Rustic Apple Tart With Honey Dates And Nuts Recipes

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RUSTIC APPLE TART



Rustic Apple Tart image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 55m

Yield 1 tart

Number Of Ingredients 11

2 Golden Delicious apples, peeled, cored, and sliced
2 Granny Smith apples, peeled, cored, and sliced
2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
Pinch ground allspice
Pinch salt
1 sheet ready rolled pie dough
All-purpose flour, for dusting
Cooking spray
2 tablespoons melted butter
3 tablespoons peach preserves, warmed

Steps:

  • Preheat the oven to 350 degrees F.
  • Toss the apples, sugar, cinnamon, allspice, and salt together in a large bowl.
  • Roll the pastry, on a lightly floured surface, into a 12-inch round. Line a baking sheet with parchment paper and spray with cooking spray. Arrange the pastry on the baking sheet. Put the apple mixture in the center of the pastry and spread evenly to the edges, but leaving enough dough to fold over to create a crust on the rim. Brush the crust with melted butter and drizzle the remaining butter over the apples.
  • Bake until the crust is golden brown, about 40 minutes.
  • While tart is cooking, put the peach preserves into a microwavable bowl and microwave until syrupy, about 20 seconds.
  • Remove the tart from oven and brush with the warmed preserves. Pull the parchment paper off the sheet tray and transfer the tart to a wire rack to cool. Cut as desired and serve.

RUSTIC APPLE TART WITH HONEY, DATES, AND NUTS



Rustic Apple Tart with Honey, Dates, and Nuts image

Categories     Fruit     Nut     Dessert     Bake     Date     Apple     Fall     Honey     Bon Appétit     Vegetarian     Pescatarian     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 19

Crust
1 1/3 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup frozen solid vegetable shortening, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
1/2 teaspoon apple cider vinegar
Filling
3 tablespoons butter
8 small Granny Smith apples (about 3 pounds), peeled, cored, each cut into 12 slices
2 teaspoons ground cardamom
1/3 cup plus 2 tablespoons honey
2/3 cup chopped assorted nuts (such as walnuts, almonds, and pistachios)
7 large Medjool dates, pitted, cut into matchstick-size strips
1 large egg
2 tablespoons whole milk
3 tablespoons raw sugar
1 cup chilled whipping cream

Steps:

  • For crust:
  • Combine flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until mixture resembles coarse meal. Mix 3 tablespoons ice water and vinegar in small bowl. Pour over flour mixture. Stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 30 minutes.
  • For filling:
  • Melt butter in heavy large skillet over medium-high heat. Add apples and sauté until brown and almost tender, about 15 minutes. Reduce heat to medium; mix in cardamom. Pour 1/3 cup honey over and cook 1 minute.
  • Position rack in top third of oven; preheat to 400°F. Roll out dough between 2 sheets of parchment paper to 12-inch round. Remove top sheet of paper. Sprinkle crust evenly with nuts. Replace paper atop crust and roll to 13-inch round, embedding nuts in dough (crust will be thin). Invert crust onto rimless baking sheet. Remove top paper. Spoon half of apple mixture over crust, leaving 2-inch plain border. Sprinkle dates over apples. Top with remaining apple mixture. Using paper as aid, fold outer edge of crust over apples (dough is delicate; press together any tears). Whisk egg and milk in bowl. Brush edges generously with egg mixture. Sprinkle crust and apples with raw sugar.
  • Bake tart until crust begins to brown, about 15 minutes. Reduce heat to 375°F; bake until crust is golden brown, about 10 minutes longer. Loosen tart from parchment paper with spatula. Cool on baking sheet until warm, about 45 minutes.
  • Beat cream and 2 tablespoons honey in large bowl until peaks form.
  • Slide 9-inch-diameter removable tart pan bottom under tart and transfer to platter. Serve with honeyed whipped cream.

RUSTIC CRANBERRY-APPLE TART



Rustic Cranberry-Apple Tart image

This is a fast, delicious, beautiful tart I made to use leftover nut roll filling. So easy you can whip it up for a quick dessert and so impressive you'll be proud to serve it for guests, too. Take it over the top with jarred caramel sauce, heated and drizzled over a scoop of good vanilla bean ice cream--outstanding!

