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.
CINNAMON APPLE TART
I got the idea for this delicious fall dessert from a lovely Italian woman who's also a fabulous cook. It's so simple to make-and cleanup is just as easy! I often make two and freeze one. -Stacie Blemings, Heath, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Toss apple with lemon juice., On a large sheet of parchment, roll crust into a 14-in. circle; transfer to a baking sheet. Spread jelly onto crust to within 2 in. of edge. Sprinkle with apple, sugar, baking chips and almonds. Fold up edge of crust over filling, leaving opening in center. Brush folded crust with milk., Bake until golden brown, 20-25 minutes. Transfer to a wire rack to cool., Mix icing ingredients, using enough milk to reach desired consistency. Drizzle over tart.
Nutrition Facts : Calories 370 calories, Fat 15g fat (6g saturated fat), Cholesterol 7mg cholesterol, Sodium 159mg sodium, Carbohydrate 57g carbohydrate (39g sugars, Fiber 1g fiber), Protein 3g protein.
INDIVIDUAL CINNAMON-APPLE TARTS
You can also try these tarts with firm, ripe pears instead of apples.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 11
Steps:
- On a floured work surface, roll dough to a 6-by-14-inch rectangle. Dot upper two-thirds of dough with butter and fold dough in thirds, like a letter, starting with the unbuttered portion. Roll dough to a 6-by-14-inch rectangle; refrigerate on a baking sheet until firm, 1 hour (or up to 1 day). Cut dough crosswise into 4 equal rectangles. Place dough on sheet lined with parchment.
- Preheat oven to 375 degrees. In a large bowl, gently toss together lemon juice, flour, brown sugar, salt, 1/4 teaspoon cinnamon, and apples. Leaving a 1/2-inch border, arrange apples over dough, overlapping slightly.
- In a small bowl, combine egg yolk with 1 teaspoon water. In another small bowl, combine granulated sugar and 1/8 teaspoon cinnamon. Brush edges of dough with egg wash and sprinkle them with cinnamon-sugar mixture. Bake until crust is golden brown and apples are soft, 30 to 35 minutes. Serve warm, topped with ice cream if desired.
Nutrition Facts : Calories 596 g, Fat 32 g, Fiber 3 g, Protein 8 g
APPLE PIE TARTLETS
Good-for-you things come in small packages when you make a batch of the tiny apple pie treats. Sweet and cinnamony, these mouthwatering apple tarts are a delightful addition to a dessert buffet or snack tray. -Mary Kelley, Minneapolis, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 20 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 150 calories, Fat 6g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 126mg sodium, Carbohydrate 22g carbohydrate, Fiber 1g fiber), Protein 1g protein.
CHINON APPLE TARTS
These little French tarts are wonderfully buttery and crisp, glazed with a red wine jelly - the perfect end to a special supper for two
Provided by Alex Hollywood
Categories Dessert, Treat
Time 1h30m
Yield Makes 2
Number Of Ingredients 14
Steps:
- To make the red wine jelly, put the red wine, jam sugar, star anise, clove, cinnamon stick, allspice, split vanilla pod and seeds in a medium saucepan. Stir together, then heat gently to dissolve the sugar. Turn up the heat and boil for 20 mins until reduced and syrupy. Strain into a small, sterilised jam jar and leave to cool completely. Will keep in the fridge for up to 1 month.
- Take the pastry out of the fridge and leave at room temperature for 10 mins, then unroll. Heat the grill to high and heat the oven to 180C/160C fan/gas 4. Cut out 2 x 13cm circles of pastry, using a plate as a guide, and place on a non-stick baking sheet. Sprinkle each circle with 1 tbsp sugar and grill for 5 mins to caramelise, watching carefully so that the sugar doesn't burn. Remove from the grill. Can be done a few hours ahead, and left, covered, out of the fridge.
- Peel, quarter and core the apples, cut into 2mm-thin slices and arrange on top of the pastry. Sprinkle over the remaining sugar and pop in the oven for 20-25 mins until the pastry is cooked through and golden, and the apples are softened. Remove and allow to cool slightly. Warm 3 tbsp of the red wine jelly in a small pan over a low heat with 1 tsp water to make it a little more runny, then brush over the top of the tarts.
- Tip the crème fraîche into a bowl, sift over the icing sugar and cardamom, and mix together. Carefully lift the warm tarts onto serving plates and serve with the cardamom crème fraîche.
Nutrition Facts : Calories 1074 calories, Fat 58 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 123 grams carbohydrates, Sugar 68 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium
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