Raisin Apple Tartlets Recipes

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RAISIN APPLE TARTLETS



Raisin Apple Tartlets image

"I always get a kiss on the cheek when I make these individual pie-like treats for my husband," writes Claudia Jean Griffin of Beaver, Pennsylvania.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6 servings.

Number Of Ingredients 7

4 cups sliced peeled tart apples
1/2 cup packed brown sugar
1/4 cup raisins
1/4 teaspoon ground cinnamon
3 tablespoons butter
1 tablespoon all-purpose flour
6 individual graham cracker tart shells

Steps:

  • In a large skillet, cook the apples, brown sugar, raisins and cinnamon in butter over medium heat until tender. Stir in flour until blended. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon into shells. Serve warm or chilled.

Nutrition Facts : Calories 298 calories, Fat 11g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 208mg sodium, Carbohydrate 50g carbohydrate (37g sugars, Fiber 2g fiber), Protein 2g protein.

APPLE RAISIN PIE



Apple Raisin Pie image

Whenever I serve this pie, someone at the table usually asks for a second piece. It has old-fashioned goodness and a delicious, crunchy topping. -Arnold Beatley, Portola, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 4 servings.

Number Of Ingredients 9

1 sheet refrigerated pie pastry
2 medium tart apples, peeled and thinly sliced
1 tablespoon plus 1/2 cup sugar, divided
1-1/2 teaspoons ground cinnamon
1/2 cup all-purpose flour
1/4 cup chopped walnuts
1/4 cup raisins
1/4 cup butter, melted
2 tablespoons beaten egg

Steps:

  • Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., In a large bowl, combine the apples, 1 tablespoon sugar and cinnamon; place in crust. In a small bowl, combine the flour, walnuts, raisins, butter, egg and remaining sugar; spoon over top. Bake at 350° for 50-55 minutes or until topping is golden brown and fruit is tender, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack.

Nutrition Facts : Calories 625 calories, Fat 31g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 293mg sodium, Carbohydrate 83g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.

INDIVIDUAL APPLE RUM RAISIN TARTLETS



Individual Apple Rum Raisin Tartlets image

Provided by Food Network

Categories     dessert

Number Of Ingredients 12

1 recipe Flaky Sweet Pastry
1/2 cup raisins
1/4 cup rum
4 Granny Smith or other firm tart apples
4 tablespoons unsalted butter
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/2 teaspoon allspice
1 tablespoon lime juice
1 egg, beaten
1 tablespoon light brown sugar

Steps:

  • Remove dough from refrigerator onto a lightly floured work surface. Divide into four equal portions. Shape each into a ball, then flatten to form disks. Roll one disk out to a rough 6 inch circle by rolling out from center, lifting and turning dough, and occasionally flipping to prevent sticking. Flour board as necessary. Place on cookie sheet lined with parchment or plastic wrap and place another sheet of parchment or wrap on top. Roll out second ball of dough in same manner. Repeat with remaining dough. Refrigerate at least 30 minutes, or until ready to assemble tarts.
  • Preheat oven to 425 degrees. Combine rum and raisins in a small saucepan and heat over low medium flame until rum simmers. Turn off heat and let steep while you prepare the apples. Peel the apples, cut them in half, and core them. Cut each half into six even wedges. In a large skillet, melt the butter over medium high heat. When it has stopped foaming, add the apples and toss well. Sprinkle sugar, cinnamon, cloves and allspice over the apples and toss. Lower heat to medium and continue to saute 1015 minutes until apples are lightly browned. Add steeped raisins with any remaining rum, along with the lime juice, and cook until liquids have evaporated. Remove from the heat and let cool.
  • Take dough circles out of refrigerator and place before you on the board. Brush each lightly with beaten egg. Arrange 12 apple wedges on center of each dough round in a pinwheel pattern., leaving a 1 inch border all around. Spoon remaining raisins over the apples. Fold edges of dough up over apples, in overlapping fashion. Brush dough with egg wash and sprinkle apples with brown sugar. Bake until golden brown, about 20 minutes. Serve warm or at room temperature.

