MEDIEVAL APPLE TART (SILVER PALATE)
I adopted this from the Silver Palate Cookbook and added it to our Thanksgiving Menu. It's a flaky version of a French croustade made with thinly sliced apples and Grand Marnier and served warm with Creme Fraiche.
Provided by miss_treated1
Categories Tarts
Time 1h10m
Yield 4-6 portions, 6 serving(s)
Number Of Ingredients 6
Steps:
- Unwrap the phyllo sheets and cover them with a damp towel for 10 minutes. Melt the butter in a saucepan over low heat.
- Preheat the oer to 425°F.
- Using a pastry brush, lightly butter a 14-inche baking pan. Lay a phyllo sheet on the pan. Remember to re-cover the unused phyllo with a damp towel each time. Brush the phyllo with some of the melted butter and sprinkle with 1 tablespoon of the sugar and 1 teaspoon of the Grand Marnier. Repeat using 5 more phyllo leaves.
- Arrange the apples in the center of the top sheet of phyllo in a circular mount about 6 inches in diameter. Brush them with butter and sprinkle with some sugar and Grand Marnier.
- Stack 6 more phyllo sheets on top of the apples, repeating and buttering and sprinkling with sugar and Grand Marnier. The top (twelfth) sheet of phyllo should only be buttered.
- Trim off the corners of the phyllo sheets so you have a large round about 8 inches in diameter. Turn up the edges of the phyllo and pinch lightly to seal. Be tidy but don't work too long on this; the tart should look rustic.
- Set the pan on the center of the oven and bake until golden, 30-40 minutes. If the pastry becomes too brown before this time, cover it loosely with aluminum foil.
- Serve the tart immediately or reheat gently before serving.
- Serve with a dollop of Creme Fraiche.
Nutrition Facts : Calories 856.9, Fat 63.9, SaturatedFat 39.5, Cholesterol 162.7, Sodium 193.2, Carbohydrate 72.4, Fiber 4, Sugar 47.8, Protein 3.7
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.
GRAND MARNIER APPLE TARTE
Make and share this Grand Marnier Apple Tarte recipe from Food.com.
Provided by Southern Polar Bear
Categories Tarts
Time 1h15m
Yield 1 tarte, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, toss together the sliced apples, Grand Marnier, orange zest, and sugar; set aside for the flavors to blend.
- In a seperate bowl, make a kind of custard mixture by stirring together the heavy cream, egg, egg yolk, cinnamon, and vanilla extract.
- Heap the sliced apples into the crust with a slotted spoon, so it's not too runny.
- Pour the custard mixture over the apples and dot the top with pieces of butter.
- Bake at 375 degrees for approximately 45 minutes, or until golden brown.
Nutrition Facts : Calories 391.3, Fat 19.8, SaturatedFat 8.6, Cholesterol 104.1, Sodium 185.5, Carbohydrate 52.7, Fiber 3.6, Sugar 36.8, Protein 3.2
GRAND MARNIER APPLES WITH ICE CREAM
This is so easy and so delicious. Great for your holiday dinner parties. It will have them begging for more.
Provided by TIME2SING
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, combine orange juice, apples and cinnamon. Simmer for 5 minutes, or until tender.
- Scoop ice cream into serving dishes. Spoon apples over ice cream, and drizzle with Grand Marnier and amaretto liqueur. Garnish with a chocolate wafer stuck in the ice cream.
Nutrition Facts : Calories 366.1 calories, Carbohydrate 69.6 g, Cholesterol 9.4 mg, Fat 4 g, Fiber 5.4 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 57.7 mg, Sugar 53.9 g
EASY TARTE TATIN (COOK'S ILLUSTRATED)
You can use this with apples or pears. Variation below. If using apples, be sure to use firm ones, preferably granny smith or golden delicious. To thaw puff pastry, thaw overnight in the fridge (preferred method). If you don't have that kind of time, thaw on the counter for 30-60 minutes. It should unfold easily, but feel firm. If seams crack, rejoin by rolling them smooth with a rolling pin. If the dough gets too warm and softens, place it in the freezer until firm again.
Provided by Debbie R.
Categories Tarts
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Adjust rack to middle position in oven and then heat to 400. Line a rimmed baking sheet with parchment paper. Place the puff pastry on the parchment. Bake until golden brown and puffed, 10-15 minutes. Transfer to a serving platter; press lightly to flatten if domed.
- Meanwhile, melt butter in a 12-inch, nonstick skillet over high heat. Remove the pan from heat and spinkle evenly with the sugar. Lay the apples in the skillet. Return to heat. Cook, stirring apples halfway through, until the juices in the pan turn a rich amber color and apples are carmelized, about 15 minutes.
