Easyappletart Recipes

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:

• 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 the oven to 400 degrees F.
• In a wide skillet, melt the butter over medium-low heat. Add in the sugar, cinnamon, nutmeg, vanilla extract and salt and whisk to combine. Add the apples to the caramel mixture and gently stir together, coating the apples in the caramel. Cook, stirring occasionally, until the apples are slightly tender, 5 to 8 minutes depending on the size of your apples. Note: If the mixture begins to get too thick, add some water to loosen it up.
• Transfer the apples to a 10-inch nonstick ovenproof skillet and arrange them cut-side up, making sure to evenly cover the bottom of the skillet. Drizzle half the caramel sauce over the apples, then return the caramel to the heat and cook until thick and glossy, another 5 minutes. Set aside.
• Roughly measure and cut the puff pastry sheet to approximately the size of the top of the skillet. Place the puff pastry on top of the apples and gently tuck the sides in ever so slightly. Cut the remaining scraps of puff pastry and evenly spread across the top (this will give the tarte tatin some volume).
• Bake until the pastry is puffed up and golden brown, about 25 minutes. Let cool for 10 minutes, invert a plate on top and quickly (but carefully) flip onto the plate. Serve with vanilla ice cream or whipped cream and the remaining caramel sauce.

Steps:

• Preheat the oven to 425 degrees F.
• Place the puffed pastry rectangles onto a baking pan that's been sprayed with nonstick spray or lined with parchment paper. Add the sugar, salt and lemon juice to the apples. Stir to combine. Allow to sit for a few minutes.
• Arrange the apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake until the pastry is puffed and golden brown, about 20 minutes.
• Remove from the pan immediately and place on a serving platter. Serve with caramel sauce and chopped pecans.

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll the puff pastry into a large rectangle approximately 1/8 inch thick. Sprinkle a baking sheet with a little water. Transfer pastry to prepared baking sheet, and place in the refrigerator to chill, 30 minutes.
• Core the apples and slice them crosswise on a mandoline as thinly as possible, about 1/16 inch thick. Remove chilled pastry from refrigerator. Sprinkle with 1 tablespoon sugar. Spread applesauce evenly over pastry. Place apple slices on the pastry in overlapping rows to cover, leaving a 1-inch margin around the edge. Sprinkle with remaining 3 tablespoons sugar. Brush the edges with heavy cream. Bake until the edges are golden brown, about 35 minutes.
• Heat apple jelly in a small saucepan over medium-low heat until melted. Brush the apples with the jelly to glaze.

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:

• 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 450ºF.
• Line 9-inch pie plate with pie crust. Carefully spread cream cheese into 6-inch circle on center of crust.
• Toss apples with granulated sugar and flour; spoon over cream cheese. Fold edge of crust partially over apples; sprinkle with cinnamon sugar.
• Bake 25 min., covering loosely with foil for the last 5 min. Cool.
• Serve topped with COOL WHIP.

Steps:

• Preheat oven to 350°. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, baking powder, salt, cinnamon and baking soda; gradually beat into sugar mixture until blended. Fold in apples and walnuts., Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 35-45 minutes. Cool on a wire rack. Serve with whipped topping.

Steps:

• Heat oven to 180C/160C fan/gas 4. On a lightly floured surface, roll the pastry out to a rectangle about the size of this magazine and trim the edges to neaten. Place the pastry on a baking sheet and scatter with the almonds and 1 tbsp sugar. Score perforated lines to make 6 equal-size sections (this will make the tart easier to cut). Arrange each half of apple, sliced, in its own section of pastry. Can be made up to this stage the night before, covered with cling film and chilled in the fridge.
• Scatter the remaining sugar over the apples, dot with butter, then bake for 50-55 mins until the pastry is biscuity brown and the apples are tinged and soft. Cut the tart into 6 squares, dust with icing sugar, if you like, and serve hot with a scoop of vanilla ice cream.