SPICED APPLE TART
English majors will appreciate the word play in this recipe-where a fragrant and lemony apple tart is made with tart Granny Smith apples.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Bring first 4 ingredients to boil in medium saucepan on medium heat; cook 5 min. or until apples are tender, stirring occasionally.
- Mix cornstarch and water; stir into apple mixture. Return to boil; cook 1 min., stirring constantly. Remove from heat. Add dry gelatin mix; stir until completely dissolved. Pour into crust.
- Refrigerate several hours or until firm.
Nutrition Facts : Calories 240, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 47 g, Fiber 2 g, Sugar 37 g, Protein 2 g
SPICED APPLE PIE
Provided by Molly Yeh
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- For the filling: Cut the apples into 1/4-inch slices and place them in a large bowl. Toss with the lemon juice to keep them from browning. Add the brown sugar, cornstarch, Warm Spice Blend, kosher salt and cinnamon and toss to combine. Mix in the boiled cider syrup and vanilla. Cover the mixture and let it sit at room temperature while you make the pie dough.
- For the pie dough: Add the flour, granulated sugar and kosher salt to a food processor and pulse to combine. Add the butter and pulse to incorporate so that about three-quarters of the mixture is mealy and the rest has some slightly larger, pea-sized bits of butter. Combine the ice water and cider vinegar in a measuring cup. Drizzle the water and vinegar into the food processor and continue to pulse just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together.
- Turn the dough out onto a clean surface and use your hands to press on any stray crumbs. Divide the dough in half, then divide one of the halves in half again so that you have 3 pieces of dough. Pat each piece into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes or until ready to roll out for the pie.
- For the assembly: Flour a work surface and roll out the largest disc of dough into a circle just larger than 12 inches. Place it in a 9-inch pie plate and refrigerate. Roll out the 2 remaining dough discs to about 10 inches each. Cut the dough into 2-inch-wide strips for making a lattice top. Set the strips aside.
- Position an oven rack in the lower third of the oven (with a pizza stone if you have one) and preheat to 400 degrees F.
- Fill the pie crust with the apples (it will seem like a lot but they bake down!) and pour the juices over it. Distribute the butter over the top. Weave the dough strips together over and under to form a lattice crust over the top. Pinch the edges to seal, trim, fold the edges over and crimp. Give the edges a little hug to make sure they are sitting snugly on the rim of the pie plate; otherwise they could fall off in the oven. Freeze the pie for 15 minutes.
- Brush the lattice with the egg wash, then sprinkle with the turbinado sugar and flaky salt. Place the pie on a baking sheet and bake until the internal temperature reaches 195 degrees F, 45 to 55 minutes. Let cool slightly.
- Serve the pie with large dollops of whipped cream.
- Layer the cardamom, ginger, cinnamon, cloves and nutmeg in a medium glass jar and tighten the lid. Shake to combine. Keep on hand to add to your favorite desserts and beverages -- or just toast with butter!
CLASSIC APPLE TART
Apple tart is my family's favorite dessert. I love it because it makes the house smell amazing and the tart looks so polished and beautiful (taking a few extra minutes to fan out the apples makes it look like it came from a bakery!). This is a French-style apple tart, not an apple pie, meaning a wedge of the tart is thinner and neater than a slice of all-American apple pie. Try it topped with ice cream for that delicious a la mode taste. Rolling the dough for the tart makes for a finer-textured crust, but on many occasions I have simply pressed the crust into place with great results.
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 1h40m
Yield Makes one 9- or 91/2-inch tart
Number Of Ingredients 7
Steps:
- Set the cubed butter on a plate and place it in the freezer for 15 minutes. Fill a cup with ice and water and set aside. Place 1 1/2 of the flour, 1 8 teaspoon of the salt, and 1 tablespoon of the sugar in the bowl of a food processor and pulse to combine. Take the butter out of the freezer and add it to the flour. Pulse the mixture until it looks like wet sand, about 10 seconds. Add 2 to 3 tablespoons of the ice water and pulse until the dough comes together into a ball.
