Warm Cinnamon Tart Recipes

CINNAMON APPLE TART

Steps:

• Preheat oven to 400°. Toss apple with lemon juice., On a large sheet of parchment, roll crust into a 14-in. circle; transfer to a baking sheet. Spread jelly onto crust to within 2 in. of edge. Sprinkle with apple, sugar, baking chips and almonds. Fold up edge of crust over filling, leaving opening in center. Brush folded crust with milk., Bake until golden brown, 20-25 minutes. Transfer to a wire rack to cool., Mix icing ingredients, using enough milk to reach desired consistency. Drizzle over tart.

WARM FIG TART WITH CINNAMON-ALMOND CREAM AND PORT REDUCTION

Steps:

• Preheat the oven to 375 degrees.
• Using the bottom of a small saucepan, crack together cloves, cinnamon stick, cardamom seeds, peppercorns, and allspice berries, then place inside the pot. Add the honey and 1/2 cup water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 2 minutes. Remove from heat, and allow mixture to cool.
• Lightly dust work surface with flour, and roll out puff pastry 1/4 inch thick. Cut out four 4 1/12-inch rounds and place on a baking sheet lined with parchment paper. Place another piece of parchment paper on top of the dough and weigh down with a second baking sheet. Bake until the dough is deep golden brown, 25 to 35 minutes. Let cool on a wire rack; set aside.
• Strain the spiced honey mixture; stir in vinegar. Place the figs in a medium bowl and add half of the spiced honey mixture. Toss to coat. Remove figs from honey, and place cut sides up on a baking sheet. Bake figs for 20 minutes, basting once with the remaining spiced honey mixture. Remove from oven and transfer figs to a plate; set aside.
• Turn oven down to 350 degrees. Place puff pastry rounds on a baking sheet. Spread puff pastry with a 1/4-inch layer of cinnamon-almond cream. Divide candied almonds evenly between pastry rounds, and bake until the cream topping begins to dry around the edges but remains soft in the center, about 5 minutes. Remove from oven and place 6 fig halves, upright, on each round. Drizzle figs with remaining spiced honey. Lightly sprinkle with fleur de sel. Serve with port reduction and creme fraiche.

CINNAMON TART

Steps:

• Mix almonds and sugar; soften butter and work in well (like a pastry).
• Add egg whites & mix well.
• Add all but a scant tablespoon cinnamon and mix well.
• Pour mixture into pie shell.
• Mix a scant tablespoon sugar with reserved cinnamon and sprinkle over pie.
• Bake at 350F for 1 hour.

WARM CINNAMON TART

Steps:

• Crust: In food processor, add first 4 ingredients. With blade running, add butter a little at a time until incorporated. Add vanilla. Dough should form a ball. If it needs water to help it along, add a few drops at a time. Let rest in refrigerator one hour, then press into bottom and sides of springform pan. Poke holes into bottom with fork, and bake partially at 350 degrees. Filling: Cream butter and cheese together unto smooth. Add sugar, eggs, and almond extract. Pour into partially baked shell, and bake 35-40 minutes at 359 degrees. Glaze: Mix all ingredients together until runny. Glaze while warm. Serve tart with vanilla or cinnamon ice cream.

WARM CINNAMON-APPLE TART WITH CURRANTS

Steps:

• Position oven rack in middle of oven and preheat to 400°F. Mix 2 tablespoons sugar and 1/2 teaspoon ground cinnamon in small bowl. Unfold thawed puff pastry on lightly floured baking sheet. Brush some of egg glaze over 1-inch border of pastry on all sides. Fold 1-inch border over to form raised edge on all sides; press edge to adhere. Using sharp knife, make 1/2-inch-long cuts all around pastry edge, spacing 1/2 inch apart. Pierce center of pastry (not edge) all over with fork. Spread 2 tablespoons apricot preserves over center of pastry. Arrange apple slices atop apricot preserves in 3 rows, overlapping apples and fitting tightly together. Brush pastry edge with some of egg glaze. Sprinkle cinnamon-sugar mixture over apples and pastry edge.
• Bake tart until apples are tender and pastry is brown, about 30 minutes. Transfer tart to rack.
• Meanwhile, mix remaining 1/4 teaspoon ground cinnamon, remaining 6 tablespoons apricot preserves, 2 tablespoons fresh lemon juice and 1 1/2 tablespoons unsalted butter in small sauce-pan. Stir apricot sauce over medium heat until melted and hot.
• Lightly dab some of apricot sauce over apples. Sprinkle with dried currants. Cut warm tart into 4 squares. Top each square with scoop of vanilla ice cream. Drizzle remaining apricot sauce over ice cream and serve.