APPLE RAISIN TART



Apple Raisin Tart image

Provided by Anne Burrell

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 15

1 1/2 sticks cold butter, cut into pea-size pieces
1 cup all-purpose flour
Pinch kosher salt
1/4 cup ice water
1 1/2 sticks butter
1 cup sugar
3/4 cup all-purpose flour
3 eggs
1 vanilla bean, split and seeds scraped
2 tablespoons butter
6 Golden Delicious apples, peeled, cored and cut into 8ths
2 tablespoons sugar
Splash brandy, to flambe
1/2 cup golden raisins
1 egg beaten with 1 tablespoon water

Steps:

  • Preheat the oven to 350 degrees F.
  • Crust: Combine the butter, flour and salt in the food processor. Pulse until the mixture looks like grated Parmesan. Drizzle in half of the ice water and pulse until the mixture forms a rough ball, adding the remaining water if needed. Remove the dough from the food processor, form it into a disk, wrap in plastic and refrigerate for at least 1 hour.
  • Filling: Cook's Note: Enough for 2 tarts. It's easier to make a larger quantity and it will last in the refrigerator for months.)
  • In a small saucepan melt the butter and cook it until it starts to brown and begins to smell like hazelnuts. Transfer the butter to the bowl of a stand mixer equipped with a paddle, then add the sugar and beat together on a medium speed. Gradually add the flour. Once the flour is incorporated, add the eggs, 1 at a time. Beat in the vanilla bean seeds.
  • Apples: In a large saute pan over medium heat, melt the butter. Add the apples and sugar and cook until they start to soften, about 6 to 7 minutes. Pull the pan off the burner and add the brandy. Return to the fire and flambe, if desired, or just let the alcohol burn off. Toss in the raisins and reserve.
  • Assembly: Remove the dough from the refrigerator 15 minutes before ready to use, this will allow the dough to soften and come to room temperature.
  • Dust a clean work surface with flour. Roll the dough out to about 1/8-inch thickness and lay it into a 9-inch tart pan with lots of overhang on the sides. Schmear half of the filling into the bottom of the tart pan and top with the apple mixture. Fold the dough overhang over the top of the apples. Brush the dough with the egg wash. Refrigerate the other half of the filling for another use.
  • Bake the tart in the preheated oven until the top is golden brown and slightly crispy, about 35 to 40 minutes. Remove the tart from the oven, cut into wedges and serve.

RAISIN TART



Raisin Tart image

This simple tart is loaded with golden and dark raisins and flavored with a hint of lemon. Martha made this recipe on episode 509 of Martha Bakes.

Provided by Martha Stewart

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

Yield Makes one 9-inch double-crust tart

Number Of Ingredients 11

1 1/2 cups golden raisins
1 1/2 cups dark raisins
Boiling water, for soaking
1 cup sugar
1/4 cup all-purpose flour, plus more for work surface
Finely grated zest of 1 lemon, plus 2 tablespoons juice
Vegetable oil cooking spray
Pate Brisee for Raisin Tart
1 large egg yolk
1 tablespoon heavy cream
Sanding sugar, for sprinkling

Steps:

