Thin Apple Tarts Recipes

APPLE MINI TARTS

Steps:

• Preheat oven to 375 degrees.
• Unfold 1 refrigerated pie crust onto a lightly floured surface. Cut 12, 2 1/2 inch circles from the pie crust, re-rolling the dough if necessary. Press each into a cup of a mini muffin pan.
• For the filling, whisk cream cheese until smooth. Whisk in sugar until fluffy. Add egg; blend well. Stir in flour, cinnamon, and vanilla until combined. Stir apples into cream cheese mixture.
• Spoon apple filling into 12 crusts.
• For topping, combine flour and brown sugar. Cut in butter until it forms a coarse crumb. Spoon topping evenly over each tart.
• Bake for 18-20 minutes or until golden brown. Cool in pan for 5 minutes before removing.

THIN AND CRISP APPLE TART

Steps:

• Peel, core and cut apples on a mandoline, so the slices are extremely thin, without being see-through. In a large bowl, toss the apple slices with lemon zest, lemon juice and salt, and set aside. Heat the oven to 400, and line a sheet pan with parchment paper. Use about 1 tablespoon of butter to grease the parchment. Sprinkle the buttered surface evenly with 2 tablespoons sugar.
• Roll out the puff pastry to about the size of the sheet pan, using a light dusting of flour if the dough is sticky, then place on top of the parchment. Arrange the apple slices on top of the pastry so that they overlap in rows, crowding as much apple in as you can and going all the way to the edges of the pastry.
• Bake for 25 minutes, then cut remaining butter into 8 or so pieces and scatter over the top of the apples. Mix the remaining sugar with cinnamon, if using, and sprinkle evenly all over the top. Return tart to the oven for 10 to 15 minutes more, or until the apples are tender and just starting to color at their edges and the pastry is brown and cooked through underneath (lift a corner to check). If you want to color the apples more, leave the tart under the broiler for a minute or two. Using the parchment paper to lift the tart out, gently slide it out of the pan and onto a cooling rack. Let it to come down to room temperature before slicing.

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.

MINI APPLE TARTES TATIN

Steps:

• Place 1/4 cup water in a medium saucepan over low heat. Add sugar and corn syrup, increase heat to high, and cook, swirling the pan occasionally, until the mixture caramelizes into a deep amber brown, 7 to 10 minutes. Once it starts turning brown, swirl often and keep a close eye on it.
• Remove from the heat, and whisk in butter until melted and smooth. Divide among six 4-to 6-ounce ramekins, or among the cups of a nonstick 6-muffin tin.
• Cut the apples in half from top to bottom. Use a melon baller or the tip of a knife to core the apple halves. Trim off any remaining peels and stems, and cut around the edges so each apple half is about the same diameter as each ramekin. Place the apple halves face down on a work surface, then slice into 1/2-inch-thick pieces, keeping the slices together so the shape of the apple half stays intact. Tuck each apple half into a ramekin or cup, with the flat side facing up and the curved back nestling into the caramel.
• Heat oven to 400 degrees. On a floured surface, roll out or unfold the pastry and prick all over with a fork. Using a biscuit cutter or a knife, cut out six pastry rounds that are slightly larger than the ramekins (about 1/2 inch of dough all the way around). Keep pastry rounds chilled until ready to use.
• Place the pastry rounds on top of the ramekins or cups. Working your way around, use forefingers and thumbs to turn the pastry edges up and away from the apples, as if making a little round stand for each tart. Crimp the edges a bit. Tuck the pastry rounds slightly down into the ramekins; do not seal. Place the ramekins or muffin tin on a baking sheet lined with a nonstick liner or parchment paper.
• Bake for 15 minutes, then lower the oven temperature to 375 degrees and bake until the puff pastry is golden brown, the apples are fork-tender but not mushy, and the caramel is thick and bubbling, about 10 minutes more depending on the apples. To test, after 10 minutes, remove from the oven and slip a fork into one tart. The apples should be cooked through. Let cool in the ramekins or cups for at least 1 hour, to allow the apples to absorb the caramel.
• When ready to serve, heat oven to 350 degrees. Reheat the tarts for 3 minutes (to soften the caramel) before inverting onto individual dishes. If using a muffin tin, cover the tin with a baking sheet and use both hands to flip the pans over, so the tarts fall out onto the baking sheet. Don't worry if some of the caramel runs out.

