How do you make apple tarts ?

Answer 1

Tarte aux pommes (French apple tart)
Serves: 4-6
Cooking time: 3O-35 minutes Oven temperature: 19O°C (375°F)

Pastry:
1 cup plain flour pinch salt
6O g (2 oz) butter 1/4 cup castor sugar
2 egg yolks
few drops vanilla essence

Filling:
75O g (1 1/2 lb) cooking apples
15 g(1/2 oz) butter
1 tablespoon castor sugar
Glaze:
1/4cup apricot jam 1 tablespoon water squeeze lemon juice

To make pastry sift flour with a pinch of salt on to a pastry board. Make a large well in the centre to form a ring. Place the remaining ingredients in the well and work them together to a smooth paste, using the fingertips of one hand. With a metal spatula gradually draw in the flour and knead lightly to form a smooth dough. Wrap and chill for at least 1 hour.

Dust pastry board with flour and roll the dough to fit a 2O cm (8 in) flan rin Press the dough well into the sides without stretching the pastry and trim thi excess. Prick the base with a fork and chill for a further 15 minutes.

To fill the flan peel, quarter and slice the apples into the flan continually levelling them. Arrange the last layer of apples overlapping in circles. Dust with the sugar and brush with the melted butter. Bake in a preheated moderately hot oven for 3O-35 minutes.

After 2O minutes gently lift off the flan ring to finish cooking. Remove from the oven and brush with the glaze.

To make the glaze heat all ingredients together until clear and smooth. Rub through a sieve into a bowl and use immediately while still warm.

Note1 This tart can be eaten warm or cold and is often accompanied with a bowl of freshly whipped cream.

Apple-Cranberry Tart
Makes 8 servings


Image © Publications International, Ltd. Apple-Cranberry Tart

Excellent baking apples such as Jonathan, Jonagold or Rome Beauty are at their
peak during the winter months. Ingredients 1-1/3 cups all-purpose flour 3/4
cup plus 1 tablespoon sugar, divided 1/4 teaspoon salt 2 tablespoons vegetable
shortening 2 tablespoons margarine 4 to 5 tablespoons ice water 1/3 cup dried
cranberries 1/2 cup boiling water 1 teaspoon ground cinnamon 2 tablespoons
cornstarch 4 medium baking apples Vanilla frozen yogurt (optional)

Combine flour, 1 tablespoon sugar and salt in medium bowl. Cut in shortening and
margarine with pastry blender or two knives until mixture forms coarse crumbs.
Mix in ice water, 1 tablespoon at a time, until mixture comes together and forms
soft dough. Wrap in plastic wrap. Refrigerate 30 minutes.

Combine cranberries and boiling water in small bowl. Let stand 20 minutes or
until softened. Preheat oven to 425°F. Roll out dough on floured surface to
1/8-inch thickness. Cut into 11-inch circle. (Reserve any leftover dough scraps
for decorating top of tart.) Ease dough into 10-inch tart pan with removable
bottom, leaving 1/4-inch dough above rim of pan. Prick bottom and sides of dough
with tines of fork; bake 12 minutes or until dough begins to brown. Cool on wire
rack. Reduce oven temperature to 375°F.

Combine remaining 3/4 cup sugar and cinnamon in large bowl; mix well. Reserve 1
teaspoon mixture. Add cornstarch to bowl; mix well. Peel, core and thinly slice
apples, adding pieces to bowl as they are sliced; toss well. Drain cranberries;
add to apple mixture and toss well.

Arrange apple mixture attractively over dough. Sprinkle reserved 1 teaspoon
sugar mixture evenly over top of tart. Place tart on baking sheet; bake 30 to 35
minutes or until apples are tender and crust is golden brown. Cool on wire rack.
Remove side of pan; place tart on serving plate. Serve warm or at room
temperature with frozen yogurt, if desired.