  • Combine golden and dark raisins in a large bowl, cover with boiling water, and soak 15 minutes. Drain, and return raisins to bowl. Add sugar, flour, and lemon zest and juice; stir to combine, and set aside to thicken for about 10 minutes.
  • On a lightly floured work surface, roll out 1 pate brisee disk to an 1/8-inch thickness. Carefully drape over a 9-inch tart pan with removable bottom. Working quickly, roll out remaining pate brisee disk to an 1/8-inch thickness. Use a ruler to measure a 9-inch circle in center, and mark lightly without cutting through dough. With a 1/2-inch round cutter, cut holes within the marked circle about 1 inch apart.
  • Fill prepared tart pan with raisin mixture. Using a pastry brush, gently brush edge of dough in tart pan with water, and top with perforated dough, making sure to center it. Using kitchen shears, trim excess dough, leaving a 1/2-inch overhang. Press doughs together to seal. Using a rolling pin, roll over top of tart, flush with rim, and remove dough scraps. Refrigerate 20 minutes.
  • Heat oven to 425 degrees with rack placed in lower third of oven. Whisk together egg yolk and cream in a small bowl. Brush sparingly onto tart and sprinkle with sanding sugar.
  • Place tart on a rimmed baking sheet and transfer to oven. Bake 20 minutes, reduce oven temperature to 375 degrees, and bake until dark golden brown, 40 to 50 minutes more. (If tart browns too quickly, cover loosely with aluminum foil.) Let cool completely in pan on a wire rack.

APPLE-RAISIN COOKIES



Apple-Raisin Cookies image

These delicious cookies are bursting with raisins and chunks of tart Granny Smith apples; a drizzle of sweet glaze tops them off.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 30m

Yield Makes 26

Number Of Ingredients 13

1 cup all-purpose flour (spooned and leveled)
1 cup whole-wheat flour (spooned and leveled)
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon coarse salt
Ground cloves
1/2 cup (1 stick) unsalted butter, room temperature
1 cup packed dark-brown sugar
2 large eggs
3 tablespoons whole milk
1 Granny Smith apple, peeled, cored, and diced small
1 cup raisins
3/4 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flours, baking soda, nutmeg, salt, and pinch of cloves. In a large bowl, using an electric mixer, beat butter and brown sugar on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. With mixer on low, beat in half the flour mixture, then milk and remaining flour mixture. Beat just until combined.
  • With a rubber spatula, fold apples and raisins into dough. Drop dough in 2-tablespoonful mounds, 2 inches apart, onto two baking sheets. Bake until cookies are firm around edges, about 14 minutes, rotating sheets halfway through. Let cool completely on wire racks.
  • In a small bowl, whisk together confectioners' sugar and 1 tablespoon water. Transfer to a zip-top bag. Snip a very small hole in one corner and drizzle glaze over cookies.

Nutrition Facts : Calories 138 g, Fat 4 g, Fiber 1 g, Protein 1 g

RAISIN APPLE TARTLETS



Raisin Apple Tartlets image

'I always get a kiss on the cheek when I make these individual pie-like treats for my husband,' writes Claudia Jean Griffin of Beaver, Pennsylvania.

Provided by Allrecipes Member

Time 15m

Yield 6

Number Of Ingredients 7

4 cups sliced peeled tart apples
½ cup packed brown sugar
¼ cup raisins
¼ teaspoon ground cinnamon
3 tablespoons butter
1 tablespoon all-purpose flour
6 each individual graham cracker tart shells

Steps:

  • In a large skillet, cook the apples, brown sugar, raisins and cinnamon in butter over medium heat until tender. Stir in flour until blended. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon into shells. Serve warm or chilled.

Nutrition Facts : Calories 303.2 calories, Carbohydrate 51.2 g, Cholesterol 15.5 mg, Fat 11.5 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 4.8 g, Sodium 190.2 mg, Sugar 36.7 g

RAISIN TARTS



Raisin Tarts image

This is my big sister, Cookie's, recipe which when she made them tasted like heaven! She gave me the recipe and I made them for the first time today and WOW they tasted as good as Cookie's and oh so so easy!! She uses already made rich pie dough from the freezer case at the supermarket, but since I live out of country where they don't have such things, I just made my regular Crisco pie crust recipe. I needed to make 1 and 1/2 times the amount to make enough for my rubbermaid mini-cupcake/tart pan, then I had a little dough left over for sprinkling sugar & cinnamon on it and baking, which was fine for my DH ;o) The new rubbermaid tart pan made it IMPOSSIBLE for the tarts to fall apart when getting them out of the pan. Wonderful. Try these rich tasting tarts, you won't be dissapointed!!