- Lightly flour your work surface and place the dough on top. Then lightly flour the top of the dough and roll to about a 10- to 11-inch circle, sprinkling more flour under and on top of the dough as necessary. Gently drape the dough over the rolling pin and transfer it to a 9- or 9 1/2-inch fluted tart pan (ideally one with a removable bottom). Fit the dough into the bottom and up the sides of the pan as evenly as possible and press off excess dough from the fluted rim. Set the tart pan on a baking sheet and place in the refrigerator for 15 minutes.
- Preheat the oven to 350degreesF. Peel, core, and quarter the apples and then thinly slice them lengthwise. Place the apples in a large bowl and toss with the lemon juice, the cinnamon, and the remaining 1 tablespoon sugar and 1 8 teaspoon salt. Remove the baking sheet with the tart shell from the refrigerator. Arrange the apples in concentric circles so they overlap slightly. Brush the edges of the crust with the melted butter and then bake until the edges are golden and the apples have cooked down, about 1 hour. Cool for 15 minutes before slicing and serving.
SPICED APPLE PIE
A quick and easy Spiced Apple Pie recipe
Categories Food Processor Dessert Bake Thanksgiving Kid-Friendly Lemon Apple Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 21
Steps:
- For crust:
- Combine flour, sugar, salt and mace in processor. Using on/off turns, cut in chilled butter and vegetable shortening until mixture resembles coarse meal. Gradually blend in enough water by tablespoonfuls to form moist clumps. Gather dough into ball. Divide dough into 2 pieces. Flatten each into disk. Wrap each in plastic and refrigerate 1 hour. (Can be prepared 3 days ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling.)
- For filling:
- Position rack in lowest third of oven and preheat to 400°F. In large bowl, toss apples with 1/2 cup sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, lemon peel, mace, cloves and allspice.
- Roll out 1 dough disk on lightly floured surface to 12-inch-diameter round. Transfer to 9-inch-diameter round. Transfer to 9-inch-diameter deep dish glass pie plate. Trim dough overhang to 1/2 inch. Brush edge of crust lightly with water. Transfer apple mixture to crust, mounding in center. Roll out second dough disk to 12-inch-diameter round. Place atop apples. Trim dough overhang to 1 inch: reserve scraps. Fold top crust edge under bottom crust edge, pressing to seal. Crimp edge decoratively.
- Reroll pastry scraps and cut out leaf shapes. Brush 1 side of each leaf with milk and arrange, milk side down, decoratively atop crust. Cut several slits in crust to allow steam to escape. Brush crust with milk; sprinkle with remaining 1 teaspoon sugar.
- Place pie on baking sheet. Bake until crust is golden brown and juices bubble, covering crust edges with aluminum foil if browning too quickly, about 1 hour 10 minutes. Transfer pie to rack and cool.
REALLY EASY SPICED APPLE PIE WITH CRèME ANGLAISE SAUCE
This apple pie is really easy to make and has a delicious balance of sweet, tart and spiced flavours, incorporating a delicious German Apfelstrudel (Apple Strudel) smell and flavour which will evoke memories of the Weihnachtsmarkts (Christmas markets) in Germany for anyone who has been. This fantastic pie and Crème Anglaise sauce can also be made with gluten-free flour & cornflour blends (such as the Doves Farm range). Just make sure that you pick a flour which is suitable for pastry (avoid rice flour, it will taste awful!)
Provided by Simon Pittock
Categories Pie
Time 1h20m
Yield 1 pie (8 inches), 8 serving(s)
Number Of Ingredients 23
Steps:
- Cut the chilled butter into chunks, each about the size of a sugar cube.
- Sift the flour into a bowl then add the sugar , cinnamon and the salt if you are using it. Add the butter chunks evenly over the surface of the flour.
- Using your thumb and forefingers, rub the butter into the flour (this is easier with smaller chunks of butter). Continue until the butter is all incorporated. The mix should resemble biscuit/bread crumbs when it is ready.
