FRENCH APPLE TART
Bake Ina Garten's French Apple Tart recipe from Barefoot Contessa on Food Network with Granny Smith apples atop buttery, homemade pastry dough.
Provided by Ina Garten
Categories dessert
Time 2h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
- Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
- Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.
FRENCH APPLE TART
Steps:
- For the pastry, place the flour, salt and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Roll the dough slightly larger than 10 x 14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
- Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup sugar and dot with the butter.
- Bake 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.
FRENCH APPLE TART
Provided by Ina Garten
Categories Dessert Bake Bastille Day Apple Fall Butter Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 12
Steps:
- For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
- Roll the dough slightly larger than 10x14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
- Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup sugar and dot with the butter.
- Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.
THIN AND CRISP APPLE TART
This French-style apple tart is topped with nothing but fruit and a squeeze of lemon juice. Make it with homemade rough puff pastry, or a store-bought sheet of puff pastry, and use a mandolin or a sharp knife to slice the apples finely, so they're almost see-through, then crowd the slices on the tart as closely as you can. Don't skip buttering and sugaring the parchment paper in the beginning, which gives the crust a touch of smoky caramel all along the bottom.
Provided by Tejal Rao
Categories pies and tarts, dessert
Time 45m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Peel, core and cut apples on a mandoline, so the slices are extremely thin, without being see-through. In a large bowl, toss the apple slices with lemon zest, lemon juice and salt, and set aside. Heat the oven to 400, and line a sheet pan with parchment paper. Use about 1 tablespoon of butter to grease the parchment. Sprinkle the buttered surface evenly with 2 tablespoons sugar.
- Roll out the puff pastry to about the size of the sheet pan, using a light dusting of flour if the dough is sticky, then place on top of the parchment. Arrange the apple slices on top of the pastry so that they overlap in rows, crowding as much apple in as you can and going all the way to the edges of the pastry.
- Bake for 25 minutes, then cut remaining butter into 8 or so pieces and scatter over the top of the apples. Mix the remaining sugar with cinnamon, if using, and sprinkle evenly all over the top. Return tart to the oven for 10 to 15 minutes more, or until the apples are tender and just starting to color at their edges and the pastry is brown and cooked through underneath (lift a corner to check). If you want to color the apples more, leave the tart under the broiler for a minute or two. Using the parchment paper to lift the tart out, gently slide it out of the pan and onto a cooling rack. Let it to come down to room temperature before slicing.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 2 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 55 milligrams, Sugar 14 grams, TransFat 0 grams
THIN FRENCH APPLE TART
Make and share this Thin French Apple Tart recipe from Food.com.
Provided by LMillerRN
Categories Tarts
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425.
- Place dough on a lighlty floured surface; roll into a 12 circle. Place on a 12 inch pizza pan. Combine sugar and cinnamon. Sprinkle 1 T sugar mixture over dough. Arrange apple slices spokelike on top of dough, working from outside edge of dough to the center. Sprinkle apple slices with remaining sugar mixture. Bake at 425 for 30 minutes.
- Combine honey and vanilla in a microwave-safe bowl. Microwave at High 40 seconds. Brush honey mixture over warm tart.
- Serve warm.
Nutrition Facts : Calories 222.2, Fat 5.9, SaturatedFat 1.8, Sodium 90.3, Carbohydrate 43.1, Fiber 4.2, Sugar 27.3, Protein 1.8
FRENCH APPLE TART
The original version of this tart recipe is printed in the Children's World Cookbook but the instructions asked for an ingredient not listed in the ingredient list so I have had to combine my own tart making experience with this recipe & this is the result. :) Prep time includes refrigerator time so actual prep may be less than posted. Posted for ZWT-5.
Provided by Tinkerbell
Categories Tarts
Time 1h30m
Yield 1 tart, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Sift flour into a large mixing bowl.
- Add chilled pieces of butter and rub the butter into the flour with your fingers until the mixture looks like breadcrumbs.
