Blomidon Inn Apple Tart Recipes

BLOMIDON INN APPLE TART

Steps:

• Crust:.
• In bowl, stir together flour, sugar and baking powder.
• With pastry blender or 2 knives, cut in butter just until in coarse chunks and mixture is still dry.
• Drizzle with egg; toss until slightly moistened. (Mixture should not come together like dough.).
• Set aside 1 cup (250 mL) for topping; lightly press remainder evenly onto bottom and halfway up side of 10-inch (3 L) springform pan. Set aside.
• Filling:
• In bowl, toss together apples, sherry and lemon juice.
• Stir together sugar, cinnamon, nutmeg and cloves; sprinkle over apples and toss well. Scrape into pan, levelling top.
• Sprinkle with reserved crumb mixture.
• Bake in centre of 350°F (180°C) oven until golden, about 1-1/2 hours.
• Let stand on rack until warm; run knife around edge to loosen.
• Let cool completely before removing side of pan.
• Serve with whipped cream and toasted sliced almonds.

FRENCH APPLE TART

Steps:

• Sift flour into a large mixing bowl.
• Add chilled pieces of butter and rub the butter into the flour with your fingers until the mixture looks like breadcrumbs.
• Add the 2 Tablespoons of sugar.
• Mix in the beaten egg yolk and enough of the 1-2 Tablespoons of cold water to make a ball of dough. Cover and refrigerate for 30 minutes.
• Preheat oven to 400°.
• Peel, core and slice the cooking apples.
• In large skillet melt the 1 Tablespoon of butter and stir in sugar, lemon zest and cinnamon.
• Add the sliced apples and saute over medium heat, stirring occasionally for 7-10 minutes, or until the apples are soft.
• Gently mash the apples with the back of a spatula or spoon and continue to cook and stir til most of the liquid has evaporated. Remove from heat.
• Roll dough int a big circle, about 1 inch thick, on a floured board.
• Line an 8 inch tart pan with the pastry. Prick it with a fork and trim the edges with a knife. Bake for 10 minutes.
• Spoon the cooked apple into the pastry shell.
• Slice the eating apples and arrange them in circkles on top of the cooked apple.
• Mix the apricot preserves with the hot water and brush over the sliced apples to glaze them.
• Bake tart for 30 minutes.
• Serve slices of tart either hot or cold with whipped cream or vanilla ice cream.

EASY CARAMEL APPLE TART

Steps:

• Heat oven to 375°F Remove pie crusts from pouches.
• Place 1 crust flat in center of ungreased large cookie sheet.
• If necessary, press out folds or creases.
• Place second crust flat over first crust, matching edges and pressing to seal.
• With rolling pin, roll out into 14-inch round.
• Fold 1/2 inch of crust edge under, forming border; press to seal seam.
• If desired, flute edge.
• Prick crust generously with fork.
• Bake 20 to 25 minutes or until golden brown.
• Cool completely, about 30 minutes.
• In medium bowl, beat yogurt and cream cheese with electric mixer on medium speed until blended.
• Spread evenly over cooled baked crust.
• Spread pie filling evenly over yogurt mixture.
• Drizzle caramel topping over top.
• Cut into wedges.

AMARETTO APPLE TART

Steps:

• Prepare pastry: in medium bowl, mix flour and sugar.
• Cut in chilled butter until crumbly.
• Beat egg yolk and mix with vanilla.
• With fork, stir egg mxture lightly into flour mixture.
• Press dough together into a smooth ball, then flatten.
• Press pastry into bottom and up the sides of an 11 inch removable bottom tart pan.
• Peel apples and cut in halves lengthwise; remove cores.
• Cut each half in thin lengthwise slices, keeping slices together in apple shape.
• Arrange apples in prepared pastry shell, round sides up.
• After placing apple rounds in pastry shell, fan out slightly to cover most of pastry.
• In a medium bowl, beat eggs with amaretto, sugar and salt until well mixed.
• Blend in cream and pour evenly over apples.
• Sprinkle with almonds.
• Bake in preheated 450* oven for 15 minutes, reduce heat to 350* and bake until filling is set and apples are tender- 50 minutes to an hour.
• Remove and place on wire rack to cool.
• Stir preserves in small saucepan on low heat until melted and bubbly.
• Strain to remove any solid pieces of fruit and brush glaze over pastry tart.
• Remove pan sides and serve tart at room temperature.