- Add the water a little at a time, mixing thoroughly with a good sized spoon. When the mix reaches a smooth (and slightly sticky) consistency (which should look like cookie-dough), shape it into a ball and wrap it in cling film. Refrigerate the dough for 1 hour.
- When the dough is nearly chilled, start making the filling. Peel, de-core and cut the apples into orange-segment-sized wedges. Place them in cold water if you are leaving them for any length of time to prevent them from browning.
- Mix the water, muscavado and light-brown sugars, cinnamon, lemon juice (and nutmeg & cloves if being used) in a jug/bowl.
- Melt the butter on a medium-high heat in a deep pan. Put the apples in and stir gently for 2-3 minutes.
- Add the liquid mix to the pan, keeping the heat at medium-high. Keep gently folding the mixture for 5 minutes until the apples begin to look mushy/fluffy (as boiled and shaken potatoes do). The apples will break up to some degree during this process - this is perfectly fine. The apples should all be darkened in colour if you've done this bit right. Leave the filling to cool in the air for about 10 minutes. During this time the fruit will begin to congeal a little more.
- Take the dough from the fridge. Divide it into two balls and roll each one out into a disc, each slightly larger than the top of an 8" diameter pie dish (by about 1" all round). Use a lightly floured surface to prevent sticking; rubbing flour onto the rolling pin will also help. By rolling one way then the other, you can easily achieve a neat circle. I prefer to use my hands to shape and flatten the dough however.
- Rub butter onto the pie dish (including the up-facing lip/edge of the dish). Place the first dough-disc squarely into the dish - make sure it sits flat against the walls of the dish and that it covers the lip of the dish, with a little extra (which you will trim in a minute).
- It is time to add the filling now - but make sure you drain it well! Either sieve off the liquid or use a slotted spoon to remove as much liquid as possible - if the filling is too wet the pasty will not cook properly. You can keep the liquid to drink, warmed, as a delicious punch, or even use as a sauce if you don't like creamy/custard like sauces on your pie. If you refrigerate it this sauce will thicken up a bit.
- Next whisk up the egg and 2 tablespoons of water. Paint the mixture onto the lip of the pastry (using a pastry brush or your fingertips). This will glue the two halves together.
- Now place your other pastry disc on top of the pie. Using a sharp knife, cut down through the top of the pastry to remove the excess. Use the edge of the pie dish to guide your knife - the pastry should be flush with the edge of the dish.
- Using one or two fingers, work around the edge of the pie, crimping the pastry together. As well as adding an attractive fluted edge to the crust, this will help to glue the edges together.
- Cut a series of 3 or 4 slashes into the top of the pastry, ensuring you go right through. This will allow trapped air to escape and prevent the pastry from cracking open in an uncontrolled manner during cooking. If you have a pie-spout you can use this instead.
- Glaze the top of the pie with more of the egg glaze mix (don't feel that you must use all of it - you'll make the pasty soggy if you do!).
- Use a sieve to dust the top with the icing sugar and cinnamon.
- Place in a preheated oven, middle shelf at around 180 Celcius. Cook for around 30-40 minutes (fan assisted ovens will be quicker).
- When the top is browned and the pastry is firm all over take the dish from the oven and cool on a wire rack for around 20-30 minutes. DO NOT remove the pie from the dish until it has cooled as it will most likely disintegrate!
- To make the Crème Anglaise sauce, place the milk in a pan. Add the sugar and vanilla (if using vanilla pods, you can use the seeds from a pod, and or the pod itself. I have successfully used a pod which has been in a box of sugar for 3 months to make vanilla sugar and it worked perfectly). Heat gently for 10 minutes, stirring occasionally to allow the vanilla to infuse into the milk properly.
- In a jug/bowl, place the cornflour and add a little milk (roughly 1 tablespoon milk to 2 tablespoons of cornflour). Stir thoroughly until it forms a thick paste, adding a little more milk if necessary.
