Jeweled Apple Tart Recipes

APPLE TART

Steps:

• In a 10-in. cast-iron or other ovenproof skillet, heat 3/4 cup sugar, stirring constantly until it is liquefied and golden brown. Remove from the heat. , In a small bowl, combine the flour, cinnamon and remaining sugar. Arrange half the apples in a single layer in skillet. Sprinkle with half the sugar mixture. Arrange half the remaining apples in circular pattern over sugar; sprinkle with remaining sugar mixture. Place remaining apples over all, keeping the top as level as possible. Dot with butter. , Roll out dough to 11-in. circle; place over apples, pressing gently to completely cover. Do not flute. Bake at 400° until apples are tender and golden brown, about 50 minutes. Cool 5 minutes before inverting onto a serving plate.

CLASSIC APPLE TART

Steps:

• Set the cubed butter on a plate and place it in the freezer for 15 minutes. Fill a cup with ice and water and set aside. Place 1 1/2 of the flour, 1 8 teaspoon of the salt, and 1 tablespoon of the sugar in the bowl of a food processor and pulse to combine. Take the butter out of the freezer and add it to the flour. Pulse the mixture until it looks like wet sand, about 10 seconds. Add 2 to 3 tablespoons of the ice water and pulse until the dough comes together into a ball.
• Lightly flour your work surface and place the dough on top. Then lightly flour the top of the dough and roll to about a 10- to 11-inch circle, sprinkling more flour under and on top of the dough as necessary. Gently drape the dough over the rolling pin and transfer it to a 9- or 9 1/2-inch fluted tart pan (ideally one with a removable bottom). Fit the dough into the bottom and up the sides of the pan as evenly as possible and press off excess dough from the fluted rim. Set the tart pan on a baking sheet and place in the refrigerator for 15 minutes.
• Preheat the oven to 350degreesF. Peel, core, and quarter the apples and then thinly slice them lengthwise. Place the apples in a large bowl and toss with the lemon juice, the cinnamon, and the remaining 1 tablespoon sugar and 1 8 teaspoon salt. Remove the baking sheet with the tart shell from the refrigerator. Arrange the apples in concentric circles so they overlap slightly. Brush the edges of the crust with the melted butter and then bake until the edges are golden and the apples have cooked down, about 1 hour. Cool for 15 minutes before slicing and serving.

FRESH APPLE TARTS

Steps:

• In a large bowl, mix together flour, 1 1/4 cups sugar, and salt. Cut in butter until mixture is crumbly. Mix in eggs and vanilla extract until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day.
• While the dough is chilling, prepare the apple filling.
• In a medium bowl, toss diced apples with sugar and cinnamon. Mix in walnuts.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 3-inch tart pans. Remove tart dough from the refrigerator and let it stand at room temperature for 30 minutes before rolling out.
• Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6-inch circle, and carefully fit one circle into each tart pan.
• Spoon an equal amount of apple mixture into each tart pan. Fold pastry over filling. Place filled tarts on a baking sheet.
• Bake in preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts, if desired.

JEWELED PIE

Steps:

• 1. In small bowl toss together cookie crumbs, coconut and margarine or butter. Press onto bottom and sides of 9-inch pie plate. Bake at 350°F for 8 to 10 minutes or until set. Cool completely.2. In small mixing bowl beat cream cheese and honey on medium speed of electric mixer until fluffy. Carefully spread in crust. Arrange fruit on top.3. In small saucepan stir together sugar and cornstarch. Stir in apple juice. Cook and stir over medium heat until boiling and thickened. Cool slightly. Spoon over fruit. Refrigerate at least 2 hours.4. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

JEWELED PLUM TARTLETS

Steps:

• In a small bowl, combine 1/2 cup flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and up the sides of two 4-in. fluted tart pans with removable bottoms. Bake at 325° for 10 minutes or until set., Arrange plum slices in crusts. In another bowl, combine the egg yolk, milk, 2 teaspoons brown sugar and remaining flour. Spoon over plums; sprinkle with remaining brown sugar. , Bake for 20-25 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with ice cream.

FRENCH APPLE TART

Steps:

• For the pastry, rub the butter into the flour, sugar and a pinch of salt in a bowl until crumbly. Mix in the egg until it forms a dough, then form into a puck shape. Cover and chill for at least 30 mins. Will keep chilled for two days.
• Heat the oven to 200C/180C fan/ gas 6. Roll the pastry out on a lightly floured surface to roughly the thickness of a £1 coin, and use to line a 23cm fluted tart tin, leaving some overhanging. Line with a disc of baking parchment big enough to cover the edges, and fill with some baking beans to weigh it down (use dried rice or lentils if you don't have baking beans). Bake for 15 mins, then remove the parchment and beans and bake for 10-15 mins more until the pastry is biscuity. Trim away any overhanging pastry with a serrated knife. Set aside to cool.
• Meanwhile, set aside four of the apples, then peel, core and roughly chop the rest. Put them in a shallow saucepan with 2 tbsp water, all but 1 tbsp of the sugar and the alcohol, if using. Cover and cook over a low heat for 25-30 mins, stirring occasionally and adding more water if needed, until the apples have collapsed into a purée. Taste the mixture and sweeten with more sugar, if needed.
• Turn the oven up to 210C/190C fan/gas 8. Peel, core and halve the reserved apples, then cut into even-sized slices. Spread the apple purée over the base of the tart case, then arrange the apple slices in neat, concentric circles, starting from the outside. Brush the apples with butter, then scatter over the reserved sugar and bake for another 20-25 mins until golden.
• Mix the jam with 1 tbsp hot water from a freshly boiled kettle. When the tart has finished baking, glaze generously with the jam, then leave to cool a little. Serve warm or cold, dusted with icing sugar, if you like.

JEWELED APPLE TART

Steps:

• For crust, 1/4 cup of the butter.
• Lay one sheet of phyllo dough on an 11- to 13-inch pizza pan, brush with melted butter. Lay a second sheet on top, perpendicular to first, and brush with butter.
• Repeat for a total of eight sheets, placing each sheet perpendicular to the previous one.
• Fold outside edges toward the center, forming a shell about 10-inches in diameter. Brush phyllo lightly with remaining melted butter.
• Bake in a 400°F oven for 15 to 18 minutes or until phyllo is golden.
• Poke a few holes in the crust with a fork if it puffs, gently flattening the center.
• Let cool completely.
• For Filling:.
• Melt remaining 1/4 cup butter in a saucepan. Stir in brown sugar, apple juice concentrate, cinnamon, apples, and cherries. Cook about 12 minutes or until apples are tender.
• Remove fruit with a slotted spoon, reserving juices.
• Add nuts to juices, if desired.
• Toss fruit with flour and spoon into prepared crust, set aside.
• Gently boil reserved juices in a small saucepan about 5 minutes or until reduced to about 1/4 cup.
• Add half-and-half or light cream, cook and stir over low heat until well combined.
• Pour over apple mixture in crust.
• Bake in a 350°F oven for 20 to 25 minutes or until golden brown.
• Let stand 20 minutes.
• Serve warm with ice cream or whipped cream, or sprinkle with powdered sugar, if desired.