GERMAN APPLE TART (APFEL TARTE)
A beautiful, easy, and delicious German tart that is not too sweet. Creme Fraiche adds a decadent and important note (no substitutions!). A recipe I often make for entertaining. Be careful to use a light hand while cutting the apple quarters so the knife does not cut all the way through the apple.
Provided by Chrystabel
Categories Tarts
Time 2h45m
Yield 1 Tart, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Combine the ingredients for the dough until its smooth. Wrap in foil and let rest in the refrigerator for at least 1 hour. Peel, core, and cut the apples into quarters. With a sharp knife cut each quarter apple in its round side several times lengthwise. Don't cut the apple all the way through. Combine 2 tablespoons sugar, lemon juice and Calvados or apple cider. Pour over the apples and let them marinate for 1 hour.
- Roll 2/3-3/4 of the dough out into a 9 inch round. Set into a 9 inch springform pan. Use the rest of the dough to create a small edge along the inner walls of the form. Using a fork punch tiny holes into the bottom of the unbaked crust. Bake at 350° F for 10-12 minutes. Place the apples in a sieve or colander. Make sure to catch the escaping juice in a small bowl. Combine this juice with the Creme Fraiche and stir until smooth and consistent.
- Sprinkle the remaining 2 tablespoons of sugar over the baked crust. Arrange the partially sliced apple quarters on the crust round side facing upwards. Pour the Creme Fraiche mixture over the apples. Bake at 350° F for 35 minutes or until lightly browned. Garnish with chopped almonds or nuts if desired. Serve with whipped cream, vanilla ice cream,sweet Creme Fraiche, or plain.
- Variations: substitute fresh peaches or pears. Instead of calvados or apple cider use peach or pear schnapps.
Nutrition Facts : Calories 215.3, Fat 10.9, SaturatedFat 6.8, Cholesterol 31.9, Sodium 75.2, Carbohydrate 29.4, Fiber 2.3, Sugar 15.9, Protein 1.9
GERMAN FRUIT TART WITH CREME FRAICHE
This is an easy fruit tart. We usually make it the end of the summer during harvest time when there is an abundance of fresh fruits like Italian plum, pears, peaches, apples you can even use rhubarb.
Provided by Marlitt
Categories Tarts
Time 1h5m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix and kneed together the ingredients for the crust.
- Wrap in plastic wrap and refrigerate for 30 minutes.
- In the meantime wash, pare, and slice or chop your fruit.
- Grease a 10-inch springform pan.
- Preheat oven to 350°F.
- Roll out dough to fit bottom of spring form and about 1 1/2" up the side.
- Fit the dough into the spring form and using a stab tiny holes all over the crust using a fork.
- Arrange the fruit on the crust.
- In a bowl add the creme fraiche, eggs,sugar, and vanilla, and mix well.
- Pour the mixture over the fruit.
- Sprinkle with the nut slices.
- Back for 50 minutes.
- Remove from oven and let sit for 10 - 15 minutes.
- Carefully remove the the ring from the spring form and let the tart cool completely.
Nutrition Facts : Calories 876.9, Fat 51.1, SaturatedFat 29.8, Cholesterol 280.7, Sodium 259.8, Carbohydrate 97.3, Fiber 8.4, Sugar 45.2, Protein 11.9
RASPBERRY CRèME FRAîCHE TART WITH LAVENDER HONEY
Here, lush summer raspberries are framed by a rich crust and a cool, creamy layer that underlines their tart juiciness. A drizzling of warm lavender honey draws out a luxurious floral sweetness-put out the extra honey in a crock so everyone can add as much or as little as they like.
Categories Cream Cheese Raspberry Summer Honey Gourmet Dessert
Yield 6 servings
Number Of Ingredients 14
Steps:
- Make crust:
- Pulse together all crust ingredients in a food processor just until mixture resembles coarse crumbs. Put tart pan on a baking sheet and press dough evenly onto bottom and up side of tart pan with your fingertips. Chill shell, covered, on baking sheet until firm, about 30 minutes.
- Put oven rack in middle position and preheat oven to 350°F. Line shell with a buttered sheet of heavy-duty foil (buttered side down) and fill shell one third of the way up with pie weights.
- Bake (on sheet) until edge is pale golden, 20 to 25 minutes. Carefully remove pie weights and foil, then bake until edge and bottom are golden, about 20 minutes more. Cool completely in pan on a rack.
- Make filling:
- Beat cream cheese in a bowl with a handheld electric mixer at high speed until smooth, then add crème frache and 1 1/2 tablespoons honey and beat until combined well. Spread filling evenly in shell, then top with raspberries. Heat remaining 2 tablespoons honey in a very small saucepan over moderately low heat, stirring constantly, until liquefied, then drizzle over raspberries. Serve with additional melted honey on the side.
VERLET'S APRICOT TART
Provided by Patricia Wells
Categories Dessert Bake Picnic Apricot Summer Party Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (175°C).
- Butter the bottom and sides of a 9-inch (23cm) fluted tart pan with removable bottom. Set aside.
- Make the pastry:
- In a large bowl, combine the melted butter and the sugar, and using a wooden spoon, stir to blend. Add the remaining ingredients and stir to form a soft, cookie-like dough. Transfer the dough to the center of the buttered pan. Using the tips of your fingers, evenly press the pastry along the bottom and up the sides of the pan. The pastry will be quite thin.
- Place the pan in the center of the oven and bake unitl the dough is slightly puffy and set, 12 to 15 minutes. Sprinkle the ground almonds over the bottom of the crust. (This will prevent the crust from becoming soggy.)
- Meanwhile make the filling:
- In a medium-size bowl, combine the crème fraîche, egg, extracts and honey and whisk to blend. Whisk in the flour.
- Pour the filling evenly over the pastry. Starting just inside the edge of the pan, neatly overlap the halved apricots, cut side up, at an angle. Arrange in two or three concentric circles, working toward the center. Fill in the center with the remaining apricots.
- Place the tart pan on a baking sheet. Place the baking sheet in the center of the oven and bake until the filling is firm and the pastry is a deep golden brown, 55 to 60 minutes. The apricots will shrivel slightly. Remove from the oven and immediately sprinkle with confectioners' sugar. Place the tart on a rack to cool. Sprinkle again with confectioners' sugar just before serving.
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- In a food processor fitted with the blade, combine powdered sugar, flour and salt; pulse to combine. Add butter and process until the mixture forms a ball about 30 seconds to 1 minute. With your fingers, press dough into a 12-inch tart pan with removable bottom, taking care to press the crust into the creases in the pan. Pat until the crust is even. Bake for about 15 minutes until very lightly browned. Remove from oven and set aside to cool.
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