Golden Cream And Apple Tart Recipes

APPLE CREAM TART

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. , Arrange apples over crust. Combine the sugar, cinnamon and nutmeg; sprinkle over apples. Place pan on a baking sheet. Bake at 400° for 15 minutes., In a small bowl, beat cream and egg yolks; pour over apples. Bake 25-30 minutes longer or until apples are tender and filling is almost set. Cool on a wire rack for 1 hour. , Serve with whipped cream if desired. Store in the refrigerator.

SALLY DARR'S GOLDEN-DELICIOUS-APPLE TART

Steps:

• To make the crust, in a medium bowl, combine the flour, sugar and salt. Add the butter and cut in with a pastry blender or 2 forks until the mixture resembles small pebbles. Stir in just enough of the ice water so the dough forms a rough ball.
• Place the dough onto a lightly floured surface and push the dough with the heels of your hands into a 6-by-4-inch rectangle. Fold up the bottom 1/3 of the rectangle, then fold the top 1/3 down, as if folding a letter. Turn dough 90 degrees and repeat, rolling out the dough to a 6-by-4-inch rectangle and refolding. Cover with plastic wrap and chill for 1 hour.
• Remove the dough from the refrigerator and set aside for 10 minutes to soften slightly, so it is easy to handle. Roll out the dough into a 13-inch circle. Fit the dough into a 10- 1/2-inch tart pan with a removable bottom. Press the dough gently into place, prick the bottom with a fork and cover with plastic wrap. Chill for 1 hour.
• Preheat the oven to 425 degrees. To make the filling and glaze, take the pastry from the refrigerator. Core, peel and halve the apples. With the flat side of the apple down, cut crosswise into thin slices. Fan them concentrically, reserving about 6 slices for the center of the tart. Sprinkle the apples with sugar and dot with butter. Bake until the crust is brown and the apples lightly caramelized, about 1 hour.
• Remove the tart from the oven and carefully remove the sides of the pan. Slide the tart onto a rack to cool to room temperature.
• In a nonreactive saucepan, melt the apricot preserves with the rum until the mixture is smooth, about 5 minutes. Strain the glaze through a fine mesh sieve and brush over the tart.

GOLDEN CREAM AND APPLE TART

Steps:

• Preheat the oven to 375 degrees.
• In a large bowl, beat the egg yolks with a fork. Add the cream and three tablespoons of the sugar. Mix until well blended and set aside.
• Peel and core the apples. Cut them in half. Cut each half into quarters. Starting just inside the edge of the pastry shell, neatly layer the apple slices - slightly overlapping them - in two or three concentric circles, working toward the center. Pour the cream mixture over the apples. Sprinkle with the remaining two tablespoons of sugar.
• Bake until the cream filling is set and the apples are very brown, even slightly blackened at the edges, about 45 minutes. Remove to a rack to cook. Serve warm or at room temperature.

GOLDEN DELICIOUS APPLE TART

Steps:

• For crust:
• Mix flour, sugar and salt in medium bowl. Add butter and rub in until mixture resembles coarse meal. Whisk yolk and water in small bowl. Add to flour mixture and mix just until dough clumps together. Gather dough into ball; flatten into disk. Cover with plastic wrap and chill 1 hour.
• Soften dough slightly at room temperature. Press dough evenly over bottom and up sides 9-inch-diameter tart pan with removable bottom. Trim excess dough and reserve. Freeze crust until firm, about 25 minutes.
• Preheat oven to 400°F. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and beans. Bake crust until light golden, piercing bottom with fork if crust bubbles and patching with reserved dough if crust cracks, about 10 minutes longer. Cool crust completely on rack.
• For filling:
• Whisk egg yolks, 2 tablespoons sugar and cornstarch in medium bowl to blend. Bring whipping cream and apple juice concentrate to simmer in heavy medium saucepan. Whisk into yolk mixture. Return mixture to same saucepan and whisk over medium heat until mixture boils and thickens, about 2 minutes. Transfer to bowl and cool. (Can be prepared 1 day ahead. Store crust at room temperature; refrigerate filling.)
• Preheat oven to 375°F. Melt butter in heavy large skillet over medium heat. Add apples and sauté until tender and light golden, about 10 minutes. Add 3 tablespoons sugar; toss until sugar dissolves and apples are glazed, about 3 minutes. Cool until just warm to touch, about 15 minutes.
• Spread cream filling over bottom of crust. Arrange apples in concentric circles atop filling. Bake tart 15 minutes. Sprinkle with 1 tablespoon sugar; bake until filling is set and apples are glazed, about 10 minutes longer. Serve tart slightly warm or at room temperature.

APPLE CREAM CHEESE TART

Steps:

• In a small bowl, cream butter and sugar; beat in vanilla. Stir in flour. Press onto the bottom and 1 in. up the sides of a 6-in. springform pan coated with cooking spray; set aside. , For filling, in a small bowl, beat the cream cheese, egg and vanilla. Pour over crust. In a bowl, combine the apple, sugar and cinnamon; arrange over filling. Sprinkle with almonds. , Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until apples are tender. Cool on a wire rack. Remove sides of pan. Garnish with whipped cream and nutmeg if desired. Refrigerate leftovers.

APPLE CREAM PIE

Steps:

• Place apples in pastry shell. Combine the sugar, flour and cream until smooth; pour over apples. Sprinkle with cinnamon. , Bake at 400° for 10 minutes. Reduce heat to 375°; bake 35-40 minutes longer or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve warm or cold.