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.
FRESH APPLE TARTS
These tarts are easy to make and bake. White sugar may be used in place of brown sugar.
Provided by Punkin
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h45m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 387.9 calories, Carbohydrate 55.8 g, Cholesterol 78.9 mg, Fat 16.3 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 8.4 g, Sodium 60.4 mg, Sugar 25.9 g
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.
TOURTIERE (APPLE, PRUNE AND ARMAGNAC TART)
Steps:
- To prepare the tourtiere you will need a large, round, shallow baking pan; a 16-inch paella pan is perfect.
- Peel the apples, quarter them and slice very thin. In a mediumsize saucepan combine the apples, 1/2 cup sugar and 1/4 cup water and cook over medium-high heat until quite dry, or for about 20 minutes. Set aside.
- Meanwhile, combine the prunes and Armagnac and allow them to marinate while the apples cook.
- Preheat the oven to 350 degrees.
- Dampen a large cloth towel and drape it over the phyllo dough to prevent it from drying out.
- Drain the prunes and combine them with the cooked apples. Reserve the Armagnac or rum.
- Using a pastry brush, lightly oil the bottom and sides of the baking pan.
- Place the tourtiere in the oven and bake for 30 minutes at 350 degrees, then reduce the oven temperature to 300 and cook an additional hour. Dust with powdered sugar. Serve either hot, at room temperature or gently reheated, cutting into pie-shaped wedges.
- Spoon the apple-and-prune mixture in a single layer on top of the fourth sheet of dough, covering the bottom and sides of the pastry. Be sure to keep the unused phyllo dough covered as you continue to work.
- Continue with the rest of the phyllo dough, layering sheet by sheet, covering each sheet with a sprinkling of sugar and a sprinkling of Armagnac, until you have used all the sugar, Armagnac and dough. Use about 10 sheets, or layers, in all.
- Trim off any overlapping pastry from the edges so they are even and sprinkle the trimmings on top of the last layer of pastry.
- Center one sheet of phyllo dough in the baking pan and sprinkle generously with sugar and Armagnac. Do this three more times until you have four sheets of phyllo.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 6 grams, Carbohydrate 55 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 51 milligrams, Sugar 25 grams
GOLDEN CREAM AND APPLE TART
Steps:
- Preheat the oven to 375 degrees.
- In a large bowl, beat the egg yolks with a fork. Add the cream and three tablespoons of the sugar. Mix until well blended and set aside.
- Peel and core the apples. Cut them in half. Cut each half into quarters. Starting just inside the edge of the pastry shell, neatly layer the apple slices - slightly overlapping them - in two or three concentric circles, working toward the center. Pour the cream mixture over the apples. Sprinkle with the remaining two tablespoons of sugar.