Provided by Mantarae

Categories     Tarts

Time 38m

Yield 24 Tarts, 12-24 serving(s)

Number Of Ingredients 6

1/3 cup butter
1 cup brown sugar
2 tablespoons low-fat milk
1/2 cup raisins (can try using the flavored kind also)
1 egg
2 teaspoons vanilla

Steps:

  • Prepare Crisco pie crust as directed on back of Crisco can or use ready made pie dough. Cut dough out and line tartlet pans.
  • Preheat oven to 450°F.
  • Put and then mix all ingredients except raisins, together then blend well (I used my food processor).
  • Add raisins and mix. (If using your food processor, process for 4 seconds).
  • Place spoonfuls of mixture into pastry tins lined with the rich pie crust dough. DO NOT OVERFILL.
  • Bake at 450°F for 8 minutes.
  • Reduce to 350°F until slightly browned, approximately 15 minutes.
  • Let cool completely in rubbermaid type tart pans before removing. If using regular tart pans, let cool for about 10 mins before carefully removing.
  • MAKES 24 tarts.

Nutrition Facts : Calories 141.6, Fat 5.6, SaturatedFat 3.4, Cholesterol 31.3, Sodium 51.1, Carbohydrate 22.9, Fiber 0.2, Sugar 21.5, Protein 0.8

RAISIN APPLE TARTLETS



Raisin Apple Tartlets image

'I always get a kiss on the cheek when I make these individual pie-like treats for my husband,' writes Claudia Jean Griffin of Beaver, Pennsylvania.

Provided by Allrecipes Member

Time 15m

Yield 6

Number Of Ingredients 7

4 cups sliced peeled tart apples
½ cup packed brown sugar
¼ cup raisins
¼ teaspoon ground cinnamon
3 tablespoons butter
1 tablespoon all-purpose flour
6 each individual graham cracker tart shells

Steps:

  • In a large skillet, cook the apples, brown sugar, raisins and cinnamon in butter over medium heat until tender. Stir in flour until blended. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon into shells. Serve warm or chilled.

Nutrition Facts : Calories 303.2 calories, Carbohydrate 51.2 g, Cholesterol 15.5 mg, Fat 11.5 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 4.8 g, Sodium 190.2 mg, Sugar 36.7 g

PECAN, APPLE AND RAISIN TARTLETS WITH RUM CREAM



Pecan, Apple and Raisin Tartlets with Rum Cream image

Here's a sophisticated but easy desert.

Provided by Dave Tyson

Yield Serves 4

Number Of Ingredients 9

2 large tart green apples (such as Granny Smith), peeled, cored, cut into 1/2-inch pieces
1/4 cup firmly packed golden brown sugar
1/4 cup raisins
2 tablespoons water
2 tablespoons dark rum
1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed
4 tablespoons toasted pecans, finely chopped
1/2 cup chilled whipping cream
1 tablespoon powdered sugar

Steps:

  • Combine apples, brown sugar, raisins, water and 1 tablespoon rum in heavy medium saucepan. Cover and cook over medium heat until apples are tender, stirring until occasionally, about 15 minutes. Cool apple mixture completely.
  • Preheat oven to 400°F. Roll out pastry to 10-inch square. Cut out four 4 1/2-inch pastry rounds, using 1-pound coffee can or individual tart pan bottom as guide (reserve remaining pastry for another use). Press 1 tablespoon pecans in center of each round, leaving border. Transfer rounds to baking sheet. Spoon 1/4 of apple mixture onto each round, leaving 1/2-inch border.
  • Bake tartlets until brown on bottom and puffed at edges, about 20 minutes. Let cool 15 minutes. Beat cream, powdered sugar and remaining 1 tablespoon rum in medium bowl until stiff peaks form. Serve tartlets with rum cream.

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