CLASSIC FRENCH THIN APPLE TART (TARTE FINE AUX POMMES)

Steps:

• Pre-heat your oven to 400°F (200°C) with a rack in the middle. Line up a baking sheet with parchment paper.
• Step 1 - On a lightly floured working surface, roll out the sheet of puff pastry to a 13-inch (33cm) square. Then, cut out a 12-inch (30.5cm) circle from that dough - using a plate or a tart pan placed on top of the sheet as a guide if you want. Poke the circle all over with a fork. Transfer the puff pastry circle onto the parchment paper-lined baking sheet and place in the fridge while you cut the apples.
• Step 2 -Peel and core the apples. Cut them in half or quarters, and slice them into very thin slices - by hand or using a mandoline.
• Step 3 -Remove the puff pastry from the fridge. Arrange the apple slices over the pastry in a circular pattern and overlapping - start with the largest apple slices for the outer circle and keep the smallest apple slices for the center. You do not need to leave a border all around.
• Step 4 -Melt the 1 tablespoon of butter and brush it onto the apples. Sprinkle the tart evenly with sugar.
• Step 5 -Bake the tart for 25 minutes or until the crust edges are dark brown and the apples look slightly caramelized. Let cool 2-3 minutes and transfer onto a cooling rack. Mix the apricot jam with 1 tbsp of water, and brush the glaze onto the apples.

THIN APPLE TARTS

Steps:

• Cut apple halves crosswise into 1/16-inch-thick slices and transfer to a bowl.
• Bring water, sugar, lemon juice, and butter to a boil in a small saucepan, stirring until sugar is dissolved, then pour over apples. Turn apples until slightly wilted, then drain in a colander set over a bowl, reserving liquid.
• Preheat oven to 425°F.
• Roll out pastry sheet on a lightly floured surface into a 121/2-inch square and cut out 4 (6-inch) rounds. Transfer rounds to a lightly buttered baking sheet and top with overlapping apple slices. Bake in middle of oven until golden brown, about 25 minutes.
• Boil reserved liquid in saucepan until reduced to about 1/3 cup, then brush on baked tarts.

THIN APPLE TART

Steps:

• To make the tart dough, whisk together the sour cream and egg yolk in a small bowl.
• Put the flour and salt in a food processor and pulse a few times to combine. Scatter the butter over the top of the flour and pulse 6 to 8 times, until the butter resembles coarse crumbs. Add the sour cream mixture and pulse until the dough just comes together. Scrape the dough onto a flat surface, flatten into a disk, wrap in plastic wrap, and refrigerate until the dough is cold, at least 1 hour and up to 2 weeks.
• Spread the sugar over a flat surface. Place the disk of dough on the sugar and turn to coat in the sugar. Roll the dough out to a 14-inch circle that's 1/8 inch thick, flipping the dough once in the sugar during the rolling. Using a 12-inch plate as your guide, cut out the dough into a 12-inch round. Transfer the dough to a baking sheet lined with parchment paper and refrigerate for at least 20 minutes.
• Preheat the oven to 375°F.
• To prepare the apples, combine the apple juice, lemon juice, sugars, and cinnamon in a small saucepan and cook, whisking occasionally, over high heat until slightly thickened and reduced to 1/2 cup, about 5 minutes. Cover the glaze and keep warm.
• Slice the apple halves crosswise into paper-thin (about 1/16-inch) slices. Arrange the slices, overlapping them slightly, on the pastry round. Brush the tops of the apples with some of the warm glaze. Transfer the baking sheet to the oven and bake the tart until the apples are soft and the pastry is golden brown, 35 to 40 minutes.
• Remove from the oven and immediately brush the tops of the apples with more of the warm apple glaze. Using a large metal spatula, carefully transfer the tart to a wire rack and let cool for 10 minutes before serving.
• Ladle some of the cinnamon crème anglaise onto large dinner plates and top with a slice of the apple tart.
• CINNAMON CRÈME ANGLAISE
• Prepare an ice bath by placing a medium bowl inside a larger bowl filled half full with ice water.
• Put the milk, cream, cinnamon, cinnamon stick, and vanilla bean and seeds in a medium saucepan and bring to a simmer over low heat. Remove from the heat.
• Whisk together the egg yolks and sugar in a medium bowl. Gradually whisk in the hot milk mixture. Remove the cinnamon stick and vanilla bean, and return the entire mixture to the saucepan. Cook, stirring constantly with a wooden spoon, over medium-low heat until the custard thickens and leaves a path on the back of the spoon when you draw your finger across, about 2 minutes.
• Strain the custard into the bowl set in the ice bath and stir until chilled. Cover and refrigerate until cold, 3 hours or overnight.

SUGAR-GLAZED APPLE TART RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• For the dough, put the flour, butter, oil, sugar, and salt in a food processor and process for about 10 seconds.
• Add the Tablespoon of ice water and process for another five or six seconds.
• Remove from the bowl and form into a flat dough. Wrap the dough with plastic wrap and then refrigerate for 20-30 minutes.
• Lightly flour a work surface and roll the ball of dough into a thin layer, around ¼ inch (6 ⅓ mm) thick.
• Using a round cutter, or use a round bowl or lid as a guide and cut out into a nice round circle. Carefully transfer the dough to a large cookie sheet lined with a nonstick baking mat.
• Arrange the apple slices, alternating them nicely on top of the dough. Sprinkle the apple with sugar and put butter cubes on top.
• Bake for 30 to 35 minutes, until the fruit is soft and the dough nicely browned.
• Some of the juice from the fruit will have leaked out onto the cookie sheet. Before it hardens and makes the disks stick to the sheet, lift the tart with a broad spatula and transfer them to a cooling rack or platter.
• Serve lukewarm or at room temperature with ice cream (optional).
• Enjoy!

THIN FRENCH APPLE TART

Steps:

• Preheat oven to 425.
• Place dough on a lighlty floured surface; roll into a 12 circle. Place on a 12 inch pizza pan. Combine sugar and cinnamon. Sprinkle 1 T sugar mixture over dough. Arrange apple slices spokelike on top of dough, working from outside edge of dough to the center. Sprinkle apple slices with remaining sugar mixture. Bake at 425 for 30 minutes.
• Combine honey and vanilla in a microwave-safe bowl. Microwave at High 40 seconds. Brush honey mixture over warm tart.
• Serve warm.

RUSSIAN APPLE TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a small cookie sheet.
• Mix apple slices with lemon juice in a bowl. Stir lemon zest, walnuts, and cinnamon together in a separate bowl.
• Mix sugar and butter together in another bowl. Mix in egg, followed by flour until a dough forms.
• Spread dough over the prepared cookie sheet with your hands. It will be thin. Sprinkle walnut mixture evenly over the dough and press it in with your hands. Arrange the apple slices over top.
• Bake in the preheated oven for 30 minutes.
• While the tart is baking, heat the apricot jam in microwave or stovetop until it reaches a liquid consistency, about 1 minute.
• Remove the tart from the oven and brush it with warmed jam. Return to the oven and bake until golden and set, 15 to 20 more minutes.
• To serve, pour cognac into a ladle, carefully light with a match, and pour over the whole tart. The alcohol will burn off.