Apple Raisin Tart Recipes

APPLE RAISIN TART

Steps:

• 1. Preheat oven to 375. Heat a large skillet over medium heat and add butter and sugar. Cook til butter melts and sugar turns a light caramel color.
• 2. Add apples, raisins, and cinnamon to skillet and cook over low heat til apple turn a light golden brown.
• 3. Remove from heat, add jam and stir til mixture is smooth. Set aside to cool. You can prepare and refrigerate fruit and jam mixture a day in advance.
• 4. Working a well floured surface, roll out dough to a thickness of about 1/8 inch.
• 5. Carefully put sheet of dough into tart pan, using your fingers to gently press dough into bottom and up sides. Trim excess edges of dough. roll into ball cover with plastic wrap, and freeze for future use.
• 6. Put the apple and jam mixture on top of dough. The fruit doesn't need to be neatly arranged. Bake for 35 minutes Shortly before the end of baking process, heat apricot glaze and water in small pan over medium heat til mixture is smooth.
• 7. Transfer baked tart to wire rack and immediately pour on glaze evenly. Let cool for 30 minutes and serve, or store in sealed container at room temperature for two days.
• 8. Perfect Pie Dough: 2 sticks very cold unsalted butter, cut into cubes (8 oz) 1/4 cup powdered sugar 1 egg 1 T. cold water 1/2 t. salt 2 1/2 cups flour Put butter and powdered sugar in food processor fitted with metal blade. On pulse setting, mix for two minutes. Add egg, water, and salt and pulse for another two minutes, until mixture is smooth. Add flour gradually. Pulse for another minute, until mixture forms dough. Remove ball of dough from food processor, cover in plastic wrap and refrigerate for at least one hour before use. Well wrapped, this dough can be stored in freezer for up to two months and thawed in refrigerator.
• 9. Apricot Glaze 1 cup water 2 Tbsp. sugar One 16 can apricots, including the syrup 3 golden delicious apples, coarsely chopped, with skin and core 1 Tbsp. powdered pectin Put water, sugar, apricots and apples in large pan over high heat and bring to a boil. Lower heat and stir in powdered pectin. Cook over low heat for about 30 minutes. Press glaze through a strainer and let stand til it reaches room temperature. The glaze can be kept in sealed container in refrigerator for up to 6 months. Makes 5 cups The glaze, known in French as "napage", is very easy to make. It brightens the appearance of baked goods, giving them a fresh look, as if they were just taken out of the oven.

APPLE RAISIN PIE

Steps:

• Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., In a large bowl, combine the apples, 1 tablespoon sugar and cinnamon; place in crust. In a small bowl, combine the flour, walnuts, raisins, butter, egg and remaining sugar; spoon over top. Bake at 350° for 50-55 minutes or until topping is golden brown and fruit is tender, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack.

APPLE AND RAISIN CRISP

Steps:

• Preheat oven to 375°F. Butter 9 x 13 1/2-inch glass baking dish.
• For Topping:
• Mix old-fashioned oats, brown sugar, all purpose flour, ground cinnamon and salt in large bowl. Add unsalted butter and rub into mixture until coarse crumbs form. Mix in chopped walnuts.
• For Filling:
• Combine sliced apples, raisins, sugar, fresh lemon juice, flour and ground cinnamon in large bowl. Mix well to blend. Transfer apple-raisin filling to prepared dish. Spread topping over. Bake until topping is golden brown, about 55 minutes. Serve crisp warm with scoops of vanilla ice cream.

APPLESAUCE APPLE TART

Steps:

• Heat the oven to 400 degrees F. Chop the applesauce apples and put them in a saucepan with 2 tablespoons of the brown sugar, the nutmeg, and 1/4-cup/60 ml water. Cook, stirring occasionally, until very soft. Put the apple mixture through a food mill to remove the skins and seeds. You should have about 1-1/2 cups/375 ml applesauce.
• Peel and very thinly slice the royal gala apples. Toss with the remaining brown sugar and melted butter. Spread the applesauce in the base of the baked tart shell and arrange the sliced apples over top. Brush the apple with any butter and sugar remaining in the bottom of the bowl. Bake until the apples slices are very soft and golden, about 20 minutes, depending on their thickness. Remove the tart from the oven and let cool slightly. Unmold. Serve warm or completely cool for a firmer tart with vanilla ice cream or a spoonful of creme fraiche.

