Easy Rosemary Apple Tart Recipes

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:

• Preheat the oven to 425 degrees F.
• Place the puffed pastry rectangles onto a baking pan that's been sprayed with nonstick spray or lined with parchment paper. Add the sugar, salt and lemon juice to the apples. Stir to combine. Allow to sit for a few minutes.
• Arrange the apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake until the pastry is puffed and golden brown, about 20 minutes.
• Remove from the pan immediately and place on a serving platter. Serve with caramel sauce and chopped pecans.

Steps:

• Make the crust: Combine the flour, confectioners' sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Scatter the butter pieces on top, and pulse until the butter is the size of small peas. Add the egg yolk and vanilla extract, and pulse until incorporated. Pulse in the water, about 2 teaspoons at a time, until the dough starts to hold together. It will appear to be a bit crumbly, but should hold together easily when pressed.
• Lightly butter a 9-inch tart pan with a removable bottom, and pour the dough mixture into it. Press the mixture evenly on the bottom and up the sides of the pan. (Use a lightly floured straight-sided measuring cup to help press the dough into the corners of the pan.) Reserve extra dough to repair any cracks after the shell is baked.
• Freeze the formed dough in the pan until completely firm, about 30 minutes. Meanwhile, heat oven to 375 degrees.
• Line the tart shell with a piece of aluminum foil, making sure to tuck it into the corners and over the edges. Bake the shell for 20 to 25 minutes or until the dough appears dry and lightly golden. If the dough puffs up while baking, gently press it back into the pan with an offset spatula or similar tool. If necessary, repair any cracks with the remaining raw dough. Cool slightly while you prepare the apples.
• Cut the apples from their cores in 3 pieces: Stand the apples up, with the stems facing up, and, using a sharp knife, cut 1 face of the apple, then rotate the apple about 120 degrees, slice again, and finally slice the last piece from the core. You should have a triangle-shaped piece of core left and 3 pieces of apple with flat bottoms.
• Reserve a smaller piece of apple, and carefully slice all the other apples into very thin half-moons, about 1/8-inch thick. (A mandoline makes this move quickly, but, if you are using a knife and working slowly, it's a good idea to squeeze a little bit of lemon juice over the sliced apples to prevent browning.) Make sure to keep the slices together as you cut to make the assembly easier.
• Once the apples are sliced, build the tart: Sprinkle 1 tablespoon flour and 1 tablespoon sugar on the bottom of the blind-baked tart shell. Starting at the outer edge, arrange the apples in tight concentric circles, overlapping each slice about halfway over its neighbor. Take care to stand the apples up vertically, with the cut edges down and the peel edge pointing up. Pack the rows very tightly, stopping periodically to check your work.
• As you move toward the center, the apples will become trickier to bend into place. If you find the slices are breaking, slice the reserved piece of apple even thinner to make it easier to bend. Roll the last few slices into a circle and tuck it in the center.
• Sprinkle the remaining 3 tablespoons sugar and a pinch of salt over the apple slices. Take care to sprinkle the sugar between the apple slices, rather than on top. Scatter the butter pieces on top, and bake the tart for 40 to 45 minutes or until the apples begin to brown just slightly on the edges and the crust is a deep golden brown. Check the tart periodically to make sure the shell is not over-browning at the edges. If it is, cover the edges with foil.
• Cool the tart on a rack for about 10 minutes, then prepare the glaze: In a small saucepan, warm the jam and a few drops of water over medium-low heat until it is runny. Use a pastry brush to very gently brush the warm tart with jam. Avoid brushing jam on the crust, but a thin layer all over the apple slices. Serve warm or room temperature.

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:

• Preheat oven to 425°F with a rack in bottom position. On a lightly floured surface, roll out dough 1/8-inch-thick. Trim dough to a 12-inch round; fit into a 10-inch fluted tart pan with a removable bottom. Trim edges to 1 inch, then fold under to double thickness of edge. Stir together jam and ginger; spread over dough in pan. Refrigerate 20 minutes.
• Meanwhile, toss together Pink Lady apple slices, 3 tablespoons sugar, 1 1/2 teaspoons flour, 1 teaspoon vinegar, and 1/4 teaspoon salt. Starting from outside, tightly shingle apples over dough in pan in concentric circles, covering two-thirds of dough.
• In another bowl, toss together Granny Smith apple slices and remaining 3 tablespoons sugar, 1/2 teaspoon flour, 1 teaspoon vinegar, and 1/4 teaspoon salt. Shingle apples over dough in pan in center, leaving any excess juice and sugar in bowl. When you get to the very center, roll up a very thin apple slice or two to create center of "rose". Stir a few drops of water into bowl with residual fruit juices and sugar to create a glaze; set aside.
• Bake 15 minutes. Reduce oven temperature to 375°F and continue baking until apples are tender and crust is golden brown, 40 to 45 minutes more, brushing with glaze from bowl once during cooking and once after removing from oven. Transfer pan to a wire rack; let cool 15 minutes. Remove sides of pan and transfer tart to rack; let cool at least 15 minutes more. Serve warm or room temperature. Tart can be stored, covered with parchment-lined foil, at room temperature up to 1 day.

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:

• 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.