Rustic Apple Tart Recipes

Steps:

• Heat oven to 375°FF. Lightly coat a baking sheet with vegetable cooking spray.
• Unfold the pie crust and place on sheet pan.
• Peel, cut, and core, the apples then cut into wedges.
• Place apples in a large bowl and sprinkle with the cinnamon and 2 tablespoons of the sugar and toss.
• Place the apples in the center of the crust.
• Fold the edges over the filling, making pleats as you go.
• Sprinkle the entire tart with the remaining sugar.
• Bake until the crust is golden brown, about 20 minutes.

Steps:

• Prepare crust. In a mixing bowl, combine flour, salt and sugar, mix well. Add butter. Using a pastry blender or a fork, blend in butter until the mixture is crumbly, like oatmeal. Gradually add the ice water, 1-tablespoon at a time, just until the dough comes together. Be sure not to add too much water. Empty the dough from the mixing bowl on to a piece of waxed paper. Using the waxed paper, shape the dough into a flat disc. Wrap in waxed paper or plastic wrap and chill in refrigerator for at least half an hour. You may also use your hands to form the dough into a disc but the less you touch the dough, the flakier the crust will be.
• Prepare apple filling. In a large mixing bowl, add sliced apples. Sprinkle with lemon juice, cinnamon, nutmeg, vanilla, white sugar and golden raisins. Toss well to combine. Add butter in small pieces and toss.
• Prepare a baking sheet by lining with a piece of parchment paper. Preheat oven to 400F degrees. Remove dough from the refrigerator. On a floured surface, roll dough into a rough circle, about 13 inches in diameter or 1/4 inch in thickness. Gently roll dough back up onto the rolling pin and transfer onto baking sheet. Pour apple mixture into the centre of the dough.
• Gently fold up the edges of the dough over the apples, leaving the centre open. You want the tart to look quite rustic, not shaped evenly like a pie. Make an egg wash using 1 egg and a splash of water. Whisk well with a fork. Brush egg wash over the crust evenly with a pastry brush. Sprinkle the crust with white sugar. Sprinkle chopped pecans over the whole tart, gently pressing into the crust so they stick to the egg wash. Place in oven at 400° F and bake for 12 minutes. The high heat will help to cook the bottom of the tart well and to create a flakier crust.
• After 12 minutes, turn the oven down to 350° F and continue baking for another 25 to 30 minutes or until centre is bubbling and the crust is golden brown in colour. Remove from oven and allow to cool slightly. Serve warm with a scoop of vanilla ice cream, a sprig of fresh mint and a sprinkling of cinnamon.

Steps:

• Preheat the oven to 350 degrees F.
• Cut each apple into 12 segments and put in a large mixing bowl. Add the sugar, sherry and lemon juice and toss to coat well. Add the cinnamon, allspice, ginger and nutmeg and mix well. Set aside to let the flavors blend for 15 minutes.
• On a well floured surface, roll the dough out to a 15-inch circle. Transfer to a baking sheet and mound the apples in the center, making sure to leave a generous 2-inch border. Dot the apples with the 2 tablespoons of butter and fold the dough border up around the apples. (It won't meet in the center.) Brush the dough with the heavy cream and sprinkle with the sugar. Place in the bottom third of the oven for 30 minutes. After 30 minutes, transfer to the top third of the oven for an additional 30 minutes. Remove and let cool for 15 minutes before serving.
• Put the flour, sugar and salt into the bowl of a food processor. Pulse to combine. Add the butter and pulse until the mixture resembles coarse crumbs. With the processor running add the water 1 tablespoon at a time until a dough just begins to form. Turn out onto a lightly floured surface and pat into a disk. Wrap in plastic wrap and refrigerate for at least 20 minutes.

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:

• In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water and vanilla, tossing with a fork until dough forms a ball. Cover and refrigerate until easy to handle, about 30 minutes. , Preheat oven to 400°. On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. Combine the filling ingredients; spoon over crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Combine sugar and cinnamon; sprinkle over filling. Whisk egg and water; brush over crust., Bake until crust is golden and filling is bubbly, 25-30 minutes. Using parchment, slide tart onto a wire rack. Drizzle with caramel topping. Serve warm.

Steps:

• Preheat the oven to 415 degrees F (210 degrees C). Line a baking sheet with parchment paper.
• Arrange pie crust on the prepared baking sheet. Mix walnuts, brown sugar, 1 egg, butter, and vanilla extract together in a bowl. Spread the walnut filling over the pie crust, leaving a 1-inch border. Reserve 2 tablespoons of the filling in the bowl.
• Arrange apple slices in a circular pattern over the filling. Sprinkle cranberries over the apples. Drop small amounts of the reserved walnut filling here and there over the apples. Fold crust over the filling, overlapping as necessary to form a rustic circle.
• Beat remaining egg and water together to make egg wash. Brush edges of crust with the egg wash. Sprinkle Demerara sugar on top.
• Bake in the preheated oven until the crust is browned and apples are bubbling, about 30 minutes. Place baking sheet on a cooling rack for 30 minutes. Lift up tart using the parchment paper and place directly on a cooling rack for 1 hour.
• Run a large knife or angled cake spatula under the tart to release the parchment paper and transfer to a serving tray.

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.