- Bake until the cream filling is set and the apples are very brown, even slightly blackened at the edges, about 45 minutes. Remove to a rack to cook. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 15 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 115 milligrams, Sugar 18 grams
SOURDOUGH BREAD: POILâNE-STYLE MICHE
The most famous bread baker in the world is probably Lionel Poilâne, whose boulangerie in Paris's Latin Quarter makes only a few products. The most famous is a round, two-kilo, naturally fermented (wild-yeast) country bread that he calls a miche but that everyone else calls pain Poilâne. His system (described on pages 18-19) is simple-each baker, Poilâne's personally trained apprentice, is responsible from start to finish for his loaves. This entails mixing and baking as well as stacking his own firewood and stoking his own fire. Poilâne teaches his apprentices to bake by feel as much as by formula, so there is no thermostat in the oven. The baker must determine when the oven is ready by holding his hand in the oven or tossing in a piece of paper to see how long it takes to turn to parchment and then burn. Poilâne critiques a loaf from each batch daily to keep abreast of the work of his men, since there are nearly twenty bakers in his stable, most working outside of Paris at his manufacture in Bièvres. The key to the Poilâne method is comprehending the craftsmanship of hand work, including understanding the fermentation process and commitment to the finest ingredients. Poilâne's flour is organically grown and is sifted to a partial whole wheat, a 90 to 95 percent extraction rate (this means that much, but not all, of the bran is still in the flour). The finished bread is somewhat dense and very chewy, its flavors changing in the mouth with each chew, and it keeps for about a week at room temperature. Bread pilgrims come from all over the world to buy a Poilâne loaf (this includes those who visit Lionel's brother Max, who makes similar loaves at his own bakeries scattered around Paris). When I visited Boulangerie Poilâne on rue du Cherche-Midi, I noticed some very attractive gift boxes, complete with cutting board and knife. Apparently, many visitors buy these and have them shipped to family and friends. It speaks volumes that one man can become so iconic because of a commitment to his craft. Of course, it's fitting that in France this craft is bread baking. The following version of the Poilâne-style miche utilizes a long fermentation and a three-build system (the barm counts as the first build). It makes creative use of common kitchen bowls to replicate the difficult to find banneton proofing baskets of Poilâne's operation. As always with baking, necessity is the mother of invention, and a home kitchen can always be modified to imitate, on a small scale, a commercial bakery.
Yield makes 1 large country miche (large boule), or 2 or 3 smaller boules
Number Of Ingredients 7
Steps:
- The day before making the bread, make the firm starter. In a 4-quart mixing bowl, use a large metal spoon to mix together the barm, flour, and enough water to form a firm ball. Sprinkle flour on the counter and transfer the dough to the counter. Knead for about 3 minutes, or until all the flour is hydrated and the ingredients are evenly distributed. Lightly oil a bowl, place the ball of dough in the bowl, and roll it around to coat it with oil. Cover the bowl with plastic wrap.
- Ferment at room temperature for 4 to 6 hours, or until the dough doubles in size. Refrigerate overnight.
- Remove the starter from the refrigerator 1 hour before making the dough. Cut the starter into about 12 small pieces with a serrated knife or pastry scraper. Cover with a towel or plastic wrap and let sit for 1 hour to take off the chill.
- This dough is too large for home mixers (except for the Magic Mill), so knead it by hand. In a large mixing bowl, stir together the sifted whole-wheat flour, salt, and starter pieces. Stirring with a large metal spoon, add at least 2 1/4 cups of the water, or enough to bring together all of the ingredients into a soft ball. Adjust the flour and water as you mix as needed.
- Sprinkle flour on the counter and transfer the dough to the counter. Knead the dough for 12 to 15 minutes, continuing to adjust the flour and water to form a supple, tacky but not sticky dough. All of the ingredients should be evenly distributed. The dough should pass the windowpane test (page 58) and register 77° to 81°F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
- Ferment at room temperature for approximately 4 hours, or until the dough nearly doubles in size.
- Transfer the dough to the counter and gently form it into a large boule, as shown on page 72. Proof the dough in a banneton or prepare a proofing bowl large enough to hold the dough when it rises to nearly double in size. Place the dough, seam side up, in the banneton or bowl and mist the exposed part of the dough with spray oil. Cover with a cloth or plastic wrap.
- Proof at room temperature for 2 to 3 hours, or until the dough grows 1 1/2 times in size, or retard overnight in the refrigerator. If you are retarding the dough, remove the dough from the refrigerator 4 hours before you plan to bake it.
- Prepare the oven for hearth baking as described on pages 91-94, making sure to have an empty steam pan in place. Preheat the oven to 500°F. Carefully remove the top layer of cloth or plastic wrap from the dough 10 minutes before baking.
- Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Gently turn out the dough onto the peel or pan, carefully removing the cloth liner off the dough, if using. Score the dough with a large pound sign, as shown below. Slide the dough onto the baking stone (or bake directly on the sheet pan). Pour 2 cups hot water into the steam pan and close the door. Immediately lower the oven setting to 450°F. After 25 minutes, rotate the loaf 180 degrees and lower the oven setting to 425°F. Continue to bake for another 30 to 40 minutes, until the dough registers 200°F in the center. The bread should be deeply browned. If the bottom seems to be getting too dark before the loaf reaches the desired temperature, place an inverted sheet pan under the bread to protect the bottom. Likewise, if the top gets too dark, tent a piece of aluminum foil over the loaf to shield it from the heat.
- Transfer the bread to a rack and let cool for at least 2 hours before slicing or serving. Store the bread in a brown paper bag. It should be good for 5 to 7 days.
- Lean, standard dough; indirect method; wild yeast
- Day 1: 4 to 6 hours firm starter Day 2: 1 hour to de-chill starter; 15 minutes mixing; 6 to 7 hours fermentation, shaping, and proofing; 55 to 65 minutes baking
- You can sift medium-grain whole-wheat flour to approximate the high-extraction whole-wheat flour of the Poilâne miche. Choose a flour, preferably hard spring or winter wheat, or one with a bread flour gluten specification of 11.5 to 13 percent. Pass it through a sieve or sifter. It is better not to use regular or fine-grind whole-wheat flour, as most of the bran passes right through the sieve. With the medium-grind, the smaller particles of bran and germ will sift through, but the largest pieces will remain in the sieve. These bran particles can be used for multigrain breads or as add-ins to country breads made from white flour. Another option is to blend half whole-wheat flour and half bread flour wherever the instructions call for sifted whole-wheat flour.
- Poilâne insists on using gray Normandy sea salt in his bread-he feels it makes a crucial difference. If you can get a hold of such salt, try it, but if not, proceed with any salt. Remember, the coarser the salt, the less it will weigh per teaspoon, so 1 teaspoon of table salt is equal to almost 2 teaspoons of coarse sea salt or kosher salt.
- Many of the people who tested this formula commented that the full-size miche was too heavy to handle easily. Feel free to divide this dough into 2 or even 3 smaller loaves-perhaps we should call them petits pains Poilâne-and reduce the baking time but not the temperature.
- According to M. Poilâne, this bread tastes best on the second or third day after it's baked. I prefer it about 3 hours after it comes out of the oven. Such is taste...
- Poilâne-Style Miche %
- (FIRM STARTER)
- Barm: 77.8%
- Whole-wheat flour: 100%
- Water (approx.): 44.4%
- Total: 222.2%
- (FINAL DOUGH)
- Firm starter: 62.5%
- Whole-wheat flour: 100%
- Salt: 2.5%
- Water (approx.): 62.5%
- Total: 227.5%
LIONEL POILANE'S APPLE TART
Provided by Patricia Wells
Categories dessert
Time 45m
Yield Four individual apple tarts or one large tart
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees.
- Divide the dough into four equal portions and, on a flour-dusted surface, roll each portion into a six-inch circle. Place the circles of dough on a baking sheet and refrigerate until ready to bake.
- Peel and core the apples, then cut them into 12 pieces (an apple corer and slicer can be used for this). Heat the butter until hot, but not smoking, in a large frying pan over medium-high heat. Sprinkle the apples with the granulated sugar, then saute until lightly browned, about 15 minutes.
- Remove the pastry from the refrigerator and spoon the apples into the center of the prepared pastry rounds, dividing them evenly. Fold the edges of the dough up over the rim of the apples to form a one-inch border. Brush the border with the beaten egg.
- Bake until golden, about 20 minutes. Sprinkle the apples with brown sugar and serve warm or at room temperature. (Alternatively, to form a single large tart, the dough can be rolled into a 12-inch circle and all of the apples can be placed in the center. Increase baking time by about 10 minutes to bake the tart fully.)
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 5 grams, Carbohydrate 67 grams, Fat 15 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 369 milligrams, Sugar 32 grams, TransFat 0 grams
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