APPLE RAISIN TART

Steps:

• Preheat the oven to 350 degrees F.
• Crust: Combine the butter, flour and salt in the food processor. Pulse until the mixture looks like grated Parmesan. Drizzle in half of the ice water and pulse until the mixture forms a rough ball, adding the remaining water if needed. Remove the dough from the food processor, form it into a disk, wrap in plastic and refrigerate for at least 1 hour.
• Filling: Cook's Note: Enough for 2 tarts. It's easier to make a larger quantity and it will last in the refrigerator for months.)
• In a small saucepan melt the butter and cook it until it starts to brown and begins to smell like hazelnuts. Transfer the butter to the bowl of a stand mixer equipped with a paddle, then add the sugar and beat together on a medium speed. Gradually add the flour. Once the flour is incorporated, add the eggs, 1 at a time. Beat in the vanilla bean seeds.
• Apples: In a large saute pan over medium heat, melt the butter. Add the apples and sugar and cook until they start to soften, about 6 to 7 minutes. Pull the pan off the burner and add the brandy. Return to the fire and flambe, if desired, or just let the alcohol burn off. Toss in the raisins and reserve.
• Assembly: Remove the dough from the refrigerator 15 minutes before ready to use, this will allow the dough to soften and come to room temperature.
• Dust a clean work surface with flour. Roll the dough out to about 1/8-inch thickness and lay it into a 9-inch tart pan with lots of overhang on the sides. Schmear half of the filling into the bottom of the tart pan and top with the apple mixture. Fold the dough overhang over the top of the apples. Brush the dough with the egg wash. Refrigerate the other half of the filling for another use.
• Bake the tart in the preheated oven until the top is golden brown and slightly crispy, about 35 to 40 minutes. Remove the tart from the oven, cut into wedges and serve.

APPLE BROWN BUTTER TART

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Combine the butter, flour, and salt in a food processor. Pulse until the mixture looks like Parmesan cheese. Drizzle in half the cold water and pulse until the mixture forms a rough ball, adding the remaining water if needed. Remove the dough from the food processor, form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
• For the filling: In a small saucepan, melt the butter and cook it until it starts to brown and begins to smell like hazelnuts. Transfer the butter to the bowl of a stand mixer equipped with a paddle. Add the sugar and beat together on medium speed. Gradually add the flour. Once the flour has combined, add the eggs one at a time. Beat in the vanilla bean seeds.
• For the apples: In a large saute pan, melt the butter over medium heat. Add the apples and sugar and cook until the apples start to soften, 6 to7 minutes. Pull the pan off the burner and add in the brandy. Return to the fire and flambe, if desired, or just let the alcohol burn off. Toss in the raisins.
• To assemble: Remove the dough from the fridge 15 minutes before ready to use, this will allow the dough to soften and come to room temperature.
• Dust a clean work surface with flour. Roll the dough out 1/8-inch thick and lay it in the tart pan with lots of overhang on the sides. Schmear half the filling into the bottom of the tart pan and top with the apple mixture. Fold the extra dough over the top of the apples. Brush the dough with the egg wash.
• Bake the tart in the oven until the top is golden brown and slightly crispy, 45 to 50 minutes.

EASY APPLE TARTS

Steps:

• Heat oven to 180C/160C fan/gas 4. On a lightly floured surface, roll the pastry out to a rectangle about the size of this magazine and trim the edges to neaten. Place the pastry on a baking sheet and scatter with the almonds and 1 tbsp sugar. Score perforated lines to make 6 equal-size sections (this will make the tart easier to cut). Arrange each half of apple, sliced, in its own section of pastry. Can be made up to this stage the night before, covered with cling film and chilled in the fridge.
• Scatter the remaining sugar over the apples, dot with butter, then bake for 50-55 mins until the pastry is biscuity brown and the apples are tinged and soft. Cut the tart into 6 squares, dust with icing sugar, if you like, and serve hot with a scoop of vanilla ice cream.