- Pour the mix into the milk pan, stirring it in thoroughly. Bring the milk to a boil, stirring continuously all the while. Be very careful and make sure you are using a non-stick pan here as the sauce can easily burn on the bottom. As soon as the sauce thickens to the consistency of custard/thick pureed soup, remove it from the heat. Continue to stir for a while to make sure the latent heat does not burn the sauce at the bottom of the pan.
- Pour liberally (hot or cold) onto hot or cold apple pie and enjoy!
Nutrition Facts : Calories 746, Fat 29.1, SaturatedFat 17.6, Cholesterol 104.3, Sodium 437.6, Carbohydrate 115.1, Fiber 8.6, Sugar 63.5, Protein 12.2
SPICED APPLE MUFFIN BREAD
Instead of sprinkling with cinnamon sugar before baking, you could also add your favorite streusel topping to make this bread more like coffee cake. I like to serve it warm with applesauce. - Donna Goutermont, Sequim, Washington
Provided by Taste of Home
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs, milk, 1/2 cup sugar and oil until well blended. Combine flour, baking powder, salt, 1/2 teaspoon cinnamon and allspice; gradually beat into sugar mixture until blended. Fold in apples. Transfer to a well-seasoned 10-in. cast-iron or other ovenproof skillet. Sprinkle with remaining 1 tablespoon sugar and 1/8 teaspoon cinnamon. Bake until until a toothpick inserted in the center comes out clean, 35-40 minutes. Let cool 10 minutes; serve warm.
Nutrition Facts : Calories 181 calories, Fat 5g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 240mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
SPICED APPLE TOPPING FOR PANCAKES
Autumn-spiced apples to serve on top of pancakes, oatmeal, waffles, or as-is. Top with ice cream for a real treat or Greek yogurt for a guilt-free dessert.
Provided by Chef V
Categories Apple Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Combine flour, cinnamon, nutmeg, cloves, and salt in a small bowl.
- Grease a pie pan or 8-inch square baking pan with cooking spray. Place apple slices in the prepared pan and sprinkle with flour mixture. Drizzle milk, maple syrup, and vanilla over top; toss to coat.
- Bake in the preheated oven until apples are tender (not mushy), 25 to 30 minutes.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 25.5 g, Fat 0.4 g, Fiber 2.9 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 35.4 mg, Sugar 19.5 g
SPICED APPLE PIE
Never heard 'it's as Nepalese as apple pie'? Try this classic with a twist and you'll be converted
Provided by Emma Lewis
Categories Afternoon tea, Dessert, Dinner, Supper
Time 2h
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Peel, core and quarter the apples, then cut into 1cm slices. Toss together with the lemon juice, then dab dry with kitchen paper so that the pie isn't too watery. If you are using whole cardamom pods, split open the shell, remove the seed from inside and grind using a pestle and mortar. Mix into the apples with the flour and sugar, then toss to get everything coated.
- Cut away a third of the pastry to divide into two pieces. Dust a little flour over a work surface, then roll out the larger piece to roughly 28cm wide and as thick as a £1 coin. Lift the pastry up (try loosely wrapping around a rolling pin) and spread over the bottom of a 22cm pie dish. Roll out the smaller piece of pastry a little larger than the top of the pie.
- Pile up the apples inside and paint around the rim of the pie with milk. Lift the smaller circle of pastry on top. Press down to seal the pie, then trim around the edge of the pie with a sharp knife and discard the excess pastry. Use your fingers to indent around the pie and form a crimped edge.
- Make a few slits in the pastry so that steam can escape, then brush all over with milk and sprinkle with extra sugar. Bake for 20 mins, then reduce oven to 190C/fan 170C/gas 5 and cook for 50 mins-1hr until the pastry is golden and crisp. If it starts to darken too much, cover with tin foil, but make sure you cook it uncovered for the final 10 mins so that the pastry can crisp. Serve warm or cold with whipped cream, ice cream or custard.
