Reduced Fat Butter Tart And Apple Nut Roll Recipes

APPLE BROWN BUTTER TART

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Combine the butter, flour, and salt in a food processor. Pulse until the mixture looks like Parmesan cheese. Drizzle in half the cold water and pulse until the mixture forms a rough ball, adding the remaining water if needed. Remove the dough from the food processor, form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
• For the filling: In a small saucepan, melt the butter and cook it until it starts to brown and begins to smell like hazelnuts. Transfer the butter to the bowl of a stand mixer equipped with a paddle. Add the sugar and beat together on medium speed. Gradually add the flour. Once the flour has combined, add the eggs one at a time. Beat in the vanilla bean seeds.
• For the apples: In a large saute pan, melt the butter over medium heat. Add the apples and sugar and cook until the apples start to soften, 6 to7 minutes. Pull the pan off the burner and add in the brandy. Return to the fire and flambe, if desired, or just let the alcohol burn off. Toss in the raisins.
• To assemble: Remove the dough from the fridge 15 minutes before ready to use, this will allow the dough to soften and come to room temperature.
• Dust a clean work surface with flour. Roll the dough out 1/8-inch thick and lay it in the tart pan with lots of overhang on the sides. Schmear half the filling into the bottom of the tart pan and top with the apple mixture. Fold the extra dough over the top of the apples. Brush the dough with the egg wash.
• Bake the tart in the oven until the top is golden brown and slightly crispy, 45 to 50 minutes.

LOW-SUGAR APPLE TART RECIPE BY TASTY

Steps:

• Make the crust: In a food processor, blend the oats into a coarse powder.
• Add the butter to a medium saucepan over medium heat and cook until nutty brown in color, 5-6 minutes. Once the butter has browned, add the ground oats, flour, salt, and water, and mix to combine. Let cool for 5 minutes.
• Transfer the crust mixture to a 9-inch (20 cm) tart pan, spreading evenly across the bottom and up the sides. Chill for 30 minutes.
• Preheat the oven to 375˚F (190˚C).
• Make the filling: Place the apples in a large microwave-safe bowl and squeeze the lemon juice over, then toss to coat. Microwave for 4 minutes. Cover with a plate and let steam for 5 minutes.
• Season the apples with the cinnamon and nutmeg, and toss to coat.
• Spread the applesauce over the bottom of the crust.
• Starting from the outside and working inward, arrange the apples in the pan in a circular pattern with the curved side up. Begin with the larger slices, overlapping slightly, and continue until the entire crust is filled. Brush the apples with the melted butter.
• Bake for 1 hour, checking occasionally. If the edges are browning too quickly, cover gently with foil to prevent further browning as the tart cooks through.
• If using, microwave the apricot jam for 20-30 seconds to melt. Use a pastry brush to paint the apricot jam over the warm tart for a nice, shiny finish.
• Let the tart cool to room temperature before slicing and serving.
• Enjoy!

BROWNED BUTTER APPLE TART

Steps:

• In a mixer fitted with the paddle attachment, combine flour and salt. Add the cold butter to the flour mixture. On low speed, combine until the mixture looks like coarse sand. Make sure there are no pieces of butter larger than the size of a pea, and do not over-blend.
• In a small bowl, combine cold water, vinegar and ice. One tablespoon at a time, add the ice water mixture to the flour and butter, mixing between additions. Add the water until the dough comes together into a ball. The dough should be smooth, not sticky or crumbly. Shape into a disk. Wrap the disk in plastic wrap and keep in the fridge for at least 30 minutes or up to three days.
• Preheat oven to 425 degrees F. In a small skillet over a low heat, add the butter slowly and melt until it is lightly brown and nutty. Take off the heat and add the scraped vanilla to the browned butter.
• On a lightly floured surface, roll the dough into a 12x12-inch square. Place the crust on a rimmed baking sheet lined with Reynolds Wrap® Aluminum Foil.
• Arrange the apple slices onto the prepared crust in rows, fanning slightly as you go. Make sure to leave a 1-inch border around the edges. Brush with the vanilla-infused browned butter. Sprinkle with the brown sugar. Fold up the edges of the tart over the sides of the apples, pressing down. Brush the sides of the tart with the egg wash. Refrigerate the tart for 30 minutes.
• Bake in the preheated oven for 15 minutes at 425 degrees F. Rotate, decrease the oven temperature to 375 degrees F and bake for another 30 minutes or until the pastry is golden brown around the edges. Slice into 4 generous slices and serve.

CANADIAN BUTTER TARTS

Steps:

• Prepare and refrigerate the pie dough.
• Roll the dough as you would for most pies, about ⅛-inch thick or a tad thinner. Don't worry about keeping it nice and round like you normally would.
• Using a 4-inch-diameter cookie or biscuit cutter, cut the dough into as many circles as possible. Line each cup of a standard 12-cup muffin pan with one of the circles, gently nudging it down into the bottom creases of the pan. Try not to stretch the dough as you work; it can help to use something blunt, like a narrow jar, to nudge the dough. The top edge of the dough circle should come to about the middle of the cup. Gather the scraps and reroll the dough if you need additional ­circles. Chill the pan in the freezer for 20 to 30 minutes.
• Adjust one oven rack so it is in the lower position, and preheat the oven to 425°F (220°C). Combine the sugar, maple syrup, and butter in a mixing bowl. Whisk briefly. Add the egg, vinegar, vanilla, and salt, and whisk again.
• Set the muffin pan on your work surface. If you're using the fruit or nuts, put a few pieces in as many of the shells as you wish, but don't crowd them. Use a ladle or ¼-cup measuring cup with a handle to divide the filling evenly between the shells.
• Bake for 15 to 18 minutes, until the filling bubbles and darkens somewhat.
• Transfer the pan to a rack and cool for 5 minutes, then carefully run a butter knife around the edge to loosen each tart. Let the tarts cool in the pan, then remove. Store, refrigerated, in a single layer in a covered tin or container, but let them come to room temperature before serving.