GLAZED CINNAMON APPLES
If you are seeking comfort food on the sweet side, this warm and yummy apple dessert, made with cinnamon and nutmeg, fits the bill. -Megan Maze, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 3h20m
Yield 7 servings.
Number Of Ingredients 9
Steps:
- Peel, core and cut each apple into eight wedges; transfer to a 3-qt. slow cooker. Drizzle with lemon juice. Combine the sugars, flour, cinnamon and nutmeg; sprinkle over apples. Drizzle with butter., Cover and cook on low until apples are tender, 3-4 hours., Serve in dessert dishes with ice cream.
Nutrition Facts :
APPLE CREAM TART
I enjoy making desserts like this delicious tart, which is seasoned with cinnamon and nutmeg and topped with whipped cream. I don't know where I got the recipe, but I like it because it's so easy to prepare.-Lyle Borcherding, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8-10 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 334 calories, Fat 19g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 163mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.
LOW-SUGAR APPLE TART RECIPE BY TASTY
Here's what you need: rolled oats, unsalted butter, all-purpose flour, kosher salt, water, honeycrisp apple, lemon, ground cinnamon, ground nutmeg, unsweetened applesauce, unsalted butter, apricot jam
Provided by Kiano Moju
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 264 calories, Carbohydrate 39 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, Sugar 14 grams
SUGAR-GLAZED APPLE TART RECIPE BY TASTY
Here's what you need: all-purpose flour, unsalted butter, canola oil, sugar, salt, water, apples, sugar, butter
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C).
- For the dough, put the flour, butter, oil, sugar, and salt in a food processor and process for about 10 seconds.
- Add the Tablespoon of ice water and process for another five or six seconds.
- Remove from the bowl and form into a flat dough. Wrap the dough with plastic wrap and then refrigerate for 20-30 minutes.
- Lightly flour a work surface and roll the ball of dough into a thin layer, around ¼ inch (6 ⅓ mm) thick.
- Using a round cutter, or use a round bowl or lid as a guide and cut out into a nice round circle. Carefully transfer the dough to a large cookie sheet lined with a nonstick baking mat.
- Arrange the apple slices, alternating them nicely on top of the dough. Sprinkle the apple with sugar and put butter cubes on top.
- Bake for 30 to 35 minutes, until the fruit is soft and the dough nicely browned.
- Some of the juice from the fruit will have leaked out onto the cookie sheet. Before it hardens and makes the disks stick to the sheet, lift the tart with a broad spatula and transfer them to a cooling rack or platter.
- Serve lukewarm or at room temperature with ice cream (optional).
- Enjoy!
Nutrition Facts : Calories 201 calories, Carbohydrate 25 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, Sugar 9 grams
FRENCH-STYLE APPLE TART (TARTE TATIN) RECIPE BY TASTY
Here's what you need: puff pastry, apple, water, sugar, unsalted butter, vanilla ice cream
Provided by Alvin Zhou
Categories Desserts
Yield 5 servings
Number Of Ingredients 6
Steps:
- Using a 9-inch (23 cm) flat-sided cake pan as a template, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
- Peel and quarter the apples, using a spoon or melon baller to remove the cores.
- Preheat oven to 375°F (190°C).
- In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes. Add the butter, stirring constantly until the color is a creamy light brown. Add the apples, stirring until they are coated in a thick layer of caramel.
- Cook for about 15-20 minutes, turning the apples constantly so that they bathe in the caramel. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan. Be careful not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.
- Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top.
- Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.
- Bake for 45-50 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate.
- Slice and serve with vanilla ice cream.
- Enjoy!
Nutrition Facts : Calories 387 calories, Carbohydrate 36 grams, Fat 25 grams, Fiber 0 grams, Protein 3 grams, Sugar 14 grams
MAPLE-GLAZED BREAKFAST APPLE TARTS
Categories Cheese Fruit Breakfast Brunch Bake Cream Cheese Apple Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes two 14- by 5-inch tarts
Number Of Ingredients 8
Steps:
- In a small bowl stir together cream cheese, confectioners' sugar, and vanilla until smooth.
- Peel, halve, and core apples and cut into 1/4-inch slices. In a bowl toss apples with 2 tablespoons granulated sugar.
- Preheat oven to 375°F.
- On a lightly floured surface roll 1 sheet puff pastry into a 15- by 11-inch rectangle. From a long side, cut four 1/3-inch-wide strips. From a short side, cut two 1/3-inch-wide strips. Set pastry strips aside. Halve lengthwise what remains of rectangle and put halves on a baking sheet.
- Just inside pastry rectangles' edges, brush 1/3-inch-wide borders of egg wash, reserving remaining egg wash. Arrange pastry strips on borders so that they are flush with edges of rectangles, trimming strips to fit. Spread cream-cheese mixture inside borders on rectangles and top with apples.
- On a lightly floured surface roll remaining puff-pastry sheet into a 14- by 10-inch rectangle and halve lengthwise. Cut several 2 1/2-inch diagonal slits down middle of each rectangle (do not cut within 1 inch of edges).
- Brush pastry borders of apple-topped tarts with some remaining egg wash and top each with 1 pastry rectangle. Press edges gently but firmly together to seal. Brush remaining egg wash over pastry tops and sprinkle with remaining 2 tablespoons sugar. Bake tarts in middle of oven 30 minutes, or until puffed and golden.
