutch oven over medium to medium-low heat until a deep-fry thermometer inserted in the oil registers 340 degrees F.
  • In a mixing bowl, combine the flour, granulated sugar, baking powder, cinnamon and salt. In a separate bowl, beat the eggs with a fork, then add the milk, melted butter and vanilla. Gently fold the dry and wet ingredients together until just combined (do not over-mix). Fold in the apples, adding enough to make a very chunky batter.
  • Drop heaping tablespoons of batter into the hot oil, 6 to 8 at a time. Fry until golden brown, 4 to 6 minutes. Remove and drain on paper towels. Dust generously with powdered sugar and serve warm with sausage and bacon!

EGG CUSTARD TART WITH NUTMEG



Egg Custard Tart with Nutmeg image

Categories     Egg     Bake     Nutmeg     Simmer

Yield makes one 9-inch tart

Number Of Ingredients 16

For the Crust
2 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces
1 large egg yolk
3 tablespoons ice water
For the Filling
1 vanilla bean, halved lengthwise
2 cups heavy cream
2 cups milk
12 large egg yolks, room temperature
1/2 cup granulated sugar
2 teaspoons arrowroot
1/4 teaspoon freshly grated nutmeg, plus more for sprinkling
Confectioners' sugar, for dusting

Steps:

  • Make the crust: In a food processor, pulse flour, sugar, and salt to combine. Add butter, and pulse until combined. Whisk together egg yolk and water; drizzle over flour mixture, and pulse until dough just comes together, not more than 30 seconds. Shape dough into a disk, and wrap in plastic. Refrigerate 1 hour or up to 1 day.
  • Preheat oven to 350°F. On a lightly floured surface, roll out dough to an 11-inch round, 1/8 inch thick. Fit into a 9-by-2-inch round fluted tart pan with a removable bottom. Refrigerate or freeze until firm, about 30 minutes. Line with parchment, and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment, and bake until golden brown, about 25 minutes more. Let cool completely in pan on a wire rack. (Keep oven on.)
  • Make the filling: With the tip of a paring knife, scrape seeds from vanilla bean into a saucepan, and add pod. Add cream and milk, and bring to a simmer. Remove pan from heat, and cover. Let stand 10 minutes.
  • In a large bowl, whisk together egg yolks and granulated sugar until pale and thick, about 2 minutes. Still whisking, add warm cream mixture in a slow, steady stream. Add arrowroot and nutmeg. Whisk until smooth. Strain through a fine sieve into baked and cooled crust. Skim foam from surface.
  • Bake until edges of filling are firm but center is still slightly wobbly, about 40 minutes. Let cool completely in pan on a wire rack. Refrigerate 4 hours (or, wrapped tightly in plastic, up to 1 day). Before serving, unmold, sprinkle with lots of nutmeg, and dust lightly with confectioners' sugar.

BAVARIAN-STYLE APPLE TORTE



Bavarian-Style Apple Torte image

This recipe is one of my family's favorites. It's similar to a cheesecake but much better. I get many requests for the recipe.

Provided by melissa5

Categories     World Cuisine Recipes     European     German

Time 1h15m

Yield 10

Number Of Ingredients 11

¾ cup butter or margarine, softened
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
½ cup white sugar
2 (8 ounce) packages cream cheese, softened
¼ cup white sugar
2 eggs
¾ teaspoon vanilla extract
3 cups apples - peeled, cored and sliced thinly
1 teaspoon ground cinnamon
½ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix together the butter, 1/2 teaspoon vanilla extract, all-purpose flour, and 1/2 cup of sugar in a bowl. Press the mixture into the bottom of an ungreased 9-inch springform pan.
  • Beat together the cream cheese and sugar in a large bowl. Stir in the eggs and 3/4 teaspoons vanilla extract. Pour the egg mixture over the crust.
  • Combine the sliced apples, cinnamon, and 1/2 cup sugar in a bowl. Spoon apple mixture evenly over the cream cheese mixture. Place the springform pan on a baking sheet.
  • Bake in preheated oven until center is set, 50 to 65 minutes.

