Glazed Apple Tart Recipes

Steps:

• In a bowl, combine flour and 1/4 cup of sugar; cut in butter until mixture resembles coarse crumbs. Combine egg yolk and water; stir into flour mixture and mix lightly. Form dough into a ball; press onto bottom and sides of an ungreased 15x10x1-in. baking pan. Bake at 350° for 15 minutes. Sprinkle the apples over crust. Combine granola, almonds and remaining sugar; sprinkle over apples. Bake at 350° for 50 minutes or until apples are tender. Cool on wire rack. Combine confectioners' sugar and lemon juice until smooth; drizzle over pie.

Steps:

• Place a rack in middle of oven; preheat to 350°F. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool.
• Reduce oven temperature to 275°F. Peel apples; cut in half. Using a melon baller or teaspoon, scoop out cores. Rub cut sides of lemon all over apples, then place apples cut side down in a 13x9" baking dish. Squeeze lemon halves over and add maple syrup, brandy, vanilla, and salt. Cover tightly with foil and bake until juices are bubbling and apples are tender but still intact (poke through foil with a tester or toothpick to check), 60-80 minutes. Uncover and let cool. Increase oven temperature to 400°F.
• Meanwhile, toss almonds, 1 Tbsp. raw sugar, and 1 Tbsp. flour in a small bowl; set aside. Let puff pastry sit at room temperature about 4 minutes to soften slightly. Roll out on a lightly floured sheet of parchment paper, dusting with more flour as needed to prevent sticking and rotating once or twice, to a 16x12" rectangle. Slide parchment paper with pastry onto a large rimmed baking sheet. Trim around sides to straighten and tidy edges, then cut off a 1" strip from each side (you'll have 4 strips). Brush around edge of rectangle with egg, then place strips on top, aligning with edges. Trim any overhang from corners. Brush rim you just created with egg and sprinkle with remaining 1 Tbsp. raw sugar. Scatter reserved almond mixture over pastry, staying inside the rim.
• Gently arrange apples on top of almond mixture; reserve juices left in dish. Chill tart 15 minutes.
• Bake tart 20 minutes. Reduce oven temperature to 350°F and continue to bake until pastry is deep golden brown and puffed, 45-55 minutes.
• Meanwhile, scrape reserved apple juices into a small saucepan and cook over medium heat, swirling pan often, until syrupy (you should have 2-4 Tbsp.), 6-8 minutes. Remove glaze from heat.
• Remove tart from oven and brush glaze over apples. Serve warm or room temperature with scoops of ice cream.
• Do Ahead
• Tart can be baked 10 hours ahead. Store loosely wrapped at room temperature. Reheat in a 250°F oven if desired.

Steps:

• Preheat the oven to 425 degrees F. On a floured work surface, roll the puff pastry into a 12-inch square, about 1/8 inch thick. Invert a 10-inch ovenproof nonstick skillet over the pastry. Using the skillet as a guide, cut a 10-inch round of pastry. Transfer to a plate and chill in the refrigerator while you prepare the apples.
• Heat the same skillet over medium heat. Melt the butter and then sprinkle over the sugar and add the apples on top. Once the sugar begins to melt, adjust the heat so the juices bubble rapidly. Cook, stirring, until the apples are tender and juices are light golden brown, 10 to 12 minutes. Remove from the heat.
• Using a fork, nudge the apples into 2 concentric circles (it doesn't have to be perfect) in the skillet. Top with the chilled pastry round and tuck the edges in. Gently prick the pastry in 4 or 5 places with a fork. Bake for 10 minutes at 425 degrees F, until the pastry is puffed and light golden. Reduce the oven temperature to 375 degrees F and bake until the pastry is a deep golden brown, 10 to 12 minutes more. Remove from the oven and let sit 10 minutes.
• To unmold, place a serving plate over the skillet and quickly but carefully flip the pan. The tart will unmold onto the plate, and if a few apple slices stick to the pan, return them to the tart. Let cool at least 20 minutes before serving to allow the syrup to sink into the tart. Serve slightly warm or at room temperature.

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.

Steps:

• Peel, core and cut each apple into eight wedges; transfer to a 3-qt. slow cooker. Drizzle with lemon juice. Combine the sugars, flour, cinnamon and nutmeg; sprinkle over apples. Drizzle with butter., Cover and cook on low until apples are tender, 3-4 hours., Serve in dessert dishes with ice cream.

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!

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or grease with nonstick cooking spray.
• Dust a cutting board with flour and unfold the puff pastry onto it. Dust more flour over the puff pastry and gently roll out the creases. Transfer the puff pastry sheet to the parchment paper-lined baking sheet.
• Using a fork, pierce a border around the edge of the puff pastry, 1/2-inch from the edges. Prick the center of the pastry as well, about 10 times all over. In a bowl, combine the sugar, and cinnamon.
• Arrange the pear, and apple slices on top of the pastry in 4 rows or diagonally, overlapping fruit slices and avoiding the border. Brush the fruit with melted butter and top with cinnamon-sugar. Bake the tart for 15 minutes, or until the pastry is golden brown and beginning to puff.
• Brush honey over the fruit and bake for an additional 5 minutes. Serve warm with mascarpone cheese.

Steps:

• In a small bowl stir together cream cheese, confectioners' sugar, and vanilla until smooth.
• Peel, halve, and core apples and cut into 1/4-inch slices. In a bowl toss apples with 2 tablespoons granulated sugar.
• Preheat oven to 375°F.
• On a lightly floured surface roll 1 sheet puff pastry into a 15- by 11-inch rectangle. From a long side, cut four 1/3-inch-wide strips. From a short side, cut two 1/3-inch-wide strips. Set pastry strips aside. Halve lengthwise what remains of rectangle and put halves on a baking sheet.
• Just inside pastry rectangles' edges, brush 1/3-inch-wide borders of egg wash, reserving remaining egg wash. Arrange pastry strips on borders so that they are flush with edges of rectangles, trimming strips to fit. Spread cream-cheese mixture inside borders on rectangles and top with apples.
• On a lightly floured surface roll remaining puff-pastry sheet into a 14- by 10-inch rectangle and halve lengthwise. Cut several 2 1/2-inch diagonal slits down middle of each rectangle (do not cut within 1 inch of edges).
• Brush pastry borders of apple-topped tarts with some remaining egg wash and top each with 1 pastry rectangle. Press edges gently but firmly together to seal. Brush remaining egg wash over pastry tops and sprinkle with remaining 2 tablespoons sugar. Bake tarts in middle of oven 30 minutes, or until puffed and golden.
• In a small saucepan simmer maple syrup 10 minutes, or until reduced to about 1/3 cup. Brush hot syrup glaze over warm tarts. Serve tarts warm or at room temperature.

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:

• Heat oven to 400 degrees.
• Spray 11-in tart pan with removeable bottom with cooking spray.
• Roll out dough in 13-in round; place in pan.
• Trim dough even with top of pan.
• Arrange apples close together over dough in 3 concentric circles, starting at outside edges and working into center.
• Combine sugar and salt; sprinkle over apples
• Dot apples with butter.
• Bake 45-50 minutes or until apples are tender and browned at tips and crust is golden brown (cover edges of crust with foil during last 5-10 minutes if browning too quickly).
• Cool in pan on wire rack.
• Combine marmalade and wine; brush over apples.