Thin Creamy Apple Tart Recipes

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.

THIN FRENCH APPLE TART

Steps:

• Heat oven to 425°F. Remove pie crust from pouch; unroll on lightly floured surface. Roll into 12-inch round; place in 12-inch pizza pan.
• In small bowl, mix sugar and cinnamon. Sprinkle 1 tablespoon cinnamon-sugar over crust. Arrange apple slices spoke-like on crust, working from outside edge to center. Sprinkle apple slices with remaining cinnamon-sugar.
• Bake 30 minutes or until apples are tender and crust is lightly browned.
• In small microwavable bowl, mix honey and vanilla. Microwave uncovered on High 40 seconds. Brush honey mixture over tart. Serve warm.

APPLE CREAM TART

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. , Arrange apples over crust. Combine the sugar, cinnamon and nutmeg; sprinkle over apples. Place pan on a baking sheet. Bake at 400° for 15 minutes., In a small bowl, beat cream and egg yolks; pour over apples. Bake 25-30 minutes longer or until apples are tender and filling is almost set. Cool on a wire rack for 1 hour. , Serve with whipped cream if desired. Store in the refrigerator.

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.

AMY'S FREAKY GOOD APPLE TART

Steps:

• Preheat the oven to 375 degrees F.
• Dust a clean surface lightly with flour and roll out the round of chilled dough -- giving the dough a quarter turn every few strokes and occasionally lifting it to dust underneath with additional flour -- to a roughly 11-inch circle. Roll the dough over the pin and transfer to the tart pan, pressing the dough into the bottom and up the sides. With your fingers, pinch away the excess dough at the top of the tart pan. Transfer to the refrigerator to chill at least 30 minutes and up to overnight. If you are using a frozen pie shell, skip this step and prepare apples.
• While the dough chills, make the filling. Peel, halve, and core 6 of the apples. With a mandoline, vegetable slicer, or sharp knife, cut the apples into thin 1/4-inch thick slices lengthwise. Melt 4 tablespoons of the butter in a large skillet over medium-high heat and add the apple slices. Toss to coat in butter, then add the sugar, vanilla, and salt, and continue to cook until the apples are soft and almost falling apart and most of the liquid has evaporated, about 15 to 25 minutes. Allow to cool while the dough finishes chilling.
• Meanwhile, peel, halve, and core the remaining 4 apples and, with a mandoline, vegetable slicer, or sharp knife, cut into very thin 1/8-inch thick slices lengthwise. Squeeze the lemon juice over the slices to prevent browning.
• When the dough has finished chilling, remove the pan from the refrigerator and spread the cooled filling over the bottom of the tart. Starting at the outside edge of the tart, make a ring of tightly overlapping 1/8-inch thick apple slices on top of the filling, tucking the last slice under the first when finished to make an unbroken circle. Make a second ring in the same manner, inside and slightly overlapping the first ring. There will be a tiny opening left in the middle: Arrange some apple slices to cover. Melt the remaining 2 tablespoons of butter and brush all over the top of the apples, being careful not to disturb the rings. Sprinkle with the remaining sugar and place on the bottom rack of the oven. Cook until the crust and the tops of the apples are golden, about 50 minutes to 1 hour and 10 minutes. Remove from the oven and cool on a baking rack. Serve warm or at room temperature.
• Dissolve the salt and sugar in the ice water, then mix in the egg yolk with a fork until well combined. Place the flour in the bowl of a food processor. Sprinkle over the chilled butter cubes and then pulse on and off, until the mixture is coarse with some pea-sized lumps of butter remaining. With the processor running, add the ice water mixture in a slow stream, then pulse on and off until the dough starts to come together.
• Empty the dough onto a lightly floured board and gather into a ball. Break off a small chunk at a time and smear across the board with the heel of your hand, then scrape it up with the dough scraper and set aside. Regather together all the smeared bits and form into a ball. Flatten into a 1/2-inch thick disk and wrap in plastic wrap. Place in the refrigerator to chill at least 1 hour and up to overnight.

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.

APPLE TART WITH CREME FRAICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan and line with parchment paper.
• Combine butter, 1 cup plus 2 tablespoons flour, 1/4 cup plus 2 tablespoons sugar, and 1 teaspoon vanilla extract in the bowl of a food processor; pulse until mixture resembles breadcrumbs. Turn out onto a clean work surface and quickly form into a ball. Dust a large piece of plastic wrap with flour and place pastry on top. Cover with a second piece of plastic wrap and roll out between the wrap to fit the 9-inch springform pan.
• Place pastry into the bottom and the sides of the prepared springform and prick numerous times with a fork. Line pastry with parchment paper and a layer of pie weights or dried beans. Bake in the preheated oven until the pastry crust is firm but not hard, about 15 minutes. Let the pastry cool for 5 minutes. Carefully remove the parchment paper and weights; continue baking until the crust sets, about 5 minutes more.
• Layer thinly sliced apples evenly over the pre-baked pastry crust.
• Whisk creme fraiche, eggs, and vanilla extract together in a bowl. Pour over apples.
• Bake tart in the preheated oven on top of a baking sheet (in case some filling spills) until tart is set and the top is golden brown, about 30 minutes. The filling should still be a little wobbly, as it firms up while cooling.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Strain apricot jam through a sieve. Combine apricot jam and water in a saucepan and heat until runny, about 3 minutes. Brush the jam over the top of the tart. Mix sugar and cinnamon in a small bowl and sprinkle over tart.
• Place tart under the broiler until the top is golden brown, about 1 to 2 minutes.

LOW-SUGAR APPLE TART RECIPE BY TASTY

Steps:

• Make the crust: In a food processor, blend the oats into a coarse powder.
• Add the butter to a medium saucepan over medium heat and cook until nutty brown in color, 5-6 minutes. Once the butter has browned, add the ground oats, flour, salt, and water, and mix to combine. Let cool for 5 minutes.
• Transfer the crust mixture to a 9-inch (20 cm) tart pan, spreading evenly across the bottom and up the sides. Chill for 30 minutes.
• Preheat the oven to 375˚F (190˚C).
• Make the filling: Place the apples in a large microwave-safe bowl and squeeze the lemon juice over, then toss to coat. Microwave for 4 minutes. Cover with a plate and let steam for 5 minutes.
• Season the apples with the cinnamon and nutmeg, and toss to coat.
• Spread the applesauce over the bottom of the crust.
• Starting from the outside and working inward, arrange the apples in the pan in a circular pattern with the curved side up. Begin with the larger slices, overlapping slightly, and continue until the entire crust is filled. Brush the apples with the melted butter.
• Bake for 1 hour, checking occasionally. If the edges are browning too quickly, cover gently with foil to prevent further browning as the tart cooks through.
• If using, microwave the apricot jam for 20-30 seconds to melt. Use a pastry brush to paint the apricot jam over the warm tart for a nice, shiny finish.
• Let the tart cool to room temperature before slicing and serving.
• 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.

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!

GOLDEN CREAM AND APPLE TART

Steps:

• Preheat the oven to 375 degrees.
• In a large bowl, beat the egg yolks with a fork. Add the cream and three tablespoons of the sugar. Mix until well blended and set aside.
• Peel and core the apples. Cut them in half. Cut each half into quarters. Starting just inside the edge of the pastry shell, neatly layer the apple slices - slightly overlapping them - in two or three concentric circles, working toward the center. Pour the cream mixture over the apples. Sprinkle with the remaining two tablespoons of sugar.
• Bake until the cream filling is set and the apples are very brown, even slightly blackened at the edges, about 45 minutes. Remove to a rack to cook. Serve warm or at room temperature.