Nutrition Facts : Calories 479.3 calories, Carbohydrate 46 g, Cholesterol 123.1 mg, Fat 30.7 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 18.9 g, Sodium 245.5 mg, Sugar 29.2 g

INDIVIDUAL RUSTIC APPLE TARTS



Individual Rustic Apple Tarts image

For a few brief months in fall, apples are suddenly abundant. Each firm, ripe fruit is full of delicious potential -- destined, perhaps, to be used in a dessert recipe, such as this one for rustic individual tarts.

Provided by Martha Stewart

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

Yield Makes 6

Number Of Ingredients 9

Pate Brisee for Plum Crumb Pie
2 tablespoons all-purpose flour, plus more for dusting
2 pounds Rome, Empire, or any good baking apples, peeled and sliced 1/4 inch thick
1/4 cup sugar, plus more for sprinkling
Juice of 1/2 lemon (2 tablespoons)
Pinch of ground cinnamon
Pinch of salt
6 tablespoons Applesauce, or good-quality prepared applesauce
1 large egg

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with a Silpat; set aside. Roll out dough to a 1/8-inch thickness. Cut out six 6-inch rounds. Transfer rounds to prepared baking sheet. Reserve dough scraps for another use.
  • Combine apples, sugar, flour, lemon juice, cinnamon, and salt in a medium bowl. Toss to combine. Sprinkle each dough round with sugar. Place 1 tablespoon of applesauce in center of each round. Mound apples over applesauce, leaving a 1-inch border. Fold dough up and over apples, making a crease or fold every 1 to 2 inches to enclose fruit and prevent juices from seeping out. Refrigerate for 30 minutes.
  • Lightly beat egg to make egg wash. Brush edges of dough with egg wash, and sprinkle with sugar. Bake until apples are tender and crust is golden brown, about 30 minutes.

CARAMEL APPLE TARTLETS



Caramel Apple Tartlets image

From Hungry Girl 200 under 200 on pages 274-275. Nutritional Facts according to book: Per Serving (2 tartlets): 100 calories, 2 g fat, 76 mg sodium, 21 g carbs, 1.5 g fiber, 11 g sugars, 1 g protein

Provided by QwertyChef

Categories     Tarts

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

2 1/2 cups finely chopped apples
6 sheets phyllo dough, 9x14 inch sheets, thawed according to package directions
1/4 cup brown sugar (not packed)
2 tablespoons whipped light butter, room temperature
1 tablespoon cornstarch
1/4 teaspoon cinnamon

Steps:

  • Preheat oven to 350 degrees.
  • Immediately after unrolling phyllo sheets, spray with nonstick spray. Divide sheets into two stacks of three. Cut each stack into six sections by cutting each in half lengthwise and then into thirds horizontally. You should now have twelve mini stacks.
  • Prepare a 12 cup muffin pan by spraying with nonstick spray. Gently place each mini stack into a cup, pressing down lightly with your fingers so the dough creates a cup shape. Bake in the oven for 8 to 10 minutes, until lightly browned. Set aside to cool.
  • In a small unheated pot, combine butter, brown sugar, cornstarch, and cinnamon with 1 tablespoon water. Stir until ingredients have mostly dissolved.
  • Over medium heat, cook and stir brown sugar mixture until it thickens to a caramel sauce-like consistency.
  • Reduce heat to low and add the apples. Cook for 3 to 4 minutes, until apples have softened, stirring continuously so the filling does not burn.
  • Evenly distribute filling among the twelve pastry shells. If you like, top with Reddi-wip just before serving. Enjoy hot or cold!

