Sally Darrs Golden Delicious Apple Tart Recipes

QUICK CARAMELIZED APPLE TART

Steps:

• Preheat the oven to 425 degrees F. On a floured work surface, roll the puff pastry into a 12-inch square, about 1/8 inch thick. Invert a 10-inch ovenproof nonstick skillet over the pastry. Using the skillet as a guide, cut a 10-inch round of pastry. Transfer to a plate and chill in the refrigerator while you prepare the apples.
• Heat the same skillet over medium heat. Melt the butter and then sprinkle over the sugar and add the apples on top. Once the sugar begins to melt, adjust the heat so the juices bubble rapidly. Cook, stirring, until the apples are tender and juices are light golden brown, 10 to 12 minutes. Remove from the heat.
• Using a fork, nudge the apples into 2 concentric circles (it doesn't have to be perfect) in the skillet. Top with the chilled pastry round and tuck the edges in. Gently prick the pastry in 4 or 5 places with a fork. Bake for 10 minutes at 425 degrees F, until the pastry is puffed and light golden. Reduce the oven temperature to 375 degrees F and bake until the pastry is a deep golden brown, 10 to 12 minutes more. Remove from the oven and let sit 10 minutes.
• To unmold, place a serving plate over the skillet and quickly but carefully flip the pan. The tart will unmold onto the plate, and if a few apple slices stick to the pan, return them to the tart. Let cool at least 20 minutes before serving to allow the syrup to sink into the tart. Serve slightly warm or at room temperature.

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.

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.

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.

SALLY DARR'S UPDATED DRIED FRUIT TART

Steps:

• In a saucepan simmer dried fruit and cider, covered, stirring occasionally, until cider is absorbed, about 10-minutes. Cool fruit mixture and chop coarse. In a bowl stir together fruit mixture, walnuts, butter, and 3/4 cup sugar.
• Preheat oven to 375°F.
• Roll out 1 pastry sheet into a 13-inch square and transfer to an 11-inch round tart pan with a removable fluted rim. Trim overhang to 1/2 inch and fold toward center of tart, pressing gently against edge of pan. Spread fruit filling evenly in shell.
• Roll out remaining pastry sheet into a 10-inch square and with a saw-toothed pastry wheel cut into 10-by 1/2 inch strips. Weave pastry strips into a lattice pattern over tart and trim overhanging ends to 1/4 inch, tucking them between pastry edge and filling. Brush lattice with egg wash and sprinkle with remaining tablespoon sugar. Bake tart in middle of oven 40 minutes, or until crust is golden brown, and cool in pan on a rack.
• Serve tart warm or room temperature with whipped cream or ice cream.