ANNA'S APPLE GINGER PECAN TART
Make and share this Anna's Apple Ginger Pecan Tart recipe from Food.com.
Provided by Annacia
Categories Tarts
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For crust, beat butter and cream cheese until smooth.
- Add flour and stir until dough comes together.
- Shape into a disk, wrap and chill for 2 hours, until firm.
- Preheat oven to 375 °F (190 °C).
- On a lightly floured surface, roll out dough to 1/4-inch (5 mm) thick and line an 8-inch, removable-bottom fluted tart pan.
- Freeze while preparing filling.
- For filling, whisk butter and the SPLENDA® Brown Sugar Blend.
- Add eggs, one at a time, whisking after each addition.
- Stir in ginger, cinnamon, vanilla and salt.
- Place chilled tart shell on a baking tray and arrange apples and pecans in shell.
- Gently pour filling over apples and pecans.
- Bake for 40 to 50 minutes, until edges of pastry are browned and filling no longer jiggles when pan is moved.
- Let tart cool for an hour before slicing.
- Serve warm, room temperature or chilled.
Nutrition Facts : Calories 384.6, Fat 28.3, SaturatedFat 14.8, Cholesterol 107.9, Sodium 126.1, Carbohydrate 29.6, Fiber 1.9, Sugar 9.4, Protein 4.6
APPLE-PECAN TART
Provided by Florence Fabricant
Categories dessert
Time 2h
Yield 8-10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Place flour, sugar and salt in food processor. Pulse to blend. Dice 8 tablespoons butter, place in food processor and give it about 20 quick pulses, until butter is in tiny lumps. Beat egg yolk with 4 tablespoons ice water. Open cover of machine and sprinkle in egg mixture. Pulse briefly. Ingredients should start to clump together to form a dough; do not allow a ball of dough to form. If dough is too dry to hold together, add another teaspoon or two of water and pulse again.
- Transfer dough mixture to lightly floured work surface and gather together to form into a flat, smooth disk. Roll to a circle about 13 inches in diameter and fit into a 10-inch fluted tart pan. Line with foil, weight with pastry weights and bake 10 minutes, until dry-looking. Remove foil and weights, prick bottom of pastry in a few places and bake until golden, about 20 minutes more. Remove from oven.
- While pastry is baking melt remaining 2 tablespoons butter in a skillet. Add apples and sauté over medium-high heat until lightly browned. Stir in brown sugar, then add pecans. Sauté another minute. Remove from heat and spread in baked pastry. Beat eggs, stir in syrup and vanilla and pour over apples and pecans.
- Bake 15 minutes. Reduce heat to 350 degrees and bake until set and browned on top, about 25 minutes more.
Nutrition Facts : @context http, Calories 417, UnsaturatedFat 15 grams, Carbohydrate 44 grams, Fat 25 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 145 milligrams, Sugar 26 grams, TransFat 0 grams
APPLE GINGER PECAN TART
Make and share this Apple Ginger Pecan Tart recipe from Food.com.
Provided by Chef mariajane
Categories Tarts
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- CRUST: Beat butter and cream cheese until smooth. Add flour and stir until dough comes together. Shape into a disk, wrap and chill for 2 hours, until firm.
- Preheat oven to 375°F On a lightly floured surface, roll out dough to 1/4 inch thick and line an 8-inch, removeable bottom fluted tart pan. Freeze while preparing filling.
- FILLING: Whisk butter and Splenda. Add eggs, one at a time, whisking after each addition. Stir in ginger, cinnamon, vanilla and salt. Place chilled tart shell on a baking tray and arrange apples and pecans in shell. Gently pour filling over apples and pecans. Bake for 40-50 minutes, until edges of pastry are browned and filling no longer jiggles when pan is moved. Let tart cool for an hour before slicing.
- Serve warm, room temperature or chilled.
Nutrition Facts : Calories 386.1, Fat 28.4, SaturatedFat 14.8, Cholesterol 107.9, Sodium 126.2, Carbohydrate 29.9, Fiber 1.9, Sugar 9.4, Protein 4.7
APPLE TARTS
Steps:
- Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
- Cut each sheet of puff pastry into 4 squares. Divide the pastry between the prepared sheet pans 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 across the pastry and place one slice of apple on each side of the arranged slices. Sprinkle the apples evenly with the sugar and dot them with the butter.
- Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Don't worry! The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry completely with the jelly mixture. Loosen the tarts with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.
APPLE PECAN TART
This recipe is out of "Home Cooking Magazine". This gorgeous rustic tart is sure to impress guests (but only you need to know that it's even easier to assemble than a typical apple pie)! Dark or light corn syrup can be used. but dark syrup will give you a rich molasses flavor.
Provided by Chabear01
Categories Tarts
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Place pie crust in a 9-inch tart pan and leave the sides long and free-form.
- Combine sugar and corn syrup. Add eggs and beat until smooth. Add pecans and vanilla, and teaspoon of melted butter and mix well. Set aside.