- Remove apples from the pan one at a time. Arrange them in overlapping rows on the pastry square, leaving a 1/2-inch border. Spoon about half of the pan juices over the apples.
- Whisk the cream and Grand Marnier (if using) into the remaining juices in the pan. Bring to a simmer. Pour some sauce over the tart just before serving, passing the remaining sauce separately.
- FOR PEAR TATIN: Substitute 2 lbs. pears (about 4) for the apples. You may need to increase the carmelization time to 20-25 minutes. Use Poire William instead of Grand Marnier if using a liquor.
- LIQUOR OPTION FOR APPLES: Cognac. I believe it is a classically French pairing with apple desserts. It's not the Cook's Illustrated version, tho, if you want to use strictly their recipe. I used it in a different tart recipe once, and it was awesome. Thanks to the first reviewer for this idea!
FRENCH APPLE TART (TARTE DE POMMES A LA NORMANDE)
My mother used to cook this for us all, usually to go with Sunday dinner. I was hooked. Haven't had it in ages and I was wanting to bake something special for a special someone so I asked mum for the recipe. Tried it out today, and it's just as I remember. The thing that makes it for me is the frangipane. Hope you like it as much as me.
Provided by Peter Lovering
Categories World Cuisine Recipes European French
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- In a medium bowl, stir together 1 1/3 cups of flour and salt. Add the butter, 1 egg yolk and water, and stir until the mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Press the dough into a ball, and wrap in plastic wrap. Flatten slightly, and refrigerate for at least 30 minutes, or until firm. This part can be done up to three days in advance.
- To make the frangipane, cream together the butter and 1/2 cup of sugar in a medium bowl until light and soft. Gradually mix in the egg and the remaining egg yolk one at a time. Stir in the apple brandy. Stir 2 tablespoons of flour into the ground almonds, then mix into the batter. Set aside.
- Roll the pastry dough out to about a 12 inch circle on a lightly floured surface. Fold loosely into quarters, and center the point in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm.
- Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.
- Spoon the frangipane into the chilled pastry, and spread into an even layer. Arrange the apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center.
- Place the pie plate on top of the baking sheet in the preheated oven. Bake for 15 minutes, or until the filling begins to brown. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes, then sprinkle sugar over the top of the tart. Return to the oven for 10 more minutes, or until the sugar caramelizes slightly.
- Cool the tart on a wire rack. A short time before serving, warm the apricot jelly. Add some water if necessary to make it a liquid consistency. Brush onto the tart for a nice shine.
Nutrition Facts : Calories 506.8 calories, Carbohydrate 50.1 g, Cholesterol 135.5 mg, Fat 32.3 g, Fiber 4 g, Protein 7.3 g, SaturatedFat 15.8 g, Sodium 199.1 mg, Sugar 26.1 g
More about "grand marnier apple tarte recipes"
BAREFOOT CONTESSA | FRENCH APPLE TART | RECIPES
From barefootcontessa.com
- 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.
- Roll the dough slightly larger than 10 x 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 ¼-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 ½ cup sugar and dot with the butter.
RUSTIC FRENCH APPLE TART - ONCE UPON A CHEF
From onceuponachef.com
Category DessertsUploaded Oct 30, 2022Total Time 1 hr 30 minsPublished Oct 25, 2017
APPLE PIE WITH GRAND MARNIER | RECIPE
From worldfoodwine.com
CRANBERRY APPLE PIE WITH GRAND MARNIER WHIPPED CREAM
From creative-culinary.com
FRENCH APPLE TART RECIPE - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
APPLE TARTE TATIN - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
MéMé'S APPLE TART RECIPE - CLAUDINE PéPIN, JACQUES PéPIN
From foodandwine.com
BEST FRENCH APPLE TART RECIPE - HOW TO MAKE FRENCH …
From delish.com
MARY BERRY’S FRENCH APPLE TART – LOVINGHOMEMADE
From lovinghomemade.com
APPLE GRAND MARNIER RECIPE | ABSOLUT DRINKS
From absolutdrinks.com
GRAND MARNIER APPLE TARTE
From champsdiet.com
FRENCH APPLE TART (QUICK AND EASY)
From madaboutmacarons.com
DARK CHOCOLATE GRAND MARNIER TART – LITTLE APPLE APRON
From littleappleapron.com
ORANGE MERINGUE TARTS WITH GRAND MARNIER - SAVORY SIMPLE
From savorysimple.net
BEST APPLE TARTE TATIN - HOW TO MAKE APPLE TARTE TATIN
From food52.com
#time-to-make #course #main-ingredient #preparation #pies-and-tarts #tarts #desserts #fruit #dietary #apples #4-hours-or-less
You'll also love