Recipes for "apple tart"

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pan.

Combine flour, butter, 1 1/2 eggs, 1/3 cup plus 1 tablespoon sugar, and 1 teaspoon cinnamon in a large bowl. Knead by hand to form a smooth, consistent dough.

Turn dough out onto a lightly floured work surface. Roll out 3/4 of the dough into a 10-inch circle; press over the bottom and up the sides of the prepared pan.

Mix apples, sultanas, 1/4 cup white sugar, and 1 tablespoon cinnamon together in a bowl. Spread over dough in the cake pan.

Roll out remaining dough into a circle; cut into strips about 1/3-inch wide. Form an X in the center of the tart with the 2 longest strips. Create a lattice by weaving vertical and horizontal strips in an over-and-under pattern, using the shortest strips for the edges. Press ends of the strips firmly to the edge of the tart; trim excess dough with a knife.

Brush remaining beaten egg over dough.

Bake in the preheated oven until pastry is light brown, 60 to 65 minutes.

Gather Ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Set out two 6-ounce ramekins.

Place puff pastry sheet on a work surface and let thaw for just 5 minutes; it should still be partially frozen and very firm. Use a round pastry cutter the same diameter as your ramekins to cut out 2 rounds of dough. Transfer to the prepared baking sheet. Prick each pastry round all over with a fork.

Bake in the preheated oven until the pastries are puffed up and the bottoms are golden brown, about 15 minutes.

Remove from the oven and slide parchment paper off the baking pan onto a work surface; press warm pastries down lightly with the back of a fork to deflate them a bit. Let cool.

Increase the oven temperature to 425 degrees F (220 degrees C). Mix brown sugar, white sugar, a pinch of cinnamon, and a very small pinch of salt together in a bowl.

Use 1 1/2 teaspoons butter to generously grease the bottom and sides of each ramekin. Spoon the sugar mixture evenly into each ramekin, reserving about 1 1/2 teaspoons for later. Shake ramekins gently to settle and flatten the sugar mixture.

Fill a bowl with 3 cups cold water. Add lemon juice.

Turn one apple on its side; trim about 1/4 inch off the top and bottom of the apple, then cut it in half through the center. Repeat with the second apple.

Peel around the apple halves to remove the peel; discard. Continue to peel the flesh, making ribbons as long and as thick as possible until you reach the core, letting the ribbons drop into the water. As long as your ribbons are 3- to 4-inches long, that's fine.

Pull out 3 to 4 of the longest ribbons and line them up on a work surface into one long ribbon, overlapping the ends an inch or so.

Roll the ribbon up tightly to form the center of the tart, then turn it up on its end.

Coil more ribbons around the center, overlapping as you go, until you have a coil that's the same diameter as your ramekin. Pick up the apple coil and place it into the ramekin, with the flat side on top of the sugar. Repeat to make the second tart.

Dot 1/2 teaspoon butter over each tart, then sprinkle with the remaining sugar mixture.

Top each tart with a pastry round, placing the fork-poked side down on the apples.

Bake in the preheated oven until pastries have browned and juices are bubbling, about 30 minutes. Remove from the oven and press the hot pastries down gently with a fork. Let cool for about 10 minutes.

Run a knife around each pastry, then turn over onto serving plates. Use a spoon to go around each tart to separate the layers and create more definition, if desired.

Serve and enjoy!

Make the dough: In a large bowl, mix together flour, sugar, and salt. Cut in butter until mixture is crumbly. Add eggs and vanilla and mix 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, make the filling: In a medium bowl, toss apples with sugar and cinnamon. Mix in walnuts.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease sixteen 3-inch tart pans. Remove the dough from the refrigerator and let 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.

Carefully fit one circle into each tart pan. Spoon an equal amount of filling into each tart pan. Fold pastry edges over filling. Place filled tarts onto a baking sheet.

Bake in the preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts if desired.

Stir together flour and 1/8 teaspoon table salt in a medium bowl. Cut in cream cheese and 1/4 cup chilled butter using a pastry blender until pieces are pea-size.

Stir in 3 tablespoons water and the vinegar just until moistened, adding an additional 1 tablespoon water, 1 teaspoon at a time, if needed. Gather pastry into a ball, kneading gently just until it holds together. Cover in plastic wrap and chill for at least 1 hour (or up to overnight).

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 13x18-inch rimmed baking sheet or line with parchment paper.

