Glazed Apple Ricotta Tarts Recipes

Steps:

• PASTRY:.
• Preheat oven to 350°F In a food processor, add flour, icing sugar, and salt. Turn to low speed and process until well mixed. Add butter and continue to process until crumbly in texture. Add water and pulse just until mixed and dough holds together when squeezed.
• Add an additional 1/2 teaspoons of water at a time if necessary. Flatten to 1/2 inch disc., wrap tightly in plastic, and refrigerate for 30 minutes.
• FILLING:.
• Meanwhile in a saucepan over medium-low heat, stir together apples, sugar Calvados, and lemon zest. Cook covered stirring occasionally, until apples are tender ( but not mushy), about 20-30 minutes. Remove from heat and let cool. Stir in ricotta.
• ASSEMBLY:.
• On a lightly floured surface, roll dough to 1/8 inch thickness. Cut 4-inch circles using round cutter. (or alternatively, divide dough into 12 pieces and roll out individually).
• Fit into nonstick muffin cups. refrigerate for 30 minutes.
• Fill each muffin cup with 2 tablespoons of apple ricotta filling. For topping, fan apple slices decoratively over top of each tart. Melt jelly in microwave for about 30 seconds, or until pourable, then drizzle 1 teaspoons over each tart.
• Bake in the center of preheated oven until pastry is golden about 20-25 minutes. Cool tarts in pan on wire rack.
• VARIETY TIP: For best results use Spartan, Cortland, Empire or Crispin apples.
• CHEF'S TIP: For extra flavor, drizzle each tart with 1 teaspoons of Calvados while they cool.

Steps:

• Preheat the oven to 400°F (200°C).
• For the dough, put the flour, butter, oil, sugar, and salt in a food processor and process for about 10 seconds.
• Add the Tablespoon of ice water and process for another five or six seconds.
• Remove from the bowl and form into a flat dough. Wrap the dough with plastic wrap and then refrigerate for 20-30 minutes.
• Lightly flour a work surface and roll the ball of dough into a thin layer, around ¼ inch (6 ⅓ mm) thick.
• Using a round cutter, or use a round bowl or lid as a guide and cut out into a nice round circle. Carefully transfer the dough to a large cookie sheet lined with a nonstick baking mat.
• Arrange the apple slices, alternating them nicely on top of the dough. Sprinkle the apple with sugar and put butter cubes on top.
• Bake for 30 to 35 minutes, until the fruit is soft and the dough nicely browned.
• Some of the juice from the fruit will have leaked out onto the cookie sheet. Before it hardens and makes the disks stick to the sheet, lift the tart with a broad spatula and transfer them to a cooling rack or platter.
• Serve lukewarm or at room temperature with ice cream (optional).
• Enjoy!