Quick And Easy Apple Tart Recipes

APPLE TART

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.

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.

EASY AS APPLE PIE

Steps:

• Place bottom crust in pan. Add apples, sprinkle with sugar and nutmeg. Top with butter, place top crust over and vent with a few holes poked in pastry top. Bake 375 degrees for one hour.

QUICK & EASY (AND YUMMY) APPLE TART

Steps:

• Preheat oven to 415 degrees.
• Place puffed pastry rectangles onto a baking pan that's 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.
• Remove from pan immediately and place on a serving platter.
• Serve plain, with caramel topping, whipped cream, or a sprinkling of powdered sugar(I like the caramel topping with a sprinkling of powdered sugar). Vanilla ice cream is good with it too.

QUICK APPLE TART

Steps:

• Preheat oven to 400°F. Line baking sheet with parchment paper. Unfold pastry on parchment paper. Using tines of fork, pierce 1/2-inch border around edge of pastry, then pierce center all over. Arrange apples atop pastry in 4 rows, overlapping apple slices and leaving border clear. Brush apples with melted butter; sprinkle with cinnamon sugar. Bake 30 minutes. Brush melted jam over apples. Bake tart until golden, about 8 minutes longer. Serve warm or at room temperature.

EASY APPLE TART

Steps:

• Preheat oven to 400 degrees.
• Mix dry pie crust ingredients, then add oil and milk. Mix just until incorporated wet and dry. Don't over work dough, and press onto tart pan with removable bottom. Bring crust about 1/2 inch up the side of the pan.
• Mix apple slices (use apple slicer/corer that cuts apple into 8 slices, then cut each slice into 3s), flour, cinnamon, salt, lemon juice, sugar and egg yolk.
• Brush crust all over with egg white.
• Place apple slices onto crust starting with the outside edge, slightly overlapping pieces into a ring, then put another circle of apple slices in the remaining inside circle.
• Mix topping of turbinado sugar and cinnamon, sprinkle all over apple slices.
• Bake 30 minutes, until crust is brown.
• Serve with ice cream.

EASY APPLE TARTS

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.

EASY APPLE TART

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll the puff pastry into a large rectangle approximately 1/8 inch thick. Sprinkle a baking sheet with a little water. Transfer pastry to prepared baking sheet, and place in the refrigerator to chill, 30 minutes.
• Core the apples and slice them crosswise on a mandoline as thinly as possible, about 1/16 inch thick. Remove chilled pastry from refrigerator. Sprinkle with 1 tablespoon sugar. Spread applesauce evenly over pastry. Place apple slices on the pastry in overlapping rows to cover, leaving a 1-inch margin around the edge. Sprinkle with remaining 3 tablespoons sugar. Brush the edges with heavy cream. Bake until the edges are golden brown, about 35 minutes.
• Heat apple jelly in a small saucepan over medium-low heat until melted. Brush the apples with the jelly to glaze.

EASY APPLE TART

Steps:

• Heat oven to 425°F. Make pastry as directed-except roll into 13-inch round. Place on ungreased large cookie sheet. Cover with plastic wrap while making filling.
• In large bowl, mix brown sugar and flour. Stir in apples. Remove plastic wrap from pastry. Mound apple mixture in center of pastry to within 3 inches of edge. Cut butter into small pieces; sprinkle over apples. Fold edge of pastry over apples, making pleats so it lays flat on apples (pastry will not cover apples in center). Sprinkle pastry with sugar.
• Bake 30 to 35 minutes or until crust is light golden brown. Cover center of pie with 5-inch square of foil during last 10 to 15 minutes of baking to prevent excessive browning. Cool on cookie sheet on cooling rack 1 hour, or serve warm if desired.