APPLE TARTS
Steps:
- Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
- Cut each sheet of puff pastry into 4 squares. Divide the pastry between the prepared sheet pans 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 across the pastry and place one slice of apple on each side of the arranged slices. Sprinkle the apples evenly with the sugar and dot them with the butter.
- Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Don't worry! The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry completely with the jelly mixture. Loosen the tarts with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.
APPLE TART WITH APRICOT GLAZE RECIPE - (5/5)
Provided by á-5981
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Lina a baking sheet with parchment paper and gently unroll crust onto paper. Arrange the apples in neat concentric circles on the crust, just barely overlapping the slices, leaving about 1" border of pastry. Sprinkle with lemon juice and 2T sugar. Fold the pastry edges over the apples. Brush crust edge with the milk and sprinkle with the remaining sugar. Bake 30-35 minutes or until the crust is medium brown at the edges and the edges of the apples are just beginning to turn brown. Cover crust edges loosely with foil if they are browning too quickly. Slide onto cooling rack. As the tart cools, put the jam and water in small microwaveable bowl and heat until it just starts to bubble. Stir in the lemon zest. with pastry brush or a small spoon lightly glaze the apples. Serve warm.
FRENCH APPLE TART
This recipe comes from http://www.joyofbaking.com. I found it in a search for the best apple tart on the web and I think this is it! [quote]"Whatever the fruit, its harvest time is our signal that the fruit is at its optimum flavor. Apples are no exception. Although apples do store well, their texture and flavor is still superior when first picked. Please take the opportunity, if you have an apple orchard nearby, to try locally grown varieties. Once you taste a freshly picked apple with good texture and flavor, you will no longer be satisfied with the poor selection we are faced with at our grocery stores. So although this recipe suggests using Granny Smith apples, you can substitute any firm apple that will keep its shape when baked. Some suggestions of locally grown apples that I use are Mutsu Golden, Rome, Stayman Winesap, Jonagold and Jonathan. This tart's flavor will depend on the type of apples used. You may want to try using two or even three different varieties for a more complex flavor. Unlike the American's flaky pie crust that contains shortening, this tart uses the classic European Pate Sucree which is a sweet pastry crust made with butter and an egg. This gives the crust a rich sweet buttery flavor and its cookie like crumb is perfect with fruit desserts. You can, however, make this tart using Pate Brisee or the pre baked pie crust of your choice. Tarts are open faced (no top crust), made in a shallow tart pan that has straight, fluted sides and a removable bottom. Unlike pies that are served directly from the pan they are baked in, tarts are unmolded and served with only their pastry shells as support.[/quote] . This is a recipe for an occasion when only the finest will do.
Provided by Annacia
Categories Low Protein
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- CRUST:.
- Place the butter in your mixer and beat until softened.
- Add sugar and beat until light and fluffy.
- Gradually add the beaten egg, beating just until incorporated.
- Don't overmix or butter will separate and lighten in color.
- Add the flour mixture all at once and mix just until it forms a ball.
- Don't overwork or pastry will be hard when baked.
- Roll out the pastry and fit it into a 8 or 9 inch (20 to 23 cm) tart pan (instructions for how to roll out the pastry are given in the recipe for the Sweet Pastry Crust). Prick the bottom of the shell and chill for 20 minutes.
- Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven.
- Line the unbaked pastry shell with parchment paper or aluminum foil.
- Fill tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface.
- Bake crust for 20 to 25 minutes until crust is dry and lightly browned. Remove weights and cool crust on wire rack.
- When cool, spread a thin layer of warm apricot glaze over the bottom and sides of the tart to seal the crust and prevent it from getting soggy.
- Let the glaze dry between 20 - 30 minutes.
- FOR APPLE TART:.
- For bottom layer of apples:
- Peel, core, and slice three of the apples.
- In a large skillet melt 1 tablespoon (13 grams) unsalted butter and stir in between 2 - 4 tablespoons (25 - 50 grams) of the sugar, the lemon zest, and 1/4 teaspoon cinnamon.
- Add the apples and saute over moderate heat, stirring occasionally for 7 to 10 minutes, or until the apples are soft.
- Gently mash the apples with the back of a spatula or spoon and stir the mixture until most of the liquid has evaporated.
- Remove from heat and let cool.
- For top layer of apples:
- Peel, core, and cut the apples into slices 1/4 inch (1/2 cm) thick. Melt 1 tablespoon (13 grams) butter in a large skillet over medium heat and stir in the other 2 - 4 tablespoons (25 - 50 grams) sugar and 1/4 teaspoon cinnamon.
- Add the apples and saute until they begin to soften, approximately 5 minutes.
- Set the cooked apples aside.
- Spoon the applesauce mixture into the cooled and glazed pre-baked tart shell.
- Arrange the apple slices in concentric circles over the applesauce, and brush with 1 - 2 tablespoons (13-26 grams) melted butter.
- Bake the tart on a baking sheet in a preheated 350 degree F (177 degree C) oven for 25-30 minutes or until the apples are nicely browned and soft. Remove from oven and sprinkle the tart with confectioners' sugar, cover the edges of tart with foil, and broil it under a preheated broiler about 4 inches from the heat until the edges of the apples are golden brown and crisp. Once the tart has cooled lightly glaze the apple slices with warm apricot glaze.
