Rustic Apple Tart With Honey Dates And Nuts Recipes

Steps:

• For crust:
• Combine flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until mixture resembles coarse meal. Mix 3 tablespoons ice water and vinegar in small bowl. Pour over flour mixture. Stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 30 minutes.
• For filling:
• Melt butter in heavy large skillet over medium-high heat. Add apples and sauté until brown and almost tender, about 15 minutes. Reduce heat to medium; mix in cardamom. Pour 1/3 cup honey over and cook 1 minute.
• Position rack in top third of oven; preheat to 400°F. Roll out dough between 2 sheets of parchment paper to 12-inch round. Remove top sheet of paper. Sprinkle crust evenly with nuts. Replace paper atop crust and roll to 13-inch round, embedding nuts in dough (crust will be thin). Invert crust onto rimless baking sheet. Remove top paper. Spoon half of apple mixture over crust, leaving 2-inch plain border. Sprinkle dates over apples. Top with remaining apple mixture. Using paper as aid, fold outer edge of crust over apples (dough is delicate; press together any tears). Whisk egg and milk in bowl. Brush edges generously with egg mixture. Sprinkle crust and apples with raw sugar.
• Bake tart until crust begins to brown, about 15 minutes. Reduce heat to 375°F; bake until crust is golden brown, about 10 minutes longer. Loosen tart from parchment paper with spatula. Cool on baking sheet until warm, about 45 minutes.
• Beat cream and 2 tablespoons honey in large bowl until peaks form.
• Slide 9-inch-diameter removable tart pan bottom under tart and transfer to platter. Serve with honeyed whipped cream.

Steps:

• Preheat the oven to 425 degrees. Place the apples in a bowl and sprinkle with cup of the sugar. Place the apples on a baking sheet in a flat layer. Cut 1 sticks of the butter into small pieces and scatter over the apples. Bake for 18 minutes. Remove from oven, toss the apples and bake 10 to 15 minutes more, until the apples begin to brown. Remove and cool.
• Roll the puff pastry in 6 circles about inch thick and 7 inches in diameter on a floured surface. Place each round on a cookie sheet lined with parchment. Top the middle of each round with about cup of apples. Fold the dough's borders over the apples, leaving a hole in the middle. Refrigerate for at least 15 minutes or up to 1 day.
• With a pastry brush, sweep the beaten egg over the dough. Sprinkle tablespoon sugar in the tarts' uncovered centers, then top each with tablespoon of the remaining butter. Bake for 12 to 15 minutes, until golden brown.

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.