FREEFORM APPLE TART
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Melt the butter in a skillet over medium-high heat. Toss in the apple slices, brown sugar and cinnamon and cook over medium heat until the apples begin to caramelize or begin to get glazed with the sugar and butter.
- Roll out the puff pastry in a freeform shape. Roll in the outer edge about a half inch to form a crust. Spread the warm apples on top of the pastry. Brush the crust with the lightly beaten egg and sprinkle with the granulated sugar. Bake for 20 to 30 minutes or until golden.
QUICK AND EASY APPLE TART
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
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.
APPLE TART
Showcase autumn's quintessential fruit -- the apple -- with this tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 12-by-14 inch Tart
Number Of Ingredients 11
Steps:
- Roll puff pastry into a 14-by-16-inch rectangle on a lightly floured surface. Cut a 1-inch-wide strip from each side of dough. Brush edges with egg wash, and top with cut strips to form a crust. Prick middle of dough all over with a fork, and transfer to a parchment-lined baking sheet. Refrigerate for 30 minutes.
- Preheat oven to 400 degrees. Spread applesauce onto middle of dough using an offset spatula. Arrange apple wedges over applesauce in 3 tightly overlapping rows. Brush apples with melted butter. Brush crust with egg wash, and sprinkle entire surface with sanding sugar. (Unbaked tart can be frozen for up to 3 days.)
- Bake until edges start to puff, about 20 minutes. Reduce heat to 375 degrees, and bake, rotating halfway through, until pastry is dark golden brown and apples have caramelized, 25 to 30 minutes more. Transfer sheet to a wire rack, and let cool for 10 minutes.
- Warm apricot preserves and water in a medium saucepan over medium heat. Brush apples with warm apricot preserves. Dust with confectioners' sugar if desired, and cut into squares using a pizza wheel or a knife. Serve warm with whipped cream if desired.
FREE-FORM APPLE OR PEAR TART
Provided by Mark Bittman
Categories dessert, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Combine flour, salt and sugar in a food processor; pulse once or twice. Cut 8 tablespoons butter into chunks, and add it and egg yolk to flour mixture. Process until butter and flour are blended, about 10 seconds. Turn mixture into a bowl, and add cold water, a tablespoon at a time, stirring after each addition. After adding 3 or 4 tablespoons you should be able to gather mixture into a ball; wrap ball in plastic, and refrigerate for at least 1 hour (or freeze for about 15 minutes).
- Preheat oven to 400 degrees. Roll or pat dough into a 10-inch circle; it can be quite crude in shape. Place it on a cookie or pizza sheet, preferably nonstick. Arrange fruit slices on top, right out to edges; make the pattern attractive, if you like. Sprinkle with brown sugar. Cut remaining butter into bits, and top fruit with it.
- Bake until crust is nicely browned and fruit is tender, 20 to 30 minutes. Remove, and serve warm or at room temperature, with crème fraîche, whipped cream or ice cream.
FREE-FORM HARVEST APPLE TART RECIPE
Mold a rustic, fresh fruit tart by hand with our Free-Form Harvest Apple Tart Recipe. Special occasions in autumn call for a delicious apple tart recipe!
Provided by My Food and Family
Categories Recipes
Time 1h55m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Use pulsing action to process flour, butter and half the cream cheese in food processor until mixture is blended and dough starts to pull away from side of container. Shape into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
- Heat oven to 400°F. Roll dough on lightly floured surface to 14x8-inch rectangle. Place on parchment-covered baking sheet; set aside.
- Place remaining cream cheese in medium microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add half the dry gelatin mix; stir until blended. Spread onto dough to within 2 inches of edges.
- Toss apples with cornstarch, cinnamon and remaining dry gelatin mix; spoon over cream cheese mixture. Fold edges of pastry over apples. (Apples in center of tart will remain exposed.) Sprinkle with nuts.
- Bake 35 min. or until crust is golden brown and apples are tender. Cool.
Nutrition Facts : Calories 360, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 70 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
FOOD-PROCESSOR APPLE TART
I use the food processor for just about every pastry dough there is - and have for 20 years. And I cut far more even slices, far faster than I ever could by hand, of almost anything sliceable.
Provided by Mark Bittman
Categories dessert
Time 2h30m
Yield About 8 servings
Number Of Ingredients 9
Steps:
- Put flour, salt and 2 tablespoons of the sugar in food processor and pulse once or twice. Add 10 tablespoons of the butter, leaving the remaining tablespoon of butter at room temperature to soften. Process until the mixture is uniform, about 10 seconds (do not over-process). Add egg yolk and process for another few seconds. Add 3 tablespoons ice water and pulse just until you can form the dough into a ball, adding another tablespoon or two of ice water if necessary (if you overdo it and the mixture becomes sodden, add a little more flour). Form into a ball, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. You can refrigerate it for up to a couple of days or freeze, tightly wrapped, for up to a couple of weeks.
- Put dough on floured surface and roll into a circle with a diameter about 2 inches greater than that of an 8- to 10-inch tart pan. Transfer dough to pan, pressing it into the corners and sides and using a knife to cut the edges flush with the rim of the pan. Freeze for 30 minutes or refrigerate for about an hour.