- FOR APRICOT GLAZE:
- In a small saucepan heat the apricot preserves until boiling.
- Remove from heat and strain to get rid of lumps.
- Add the Cognac, Calvados, Rum or water.
- Use this glaze to seal the baked tart shell and to brush the top of the finished tart.
Nutrition Facts : Calories 315.6, Fat 11.4, SaturatedFat 6.9, Cholesterol 43.5, Sodium 39.1, Carbohydrate 54.1, Fiber 4.9, Sugar 33.1, Protein 2.8
TARTE AUX ABRICOTS - GLAZED FRENCH APRICOT TART WITH ALMONDS
This is my favourite type of French fruit tart, even more so than apple tart! Our local Patisserie makes a wonderful Tarte aux Abricots, but they are quite expensive and VERY large, much too big for the two of us when we have no B and B guests! So, I have been tinkering in the kitchen again, and have come up with this recipe. You MUST use fresh apricots for this - tinned ones are too soft and too sweet. Plus, I love the slightly tart flavour that the fresh apricots lend to the flavours of this tart. The ground almonds are scattered over the base of the short crust pastry case to stop it becoming soggy during cooking; they also provide a complimentary flavour to the apricots. A classic French tart that will make a delightful ending to any special meal or for afternoon tea. Serve this tart with fresh whipped cream or crème fraiche.
Provided by French Tart
Categories Tarts
Time 3h
Yield 1 Tarte aux Abricots, 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 200ºC/400ºF/Gas Mark 6. To make the pastry place the cold butter into a food processor with the sieved flour and lemon zest. Blitz until the mixture becomes the texture of breadcrumbs.
- Whisk the sugar into the egg then pour into the machine with a splash of water. Blitz just long enough for the mixture to form a ball. Remove with your hands and ensure you have a nice firm ball by moulding with your hands. Wrap in cling film and leave in the fridge for at least an hour.
- Meanwhile halve and stone your apricots then place on a baking tray cut side up. Sprinkle all over with the light brown sugar then bake them in the oven for 15-20 minutes until they are soft to the point of a knife but not falling apart.
- Roll out and line a 25cm loose-bottomed tart tin with the pastry. Chill again for ideally an hour but a minimum of 30 minutes.
- Once rested prick all over the base with a fork then line with parchment paper and follow with baking beans. Bake blind for 15-20 minutes until the base is just beginning to crisp but has not browned. Remove the beans and allow to cool.
- Sprinkle the ground almonds all over the base then top with a layer of apricots. In a large bowl, whisk the eggs and sugar together until light and fluffy. Remove the vanilla seeds from the pod and whisk into the egg mixture along with the double cream or whipping cream.
- Place the tart onto a baking tray then carefully pour over the custard mixture. Place in the oven for 15 minutes then lower the heat to 180ºC/350ºF/Gas mark 4 for a further 15-20 minutes when the custard should be set and a lovely golden colour.
- For the Glaze: Warm the jam and allow to cool just above room temperature and then pour or spoon it over the tart.
- Allow to cool before slicing and serving with crème fraîche, plenty of icing sugar and some edible flowers.
Nutrition Facts : Calories 419.3, Fat 21.6, SaturatedFat 11.5, Cholesterol 124.8, Sodium 44.8, Carbohydrate 51, Fiber 2.9, Sugar 24.4, Protein 7.9
PEACH TARTLETS WITH APRICOT GLAZE
This simple 3-ingredient dessert will save the day when you need to whip up something quick but impressive at the last minute. Substitute the peaches with any kind of fresh fruit, such as plums, nectarines, apples, or pears.
Provided by foodelicious
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 32m
Yield 18
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
- Cut each sheet of puff pastry into nine 3-inch squares. Dab a small amount of apricot preserves into the center of each square. Fan 3 slices of peach over the preserves, leaving a slim border of pastry exposed. Spoon a small amount of apricot preserves over the peach slices.
- Bake in the preheated oven, 1 baking sheet at a time, until puff pastry turns golden, about 10 minutes.
- Thin remaining apricot preserves with 2 teaspoons hot water in a small bowl to make a glaze.
- Spoon some of the glaze over each baked tartlet. Return to the oven and bake until tartlets are golden brown, about 2 minute more. Repeat with second baking sheet. Cool tartlets on a wire rack before serving, about 10 minutes.
Nutrition Facts : Calories 185.2 calories, Carbohydrate 21.5 g, Fat 10.4 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 2.6 g, Sodium 73.6 mg, Sugar 6.7 g
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- Place flour, granulated sugar, and salt in bowl of a food processor; pulse until combined. Sprinkle cold butter cubes over top, and pulse until butter forms pea-size pieces. Add 1/4 cup ice water, and process just until dough resembles wet sand, adding 1/4 cup ice water, 1 tablespoon at a time, as needed to reach desired consistency.
- Turn dough onto a floured work surface; knead just until dough comes together, 2 or 3 times. Shape into a disk; wrap in plastic wrap, and chill 1 hour.
- Preheat oven to 350°F. Roll out dough disk to 13-inch round on a lightly floured work surface. Lift into an 11-inch tart pan with removable sides; press dough into pan. Trim edges and prick dough all over with a fork. Refrigerate 30 minutes.
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