FRENCH APPLE TART
Bake Ina Garten's French Apple Tart recipe from Barefoot Contessa on Food Network with Granny Smith apples atop buttery, homemade pastry dough.
Provided by Ina Garten
Categories dessert
Time 2h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
- Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
- Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.
APPLE TARTS
Steps:
- Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
- Cut each sheet of puff pastry into 4 squares. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples.
- Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across the pastry and place one slice of apple on each side of the arranged slices. Sprinkle the apples evenly with the sugar and dot them with the butter.
- Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Don't worry! The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry completely with the jelly mixture. Loosen the tarts with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.
TART-APPLE BISTRO SALAD
Featuring the bright taste of herbs and the tartness of apple, this salad is a refreshing starter.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 10
Steps:
- Whisk together oil, vinegar, mustard, and honey in a large bowl; season with salt. Add romaine, frisee, apple, parsley, and chives, and toss to coat. Serve immediately.
FRENCH BISTRO SALAD
This simple green salad has a fresh, vibrant vinaigrette, and uses fresh minced herbs as a final touch. Serve this salad as the French do, as a light, fresh accompaniment to rich foods like stews, dishes with a cream sauce, or a great roast.
Provided by Bibi
Categories Green Salads
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk together white wine vinegar and mustard in a small bowl. Slowly drizzle in olive oil while whisking. Mix in garlic, salt, and pepper. Chill vinaigrette in the refrigerator until ready to toss with the salad greens.
- Wash and thoroughly dry mixed salad greens. Place in a large, chilled salad bowl.
- Stir dressing, and drizzle some of it on the greens and toss. Add enough dressing to coat the leaves, but not puddle in the bottom of the bowl.
- Sprinkle fresh parsley, chives, and tarragon over the salad and serve immediately.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 3.3 g, Fat 28.3 g, Fiber 2.1 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 42.4 mg
AUTUMN APPLE SALAD II
A sweet, tart, crunchy side dish that is especially nice in the fall.
Provided by daisy
Categories Salad Fruit Salad Recipes Cranberry Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 38.9 g, Cholesterol 2.8 mg, Fat 4.1 g, Fiber 4.4 g, Protein 5.1 g, SaturatedFat 0.7 g, Sodium 40.8 mg, Sugar 31.4 g
SWEET TART WALDORF APPLE SALAD
This salad is a combination of a fruit dip recipe I learned last week and an apple salad I saw in the grocery store. It was enough inspiration to come up with this delicious recipe for our cook-out this afternoon! I have two boys and a daycare and would recommend this recipe as super-simple to make with kids. Children love chopping apples (even littles can do this with a butter knife) and mixing the dressing. I used ¾ of my dressing and reserved the rest to use as fruit dip later.
Provided by kcruther
Categories Salad Waldorf Salad Recipes
Time 25m
Yield 12
Number Of Ingredients 12
Steps:
- Toss diced apples with lemon juice in a salad bowl.
- Beat Neufchatel cheese, whipped cream, brown sugar, mayonnaise, and vanilla extract together in a separate bowl until dressing is smooth and creamy.
- Stir grapes and celery into apples and toss lightly with dressing to coat. Top salad with walnut halves and sweetened dried cranberries.
Nutrition Facts : Calories 249 calories, Carbohydrate 25.1 g, Cholesterol 17.4 mg, Fat 16.5 g, Fiber 2.9 g, Protein 3.2 g, SaturatedFat 4.1 g, Sodium 67.3 mg, Sugar 20.7 g
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