Nutrition Facts : Calories 522 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.36 milligram of sodium
COUNTRY APPLE TART WITH SPICED BROWN BUTTER
Categories Fruit Dessert Bake Freeze/Chill Christmas Thanksgiving Apple Spice Fall Winter Chill Christmas Eve Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 24
Steps:
- For crust:
- Blend flour, sugar, and salt in processor. Add butter and process, using on/off turns, until mixture resembles coarse meal. Add egg yolks and process, using on/off turns, until dough comes together in large moist clumps. Gather dough into ball; flatten into disk. Cover with plastic; chill 20 minutes.
- Spray 10-inch-diameter springform pan with nonstick spray. Divide dough into 2 equal pieces. Roll out 1 dough piece on generously floured surface to 10 1/2-inch round. Roll dough up on rolling pin and transfer to pan. Press dough round into bottom of pan, patching any cracks. Divide second dough piece into 4 equal pieces. Roll out each piece between palms and generously floured surface to 7-inch rope. Place dough ropes end to end to form 1 continuous ring along bottom edge of pan. Press dough ring firmly up sides of pan, forming 1 3/4-inch-high sides. Press dough seams together to seal. Cover and refrigerate overnight.
- Preheat oven to 400°F. Bake crust just until set and very light golden around edges, about 10 minutes. Cool.
- For apples:
- Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large rimmed baking sheets with nonstick spray. Toss apples with butter and lemon juice in very large bowl. Arrange in single layer on sheets, leaving spaces between apples. Sprinkle 3 tablespoons sugar over apples on each sheet. Bake until apples are tender and golden brown, turning apples occasionally and rotating pans between lower and higher racks, about 40 minutes. Cool. (Crust and apples can be made 1 day ahead. Cover crust and store at room temperature. Place apples in bowl. Cover; refrigerate.)
- Place pan with crust on clean baking sheet. Arrange apple wedges close together, standing on short ends, in concentric circles in crust.
- For spiced brown butter:
- Melt butter in heavy small saucepan over low heat. Scrape seeds from vanilla bean into butter; add bean. Add cloves, star anise and cinnamon stick. Cook over low heat until butter turns golden brown and spices flavor butter, adjusting heat if necessary to prevent burning and stirring frequently, about 25 minutes.
- Preheat oven to 350°F. Whisk eggs, sugar, flour, and salt to blend in medium bowl. Strain spiced brown butter mixture into egg mixture; whisk to blend. Reserve vanilla bean, star anise, and cinnamon stick; discard cloves. Slowly pour egg mixture over apples in crust. Bake until egg mixture is set, puffed and light golden and apples are deep golden brown, about 1 hour 5 minutes. Cool on rack at least 30 minutes. (Can be made 8 hours ahead. Let stand at room temperature.)
- Release pan sides. Transfer tart to platter. Garnish tart with reserved vanilla bean, star anise, and cinnamon stick, if desired. Serve tart slightly warm or at room temperature with ice cream.
- Brown star-shaped seed pods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.
SPICED PEAR & APPLE PIE
Autumn pears and apples with cinnamon and ginger make a delicious holiday pie.
Provided by Crisco
Categories Trusted Brands: Recipes and Tips Crisco®
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 400 degrees F.
- Heat oven to 400 degrees F. Combine pears, apples, sugar, flour, cinnamon, ginger, salt and lemon juice in large bowl. Spoon into prepared pie crust.
- Roll out dough for top crust. Place onto filled pie or cut into strips creating a lattice top. Trim 1/2-inch beyond edge. Fold under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape. Brush crust with milk and sprinkle with cinnamon sugar.
- Bake 30 to 40 minutes or until apples are tender and crust is golden brown.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 62.7 g, Cholesterol 0.2 mg, Fat 18.5 g, Fiber 4.2 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 4920 mg, Sugar 30.4 g
SPICED APPLE PIE
Make and share this Spiced Apple Pie recipe from Food.com.
