Appleshortbreadtart Recipes

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:

• 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:

• In a 10-in. cast-iron or other ovenproof skillet, heat 3/4 cup sugar, stirring constantly until it is liquefied and golden brown. Remove from the heat. , In a small bowl, combine the flour, cinnamon and remaining sugar. Arrange half the apples in a single layer in skillet. Sprinkle with half the sugar mixture. Arrange half the remaining apples in circular pattern over sugar; sprinkle with remaining sugar mixture. Place remaining apples over all, keeping the top as level as possible. Dot with butter. , Roll out dough to 11-in. circle; place over apples, pressing gently to completely cover. Do not flute. Bake at 400° until apples are tender and golden brown, about 50 minutes. Cool 5 minutes before inverting onto a serving plate.

Steps:

• Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
• Cut each sheet of puff pastry into 4 squares. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples.
• Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across the pastry and place one slice of apple on each side of the arranged slices. Sprinkle the apples evenly with the sugar and dot them with the butter.
• Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Don't worry! The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry completely with the jelly mixture. Loosen the tarts with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.

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:

• 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.

Steps:

• For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
• Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
• Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

Steps:

• For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
• Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
• Roll the dough slightly larger than 10x14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
• Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup sugar and dot with the butter.
• Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Prepare 2 loaf pans (8 1/2x4 1/2-inch loaf pans) with cooking spray.
• Mix flour, baking soda, salt, walnuts, and apples in a large bowl. Whisk oil, sugar, eggs, and cinnamon together in a small bowl; add to flour mixture and mix until just moistened. Evenly divide mixture between prepared loaf pans.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 400 degrees.
• Mix dry pie crust ingredients, then add oil and milk. Mix just until incorporated wet and dry. Don't over work dough, and press onto tart pan with removable bottom. Bring crust about 1/2 inch up the side of the pan.
• Mix apple slices (use apple slicer/corer that cuts apple into 8 slices, then cut each slice into 3s), flour, cinnamon, salt, lemon juice, sugar and egg yolk.
• Brush crust all over with egg white.
• Place apple slices onto crust starting with the outside edge, slightly overlapping pieces into a ring, then put another circle of apple slices in the remaining inside circle.
• Mix topping of turbinado sugar and cinnamon, sprinkle all over apple slices.
• Bake 30 minutes, until crust is brown.
• Serve with ice cream.

Steps:

• For crust:
• Coat tart pan with nonstick spray. Using an electric mixer or stand mixer fitted with a paddle, mix butter, sugar, and salt until pale and creamy, about 2 minutes.
• Add egg, cream, and vanilla. Mix until smooth. Add flour all at once and beat until dough almost comes together. Turn dough out onto a work surface. Knead until dough just comes together, 4-5 times. Divide dough in half; form each half into a smooth ball. Flatten into disks and wrap each disk tightly in plastic. Chill 1 disk overnight; freeze second disk for another use.
• Roll out chilled dough disk between two sheets of plastic wrap, lifting and adjusting plastic as needed, until 1/8" thick and 2" wider than tart pan. Transfer dough in plastic wrap to a baking sheet and refrigerate until firm enough to handle, about 30 minutes.
• Remove top piece of plastic from dough. Invert dough into tart pan; press onto bottom and up sides. If dough is soft, chill until firm enough for remaining sheet of plastic to be removed. Trim edges of dough (patch up any holes or tears with extra dough). Chill until firm, about 1 hour.
• Preheat oven to 350°F. Line dough with parchment paper or heavy-duty foil, leaving a 1"-2" overhang. Fill paper with dried beans or pie weights. Bake tart shell just until dough has dried and does not look wet in any spots, about 20 minutes. (If center still looks wet, bake crust without weights until dried and opaque, a few minutes longer.)
• For filling and assembly:
• Whisk eggs and sugar in a medium bowl just to blend. Place butter in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Let cool for 10 minutes; remove bean. Slowly whisk brown butter into egg mixture; whisk in flour and salt.
• Line tart shell with apples.4 Pour filling over (if using rectangular pan, you may have 1/2 cup excess filling). Bake until apples are deep golden brown and filling is puffed, cracked, and set in center, 70-80 minutes.
• Let tart cool in pan on a wire rack, about 2 hours. Remove pan sides. Serve warm or at room temperature with whipped cream.

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 oven to 415 degrees.
• Place puffed pastry rectangles onto a baking pan that's been sprayed with nonstick spray. Add sugar and salt to apples. Stir to combine. Allow to sit for a few minutes.
• Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.
• Remove from pan immediately and place on a serving platter.
• Serve plain, with caramel topping, whipped cream, or a sprinkling of powdered sugar(I like the caramel topping with a sprinkling of powdered sugar). Vanilla ice cream is good with it too.

Steps:

• Place the flour and salt in the food processor.
• Add the pieces of butter (or shortening) and briefly pulse for 5 to 10 seconds or until the mixture looks like coarse meal.
• Add the ice water spoonful by spoonful, pulsing briefly a second or two after each addition until the dough just holds together.
• Empty the dough out onto a lightly floured hard surface and shape the dough into a flat disk.
• Cover with plastic wrap and refrigerate for a minimum of one hour.
• Roll out the dough into a circle with a thickness of about 1/8 of an inch.
• Center the dough in a 9 inch tart or pie pan.
• Preheat the oven to 375°F.
• Peel the apples, remove the cores, and slice thinly.
• Mix the apple slices together with the sugar and cinnamon in a bowl.
• Pour the apples into the prepared pie crust.
• Dot the apples with butter.
• Trim the edges of the pie with a sharp knife.
• In a food processor, mix the flour, brown sugar and butter together until crumbly.
• Stir in the walnuts and spoon the topping over the apples in the prepared pie crust.
• Bake the tart for about 45 to 50 minutes, or until the crust is light brown and the apple filling is bubbly.
• Cool for at least 15 minutes and serve.

Steps:

• Heat oven to 220C/fan 200C/gas 7. Roll out the pastry and trim to a round about 35cm across. Transfer to a baking sheet lined with parchment paper.
• Peel, core and thinly slice the apples and toss in the lemon juice. Spread over the pastry to within 2cm of the edges. Curl up the edges slightly to stop the juices running off.
• Dot the top with the butter and sprinkle with vanilla and caster sugar. Bake for 15-20 mins until the apples are tender and the pastry crisp.
• Warm the conserve and brush over the apples and pastry edge. Serve hot with vanilla ice cream or crème fraîche.