Rustic Apple Tart Adapted From Martha Stewart Site And Pioneer Woman Recipes

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. Line a baking sheet with a Silpat; set aside. Roll out dough to a 1/8-inch thickness. Cut out six 6-inch rounds. Transfer rounds to prepared baking sheet. Reserve dough scraps for another use.
• Combine apples, sugar, flour, lemon juice, cinnamon, and salt in a medium bowl. Toss to combine. Sprinkle each dough round with sugar. Place 1 tablespoon of applesauce in center of each round. Mound apples over applesauce, leaving a 1-inch border. Fold dough up and over apples, making a crease or fold every 1 to 2 inches to enclose fruit and prevent juices from seeping out. Refrigerate for 30 minutes.
• Lightly beat egg to make egg wash. Brush edges of dough with egg wash, and sprinkle with sugar. Bake until apples are tender and crust is golden brown, about 30 minutes.

Steps:

• Preheat oven to 375 degrees. Open pastry sheet and remove paper. Fold sheet back up. On a lightly floured work surface, roll out pastry sheet (still folded) to an 8-by-14-inch rectangle. Trim edges with a pizza cutter or sharp paring knife. Transfer to a baking sheet; place in freezer. Peel, core, and slice apples 1/4 inch thick. Toss in a large bowl with sugar.
• Brush pastry with egg wash, avoiding edges. Use a sharp paring knife to score a 3/4-inch border around pastry (do not cut all the way through). Place apples inside border, and dot with butter. Bake until pastry is golden and apples are tender, 30 to 35 minutes.
• In the microwave or a small saucepan, heat jelly with 1 tablespoon water until melted. Brush apples with glaze. Serve tart warm or at room temperature, cutting into pieces with a serrated knife.

Steps:

• Preheat the oven to 425 degrees F.
• Peel and core the apples, then cut them into quarters.
• Spread the butter on the bottom of a 12-inch ovensafe nonstick skillet. Mix the sugar, salt and vanilla together to evenly distribute the caviar. Sprinkle the sugar mixture evenly over the butter. Squeeze over the lemon juice.
• Place the apple quarters cut-side up on top. Remember, the bottom will become the top so make it look pretty. Put the pan over medium heat and cook until the sugar melts, caramelizes and begins to thicken. The apples will release their juices during this process, so it could take 10 to 15 minutes. If the juices start getting too dark, lower the heat a little.
• While the apples are cooking, take the puff pastry out of the fridge. Use a knife to cut a circle just big enough to fit over the top of the apples in the skillet. Keep chilled.
• When the sugar has caramelized, place the pastry circle over the apples, gently tucking in the sides. Transfer to the oven and bake until the pastry is risen and golden brown, 15 to 20 minutes. Let rest 10 to 15 minutes.
• Carefully turn the tarte tatin out onto a serving plate. Serve with whipped cream.

Steps:

• Preheat the oven to 350 degrees F.
• Toss the apples, sugar, cinnamon, allspice, and salt together in a large bowl.
• Roll the pastry, on a lightly floured surface, into a 12-inch round. Line a baking sheet with parchment paper and spray with cooking spray. Arrange the pastry on the baking sheet. Put the apple mixture in the center of the pastry and spread evenly to the edges, but leaving enough dough to fold over to create a crust on the rim. Brush the crust with melted butter and drizzle the remaining butter over the apples.
• Bake until the crust is golden brown, about 40 minutes.
• While tart is cooking, put the peach preserves into a microwavable bowl and microwave until syrupy, about 20 seconds.
• Remove the tart from oven and brush with the warmed preserves. Pull the parchment paper off the sheet tray and transfer the tart to a wire rack to cool. Cut as desired and serve.

Steps:

• Preheat oven to 425 degrees. On a floured work surface, roll out pie dough to a 1/8-inch thickness (or unfold store-bought dough). Invert a 9-inch plate on top of dough; trim dough around plate with a sharp paring knife to form a round (discard scraps, or save for another use). Refrigerate until needed.
• Assemble the tart in a 10-inch cast-iron skillet. Press softened butter evenly into the bottom of the skillet, then sprinkle with the sugar. Arrange apple wedges in a circle around edge, then fill in the center with remaining wedges. Place skillet over medium heat, and cook until sugar mixture is light amber in color and bubbly, 8 to 10 minutes (syrup might brown unevenly).
• Transfer to oven; cook until apples have softened, about 30 minutes. Carefully place dough round on top; bake until golden brown, about 15 minutes more.
• Let cool, about 20 minutes. Run a knife around edge of skillet; invert tart onto a serving platter. Replace any apples that may have stuck to bottom of skillet; drizzle with any remaining pan juices. Serve warm or at room temperature.