Nutrition Facts : Calories 148.7, Fat 3.9, SaturatedFat 1.9, Cholesterol 5.1, Sodium 116.7, Carbohydrate 27.5, Fiber 1.7, Sugar 14.3, Protein 1.7

APPLE WALNUT TORTE



Apple Walnut Torte image

Provided by Melissa Roberts

Categories     Food Processor     Mixer     Dessert     Bake     Thanksgiving     Apple     Walnut     Winter     Jam or Jelly     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

2 sticks unsalted butter, well softened, divided
1 1/2 cups sugar, divided
2 pounds tart apples such as Granny Smith, Northern Spy, or Greening, peeled, halved lengthwise, and cored
3/4 teaspoon salt, divided
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground allspice
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1 1/2 cups walnuts (5 ounces), coarsely chopped, toasted , and cooled completely
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
3 tablespoons apple jelly
Equipment: a 9- by 3-inch round cake pan or a 9-inch springform pan wrapped in foil
Accompaniment: Calvados vanilla cream

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Butter pan and fit a round of parchment paper in bottom. Butter parchment, then flour pan.
  • Spread 1/2 stick butter thickly on bottom of a 12-inch heavy skillet and sprinkle 1/2 cup sugar evenly over butter. Arrange apples, cut sides down, over sugar and sprinkle with 1/4 teaspoon salt. Cook over medium heat, turning apples occasionally, until sugar is caramelized and apples are tender and golden brown, 15 to 20 minutes.
  • Arrange apples, cut sides down, in concentric circles in bottom of cake pan, then pour over any caramel from skillet.
  • Whisk together flour, baking powder, baking soda, allspice, cinnamon, nutmeg, and remaining 1/2 teaspoon salt.
  • Pulse walnuts with remaining cup sugar in a food processor until finely ground.
  • Beat remaining 1 1/2 sticks butter in a bowl with an electric mixer until creamy, about 3 minutes. Add walnut sugar and beat until just combined. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined (batter will be thick).
  • Dollop batter over apples and spread evenly. Bake until torte just begins to pull away from side of pan and a wooden pick inserted in center comes out clean, 45 to 50 minutes. Cool torte in pan on a rack 30 minutes. Put rack over torte, then invert torte onto rack.
  • Melt apple jelly in a small heavy saucepan over low heat, stirring. Brush apples generously with jelly, then cool torte completely, 1 to 1 1/2 hours.

APPLE TARTLETS WITH NUTMEG SCENTED ORANGE CUSTARD



Apple Tartlets With Nutmeg Scented Orange Custard image

I love apple pies. All kinds of apple pies and this is a different recipe yet again. I really hope you enjoy this recipe. Its very special.

Provided by Baby Kato

Categories     Tarts

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

2 tart apples, peeled, thinly sliced
1/2 lemon, juice of
3 teaspoons white sugar
1/2 lb frozen puff pastry, thawed (1 sheet)
1/4 cup butter, melted
2/3 cup milk
2 large egg yolks, room temperature
2 tablespoons white sugar
1/2 teaspoon vanilla extract, pure
1 small orange, grated rind
1/8 teaspoon nutmeg, freshly grated

Steps:

  • Nutmeg Scented Orange Custard: In small pan, scald milk, remove from heat, set aside.
  • Over double broiler beat egg yolks and sugar until thick. Add milk in slowly. Cook over simmering water, whisking constantly for 10 minutes.
  • Remove from heat and add vanilla, orange rind and nutmeg. Place a piece of plastic wrap over custard to prevent a skin from forming, cool and chill. Custard may be served warm or cold.
  • Apple Tartlet: Preheat oven to 425 degrees. Place thinly sliced apples in small bowl and toss with lemon juice and 2 tsps sugar.
  • On lightly floured board lay out the puff pastry. Cut out 4 circles 5" in diameter. Sprinkle the baking sheet with water and place the pastry circles on sheet.
  • Brush the circles with butter and sprinkle with the remaining 1 tsp sugar. Place the apples over the circle in a pinwheel type pattern, remembering to leave a 1/4" border of uncovered pastry all around. Drizzle remaining butter over the apples.
  • Bake the tarts for 10 minutes.
  • Spoon custard sauce onto dessert plate and place a warm tart in the center, spoon a tsp of sauce over apple tart as well.

Nutrition Facts : Calories 554.6, Fat 37, SaturatedFat 14.5, Cholesterol 141.1, Sodium 247.7, Carbohydrate 50.2, Fiber 3.1, Sugar 19.6, Protein 7.4

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