- Heat oven to 425 degrees. Prick surface of dough several times with a fork. Butter one side of a piece of foil large enough to cover crust; press foil onto crust, buttered side down. Weight foil with a pile of dried beans or rice or pie weights. Bake for 12 minutes; remove from oven and remove weights and foil. Reduce the oven temperature to 350 degrees and continue baking the crust until golden brown, another 10 minutes or so. Remove crust from oven and turn oven to 375 degrees.
- Peel and core apples, then slice with slicing blade of a food processor. Toss with lemon juice to prevent browning. When crust has cooled slightly, arrange apple slices in concentric circles in tart shell, with circles overlapping. Sprinkle with remaining 2 tablespoons sugar and the cinnamon, then dot with remaining tablespoon butter.
- Put tart pan on baking sheet and bake until apples are quite soft (a thin-bladed knife will pierce them easily) but still hold their shape, about 40 minutes. Cool on rack for about 20 minutes. Serve at room temperature.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 5 grams, Carbohydrate 41 grams, Fat 17 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 150 milligrams, Sugar 20 grams, TransFat 1 gram
APPLE TART
For 15 years my husband, daughter and I owned and operated an apple orchard, where we raised 27 variations of apples on 2,200 trees. This easy apple tart recipe is my personal favorite. My family even prefers this wonderful dish with tart apples over traditional apple pie. I hope you enjoy it, too. -Marilyn Begres, Dexter, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 284 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 115mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 2g fiber), Protein 1g protein.
More about "free form apple tart recipes"
APPLE TART - FOOD & WINE
From foodandwine.com
5/5 Category Dessert
- In a food processor, pulse 1 1/2 cups of the flour with the salt. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened, about 5 seconds. Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4 inch thick.
- Line a large unrimmed baking sheet with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.
- In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar. Refrigerate the unbaked tart until slightly chilled, about 10 minutes.
- Preheat the oven to 400°. Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through. Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving.
FREE-FORM APPLE TART RECIPE - SAM MOGANNAM - FOOD …
From foodandwine.com
5/5 (493)Category DessertAuthor Sam MogannamTotal Time 2 hrs 30 mins
- In the bowl of a standing mixer fitted with the paddle, combine the flour with 1 teaspoon of the sugar and 1/2 teaspoon of salt. Add the butter and mix at low speed until it is the size of small peas, 30 seconds. With the machine on, gradually add 1/4 cup of the ice water. Add as much of the remaining ice water as needed, 1 tablespoon at a time, until the dough is just evenly moistened (it shouldn't mass on the paddle). Turn the dough out onto a work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk, wrap in plastic and chill for 1 hour or overnight.
- Preheat the oven to 400° and line a large cookie sheet with parchment paper. On a lightly floured work surface, roll out the dough to a 17-inch round, then trim it to a neat 16-inch round. Transfer the dough to the cookie sheet.
- In a medium bowl, combine the remaining 1/2 cup of sugar with the lemon zest and a pinch of salt. Add the apples and lemon juice and toss well. Arrange the apples on the dough in 2 concentric circles, leaving a 3-inch border all around. Fold the edge of the dough up and over the apples, overlapping the dough on itself as needed. Brush the rim with the egg white and sprinkle with the turbinado sugar.
- Bake the pie in the center of the oven until the crust is golden and firm and the apples are tender, about 55 minutes. Transfer the cookie sheet to a rack to cool. Slide the pie onto a plate, cut into wedges and serve.
SHEET PAN DUTCH APPLE TART RECIPE | REE DRUMMOND
From foodnetwork.com
Servings 12Category DessertAuthor Ree DrummondDifficulty Easy
INA GARTEN’S FRENCH APPLE TART IS EVEN EASIER THAN APPLE PIE
From sheknows.com
APPLE TART RECIPE - THE COOKIE ROOKIE®
From thecookierookie.com
APPLE RECIPES VIDEOS VOL 2 - OFFICIAL APP IN THE MICROSOFT STORE
From apps.microsoft.com
THE $5 TRADER JOE’S DESSERT I’M BRINGING TO THANKSGIVING THIS YEAR
From thekitchn.com
HOW TO MAKE SIMPLY STUNNING APPLE ROSE TART - WOMAN'S WORLD
From womansworld.com
RUSTIC FREE-FORM APPLE TART | AMERICA'S TEST KITCHEN …
From americastestkitchen.com
BAREFOOT CONTESSA | FRENCH APPLE TART | RECIPES
From barefootcontessa.com
FREE-FORM APPLE TART | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
BEST APPLE TART RECIPE - HOW TO MAKE AN APPLE TART
From delish.com
FREE-FORM APPLE TART | WILLIAMS SONOMA
From williams-sonoma.com
RECIPE: FREE-FORM APPLE TART | THE KITCHN
EASIEST APPLE TARTS RECIPE - EATINGWELL
From eatingwell.com
RUSTIC APPLE TART | MCCORMICK
From mccormick.com
MARY MCCARTNEY MAKES ROASTED TOASTED SALAD AND APPLE TART FOR …
From today.com
INDIVIDUAL FREE-FORM APPLE TARTLETS | AMERICA'S TEST …
From americastestkitchen.com
ROASTED TOASTED SALAD AND APPLE TART: GET THE RECIPES! - MSN
From msn.com
FRENCH APPLE TART RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
RUSTIC APPLE TART | MCCORMICK GOURMET
From mccormick.com
You'll also love