Strawberry Apple Tart Recipes

Steps:

• In a large bowl, combine the apples and strawberries; drizzle with lemon juice. Combine sugar and flour; sprinkle over fruit and toss lightly. , Line a 9-in. pie place with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Combine sugar and cinnamon; sprinkle over pastry. Cover edges loosely with foil. , Bake at 450° for 10 minutes. Reduce heat to 350°; remove foil and bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Garnish with whipped topping if desired.

Steps:

• To Make Glaze: Blend the sugar, cornstarch, and salt; stir into apple juice. Cook over a medium heat, stirring constantly until smooth and thick. Allow to cool for 10 minutes.
• Spread a small quantity of the glaze over the bottoms of the shells. Arrange washed and hulled fresh berries over the glaze, slicing if necessary to fit into the tarts. Spoon remaining glaze carefully over the berries, covering them well. Chill for 2 to 4 hours. Serve garnished with whipped cream if desired.

Steps:

• 1. Prepare 2-9 inch pie crusts. You can use my Easy Spelt Pie Crust (if you like) which I have posted in my recipes.
• 2. Set the oven to 375'F.
• 3. Mix the sugars and cornstarch together. Prepare the apples and strawberries. I sliced the apples in my food processor, it saved time.
• 4. Mix the sugar/cornstarch mixture in with the apples and strawberries.
• 5. Put the bottom crust into your pie tin and add the apple/strawberry/sugar mixture.
• 6. Don't trim the edges of the crust, just leave them. Put the top crust onto the pie.
• 7. Now you will have the top and bottom crust on. Take the top and bottom crust around the edges of the pie and fold it under and seal the crusts together. Then flute the edges with your fingers and thumb. It will be fairly thick. You won't have to trim anything when you do this.
• 8. Using a whole egg, mix it well and brush it onto the top of the pie crust and along the fluted edges. Then sprinkle it with some good sugar. Cut steam holes in the top of the pie.
• 9. Bake for 45 minutes. Check it half way to make sure the edges don't burn. If they are getting really brown cover them with tin foil. When done, cool the pie thoroughly on a wire rack.
• 10. Serve with ice cream or whipped topping. Enjoy!

Steps:

• Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
• Meanwhile, preheat the oven to 375 degrees F.
• Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
• Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
• With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the strawberries, apples, granulated sugar, walnuts, and cinnamon in a saucepan over medium heat and cook, stirring occasionally, until soft.
• Divide the strawberry-apples mixture among the tart shells.
• Sift the flour into a bowl, rub the butter in until it looks like fine bread crumbs and add the oatmeal. Gently mix in the brown sugar. Sprinkle a thick layer of the crumble mixture on top of the fruit. Arrange the crumbles on a baking sheet and bake until lightly browned and hot and bubbly, about 20 minutes.
• Divide the crumbles among plates, place a scoop of ice cream on the top of each, sprinkle with confectioners' sugar. Garnish with strawberry slices.
• In a mixer, cream the butter and sugar; then add the eggs slowly, mixing well. Add the cream. Add the flour all at once and mix to a smooth dough. Divide the dough in half and wrap in plastic wrap. Let rest in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F.
• On a lightly floured surface, roll out half of the dough into a large square, about 1/8 inch thick. (Freeze the other half of the dough for another use.) Cut the dough into 4 parts and line 4 (4-inch) tart pans. Line each tart with parchment paper and fill with dried beans. Bake for 15 minutes, remove the parchment and beans, and bake for 15 minutes more.
• Let cool on a rack.

Steps:

• Preheat oven to 200 degrees Celsius.
• Mix flour and butter to resemble breadcrumbs. Stir in oatmeal, then add enough cold water to bind mixture to a firm dough. Knead lightly until smooth.
• Roll out pastry and line a 23cm pie tin. Trim and prick the base with a fork before lining with baking paperr and either baking beads or rice or dried beans. Stamp shapes out of leftover pastry if desired using cookie cutter.
• Bake for 10 minute Remove paper and beans and bake for a further 10-15 min or until golden brown. Bake small shapes until golden.
• Peel, core and slice apples. Place in a pan with the strawberries, sugar and cornflour. Cover and cook gently, sitrring until the fruit is just tender, approximately 10 minute
• Spoon into pastry case and serve decorate with pastry shapes.