Tasmanian Apple Tart Recipes

Steps:

• Set the cubed butter on a plate and place it in the freezer for 15 minutes. Fill a cup with ice and water and set aside. Place 1 1/2 of the flour, 1 8 teaspoon of the salt, and 1 tablespoon of the sugar in the bowl of a food processor and pulse to combine. Take the butter out of the freezer and add it to the flour. Pulse the mixture until it looks like wet sand, about 10 seconds. Add 2 to 3 tablespoons of the ice water and pulse until the dough comes together into a ball.
• Lightly flour your work surface and place the dough on top. Then lightly flour the top of the dough and roll to about a 10- to 11-inch circle, sprinkling more flour under and on top of the dough as necessary. Gently drape the dough over the rolling pin and transfer it to a 9- or 9 1/2-inch fluted tart pan (ideally one with a removable bottom). Fit the dough into the bottom and up the sides of the pan as evenly as possible and press off excess dough from the fluted rim. Set the tart pan on a baking sheet and place in the refrigerator for 15 minutes.
• Preheat the oven to 350degreesF. Peel, core, and quarter the apples and then thinly slice them lengthwise. Place the apples in a large bowl and toss with the lemon juice, the cinnamon, and the remaining 1 tablespoon sugar and 1 8 teaspoon salt. Remove the baking sheet with the tart shell from the refrigerator. Arrange the apples in concentric circles so they overlap slightly. Brush the edges of the crust with the melted butter and then bake until the edges are golden and the apples have cooked down, about 1 hour. Cool for 15 minutes before slicing and serving.

Steps:

• Preheat the oven to 425 degrees F. On a floured work surface, roll the puff pastry into a 12-inch square, about 1/8 inch thick. Invert a 10-inch ovenproof nonstick skillet over the pastry. Using the skillet as a guide, cut a 10-inch round of pastry. Transfer to a plate and chill in the refrigerator while you prepare the apples.
• Heat the same skillet over medium heat. Melt the butter and then sprinkle over the sugar and add the apples on top. Once the sugar begins to melt, adjust the heat so the juices bubble rapidly. Cook, stirring, until the apples are tender and juices are light golden brown, 10 to 12 minutes. Remove from the heat.
• Using a fork, nudge the apples into 2 concentric circles (it doesn't have to be perfect) in the skillet. Top with the chilled pastry round and tuck the edges in. Gently prick the pastry in 4 or 5 places with a fork. Bake for 10 minutes at 425 degrees F, until the pastry is puffed and light golden. Reduce the oven temperature to 375 degrees F and bake until the pastry is a deep golden brown, 10 to 12 minutes more. Remove from the oven and let sit 10 minutes.
• To unmold, place a serving plate over the skillet and quickly but carefully flip the pan. The tart will unmold onto the plate, and if a few apple slices stick to the pan, return them to the tart. Let cool at least 20 minutes before serving to allow the syrup to sink into the tart. Serve slightly warm or at room temperature.

Steps:

• Cream butter and sugar together thoroughly. Add egg and both kinds of flour and mix well.
• Line the bottom of an 8" x 8" pan with half the mixture.
• Add a layer of stewed apples and sprinkle with cinnamon.
• Roll out remainder of dough mixture and cover the apples.
• Cook slowly until golden brown.

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:

• Preheat oven to 425 degrees F (220 degrees C).
• Coat a 10-inch oven-proof skillet with butter. Sprinkle sugar evenly over the top of the butter.
• Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern.
• Place skillet over medium-high heat and cook until butter melts and sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes. Remove from heat.
• Sprinkle work surface with flour and roll pie dough into an 11-inch circle. Pinch edge to create a ruffle around crust.
• Place crust on top of apples and tuck in edges around apples.
• Bake in the preheated oven until crust is golden brown, about 20 minutes. Allow to cool for 5 minutes. Place a plate over the top of the pan and carefully invert to release tarte from the pan. Scrape any remaining apples stuck to the pan back on top of crust.

Steps:

• At least one day before you plan to cook the tart, prepare the apples: Slice off the bottom of each apple so it has a flat base. Peel and quarter the apples. Use a small sharp knife to trim the hard cores and seeds from the center of each quarter; don't worry about being too neat. Transfer to a bowl and refrigerate, lightly covered, for at least one day or up to three days. (This key step reduces the amount of liquid in the tart. Don't worry if the apples turn brown; they will be browned during the cooking anyway.)
• When ready to cook, heat oven to 375 degrees (or 350 if using convection). Thickly coat the bottom of a 10-inch heavy ovenproof skillet, preferably nonstick metal, with butter. Sprinkle sugar evenly on top.
• Cut one piece of apple into a thick round disk and place in the center of the skillet to serve as the "button." Arrange the remaining apple pieces, each one standing on its flat end, in concentric circles around the button. Keep the pieces close together so that they support one another, standing upright. They will look like the petals of a flower.
• On a floured surface, roll out the puff pastry about 1/8-inch thick. Place an upside-down bowl or pan on the pastry and use the tip of a sharp knife to cut out a circle about the same size as the top of your skillet. Lift out the circle and drape gently over the apples. Use your hands to tuck the pastry around the apple pieces, hugging them together firmly.
• Place the skillet on the stovetop over medium heat until golden-brown juice begins to bubble around the edges, 3 minutes (if the juices keep rising, spoon out as needed to remain level with pastry). If necessary, raise the heat so that the juices are at a boil. Keep cooking until the juices are turning darker brown and smell caramelized, no longer than 10 minutes more.
• Transfer skillet to the oven and bake 45 to 50 minutes, until puff pastry is browned and firm.
• Let cool 5 minutes, then carefully turn out onto a round serving plate. (Or, if not serving immediately, let cool completely in the pan; when ready to serve, rewarm for 15 minutes in a 350-degree oven before turning out.) If any apples remain stuck in the pan, gently use your fingers or a spatula to retrieve them, and rearrange on the pastry shell. Cut in wedges and serve warm with heavy cream, crème fraîche or vanilla ice cream.

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:

• To make the tart:
• Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 9-inch tart pan with a removable fluted rim. Prick the shell with a fork and chill it for at least 30 minutes or, covered, overnight. Line the shell with foil, fill the foil with the rice, and bake the shell in the lower third of a preheated 425°F. oven for 15 minutes. Remove the foil and the rice carefully, bake the shell 10 minutes more, or until it is pale golden, and let it cool in the pan on a rack.
• In a bowl stir together the apples, peeled, cored, and cut into eighths, the lemon juice, and 2 tablespoons of the sugar and toss the mixture until the apples are coated well. In a large bowl whisk together the yolks, the cream, 2 1/2 tablespoons of the remaining sugar, a pinch of salt, and the vanilla and stir in the raisins. Arrange the apples decoratively in the shell, pour the cream mixture over them, and sprinkle the remaining 1 1/2 tablespoons sugar and the cinnamon over it. Bake the tart in the middle of a preheated 375°F. oven for 1 hour and 10 minutes, or until the apples are tender when pierced with a cake tester, let it cool in the pan on a rack, and remove the rim.
• To make the pâte brisée:
• In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.