- In a small saucepan simmer maple syrup 10 minutes, or until reduced to about 1/3 cup. Brush hot syrup glaze over warm tarts. Serve tarts warm or at room temperature.
HONEY-GLAZED GERMAN APPLE CAKE RECIPE BY TASTY
This delicious butter cake is a slightly sweeter and more festive spin on a German tea-time classic. Making this cake a day ahead of serving allows the apples to infuse the cake, and it means there's one less thing to do the day of. Pair with ice cream or fresh unsweetened whipped cream!
Provided by Betsy Carter
Categories Desserts
Time 1h5m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 335°F (170°C). Grease a 9-inch (22 cm) tart pan (with a removable base) with butter, then dust with flour, turning to coat evenly and tapping out the excess.
- In a large bowl, cream the sugar, butter, and lemon zest together with an electric hand mixer until light and fluffy, 2-3 minutes.
- Make a well in the center of the creamed sugar and butter. Add the eggs, vanilla, and salt to the well. Beat to combine.
- Sift in the flour and baking powder, then beat just to incorporate. The batter will be thick and sticky.
- Using a rubber spatula, transfer the batter to the prepared tart pan and spread in an even layer, starting at the center and working toward the outer edges.
- Cut lobes off of the apples, then discard the cores.
- Stick a skewer crosswise through the flat side of each apple wedge, just deep enough so the skewer is not exposed; this will prevent the knife from cutting all the way through the apple. Set the apples flat-side down and thinly slice lengthwise, stopping your knife when you hit the skewer. Remove the skewers.
- Arrange the apples in a circle pattern over the batter and gently push in to submerge slightly.
- Bake the cake for about 45 minutes, or until a toothpick inserted in the center comes out almost completely clean. The cake will brown around the edges before it's done.
- In a small bowl, mix together the honey and water.
- Brush the honey mixture over the top of the warm cake.
- The cake can be served immediately, but it is even better the next day, as the apples will infuse the cake with their flavor when left to sit covered at room temperature overnight. Remove the tart ring, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 134 calories, Carbohydrate 29 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, Sugar 18 grams
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APPLE TART WITH APPLE GLAZE | CHEF JULIE YOON
From chefjulieyoon.com
Estimated Reading Time 5 mins
- For the crust, put the flour, salt, and sugar in the bowl of a food processor with a blade. Pulse for a few seconds to combine. Add the butter and pulse some more, until the butter is in pea-sized pieces. Start by adding ⅓ cup of ice water, and pulse just until the dough starts to come together. Then add a little more if you need it (do not exceed ½ cup). Try not to over-pulse. Don’t worry if it doesn’t turn into a ball. Dump the crumbly mixture onto a sheet of plastic wrap, and use your hands and the wrap to help you slightly knead it and bring it together. Pat it into a rectangular flat disc. Wrap in the plastic and refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. On a floured surface, roll the dough into a rectangular shape, as best as you can, until it is about ¼” thick. Don't make it too thin. Using a small knife, trim the edges (they might be over-squished by the rolling pin). Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
- Peel the apples and cut around the cores. Save your peels and cores. Slice the apples in 1/4-inch thick slices (thin, but not too thin). Place overlapping slices of apples on the crust any way you want until it is completely covered with apple slices, even all the way to the edges (the apples will shrink in the oven). Sprinkle apples with the 1/3 cup of sugar and dot with the 4 tablespoons of butter. Depending on the thickness of your crust and hotness of your oven, bake the tart for 30-45 minutes, or just until the crust is cooked and the edges of the apples start to brown. Rotate the pan halfway during cooking. Start checking it after 30 minutes to see if it's done. The apple juices will burn a little, but don’t worry because that will happen.
- Meanwhile, make the glaze: Put apple peels, cores, and any extra pieces (if you have some) in a saucepan, along with the sugar. Pour in just enough water to cover and simmer, uncovered, until it is reduced and thickened. Strain syrup through a sieve. When the tart's done, lightly brush with some of the glaze (you will have extra leftover). If you put too much glaze on it, it might be too sweet, so use a light hand. You can always add more. Allow to cool and serve warm or at room temperature.
APPLE TART WITH APRICOT GLAZE RECIPE - FRANK STITT - FOOD …
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- Place flour, granulated sugar, and salt in bowl of a food processor; pulse until combined. Sprinkle cold butter cubes over top, and pulse until butter forms pea-size pieces. Add 1/4 cup ice water, and process just until dough resembles wet sand, adding 1/4 cup ice water, 1 tablespoon at a time, as needed to reach desired consistency.
- Turn dough onto a floured work surface; knead just until dough comes together, 2 or 3 times. Shape into a disk; wrap in plastic wrap, and chill 1 hour.
- Preheat oven to 350°F. Roll out dough disk to 13-inch round on a lightly floured work surface. Lift into an 11-inch tart pan with removable sides; press dough into pan. Trim edges and prick dough all over with a fork. Refrigerate 30 minutes.
- Gently toss together apple slices, melted butter, and coarse sugar in a large bowl. Shingle apple slices in a circular pattern around outside edge of prepared pan, working into the center. Bake in preheated oven until golden brown, about 1 hour. Cool 20 minutes.
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