Open Faced Rustic Apple Tart Recipes

Steps:

• Preheat oven to 375 degrees. Open pastry sheet and remove paper. Fold sheet back up. On a lightly floured work surface, roll out pastry sheet (still folded) to an 8-by-14-inch rectangle. Trim edges with a pizza cutter or sharp paring knife. Transfer to a baking sheet; place in freezer. Peel, core, and slice apples 1/4 inch thick. Toss in a large bowl with sugar.
• Brush pastry with egg wash, avoiding edges. Use a sharp paring knife to score a 3/4-inch border around pastry (do not cut all the way through). Place apples inside border, and dot with butter. Bake until pastry is golden and apples are tender, 30 to 35 minutes.
• In the microwave or a small saucepan, heat jelly with 1 tablespoon water until melted. Brush apples with glaze. Serve tart warm or at room temperature, cutting into pieces with a serrated knife.

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 oven to 400 degrees. Line a baking sheet with a Silpat; set aside. Roll out dough to a 1/8-inch thickness. Cut out six 6-inch rounds. Transfer rounds to prepared baking sheet. Reserve dough scraps for another use.
• Combine apples, sugar, flour, lemon juice, cinnamon, and salt in a medium bowl. Toss to combine. Sprinkle each dough round with sugar. Place 1 tablespoon of applesauce in center of each round. Mound apples over applesauce, leaving a 1-inch border. Fold dough up and over apples, making a crease or fold every 1 to 2 inches to enclose fruit and prevent juices from seeping out. Refrigerate for 30 minutes.
• Lightly beat egg to make egg wash. Brush edges of dough with egg wash, and sprinkle with sugar. Bake until apples are tender and crust is golden brown, about 30 minutes.

Steps:

• In a small bowl, cream butter and sugar; beat in vanilla. Stir in flour. Press onto the bottom and 1 in. up the sides of a 6-in. springform pan coated with cooking spray; set aside. , For filling, in a small bowl, beat the cream cheese, egg and vanilla. Pour over crust. In a bowl, combine the apple, sugar and cinnamon; arrange over filling. Sprinkle with almonds. , Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until apples are tender. Cool on a wire rack. Remove sides of pan. Garnish with whipped cream and nutmeg if desired. Refrigerate leftovers.

Steps:

• Heat oven to 375°FF. Lightly coat a baking sheet with vegetable cooking spray.
• Unfold the pie crust and place on sheet pan.
• Peel, cut, and core, the apples then cut into wedges.
• Place apples in a large bowl and sprinkle with the cinnamon and 2 tablespoons of the sugar and toss.
• Place the apples in the center of the crust.
• Fold the edges over the filling, making pleats as you go.
• Sprinkle the entire tart with the remaining sugar.
• Bake until the crust is golden brown, about 20 minutes.