RAISIN PIE

Steps:

• Preheat oven to 375°. In a saucepan, stir together sugar and flour. Add water and mix well. Stir in raisins, salt and cinnamon; cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Remove from heat and stir in butter. Pour into a pastry-lined 9-inch pie plate. Top with lattice crust, or cover with top crust and cut slits for steam to escape. Bake until crust is golden brown, about 45 minutes.

DEEP DISH APPLE-RAISIN PIE

Steps:

• Heat oven to 400 degrees (bottom rack).
• In a large bowl, combine apples, raisins, sugar, flour, cinnamon, nutmeg, salt and cloves.
• Mound mixture in prepared unbaked pastry shell; dot with small pieces of butter.
• Cover the filling with top pie crust; seal, and flute edges.
• Cut several vents/slits in top crust to vent out steam.
• Place on a cookie sheet if desired to prevent spills.
• Bake for 50-60 minutes, or until crust is golden, and apples are tender.
• Cool at least 30 minutes before serving.

RAISIN TART

Steps:

• Combine golden and dark raisins in a large bowl, cover with boiling water, and soak 15 minutes. Drain, and return raisins to bowl. Add sugar, flour, and lemon zest and juice; stir to combine, and set aside to thicken for about 10 minutes.
• On a lightly floured work surface, roll out 1 pate brisee disk to an 1/8-inch thickness. Carefully drape over a 9-inch tart pan with removable bottom. Working quickly, roll out remaining pate brisee disk to an 1/8-inch thickness. Use a ruler to measure a 9-inch circle in center, and mark lightly without cutting through dough. With a 1/2-inch round cutter, cut holes within the marked circle about 1 inch apart.
• Fill prepared tart pan with raisin mixture. Using a pastry brush, gently brush edge of dough in tart pan with water, and top with perforated dough, making sure to center it. Using kitchen shears, trim excess dough, leaving a 1/2-inch overhang. Press doughs together to seal. Using a rolling pin, roll over top of tart, flush with rim, and remove dough scraps. Refrigerate 20 minutes.
• Heat oven to 425 degrees with rack placed in lower third of oven. Whisk together egg yolk and cream in a small bowl. Brush sparingly onto tart and sprinkle with sanding sugar.
• Place tart on a rimmed baking sheet and transfer to oven. Bake 20 minutes, reduce oven temperature to 375 degrees, and bake until dark golden brown, 40 to 50 minutes more. (If tart browns too quickly, cover loosely with aluminum foil.) Let cool completely in pan on a wire rack.

APPLE RAISIN PIE

Steps:

• Mix first 3 ingredients.
• Toss with apples and lemon juice.
• Add raisins.
• Toss again.
• Place in pastry lined pie plate.
• Dot with margarine.
• Cover with top crust.
• Seal and flute edge.
• Cut slits in top.
• Bake at 425 for 50 munutes until browned.

APPLE PIE TARTLETS

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll out crust; cut into twenty 2-1/2-in. circles. Press onto the bottom and up the sides of miniature muffin cups coated with cooking spray. Prick crusts with a fork. Spray lightly with cooking spray. Combine sugar and cinnamon; sprinkle over crusts. , Bake until golden brown, 6-8 minutes. Cool for 5 minutes before removing from pans to wire racks., In a large saucepan, melt butter. Add apples; cook and stir over medium heat until crisp-tender, 4-5 minutes. Stir in sugar, caramel topping, flour, cinnamon, lemon juice and salt. Bring to a boil; cook and stir until sauce is thickened and apples are tender, about 2 minutes. Cool for 5 minutes. Spoon into tart shells.