Apple Shortbread Tart Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C.)
• Sift four, 1/2 cup sugar and salt into a large bowl. Cut in butter until mixture resembles coarse crumbs. Fold in egg yolks (mixture will be crumbly). Remove 1/4 of mixture, and set aside. Press remainder onto bottom and sides an 8 inch tart shell or pie pan.
• In a large bowl, combine apples, brown sugar, 1 tablespoon flour, cinnamon and nutmeg. Place apples into crust, and sprinkle reserved crumb mixture evenly over top.
• Place pie on a baking sheet, and bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 20 minutes, or until top is golden brown and filling is bubbling.

Steps:

• Preheat oven to 400-degrees F.
• In a food processor blend flour, sugar and salt. Add butter through food tube using on/off turns until coarse meal forms. Drizzle egg yolks over dough and mix until dough forms using on/off turns. DO NOT FORM INTO A BALL.
• Pat 3/4 of the dough into a 8-inch round tart pan (with removable bottom) or an 8-inch round cake pan. Set aside.
• In a large bowl mix apple slices with sugar, flour, cinnamon and nutmeg.
• Turn apple mixture into crust.
• Crumble remaining crust mixture over apples.
• Place pie on baking sheet in oven and bake for 15 minutes.
• Reduce heat to 350-degrees F and bake another 20 minutes or until top is light brown and filling is bubbly.
• Cool at least 30 minutes before serving.

Steps:

• Preheat the oven to 375 degrees.
• Place the dry ingredients for the crust in a large bowl and blend them.
• Add the butter, egg yolk, and cream.
• Using your hands, work the mixture quickly until it is crumbly.
• Press it into the bottom of a 9-inch spring form pan.
• For the filling, arrange the apples in a pattern over the dough.
• Mix the rest of the filling ingredients together until crumbly.
• Sprinkle this over the apples.
• Bake for about 40 minutes.

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Shape into 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 300° for 17-22 minutes or until set. Cool for 15 minutes before carefully removing from pan to a wire rack to cool completely. Spoon 1 teaspoon of pie filling into each tart.

Steps:

• Preheat oven to 350 degrees.
• Mix the flour, sugar and salt for the crust.
• Coat the butter in the flour mixture and slice into small pieces.
• For those of us without pastry cutting devices, rub the butter between your fingers with one hand while sprinkling flour on it with the other to create smaller and smaller butter chunks.
• Continue for a few minutes until the mixture resembles coarse breadcrumbs.
• Add the yolk of one egg, and blend until the dough sticks together.
• (I recommend using your hands).
• If the dough is not sticky enough, add a teaspoon of water and try again.
• Roll the dough out in between 2 layers of wax paper.
• Then carefully flip it onto a tart pan.
• Sprinkle some flour on the bottom of the crust to help absorb juice from the apples.
• Peel and cut the apples into 1/4 inch slices.
• Arrange in concentric circles over the crust, overlapping like a fan.
• Sprinkle the sugar, cinnamon and ginger over the apples.
• If you are using really tart apples, you may want to add an extra tbspn sugar.
• Bake for 30 minutes or until crust is golden brown.
• Meanwhile, in a small saucepan heat the raspberry jam until liquified.
• When the tart is baked, brush the apples with raspberry glaze.

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.

Steps:

• Preheat oven to 350°F and grease 2 (9-inch) tart pans with removable bottoms.
• Make shortbread crusts:
• Pulse butter, flour, brown sugar, and salt in a food processor until mixture begins to form small lumps. Divide between tart pans and press onto bottoms and up sides. Bake in middle of oven until pale golden, about 20 minutes. Leave oven on.
• Prepare filling while crusts are baking:
• Peel, quarter, and core apples. Cut quarters crosswise into 1/8-inch-thick slices and toss with flour, lemon juice, and 1 cup sugar. Toss bread crumbs with melted butter.
• Assemble and bake tarts:
• Remove tart pans from oven and divide apple mixture between crusts, gently shaking pans to settle apples. Sprinkle crumbs evenly over tarts and sprinkle remaining 1/4 cup sugar over crumbs.
• Bake tarts in middle of oven, placing a sheet of foil on rack below to catch any drips, until apples are tender and crumbs are golden brown, about 1 hour.