APPLE TART
For 15 years my husband, daughter and I owned and operated an apple orchard, where we raised 27 variations of apples on 2,200 trees. This easy apple tart recipe is my personal favorite. My family even prefers this wonderful dish with tart apples over traditional apple pie. I hope you enjoy it, too. -Marilyn Begres, Dexter, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 284 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 115mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 2g fiber), Protein 1g protein.
FRENCH APPLE TART
Bake Ina Garten's French Apple Tart recipe from Barefoot Contessa on Food Network with Granny Smith apples atop buttery, homemade pastry dough.
Provided by Ina Garten
Categories dessert
Time 2h20m
Yield 6 servings
Number Of Ingredients 10
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.
QUICK AND EASY APPLE TART
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
FREESTYLE APPLE TART
Discover the deliciousness of our Freestyle Apple Tart! Fresh apples layered over a cream cheese and cinnamon sugar filling make this apple tart oh so great. Add it to the dessert table at your next gathering.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 190 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 16 g, Protein 2 g
FREEFORM APPLE TART
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Melt the butter in a skillet over medium-high heat. Toss in the apple slices, brown sugar and cinnamon and cook over medium heat until the apples begin to caramelize or begin to get glazed with the sugar and butter.
- Roll out the puff pastry in a freeform shape. Roll in the outer edge about a half inch to form a crust. Spread the warm apples on top of the pastry. Brush the crust with the lightly beaten egg and sprinkle with the granulated sugar. Bake for 20 to 30 minutes or until golden.
CLASSIC APPLE TART
Apple tart is my family's favorite dessert. I love it because it makes the house smell amazing and the tart looks so polished and beautiful (taking a few extra minutes to fan out the apples makes it look like it came from a bakery!). This is a French-style apple tart, not an apple pie, meaning a wedge of the tart is thinner and neater than a slice of all-American apple pie. Try it topped with ice cream for that delicious a la mode taste. Rolling the dough for the tart makes for a finer-textured crust, but on many occasions I have simply pressed the crust into place with great results.
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 1h40m
Yield Makes one 9- or 91/2-inch tart
Number Of Ingredients 7
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.
APPLE TARTS
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.
FREESTYLE APPLE TART
I received a booklet from Kraft Foods today which is called "food & family" and this is one of the recipes in it that I am posting here to try at a later date. This is one of their winning desserts.
Provided by senseicheryl
Categories Tarts
Time 40m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Line 9-inch pie plate with the crust. Carefully spread cream cheese in 6-inch circle in the center.
- Toss apples with sugar and flour; spoon over cream cheese.
- Fold crust partially over apples. Sprinkle with cinnamon sugar. Bake for 25 minutes, covering loosely with foil for the last 5 minutes. Cool. Serve with whipped topping. Refrigerate leftovers -- yeah, that'll happen!
Nutrition Facts : Calories 209.9, Fat 11.9, SaturatedFat 5.8, Cholesterol 21.3, Sodium 154.2, Carbohydrate 24.5, Fiber 1.4, Sugar 13.4, Protein 2.3
FREESTYLE APPLE TART
With a refrigerated pie crust, this apple tart with cinnamon and whipped topping is ready to serve in 40 minutes.
Provided by Allrecipes Member
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees F.
- Line 9-inch pie plate with crust. Carefully spread cream cheese into 6-inch circle in center.
- Toss apples with granulated sugar and flour; spoon over cream cheese.
- Fold crust partially over apples; sprinkle with cinnamon sugar. Bake 25 min., covering loosely with foil the last 5 min. Cool. Serve topped with COOL WHIP. Refrigerate leftovers.
Nutrition Facts : Calories 243.2 calories, Carbohydrate 29.7 g, Cholesterol 15.8 mg, Fat 13.1 g, Fiber 2.4 g, Protein 2.6 g, SaturatedFat 5.5 g, Sodium 173.4 mg, Sugar 14.1 g
FREESTYLE APPLE TART
Make and share this Freestyle Apple Tart recipe from Food.com.
Provided by Abbs lt3
Categories Tarts
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450º F. Line 9-inch pie plate with crust. Carefully spread cream cheese in 6-inch circle in center.
- Toss apples with sugar and flour; spoon over cream cheese.
- Fold crust partially over apples. Sprinkle with cinnamon. Bake 25 min, covering loosely with foil for last 5 minute Cool. Srve with whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 229.2, Fat 12.6, SaturatedFat 6.8, Cholesterol 15.6, Sodium 147, Carbohydrate 28.1, Fiber 2.1, Sugar 16.5, Protein 2.3
FRENCH APPLE TART
Looking for a showstopper dessert for a dinner party? If you have the time, it's well worth making a French apple tart, a classic shop-window patisserie.
Provided by Barney Desmazery
Categories Dessert
Time 1h40m
Number Of Ingredients 10
Steps:
- For the pastry, rub the butter into the flour, sugar and a pinch of salt in a bowl until crumbly. Mix in the egg until it forms a dough, then form into a puck shape. Cover and chill for at least 30 mins. Will keep chilled for two days.
- Heat the oven to 200C/180C fan/ gas 6. Roll the pastry out on a lightly floured surface to roughly the thickness of a £1 coin, and use to line a 23cm fluted tart tin, leaving some overhanging. Line with a disc of baking parchment big enough to cover the edges, and fill with some baking beans to weigh it down (use dried rice or lentils if you don't have baking beans). Bake for 15 mins, then remove the parchment and beans and bake for 10-15 mins more until the pastry is biscuity. Trim away any overhanging pastry with a serrated knife. Set aside to cool.
- Meanwhile, set aside four of the apples, then peel, core and roughly chop the rest. Put them in a shallow saucepan with 2 tbsp water, all but 1 tbsp of the sugar and the alcohol, if using. Cover and cook over a low heat for 25-30 mins, stirring occasionally and adding more water if needed, until the apples have collapsed into a purée. Taste the mixture and sweeten with more sugar, if needed.
- Turn the oven up to 210C/190C fan/gas 8. Peel, core and halve the reserved apples, then cut into even-sized slices. Spread the apple purée over the base of the tart case, then arrange the apple slices in neat, concentric circles, starting from the outside. Brush the apples with butter, then scatter over the reserved sugar and bake for another 20-25 mins until golden.
- Mix the jam with 1 tbsp hot water from a freshly boiled kettle. When the tart has finished baking, glaze generously with the jam, then leave to cool a little. Serve warm or cold, dusted with icing sugar, if you like.
Nutrition Facts : Calories 410 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 37 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
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