Steps:

• Halve and core apples. Set aside one half. Quarter remaining apples and transfer to a large bowl. Squeeze lemon over apple slices and set aside.
• Combine sugar and water in a 9-inch cast-iron skillet. Bring mixture to a boil over medium-high heat; immediately reduce heat to medium and cook until mixture begins to thicken and turn amber. Remove from heat and stir in butter.
• Place reserved apples in center of skillet. Decoratively arrange remaining apple slices, cut side up, in skillet around reserved apples. Continue layering slices until level with top of skillet. Cut any remaining apples into thick slices to fill in gaps. If fruit does not completely fill pan, tart will collapse when inverted.
• Place skillet over low heat and cook until syrup thickens and is reduced by half, about 20 minutes. Do not let syrup burn. Remove from heat and let cool.
• Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
• Roll out pate brisee to a 10- to 11-inch circle, about 1/8 inch thick; transfer to a baking sheet and chill until firm, about 30 minutes.
• Place pate brisee over apples and tuck edges. Transfer skillet to prepared baking sheet; transfer baking sheet to oven and bake until golden brown, about 35 minutes. Transfer to a wire rack and let cool 15 to 20 minutes. Loosen pastry from skillet using a sharp knife. Place a rimmed platter over skillet; quickly and carefully invert. Serve immediately.

Steps:

• Preheat oven to 425°F with a rack in bottom position. On a lightly floured surface, roll out dough 1/8-inch-thick. Trim dough to a 12-inch round; fit into a 10-inch fluted tart pan with a removable bottom. Trim edges to 1 inch, then fold under to double thickness of edge. Stir together jam and ginger; spread over dough in pan. Refrigerate 20 minutes.
• Meanwhile, toss together Pink Lady apple slices, 3 tablespoons sugar, 1 1/2 teaspoons flour, 1 teaspoon vinegar, and 1/4 teaspoon salt. Starting from outside, tightly shingle apples over dough in pan in concentric circles, covering two-thirds of dough.
• In another bowl, toss together Granny Smith apple slices and remaining 3 tablespoons sugar, 1/2 teaspoon flour, 1 teaspoon vinegar, and 1/4 teaspoon salt. Shingle apples over dough in pan in center, leaving any excess juice and sugar in bowl. When you get to the very center, roll up a very thin apple slice or two to create center of "rose". Stir a few drops of water into bowl with residual fruit juices and sugar to create a glaze; set aside.
• Bake 15 minutes. Reduce oven temperature to 375°F and continue baking until apples are tender and crust is golden brown, 40 to 45 minutes more, brushing with glaze from bowl once during cooking and once after removing from oven. Transfer pan to a wire rack; let cool 15 minutes. Remove sides of pan and transfer tart to rack; let cool at least 15 minutes more. Serve warm or room temperature. Tart can be stored, covered with parchment-lined foil, at room temperature up to 1 day.

Steps:

• Preheat oven to 375°F. Remove chilled dough from refrigerator, unwrap, and place on a lightly floured work surface. Let stand about 10 minutes (to soften slightly). Bang on dough with a rolling pin (to begin flattening and soften a bit more).
• Dust top and pin with flour, position pin on center of disk, and begin rolling dough away from you. Give disk a quarter-turn and roll again. Continue turning and rolling in this manner until you have a 13-inch round with an even 1/8-inch thickness. Transfer to a parchment-lined rimmed baking sheet. Refrigerate while making filling.
• In a large bowl, combine apples, granulated sugar, flour, lemon juice, salt, and cinnamon. Spread filling evenly over dough, leaving a 1 1/2-inch border. Fold edges of dough up and over apples, leaving most of fruit exposed and overlapping dough as needed. Brush dough with beaten egg; sprinkle with sanding sugar. Refrigerate 15 minutes.
• Bake until crust is golden, apples are tender, and juices are bubbling in center, 1 hour to 1 hour and 5 minutes. Using a pastry brush, spread some of juices from center of galette over apples. Transfer sheet to a wire rack; let cool 10 minutes. Using a large spatula, loosen galette from parchment and move away from any released juices (so it doesn't stick to parchment as it cools). Slide galette (still on parchment) onto rack and let cool. Serve warm or room temperature.

Steps:

• Roll puff pastry into a 14-by-16-inch rectangle on a lightly floured surface. Cut a 1-inch-wide strip from each side of dough. Brush edges with egg wash, and top with cut strips to form a crust. Prick middle of dough all over with a fork, and transfer to a parchment-lined baking sheet. Refrigerate for 30 minutes.
• Preheat oven to 400 degrees. Spread applesauce onto middle of dough using an offset spatula. Arrange apple wedges over applesauce in 3 tightly overlapping rows. Brush apples with melted butter. Brush crust with egg wash, and sprinkle entire surface with sanding sugar. (Unbaked tart can be frozen for up to 3 days.)
• Bake until edges start to puff, about 20 minutes. Reduce heat to 375 degrees, and bake, rotating halfway through, until pastry is dark golden brown and apples have caramelized, 25 to 30 minutes more. Transfer sheet to a wire rack, and let cool for 10 minutes.
• Warm apricot preserves and water in a medium saucepan over medium heat. Brush apples with warm apricot preserves. Dust with confectioners' sugar if desired, and cut into squares using a pizza wheel or a knife. Serve warm with whipped cream if desired.