Provided by SouthernBell2627
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 9
Steps:
- Combine sugar, flour, butter, lemon zest, cinnamon, allspice, cloves, and nutmeg in a food processor.
- Process until well blended.
- Spread one-third of the sugar mixture over an unbaked pie crust.
- Arrange apple slices, in an overlapping pattern, on top of the sugar mixture.
- Top with the remaining sugar mixture.
- Bake on 400 degrees for 45-55 minutes, until crust is lightly browned.
- Serve hot, warm, or at room temperature.
SAUCY SPICED APPLE PIE
Mom's sweet and saucy apple pie earns a lip-smacking salute from everyone who tastes it. Since it's hard to wait for it to cool, I like to serve slices warm with a scoop of French vanilla ice cream on top.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- Line a 9-in. pie plate with bottom pastry; trim even with edge. In a large bowl, cream butter and sugar until light and fluffy. Add the egg, egg yolk, pineapple juice and vanilla until well blended.(mixture will appear curdled). Combine the flour, cinnamon, ginger and nutmeg; gradually add to creamed mixture and mix well. Fill crust with apple slices. Top with the creamed mixture., Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. cut slits in top. Beat egg white; brush over pastry. Sprinkle with additional sugar. , Bake at 350° for 55-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 583 calories, Fat 21g fat (10g saturated fat), Cholesterol 78mg cholesterol, Sodium 274mg sodium, Carbohydrate 96g carbohydrate (64g sugars, Fiber 2g fiber), Protein 4g protein.
More about "spiced apple tart recipes"
SPICED APPLE TWO-BITE TARTS RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (3)Total Time 1 hrServings 12Calories 180 per serving
- To prepare crust, place first 6 ingredients in a medium bowl. Beat with a mixer at medium speed 1 minute or until well combined. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and nuts to butter mixture; beat until just combined. Divide dough evenly among 24 miniature muffin cups coated with baking spray. Press dough into bottom and up sides of muffin cups. Bake at 350° for 15 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes. Carefully remove from pan; cool completely on wire rack.
- To prepare filling, place apple and juice in a bowl; toss to coat. Add 2 tablespoons sugar and the next 4 ingredients (through ginger); toss well.
- Melt 1 tablespoon butter in a medium saucepan over medium heat. Add apple mixture; cover and cook 5 minutes or until apple is tender, stirring occasionally. Combine cornstarch and 1 tablespoon water in a small bowl. Stir cornstarch mixture into apple mixture; cook 1 minute or until mixture thickens, stirring constantly. Place apple mixture in a bowl; cool to room temperature. Spoon about 2 teaspoons apple mixture into each tart shell. Top each tart with 1/2 teaspoon crème fraîche.
SPICED APPLE TART - RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 2 hrs
- Peel and core the apples; cut into 1-inch chunks. Add to a large, heavy skillet and toss with the lemon juice. Stir in the cider, sugar, cinnamon, vanilla and salt; cook over medium-high heat, stirring occasionally, until the liquid reduces, 18 to 20 minutes. Lower the heat to medium and continue to cook, stirring frequently and breaking up half of the apple chunks, until the apples are tender and the mixture is thick, about 12 minutes more. Remove from the heat; let cool to room temperature.
- Meanwhile, position a rack and a baking sheet in the center of the oven and preheat to 350 degrees . Let the pie shell sit at room temperature for 15 minutes; fill with 2 1/2 cups of the cooled apple mash (set aside the rest for serving with the Cinnamon Sweet Rolls, recipe also in Recipe Finder). Gently pull the sides of the pie shell away from the pan, folding the dough about 2 inches over the filling and pinching together where necessary.
- Brush the dough with the beaten egg. Top the filling with the butter. Bake until the crust is golden, 50 to 55 minutes. Transfer to a rack to cool. Serve warm or at room temperature with the ice cream.
SPICED APPLE TART | SO DELICIOUS
From sodelicious.recipes
5/5 (2)Total Time 1 hr 15 minsCuisine FusionCalories 520 per serving
RUSTIC SPICED APPLE TART RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 2 hrs 30 minsServings 8
- Preheat oven to 350°. Stir together first 5 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally. Stir in flour.
