Tart Apples With Cooked Onions Recipes

APPLE-ONION TARTS

Steps:

• Heat oil and butter in a large skillet over medium-high heat. Add apples and onions, and cook until golden brown, about 15 minutes. Cover, reduce heat to low, and cook until very soft and caramelized, about 35 minutes. Add vinegar and salt, and cook 5 minutes. Let cool.
• On a lightly floured surface, roll out dough to a generous 1/8 inch thick. Cut out six 7-inch rounds, gathering scraps and rerolling dough if needed. Place on parchment-lined baking sheets.
• Puree half the apple-onion mixture in a food processor until smooth. Using an offset spatula, spread 3 tablespoons apple-onion puree over each dough round, leaving a 1-inch border around edges. Sprinkle each with 2 tablespoons cheese. Season with pepper. Top each with a generous tablespoon of remaining apple-onion mixture, and sprinkle with 2 teaspoons cheese. Fold edges of dough in, crimping with your fingers. Refrigerate until chilled, about 30 minutes. Meanwhile, preheat oven to 350 degrees.
• Bake until edges are golden brown, 40 to 45 minutes. Serve tarts warm or at room temperature.

CARAMELIZED ONION TARTS WITH APPLES

Steps:

• Heat oven to 400º F. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft and golden brown, 12 to 15 minutes. Stir in the apples, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just tender, 2 minutes.
• Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork. Spread with the crème fraîche, leaving a ½-inch border. Top with the onion mixture and bake until the pastry is crisp and browned, 30 to 35 minutes. Cut into pieces before serving.

BRIE, APPLE & ONION TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Unroll the pastry sheet onto a large baking tray (leave it on the paper from the pack). If the edges are not straight, trim them with a sharp knife. Score a border, about 1cm in from the edge. Score a criss-cross pattern over the central piece of pastry (this will prevent it from rising too much) and around the border, if you like. Bake for 15 mins.
• Meanwhile, heat the oil in a large pan. Add the onions and cook for 10-15 mins until softened and starting to caramelise. Stir in the vinegar, bubble for 1 min more, then add the Dijon mustard and thyme, season well and set aside. Slice the apple thinly through the core so a few slices have a nice star in the middle, and remove any seeds. Toss the slices in a splash of vinegar to prevent them from browning.
• The pastry should be puffed and starting to colour. Push down the centre, then spread over the onions. Add blobs of cranberry sauce, then top with the apple slices and brie, overlapping them to cover the tart. Add a few more thyme sprigs, drizzle with a little oil, then put back in the oven for a further 25 mins until the cheese is bubbling and the apple slices are soft. Serve warm or cold.

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.

FRIED APPLES AND ONIONS

Steps:

• In a large skillet, cook the onions in butter over medium heat for 3-5 minutes or until crisp-tender. Top with apples; sprinkle with brown sugar. Cover and cook for 15-20 minutes or until apples are tender.

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.

APPLE AND RED ONION CARAWAY TART

Steps:

• Place flour, 1 teaspoon salt, and 1 teaspoon caraway seeds in a food processor. Add butter pieces; process for about 10 seconds, until mixture resembles coarse meal.
• With machine running, add ice water slowly through feed tube. When dough holds together but is not sticky, stop adding water; do not process for more than 30 seconds.
• Divide dough in half; turn out onto plastic wrap. Press dough into flat rectangles. Wrap in plastic, and chill for at least an hour.
• Spray two rectangular tart pans (13 by 4 inches) with vegetable-oil cooking spray; place on a parchment-lined baking sheet. On a floured board, roll pastry to a thickness of 1/8 inch. Transfer a piece of pastry to each pan, pressing it into edges; trim pastry about 3/8 inch higher than edge of pan. Prick bottom of tart. Cover with plastic wrap, and chill for at least 30 minutes or up to 24 hours.
• Preheat oven to 400 degrees with rack in center. Take chilled pastry from refrigerator, and remove plastic wrap. Line with parchment paper, and weight with dried beans. Bake for about 20 minutes; when pastry just colors around edges, remove paper and weights; continue to bake just until pastry is light golden, about 10 more minutes. Cool completely on a wire rack.
• To make filling, peel and core apples. Cut into quarters; then cut each quarter into four slices. Peel onions, and halve lengthwise. Cut each half into 1/4-inch slices. Melt sugar and 2 tablespoons butter in a medium skillet. Add apples; cook over medium-low heat for 8 minutes, stirring occasionally. Add 1/2 teaspoon salt and 1/4 teaspoon pepper; raise heat to medium high, and cook for 2 more minutes, until the apples are golden. Transfer apples and all the pan juices to a bowl. In the same skillet, melt remaining 2 tablespoons butter. Add onions and cook for 8 minutes, stirring occasionally, until onions are just brown. Add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook 2 minutes more. Return apples to pan; over low heat, toss to combine.
• Sprinkle cheese along bottom of tart shells. Divide warm apple-onion mixture between them. Sprinkle remaining 1/2 teaspoon caraway seeds over tarts, and serve.

TART APPLES WITH COOKED ONIONS

Steps:

• 1. Prepare the ginger-garlic paste. Heat the oil in a nonstick wok or sauce pan over medium-high heat and cook the onion until golden, 2 to 4 minutes.2. Add the green chili pepper and the ginger-garlic paste and cook, stirring, over low heat about 1 minute.3. Add the apples, salt, and pepper, and cook, stirring, another 2 to 4 minutes. Mix in the cilantro and cook another 2 minutes. Transfer to a serving dish and serve.VARIATION: Mix the finished dish into a bowlful of nonfat plain yogurt, add some dry-roasted cumin and cayenne pepper and serve as a raita (yogurt side dish) with grilled fare.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.