Free Form Harvest Apple Tart Recipes
FREE-FORM HARVEST APPLE TART RECIPE
Mold a rustic, fresh fruit tart by hand with our Free-Form Harvest Apple Tart Recipe. Special occasions in autumn call for a delicious apple tart recipe!
Provided by My Food and Family
Categories Recipes
Time 1h55m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Use pulsing action to process flour, butter and half the cream cheese in food processor until mixture is blended and dough starts to pull away from side of container. Shape into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
- Heat oven to 400°F. Roll dough on lightly floured surface to 14x8-inch rectangle. Place on parchment-covered baking sheet; set aside.
- Place remaining cream cheese in medium microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add half the dry gelatin mix; stir until blended. Spread onto dough to within 2 inches of edges.
- Toss apples with cornstarch, cinnamon and remaining dry gelatin mix; spoon over cream cheese mixture. Fold edges of pastry over apples. (Apples in center of tart will remain exposed.) Sprinkle with nuts.
- Bake 35 min. or until crust is golden brown and apples are tender. Cool.
Nutrition Facts : Calories 360, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 70 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
FREE-FORM HARVEST APPLE TART
Your guests will love this delicious cream cheese and apple tart.
Provided by Allrecipes Member
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Place flour, butter and half of the cream cheese in food processor; cover. Process, using pulsing action, until mixture is well blended and almost forms a ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
- Preheat oven to 400 degrees F. Place pastry on lightly floured surface; roll out to 14x8-inch rectangle. Place on parchment paper-covered baking sheet; set aside. Mix remaining cream cheese and half of the dry gelatin mix until well blended. Spread onto pastry to within 2 inches of edge.
- Toss apples with the remaining dry gelatin mix, the cornstarch and cinnamon. Spoon evenly over cream cheese filling. Fold edge of pastry over apples toward center of tart. (Apples in center of tart will remain exposed.) Sprinkle top with almonds. Bake, in lower third of oven, 35 min. or until crust is golden brown and apples are tender. Cool. Store leftover tart in refrigerator.
Nutrition Facts : Calories 329.3 calories, Carbohydrate 34.9 g, Cholesterol 62.1 mg, Fat 19.9 g, Fiber 1.3 g, Protein 5.6 g, SaturatedFat 11.8 g, Sodium 262.6 mg, Sugar 14.3 g
FREE-FORM HARVEST APPLE TART
Your guests will love this delicious cream cheese and apple tart.
Provided by Allrecipes Member
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Place flour, butter and half of the cream cheese in food processor; cover. Process, using pulsing action, until mixture is well blended and almost forms a ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
- Preheat oven to 400 degrees F. Place pastry on lightly floured surface; roll out to 14x8-inch rectangle. Place on parchment paper-covered baking sheet; set aside. Mix remaining cream cheese and half of the dry gelatin mix until well blended. Spread onto pastry to within 2 inches of edge.
- Toss apples with the remaining dry gelatin mix, the cornstarch and cinnamon. Spoon evenly over cream cheese filling. Fold edge of pastry over apples toward center of tart. (Apples in center of tart will remain exposed.) Sprinkle top with almonds. Bake, in lower third of oven, 35 min. or until crust is golden brown and apples are tender. Cool. Store leftover tart in refrigerator.
Nutrition Facts : Calories 329.3 calories, Carbohydrate 34.9 g, Cholesterol 62.1 mg, Fat 19.9 g, Fiber 1.3 g, Protein 5.6 g, SaturatedFat 11.8 g, Sodium 262.6 mg, Sugar 14.3 g
FREE-FORM HARVEST APPLE TART - K
Dough must chill for an hour before rolling out. This is like a large Danish, great with a hot cup of cocoa.
Provided by Nana Lee
Categories Tarts
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- PLACE flour, butter and half of the cream cheese in food processor; cover.
- Process, using pulsing action, until mixture is well blended and almost forms a ball.
