Apple And Rosemary Tarte Recipes

Steps:

• Whisk flour, sugar, and salt together in a large bowl. Place in the freezer for 30 minutes.
• Fill a 1-cup liquid measuring cup with water. Drop in 3 ice cubes; set aside.
• Remove butter and flour mixture from freezer. Grate butter into the flour mixture quickly. Toss using a spatula or an electric mixer to incorporate the grated butter. Drizzle 1/2 cup ice water into the bowl and mix, adding a little more water at a time until dough begins to form large clumps. Gather and lightly knead clumps of dough together into a mound using your hands.
• Divide dough in 1/2 and wrap each portion separately in plastic wrap. Refrigerate for at least 1 hour.
• When ready to bake, roll dough out on a lightly floured surface and place bottom crust into a 9-inch pie pan. Roll out second crust and slice dough into long, 3/4-inch wide strips using a rotary pizza cutter.
• Preheat the oven to 425 degrees F (220 degrees C).
• Fill bottom pie crust with apples. Cover with dough strips, weaving into a lattice crust; crimp edges to seal. Place pie in the refrigerator.
• Melt butter in a saucepan over medium heat. Stir in flour to form a paste. Add white sugar, brown sugar, water, rosemary, and thyme. Bring to a boil. Reduce heat quickly and let simmer until rosemary and thyme are very aromatic and sauce has thickened, 5 to 7 minutes.
• Take pie out of the refrigerator and gently and slowly pour caramelized liquid over the crust, distributing it as evenly as possible so that some liquid gets into all openings of the lattice.
• Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
• Continue baking until apples are soft, 35 to 45 minutes. Remove pie from the oven and let cool on a wire rack before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a 10-inch cast iron frying pan over medium heat. Melt sugar, butter, rosemary, and cinnamon together in the hot pan, stirring constantly, until syrup is a rich caramel color, about 8 minutes.
• Reduce heat to low. Add apple slices, arranging them in a decorative swirl starting from the outside edges of the pan, rounded sides-down, as tart will be turned upside-down when served. Simmer, uncovered, until apples are slightly tender yet firm, about 10 minutes. Shake the pan occasionally to prevent scorching. Remove from heat.
• Trim corners of puff pastry to form a 10-inch circle. Place pastry over apples and push down between apples and the edge of the pan using the tip of a knife.
• Bake in the preheated oven until pastry is golden and puffed, about 10 minutes.
• Remove from the oven and let cool for 10 minutes.
• Loosen the edges of the tart from the pan using a knife. Invert a serving plate over the pan and then, holding the pan and plate together firmly, invert them together. Lift off the pan. Cut tart into wedges and serve warm or at room temperature.

Steps:

• Lightly dust a clean work surface with flour; have ready a 9-inch fluted tart pan with a removable bottom.
• Roll one disk of dough to an 11-inch circle, with an 1/8-inch thickness. Roll dough around rolling pin, and unroll over tart pan. Using your fingers, gently press dough into pan. Trim any excess dough flush with the edges of the pan, and chill 30 minutes.
• Line a baking pan with parchment. Roll remaining disk of dough to an 1/8-inch thickness. Using a fluted pastry wheel, cut into 10 3/4-by-12-inch strips. Transfer strips to pan, and chill 30 minutes.
• Peel, core, and cut each apple into 16 wedges. Place wedges in medium bowl; toss with lemon juice and rosemary. In a small bowl, combine sugar and cornstarch. Sprinkle sugar mixture over apples; toss to coat.
• Heat oven to 400 degrees. Line crust with a 12-inch circle of parchment, and fill with pie weights or dried beans. Bake until crust starts to take on color, about 15 minutes. Remove weights and parchment. Reduce temperature to 350 degrees; continue baking until crust has cooked through, about 7 minutes.
• Fill crust with apple mixture, and dot with butter. Using chilled strips of dough, weave lattice pattern over top.
• Bake until lattice crust has slightly browned and apples are tender, about 1 hour. Remove from oven; transfer to a wire rack to cool. Decorate with glazed walnuts.

