Deluxe Apple Tart Recipes

Steps:

• In a 10-in. cast-iron or other ovenproof skillet, heat 3/4 cup sugar, stirring constantly until it is liquefied and golden brown. Remove from the heat. , In a small bowl, combine the flour, cinnamon and remaining sugar. Arrange half the apples in a single layer in skillet. Sprinkle with half the sugar mixture. Arrange half the remaining apples in circular pattern over sugar; sprinkle with remaining sugar mixture. Place remaining apples over all, keeping the top as level as possible. Dot with butter. , Roll out dough to 11-in. circle; place over apples, pressing gently to completely cover. Do not flute. Bake at 400° until apples are tender and golden brown, about 50 minutes. Cool 5 minutes before inverting onto a serving plate.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into and up the sides of a 9 inch pie plate.
• In a medium bowl, stir together 3/4 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell.
• Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and continue baking for 30 minutes more.
• While the pie is baking, prepare the topping in a medium bowl. Stir together 1/3 cup of flour, 1/3 cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs.
• After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.

Steps:

• In a large bowl, mix together flour, 1 1/4 cups sugar, and salt. Cut in butter until mixture is crumbly. Mix in eggs and vanilla extract until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day.
• While the dough is chilling, prepare the apple filling.
• In a medium bowl, toss diced apples with sugar and cinnamon. Mix in walnuts.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 3-inch tart pans. Remove tart dough from the refrigerator and let it stand at room temperature for 30 minutes before rolling out.
• Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6-inch circle, and carefully fit one circle into each tart pan.
• Spoon an equal amount of apple mixture into each tart pan. Fold pastry over filling. Place filled tarts on a baking sheet.
• Bake in preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts, if desired.

Steps:

• Prepare pastry:.
• In medium bowl with fingertips, quickly knead flour, butter, salt, 2 tablespoons sugar, and 2 tablespoons water until dough forms a ball, adding more water if necessary 1 teaspoon at a time.
• Pat pastry into bottom and up side of a 9-inch tart pan with a removable bottom; refrigerate.
• Peel, quarter, and core 3 apples and cut into even 1/8 inch slices to make about 3 cups.
• In a medium bowl, toss apple slices with lemon juice and 2 tablespoons sugar.
• Peel and core remaining apples; cut into chunks.
• In blender or food processor, combine 1/4 cup water with about 1/3 of the apple chunks.
• Cover and process at high speed until apples are pureed.
• Add remaining apple chunks, a third at a time; blend until smooth.
• Spoon into a 3 quart saucepan; stir in 1/3 cup apricot preserves and 2 tablespoons sugar.
• Over high heat, heat to boiling.
• Reduce heat to medium-high; cook, uncovered, about 20 minutes or until very thick. There should be about 1 1/2 cups applesauce.
• Preheat oven to 400 degrees.
• Spread applesauce evenly over pastry.
• Arrange reserved apple slices, closely overlapping, to form concentric circles around pie.
• Bake for 45 minutes or until apples slices are tender and lightly browned.
• Remove pie to wire rack.
• Strain remaining apricot preserves through a sieve into a small saucepan.
• Over medium-high heat, heat to boiling.
• Continue cooking about 2 minutes longer or until mixture is thick enough to coat a spoon.
• Brush mixture evenly over top of tart.
• Cool tart in pan on rack.
• Remove outer ring of tart pan before serving.

Steps:

• To Make Crust: In a large bowl, stir together 1 1/4 cup flour and salt. Cut in shortening until coarse crumbs form. Sprinkle 1 tablespoon of water at a time to dough until it is moist enough to form into a ball. On a lightly floured surface, use hands to slightly flatten dough. Roll dough into a circle about 12 inches in diameter.
• Preheat oven to 375 degrees F (190 degrees C). Line a 9 inch deep dish pie pan with a piece of aluminum foil; it should cover bottom and sides of pan. Lightly flour the foil. Press the dough into the pan.
• To Make Filling: In a large bowl, stir together 2 tablespoons flour, sugar, cinnamon and nutmeg. Gently toss apples, raisins and walnuts with cinnamon mixture until coated. Fill the crust with the apple mixture.
• Bake in preheated oven for 1 hour. Remove from oven and let cool.
• To Make Icing: In a small bowl, mix together confectioners' sugar, vanilla and milk. Drizzle over top of cooled pie.

Steps:

• Crust: Combine flour, baking powder, and salt; cut in butter and shortening with pastry blender until mixture resembles coarse meal. Sprinkle milk over surface; stir with a fork until ingredients are moistened. Shape into a ball; chill at least an hour. Roll dough to 1/8-inch thickness on a lightly floured surface. Fit pastry into an 11x17x1/2-inch tart pan or an 11-inch round tart pan with a removable bottom. Set aside. Almond Mixture: Position knife blade in food processor bowl. Add almonds; process until finely ground. Add sugar, egg and butter; process until well mixed. Spread mixture evenly over the bottom of the pastry; set aside. Filling: Combine water and lemon juice. Peel and core apples; cut into 1/4-inch-thick slices. Dip apples in lemon juice mixture; drain well. Arrange apples so slices are overlapping on top of Almond Mixture. Sprinkle with sugar and cinnamon. Dot with butter. Bake at 400° approximately 1 hour. Combine peach preserves and water; cook over low heat, stirring constantly, until melted. Press through a sieve; add the brandy. After removing tart from oven, carefully brush syrup over tart. Cool. Remove rim of pan before serving.