Rustic Apple Tarts With Calvados Whipped Cream 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 RICH CREAM CHEESE CRUST



Rustic Apple Tart With Rich Cream Cheese Crust image

This is a super simple recipe and everyone loves it. The cream cheese dough is not rolled but simply pressed into a rough round. This is the richest and most delicious pastry dough I know. The apples don't have to be precooked. The combination of tart apples and rich, tangy dough is irresistible. Mom's Big Book of Baking.

Provided by Olha7397

Categories     Apple

Time 50m

Yield 1 tart

Number Of Ingredients 16

2 large tart apples, such as granny smiths
2 tablespoons strained fresh lemon juice
1/4 cup sugar, plus
2 tablespoons sugar
1/4 teaspoon ground cinnamon
4 ounces chilled cream cheese, cut into 6 pieces
1/2 cup chilled unsalted butter, cut into 8 pieces
1 cup unbleached all-purpose flour, plus
extra unbleached all-purpose flour, for shaping
1/2 cup sugar
1/8 teaspoon salt
1 large egg yolk, lightly beaten for brushing rim of the crust
vanilla ice cream (optional)
1 1/2 cups heavy cream, chilled (optional)
3 tablespoons confectioners' sugar (optional)
1 teaspoon pure vanilla extract (optional)

Steps:

  • Preheat the oven to 400 degrees.
  • TO MAKE THE FILLING: Peel the apples and cut them in half.
  • Remove the cores with a paring knife.
  • Cutting from blossom end to stem end, slice each half into 1/4 inch thick slices.
  • Combine the apple slices with the lemon juice, 1/4 cup of the sugar, and the cinnamon in a large mixing bowl.
  • Stir to combine.
  • Let the apples stand until the sugar is dissolved, about 15 minutes, stirring once or twice.
  • Place a shaped large dough round on a baking sheet.
  • Arrange the apples slices in 2 concentric circles on the large dough round or in one circle on the small rounds, overlapping the apple slices slightly.
  • Brush the rim of the crust with the egg yolk.
  • Sprinkle the apples with the remaining 2 tablespoons sugar.
  • Bake until golden, 30 to 35 minutes.
  • Serve warm or at room temperature with Vanilla Whipped Cream or ice cream on the side.
  • Rustic Apple Tart is best served on the day it is made.
  • TO MAKE THE CHEESE TART DOUGH: Line a baking sheet with parchment paper.
  • Place the cream cheese, butter, 1 cup flour, salt, and sugar in a food processor.
  • Process until the dough just comes together.
  • It will be sticky.
  • Sprinkle the parchment paper with flour.
  • Turn the dough out onto the sheet and, with floured hands, press the dough into a rough 10-inch circle or four 5-inch circles.
  • Roll about 1/2 inch of the edge of the circle inward to create a lip to catch the juices.
  • Refrigerate the crust for 1 hour or wrap the baking sheet in plastic and refrigerate it for up to 24 hours until you are ready to use it.
  • Shaped Rich Cream Cheese Tart Dough, wrapped in plastic, may be frozen for up to 2 months and used directly from the freezer.
  • TO MAKE VANILLA WIHPPED CREAM: Combine the cream, sugar, and vanilla in a large mixing bowl.
  • With an electric mixer fitted with a whisk attachment, whip on high speed until the cream just holds stiff peaks.
  • Do not over whip.
  • Use immediately, or refrigerate it, wrapped in plastic wrap, for up to 6 hours.
  • Whisk it again for a couple of seconds before using.
  • NOTE: If you are having eight or fewer people for Thanksgiving, double this recipe and make eight individual tarts.
  • The dough can be made and shaped weeks ahead of time, and the rest of the prep is minimal, leaving lots of time to prepare the rest of the meal.

APPLE AND CALVADOS TART (GALETTE DE POMMES AU CALVADOS)



Apple and Calvados Tart (Galette de Pommes au Calvados) image

This is a dessert you'll make over and over in the fall when interesting apples fill the farmers' market; but the Calvados sauce ensures it even makes out-of-season apples sing.

Categories     Milk/Cream     Fruit     Dessert     Bake     Lemon     Apple     Brandy     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Fall

Yield 8 servings

Number Of Ingredients 12

All-butter pastry dough
1 3/4 pound Gala apples
2 teaspoons fresh lemon juice
1/3 cup plus 1/2 tablespoon granulated sugar
Calvados applesauce
3 tablespoons unsalted butter, cut into 1/2-inch pieces
1 1/2 tablespoons apple jelly
1 cup chilled heavy cream
1 tablespoon confectioners sugar
1 1/2 tablespoons Calvados
Special Equipment
parchment paper; a large baking sheet (at least 14 inches wide)

Steps:

  • Roll out pastry on a lightly floured surface with a floured rolling pin into a rough 16-inch round (1/8 inch thick), then transfer carefully to parchment-lined large baking sheet. Loosely fold in edge of pastry where necessary to fit on baking sheet, then chill, covered loosely with plastic wrap, 30 minutes.
  • Preheat oven to 425°F.
  • While pastry is chilling, peel and core apples, then cut into 1/8-inch-thick slices. Toss slices with lemon juice and 1/3 cup granulated sugar.
  • Put baking sheet with pastry on a work surface and unfold any edges so pastry is flat. Spread applesauce over pastry, leaving a 2-inch border, and top sauce with sliced apples, mounding slightly. Fold edges of dough over filling, partially covering apples (center will not be covered) and pleating dough as necessary. Dot apples with butter, then brush pastry edge lightly with water and sprinkle with remaining 1/2 tablespoon granulated sugar. Bake galette in middle of oven until pastry is golden and apples are tender, 40 to 45 minutes.
  • While galette is baking, melt apple jelly in a very small saucepan over moderately low heat, stirring.
  • Slide baked galette on parchment onto a rack, then brush with melted jelly and cool galette until warm or room temperature.
  • Beat together cream and confectioners sugar in a bowl with an electric mixer until cream just holds soft peaks, then beat in Calvados. Serve galette topped with dollops of Calvados cream.

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