Steps:

• Make the pastry:
• Place the flour and salt in a food processor, and process to mix. Add the butter and process until the mixture resembles coarse cornmeal. With the food processor running, slowly add the water and process just until it is combined and the mixture is crumbly. Turn it out onto a lightly floured surface and gently press it into a ball. Let the pastry sit, covered, at room temperature for 1 hour.
• Preheat the oven to 425°F.
• Lightly flour a work surface, and roll out the pastry to a 14-inch circle. Roll the pastry around the rolling pin and unroll it in a 9 1/2 inch, removable bottom tart tin, with the edges of the pastry overlapping evenly all around. Gently fit the pastry against the sides of the tart tin.
• Make the filling:
• Mince the rosemary. Place half the apple slices in the pastry, sprinkle with half the sugar and the rosemary. Top with the remaining apples and the remaining sugar. Bring the edges of the pastry up and over the apples- they won't completely cover the apples, which is fine.
• Make the egg wash:
• Whisk together the egg and the water, and brush the pastry with the mixture. Place the tart tin on a baking sheet, and bake in the lower third of the oven until the pastry is golden and the apples are softened and juicy, about 30 minutes.
• Remove from the oven and place the tart tin on an upturned bowl to remove the sides. Let the tart cool to lukewarm, or room temperature,then serve.

Steps:

• To make the crust, place the flour, sugar and salt in a food processor and pulse just to combine. Add the butter and pulse until most of the butter is incorporated into the flour. Add the yolk mixture and pulse until mixture just begins to come together. Gather the dough into a ball, flatten into a disk, wrap in plastic and refrigerate.
• To make the filling, place the sugar in an 11-inch ovenproof skillet over medium-low heat. When the sugar begins to melt, stir until it melts completely and turns into a caramel-colored syrup. Remove from the heat. Toss the apples with the melted butter and rosemary. Arrange the apples in the skillet on top of the syrup in 2 layers, making concentric circles; put the first layer in core side down and the second layer core side up.
• Place over medium heat and cover the skillet. Cook for 5 minutes. Uncover and cook for 10 minutes. Set aside to cool.
• Preheat the oven to 350 degrees. Roll the dough out into a circle slightly larger than the skillet. Place the dough over the apples and fold in the extra dough, pressing it against the skillet to form a seal. Bake until the crust is lightly browned, about 30 minutes.
• Let stand for 10 minutes. Quickly but carefully invert the skillet over a large plate or platter. Serve warm with creme fraiche or vanilla ice cream.

Steps:

• Preheat oven to 200°C Heat the oil in a frying pan over medium heat. Add the leek and fry, for 5 minutes, or until softened.
• Remove to a bowl and add the rosemary, vinegar, and apple slices. Toss to combine, then season with salt and pepper. Set aside.
• Roll the pastry out into a rectangle. Spread the creme fraiche over the pastry, leaving a 4 cm border.
• Sprinkle half the cheddar over the creme fraiche, scatter with the apple mix, top with the remaining cheddar. Fold the pastry border over.
• Bake for 25-30 minutes or until the filling is set and the puff pastry is well cooked.

Steps:

• For the Pastry:.
• Place the flour and salt in a good sized bowl.
• Add the butter bit by bit and blend till the mixture resembles coarse meal.
• Add the water bit by bit until the dough forms a ball.
• Wrap in cling-film and let the dough sit at room temperature for one hour.
• Note: The dough can be frozen and then, when you want it, thaw in the refrigerator.
• Note 2: The dough can be made in a food processor or a stand mixer, but do not over-mix.
• Pre-heat the oven to 425 degrees F.
• Lightly flour your work surface and roll the dough out into a 14" circle.
• Roll the pastry around your rolling pin and un-roll in a 9 1/2", removable-bottom tart tin, with the edges of the pastry overlapping evenly all around.
• Gently fit the pastry against the sides of the tin.
• Make the Filling:.
• Mince the rosemary.
• Place half the apples in the tart tin.
• Sprinkle with half the sugar and all the rosemary.
• Top with the remaining apples and the remaining sugar.
• Bring the edges of the crust up and over the apples--it will partially cover the top of the tart.
• Whisk together the egg and the water and brush the exposed pastry with the wash (you won't need much--use the rest for a tiny omelette.
• Place the tart tin on a cookie sheet and bake in the lower third of the oven until the pastry is golden and the apples are softened and juicy, about 30 minutes.
• Remove from the oven and place the tart tin on an over-turned bowl to remove the sides.
• Let the tart cool to lukewarm or room temperature before serving.