Whisk together brown sugar, cornstarch, cinnamon, nutmeg, cardamom, and remaining 1/4 teaspoon table salt in a large bowl. Add apples, orange zest, and orange juice; toss to combine.

Roll dough out on a lightly floured work surface to form a 12-inch square. Transfer to prepared baking sheet. Top pastry with apple mixture, leaving a 2-inch border (see “Get the Look,” below). Pour any remaining juices over apples. Fold dough border up over edge of apples, pleating pastry gently as needed to hold in juices. Dot filling with 1 tablespoon butter. Brush edges of pastry with beaten egg. Tent center of tart loosely with foil.

Bake in the preheated oven for 15 minutes. Remove foil and bake until crust is browned and filling is bubbly, 35 to 45 minutes more. Remove from the oven. Brush filling with apricot jam. Let cool 30 minutes. Serve slices with caramel sauce and garnish with flaky salt.

Preheat the oven to 415 degrees F (210 degrees C). Line a baking sheet with parchment paper.

Arrange pie crust on the prepared baking sheet. Mix walnuts, brown sugar, 1 egg, butter, and vanilla extract together in a bowl. Spread the walnut filling over the pie crust, leaving a 1-inch border. Reserve 2 tablespoons of the filling in the bowl.

Arrange apple slices in a circular pattern over the filling. Sprinkle cranberries over the apples. Drop small amounts of the reserved walnut filling here and there over the apples. Fold crust over the filling, overlapping as necessary to form a rustic circle.

Beat remaining egg and water together to make egg wash. Brush edges of crust with the egg wash. Sprinkle Demerara sugar on top.

Bake in the preheated oven until the crust is browned and apples are bubbling, about 30 minutes. Place baking sheet on a cooling rack for 30 minutes. Lift up tart using the parchment paper and place directly on a cooling rack for 1 hour.

Run a large knife or angled cake spatula under the tart to release the parchment paper and transfer to a serving tray.

Preheat the oven to 350 degrees F (175 degrees C). Grease a small cookie sheet.

Mix apple slices with lemon juice in a bowl. Stir lemon zest, walnuts, and cinnamon together in a separate bowl.

Mix sugar and butter together in another bowl. Mix in egg, followed by flour until a dough forms.

Spread dough over the prepared cookie sheet with your hands. It will be thin. Sprinkle walnut mixture evenly over the dough and press it in with your hands. Arrange the apple slices over top.

Bake in the preheated oven for 30 minutes.

While the tart is baking, heat the apricot jam in microwave or stovetop until it reaches a liquid consistency, about 1 minute.

Remove the tart from the oven and brush it with warmed jam. Return to the oven and bake until golden and set, 15 to 20 more minutes.

To serve, pour cognac into a ladle, carefully light with a match, and pour over the whole tart. The alcohol will burn off.

Preheat oven to 375 degrees F (190 degrees C).

Roll out pie crust lengthwise to fit into the bottom a 13x9-inch baking dish with a good 1/2-inch of the crust up all sides.

Mix apple pie filling, ricotta cheese, egg, and shredded Cheddar cheese together in a bowl; pour over the pastry and flatten into a smooth layer.

Mix flour, brown sugar, salt, and cinnamon together in a separate bowl. Mash butter into the flour mixture with a fork or pastry cutter until mixture is crumbly. Sprinkle over the apple pie mixture in the pan.

Bake in preheated oven until crust is a good caramel-brown color, 15 to 20 minutes.

Place cranberries in a small bowl; cover with boiling water. Soak until plump, about 15 minutes; drain.

Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a baking sheet with cooking spray.

Cut a deep vertical slice in both sides of each apple, being sure not to cut through to the core. Attach 1 apple to a spiralizer fitted with the straight-flat blade; cut into thin half-slices according to manufacturer's instructions. Repeat with remaining apple.

Combine cranberries, apple slices, lemon juice, and vanilla extract in a bowl; toss to coat.

Combine white sugar, cornstarch, cinnamon, nutmeg, and salt in a bowl; stir into apple mixture.

Roll pie crust out on a floured work surface to a 10-inch round; transfer to the prepared baking sheet.

Spoon apple mixture into center of crust, leaving a 2-inch border. Lift up edges of crust; fold around apple mixture. Brush edges with egg white; sprinkle turbinado sugar over tart.

Bake in the preheated oven until apples are tender and crust is golden brown, 38 to 40 minutes. Transfer to a serving plate and slice.