- Unroll and stack piecrusts on parchment paper. Roll into a 12-inch circle. Mound apple mixture in center of piecrust using a slotted spoon (mixture will be slightly runny), leaving a 2- to 2 1/2-inch border. Fold piecrust border up and over fruit, pleating as you go, leaving an opening 5 inches wide in center. Drizzle apples with any remaining juice in bowl. Brush piecrust with egg, and sprinkle with 1 Tbsp. sugar. Slide parchment paper onto a baking sheet.
- Bake at 350° for 50 to 55 minutes or until filling is bubbly and crust is golden brown. Cool on a baking sheet on a wire rack 30 minutes. Serve warm with Buttermilk Whipped Cream.
SPICED MAPLE GLAZED APPLE WHIPPED FETA TART - ABOUT TO SPROUT
From abouttosprout.com
PERFECTLY SPICED APPLE PIE RECIPE GF - HUNGER FOR SPICE
From hungerforspice.com
ONE-POT SPICED APPLE CAKE - ANNABEL LANGBEIN – RECIPES
From langbein.com
APPLE PUFF PASTRY TART WITH CHAI-SPICED CUSTARD SAUCE
From thespicetrain.com
SPICED APPLE TART TATIN RECIPE - OLIVEMAGAZINE
From olivemagazine.com
SIMPLE APPLE TART WITH FLAKY CRUST - INSPIRED TASTE
From inspiredtaste.net
SPICED APPLE TART - THE ENGLISH KITCHEN
From theenglishkitchen.co
CINNAMON SPICED APPLE BREAD - INSPIRED TASTE
From inspiredtaste.net
ARCHIE'S IGA - RECIPE: SPICED APPLE TART
From archies.iga.com
APPLE TART - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
SPICED APPLE TART - DOLCE VITA CAKES
From dolcevitacakes.blog
BAKED CUSTARD TART WITH SPICED APPLE - THE FARE SAGE
From thefaresage.com
SPICED APPLE TART - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
AMAZING APPLE PIE IN PUFF PASTRY RECIPE
From pieladybakes.com
PERSONAL SPICED APPLE TART - HEALTHTASTESGOOD.COM
From healthtastesgood.com
SPICED APPLE CRUMBLE - TOM KERRIDGE
From tomkerridge.com
SPICED APPLE TART - PLAIN.RECIPES
From plain.recipes
EASY APPLE TART WITH CARAMEL SAUCE | MOM ON TIMEOUT
From momontimeout.com
RECIPE: LITTLE SPICED APPLE PIES BY TRINE HAHNEMANN
From countryandtownhouse.com
SPICED APPLE SLICES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPICED APPLE AND CUSTARD TART | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
SPICED APPLE TART (GF + VEGAN) • BAKERITA
From bakerita.com
BEST SPICED APPLE PIE RECIPE - HOW TO MAKE SPICED APPLE PIE
From thepioneerwoman.com
WINTER SPICED APPLE TART - DELALICIOUS
From delalicious.com
SPICED UP GRAPE APPLE PIE | BAKING THE GOODS
From bakingthegoods.com
APPLE TART RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SPICED APPLE ROSE TART - BAKING WITH AIMEE.
From bakingwithaimee.com
SIMPLE APPLE TART (GINGER SNAP CRUST!) - FIT FOODIE FINDS
From fitfoodiefinds.com
SPICED APPLE PIE WITH CHEDDAR CRUST - CHEF MARCUS SAMUELSSON
From marcussamuelsson.com
SPICED APPLE PIE WITH CARDAMOM AND EVERCRISP APPLES
From ritzymom.com
HOW TO MAKE STARBUCKS SPICED APPLE DRIZZLE » GROUNDS TO BREW
From groundstobrew.com
SPICED APPLE TART – SPICE POTS
From spicepots.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love