- Shape dough into ball; wrap tightly with plastic wrap.
- Refrigerate 1 hour or until chilled.
- PREHEAT oven to 400°F
- Place pastry on lightly floured surface; roll out to 14x8-inch rectangle.
- Place on parchment paper-covered baking sheet; set aside.
- Mix remaining cream cheese and half of the dry gelatin mix until well blended.
- Spread onto pastry to within 2 inches of edge.
- TOSS apples with the remaining dry gelatin mix, the cornstarch and cinnamon.
- Spoon evenly over cream cheese filling.
- Fold edge of pastry over apples toward center of tart. (Apples in center of tart will remain exposed.)
- Sprinkle top with almonds.
- Bake, in lower third of oven, 35 minute or until crust is golden brown and apples are tender.
- Cool.
- Store leftover tart in refrigerator.
- JAZZ IT UP:.
- Garnish with cinnamon sticks tied with orange peel just before serving.
Nutrition Facts : Calories 374.9, Fat 23.6, SaturatedFat 13.7, Cholesterol 61.7, Sodium 224.3, Carbohydrate 35.8, Fiber 2, Sugar 14.6, Protein 6.6
FREE-FORM HARVEST APPLE TART
You can enjoy a serveing of this indulgent tart on a special occasion. you can garnish this with cinnamon sticks tied iewth orange peel just before serving. So tasty -
Provided by Chef mariajane
Categories Tarts
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place flour, butter nad jalf of the cream cheese in food processor; cover. Process, using pulsing action untl mixture is well blended and almost forms a ball. Shjape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
- Preheat oven to 400°F Place pastry on lightly floured surface; roll out to 14x8-inch rectangle. Place on parchment paper-covered baking sheet; set aside. Mix remaining cream cheese and half of the dry gelatin mix until well blended. Spread onto pastry to within 2-inches of edge.
- Toss apples with the remaining dry gelatin mix, the cornstarch and cinnamon. Spoon evenly over cream cheese filling. Fold edge of pastry over apples toward center of tart. (Apples in center of tart will remain exposed) Sprinkle top with almonds. Bake in lower third of oven, 35 minutes or until crust is golden brown and apples are tender. Cool. Store leftover tart in refrigerator.
Nutrition Facts : Calories 260.7, Fat 21.5, SaturatedFat 13.5, Cholesterol 61.7, Sodium 215.6, Carbohydrate 15.6, Fiber 0.9, Sugar 12.8, Protein 3.2
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FREE-FORM APPLE TART RECIPE - SAM MOGANNAM - FOOD
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5/5 (492)Total Time 2 hrs 30 minsAuthor Sam Mogannam
- In the bowl of a standing mixer fitted with the paddle, combine the flour with 1 teaspoon of the sugar and 1/2 teaspoon of salt. Add the butter and mix at low speed until it is the size of small peas, 30 seconds. With the machine on, gradually add 1/4 cup of the ice water. Add as much of the remaining ice water as needed, 1 tablespoon at a time, until the dough is just evenly moistened (it shouldn't mass on the paddle). Turn the dough out onto a work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk, wrap in plastic and chill for 1 hour or overnight.
- Preheat the oven to 400° and line a large cookie sheet with parchment paper. On a lightly floured work surface, roll out the dough to a 17-inch round, then trim it to a neat 16-inch round. Transfer the dough to the cookie sheet.
- In a medium bowl, combine the remaining 1/2 cup of sugar with the lemon zest and a pinch of salt. Add the apples and lemon juice and toss well. Arrange the apples on the dough in 2 concentric circles, leaving a 3-inch border all around. Fold the edge of the dough up and over the apples, overlapping the dough on itself as needed. Brush the rim with the egg white and sprinkle with the turbinado sugar.
- Bake the pie in the center of the oven until the crust is golden and firm and the apples are tender, about 55 minutes. Transfer the cookie sheet to a rack to cool. Slide the pie onto a plate, cut into wedges and serve.
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