- Add the 2 Tablespoons of sugar.
- Mix in the beaten egg yolk and enough of the 1-2 Tablespoons of cold water to make a ball of dough. Cover and refrigerate for 30 minutes.
- Preheat oven to 400°.
- Peel, core and slice the cooking apples.
- In large skillet melt the 1 Tablespoon of butter and stir in sugar, lemon zest and cinnamon.
- Add the sliced apples and saute over medium heat, stirring occasionally for 7-10 minutes, or until the apples are soft.
- Gently mash the apples with the back of a spatula or spoon and continue to cook and stir til most of the liquid has evaporated. Remove from heat.
- Roll dough int a big circle, about 1 inch thick, on a floured board.
- Line an 8 inch tart pan with the pastry. Prick it with a fork and trim the edges with a knife. Bake for 10 minutes.
- Spoon the cooked apple into the pastry shell.
- Slice the eating apples and arrange them in circkles on top of the cooked apple.
- Mix the apricot preserves with the hot water and brush over the sliced apples to glaze them.
- Bake tart for 30 minutes.
- Serve slices of tart either hot or cold with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 290.3, Fat 13.2, SaturatedFat 8, Cholesterol 63.6, Sodium 92, Carbohydrate 43.5, Fiber 3.9, Sugar 25.9, Protein 2.4
THIN APPLE TARTS
Steps:
- Cut apple halves crosswise into 1/16-inch-thick slices and transfer to a bowl.
- Bring water, sugar, lemon juice, and butter to a boil in a small saucepan, stirring until sugar is dissolved, then pour over apples. Turn apples until slightly wilted, then drain in a colander set over a bowl, reserving liquid.
- Preheat oven to 425°F.
- Roll out pastry sheet on a lightly floured surface into a 121/2-inch square and cut out 4 (6-inch) rounds. Transfer rounds to a lightly buttered baking sheet and top with overlapping apple slices. Bake in middle of oven until golden brown, about 25 minutes.
- Boil reserved liquid in saucepan until reduced to about 1/3 cup, then brush on baked tarts.
FRENCH APPLE TART
This is a quick and easy recipe that only requires 6 ingredients. Tastes best when it comes out of the oven or eaten the same day it is made. I used one thawed pie pastry for the crust. You might want to sprinkle tapicoa on the pastry before layering with apples so the juices don't make the pastry soggy.
Provided by heather in Ont
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees Place dough on a lightly floured surface.
- Use a rolling pin to roll dough out and make it fit a 12 inch circle.
- Place on a 12 inch pizza pan.
- Combine sugar and cinnamon and then sprinkle 1 tablespoon sugar mixture over dough.
- Arrange apple slices on top of the dough, working from outside edge of dough to centre (like the spoke from a wheel.) Sprinkle apple slices with remaining sugar mixture Bake at 425 degrees for 30 minutes Combine honey and vanilla and microwave for 40 seconds on HIGH Brush honey mixture over warm tart Serve warm.
Nutrition Facts : Calories 249.9, Fat 8, SaturatedFat 1.2, Sodium 154.6, Carbohydrate 45.5, Fiber 3, Sugar 30.7, Protein 1.4
FRENCH APPLE TART
Make and share this French Apple Tart recipe from Food.com.
Provided by Nolita_Food
Categories Tarts
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Arrange the apple slices decoratively on the pastry shell.
- Sprinkle sugar on top, dot with butter slices and bake in middle rack for 45 minutes, until the apple and shell are golden.
- Brush with heated apricot jam while tart is still hot.
- Serve with vanilla ice cream.
- Note: prep time doesn't include chill time for pastry dough if you decide to make that yourself.
Nutrition Facts : Calories 295.9, Fat 13.8, SaturatedFat 5.6, Cholesterol 15.3, Sodium 171.9, Carbohydrate 44.1, Fiber 2.9, Sugar 24.4, Protein 1.9
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