- Toss apples with lemon juice. Spread apples on bottom of pie crust and pour pecan mixture over apples. Fold edges of pie crust over filling.
- Bake pie until set, about 45 to 50 minutes.
Nutrition Facts : Calories 364.2, Fat 19, SaturatedFat 3.4, Cholesterol 47.8, Sodium 140, Carbohydrate 47.3, Fiber 3.5, Sugar 24.1, Protein 4.3
PECAN TARTS
My sister, Sharon brought a batch of these to my home and in about 2 days the four of us had finished them. Yes they are that good! These have a rich shortbread cookie style crust. The filling is similar in flavor to a traditional pecan pie but not quite as sweet or sticky in texture. They should be baked in 24 regular sized muffin tins. This recipe is a money saver over some other tart recipes since it uses pecan pieces. The smaller pieces of nuts are more attractive on the small little tarts and they give a pecan taste with every bite.
Provided by CarrolJ
Categories Tarts
Time 55m
Yield 24 tarts, 24 serving(s)
Number Of Ingredients 8
Steps:
- CRUST:.
- Blend softened butter, granulated sugar & cream cheese.
- Add flour and cream together.
- Press a small amount of crust mixture onto the sides and bottom of each 'oil sprayed' muffin cup.
- FILLING:.
- Mix brown sugar, beaten eggs, and melted butter together.
- Add the pecan pieces.
- Pour about 1 TSP of filling mixure into each crusted muffin cup.
- Bake 350 degrees for 25-30 minutes.
Nutrition Facts : Calories 262.2, Fat 17.3, SaturatedFat 7.9, Cholesterol 48.8, Sodium 116, Carbohydrate 25.5, Fiber 0.9, Sugar 16.6, Protein 2.9
APPLE GINGERSNAP CRUMBLE
Easier and homier than an apple pie, this gently spiced crumble feeds a crowd. If you don't want to make the bourbon cream, serve this with ice cream instead: Vanilla is classic, but ginger, green tea or salted caramel would also be terrific.
Provided by Melissa Clark
Categories dessert
Time 1h
Yield 12 servings
Number Of Ingredients 23
Steps:
- Make the filling: Heat oven to 400 degrees. In a large bowl, stir together brown and granulated sugars, cornstarch, cinnamon, ginger and nutmeg. Stir in apples and cranberries, sprinkle with lemon juice, and toss until combined. Taste mixture: An apple slice should be slightly sweeter than you'd like; the cranberries will seem like they need a little extra sugar. Add more sugar or lemon juice if needed.
- Scrape apple mixture into a 9-by-13-inch baking dish or a shallow gratin dish, mounding them slightly in the center. (This will even out as it bakes.) Dot top with cold butter cubes. Place baking dish on a baking sheet to catch any bubbling juices that may spill over.
- Bake for 25 minutes, stirring once halfway through, while you make the topping.
- Make the topping: In a medium bowl, whisk together flour, brown sugar, ginger, cardamom, cinnamon, cloves, salt and lemon zest. Add butter and molasses, and use your fingers to crumble the mixture together to form 1/2-inch crumbles.
- After 25 minutes of baking, stir the apples and mound slightly again. Gently press down on them with a spoon or spatula. Scatter crumbles evenly on top of apples.
- Bake until topping is crisp and filling bubbles up around the sides of the dish, an additional 30 to 35 minutes. If the top starts to look too dark before the juices are bubbling, loosely cover top of crumble with foil. Transfer to a rack and let cool for at least 30 minutes before serving. If you made it ahead of time, you can also reheat the crumble at 400 degrees for 10 to 15 minutes.
- Within an hour of serving, make the bourbon cream. Using an electric mixer or a whisk, beat together cream, confectioners' sugar and bourbon until soft peaks form. Chill if not serving immediately. Serve with apple crumble.
MAPLE PECAN TART
Provided by Sarah Patterson Scott
Categories Dessert Bake Thanksgiving High Fiber Pecan Maple Syrup Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For crust:
- Using electric mixer, beat butter in medium bowl until smooth. Add sugar, egg yolk, and salt; beat until blended. Add flour and beat just until dough begins to clump together. Gather dough into ball; flatten into disk. Roll out dough on lightly floured work surface to 10 1/2-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce dough all over with fork. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- Place crust in freezer 30 minutes before filling and baking.
- For filling:
- Preheat oven to 350°F. Whisk eggs and brown sugar in medium bowl until well blended. Whisk in maple syrup, corn syrup, melted butter, and salt. Stir in pecans. Pour filling into unbaked crust. Place tart on rimmed baking sheet.
- Bake tart until filling is slightly puffed and set, about 40 minutes. Transfer to rack and cool. DO AHEAD: Can be made 1 day ahead. Tent loosely with foil and let stand at room temperature.
- Cut tart into wedges and serve with whipped cream or ice cream.
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