Provided by Cindy Velt

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h20m

Yield 8

Number Of Ingredients 10

1 (9 inch) pie crust
2 cups chopped walnuts
½ cup dark brown sugar
2 eggs, divided
¼ cup butter, softened
½ teaspoon vanilla extract
1 (20 ounce) can apple pie filling
½ cup dried cranberries
1 tablespoon water
1 tablespoon Demerara sugar, or as needed

Steps:

  • Preheat the oven to 415 degrees F (210 degrees C). Line a baking sheet with parchment paper.
  • Arrange pie crust on the prepared baking sheet. Mix walnuts, brown sugar, 1 egg, butter, and vanilla extract together in a bowl. Spread the walnut filling over the pie crust, leaving a 1-inch border. Reserve 2 tablespoons of the filling in the bowl.
  • Arrange apple slices in a circular pattern over the filling. Sprinkle cranberries over the apples. Drop small amounts of the reserved walnut filling here and there over the apples. Fold crust over the filling, overlapping as necessary to form a rustic circle.
  • Beat remaining egg and water together to make egg wash. Brush edges of crust with the egg wash. Sprinkle Demerara sugar on top.
  • Bake in the preheated oven until the crust is browned and apples are bubbling, about 30 minutes. Place baking sheet on a cooling rack for 30 minutes. Lift up tart using the parchment paper and place directly on a cooling rack for 1 hour.
  • Run a large knife or angled cake spatula under the tart to release the parchment paper and transfer to a serving tray.

Nutrition Facts : Calories 506.8 calories, Carbohydrate 49.6 g, Cholesterol 56.2 mg, Fat 33.5 g, Fiber 3.9 g, Protein 7.4 g, SaturatedFat 7.7 g, Sodium 208.2 mg, Sugar 16.1 g

RUSTIC APPLE TARTS



Rustic Apple Tarts image

I love desserts that are rustic and warm, which is why I love to make these free-form tarts. I replace milk, cream, and water with butter so that once they're baked, they spread out and take on a shape of their own. The unsweetened cream on top, paired with the sweetness of the tart, creates a perfect balance for the palate.

Provided by Nancy Silverton

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 18

3 cups all-purpose flour, plus more for dusting
1/4 cup sugar
1 1/2 cups unsalted butter, cold and cut into small pieces, 3 sticks
2 tablespoons pure vanilla extract
4 Granny Smith apples, peeled, cored, and cut into 1/4-inch dice
1 vanilla bean
6 tablespoons unsalted butter, ¾ stick
2 tablespoons granulated sugar
1/4 cup packed light brown sugar, plus 2 tablespoons
1 1/2 teaspoons cinnamon
1 tablespoon cornstarch
1/2 cup crème fraîche, or sour cream
1/2 cup unsweetened applesauce, store-bought is fine
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup unsalted butter, 1 stick, cold and cubed
1 1/4 cups heavy cream, chilled
1/4 cup crème fraîche, plus 1 tablespoon

Steps:

  • Dough: Combine the flour, sugar, and butter in the bowl of a standing mixer fitted with a paddle attachment and mix on low speed until the butter and dry ingredients form a coarse cornmeal consistency, about 2 minutes. Add the vanilla and mix on medium speed until the dough is smooth, 2-3 minutes. Dust a flat work surface with flour and turn the dough out onto it. Knead the dough for a few minutes until it comes together. Bring the dough into a ball, wrap it tightly with plastic wrap, and chill for at least 1 hour and up to 3 days. (The dough can also be frozen for 2 months; when you're ready to use it, defrost overnight in the refrigerator.)
  • Remove the dough from the refrigerator. Dust a flat work surface with flour, cut the dough into chunks, and pound with a rolling pin on the countertop to soften until it is the texture of Play-Doh. Then knead it to make it pliable. Do not overwork the dough. Lightly dust the rolling pin with flour and roll the dough out to an even ¼-inch thickness. With a 5-inch cookie cutter, cut circles from the dough as close together as possible. Carefully place the circles of dough on a lined baking sheet, flouring each one to prevent sticking, and chill. (You can only re-roll the dough once. Discard the remaining scraps.)
  • Apple filling: Put apples in a large mixing bowl. Make the vanilla brown butter: Split and scrape the vanilla pod and combine both pod and its seeds with the butter in a small saucepan over high heat. Swirl as the butter becomes foamy. Pour the browned butter over the apples and stir to coat. Add the granulated sugar, brown sugar, and cinnamon, and stir to combine. Set aside for 30 minutes to bring out the juices in the apples. Stir in the cornstarch, then the crème fraîche.
  • Streusel topping: Combine flour and sugar in a medium bowl and toss in the butter. Using your fingertips, break up the butter in the flour to make pea-size lumps.
  • Preheat oven to 375 degrees F. To assemble the tarts, warm the discs of dough between your fingertips so that they are pliable enough to fold. Spoon 1 tablespoon of applesauce and ¼ cup apple filling into the center of each disc. Pleat the dough to seal, and transfer each tart onto a lined baking sheet, spaced about 2 inches apart. Sprinkle 2 tablespoons of streusel topping onto each tart. Bake the tarts until golden-brown, rotating the baking sheets halfway through, about 30 minutes. Let them cool while you make the whipped cream.
  • Whipped cream: Pour cream into the chilled bowl of an electric mixer fitted with a whisk attachment, and mix on medium until soft peaks form. Add the crème fraîche and beat on medium until mixture is thick and mousse-like. Add more crème fraîche to make it softer and shinier, if you like. Dollop onto the apple tarts, and serve.

RUSTIC APPLE TART



Rustic Apple Tart image

The store-bought puff pastry crust makes prep time shorter and still produces a quality tart.

Provided by Martha Stewart

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

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 7

1 sheet frozen puff pastry (from a standard 17.3-ounce package), thawed
Unbleached flour, for work surface
3 Granny Smith apples
1/3 cup sugar
1 large egg yolk, beaten with 1 teaspoon water, for egg wash
2 tablespoons unsalted butter
2 tablespoons apple jelly or apricot jam

Steps:

  • Preheat oven to 375 degrees. Open pastry sheet and remove paper. Fold sheet back up. On a lightly floured work surface, roll out pastry sheet (still folded) to an 8-by-14-inch rectangle. Trim edges with a pizza cutter or sharp paring knife. Transfer to a baking sheet; place in freezer. Peel, core, and slice apples 1/4 inch thick. Toss in a large bowl with sugar.
  • Brush pastry with egg wash, avoiding edges. Use a sharp paring knife to score a 3/4-inch border around pastry (do not cut all the way through). Place apples inside border, and dot with butter. Bake until pastry is golden and apples are tender, 30 to 35 minutes.
  • In the microwave or a small saucepan, heat jelly with 1 tablespoon water until melted. Brush apples with glaze. Serve tart warm or at room temperature, cutting into pieces with a serrated knife.

Nutrition Facts : Calories 374 g, Fat 20 g, Fiber 2 g, Protein 4 g

RUSTIC APPLE TART



Rustic Apple Tart image

Make and share this Rustic Apple Tart recipe from Food.com.

Provided by mj Sergent

Categories     Dessert

Time 40m

Yield 6 slices, 6 serving(s)

Number Of Ingredients 5

0.5 (15 ounce) package refrigerated pie crusts
1 lb golden delicious apple
1 teaspoon ground cinnamon
2 tablespoons sugar
1 teaspoon sugar

Steps:

  • Heat oven to 375°FF. Lightly coat a baking sheet with vegetable cooking spray.
  • Unfold the pie crust and place on sheet pan.
  • Peel, cut, and core, the apples then cut into wedges.
  • Place apples in a large bowl and sprinkle with the cinnamon and 2 tablespoons of the sugar and toss.
  • Place the apples in the center of the crust.
  • Fold the edges over the filling, making pleats as you go.
  • Sprinkle the entire tart with the remaining sugar.
  • Bake until the crust is golden brown, about 20 minutes.

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