APPLE AND CALVADOS TART
Galette de Pommes au Calvados
Active time: 45 min Start to finish: 3 3/4 hr
(includes making pastry dough and applesauce)

All-butter pastry dough
1 3/4 lb Gala apples
2 teaspoons fresh lemon juice
1/3 cup plus 1/2 tablespoon granulated sugar
Calvados applesauce
3 tablespoons unsalted butter, cut into 1/2-inch
pieces
1 1/2 tablespoons apple jelly
1 cup chilled heavy cream
1 tablespoon confectioners sugar
1 1/2 tablespoons Calvados

Special equipment: parchment paper; a large baking
sheet (at least 14 inches wide)

Roll out pastry on a lightly floured surface with a
floured rolling pin into a rough 16-inch round (1/8
inch thick), then transfer carefully to
parchment-lined large baking sheet. Loosely fold in
edge of pastry where necessary to fit on baking sheet,
then chill, covered loosely with plastic wrap, 30
minutes.

Preheat oven to 425°F.

While pastry is chilling, peel and core apples, then
cut into 1/8-inch-thick slices. Toss slices with lemon
juice and 1/3 cup granulated sugar.

Put baking sheet with pastry on a work surface and
unfold any edges so pastry is flat. Spread applesauce
over pastry, leaving a 2-inch border, and top sauce
with sliced apples, mounding slightly. Fold edges of
dough over filling, partially covering apples (center
will not be covered) and pleating dough as necessary.
Dot apples with butter, then brush pastry edge lightly
with water and sprinkle with remaining 1/2 tablespoon
granulated sugar. Bake galette in middle of oven until
pastry is golden and apples are tender, 40 to 45
minutes.

While galette is baking, melt apple jelly in a very
small saucepan over moderately low heat, stirring.

Slide baked galette on parchment onto a rack, then
brush with melted jelly and cool galette until warm or
room temperature.

Beat together cream and confectioners sugar in a bowl
with an electric mixer until cream just holds soft
peaks, then beat in Calvados. Serve galette topped
with dollops of Calvados cream.

Cooks' note:
• Galette can be made 8 hours ahead and kept at room
temperature.

Makes 8 servings


Apple and Red Onion Caraway Tart

Makes 2 tarts; serves 16 to 20


2 cups all-purpose flourplus more for dusting
Salt and freshly ground black pepper
1 1/2 teaspoons whole caraway seeds
1 cup cold unsalted butter(2 sticks), cut into small
pieces, plus 4 tablespoons for filling
1/4 to 1/2 cup ice water
4 Granny Smith apples
4 medium red onions(about 6 ounces each)
1 tablespoon plus 1 teaspoon sugar
2 ounces blue cheesecrumbled
Vegetable-oil cooking spray

1. 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.

2. 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.

3. Divide dough in half; turn out onto plastic
wrap. Press dough into flat rectangles. Wrap in
plastic, and chill for at least an hour.

4. 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. Chill for at least 30 minutes or up to
24 hours (covered with plastic).

5. Heat oven to 400°; place rack in center. Line
chilled pastry 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.


6. 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 1/2 teaspoon salt and 1/4 teaspoon pepper;
cook 2 minutes more. Return apples to pan; over low
heat, toss to combine.

7. 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.

Answer 2

the easiest way is to buy frozen pie dough. Mold into a tart shell and dock the dough (poke holes in it with a fork), sprinkle with a little sugar and cinnamon and pre bake at 350 for 10 minutes or until it just starts go get golden brown. Remove from oven and let cool. In a sauce pan melt butter and add peeled and sliced apples along with cinamon and sugar. saute over moderate heat just until the apples become slightly soft. Pour apples into a collander to drain off any excess juice, save any juices that comes off the apples. Spread the apples onto a cookie sheet to cool. Once apples are cooled place in tart shell and drizzle some of the liquid from the apples over the top and bake at 350 for 15 minutes. Serve with cinimon ice cream. Enjoy. Notice I didn't give you any measurements because there realy aren't any it all depends on how sweet you want it. Good luck.

Answer 3

20 min 10 min prep 6 servings 6 tarts
Change to: tarts US Metric

INGREDEANTS
2 sheets phyllo pastry
2 teaspoons butter, melted
2 tablespoons chopped almonds, toasted
1 1/2 teaspoons icing sugar
1/3 cup packed brown sugar
1 tablespoon lemon juice
1/2 teaspoon cinnamon
3 cups sliced peeled apples

METHOD

1.Preheat oven to 400 degrees F.

2. Lay single sheet of phyllo on a cutting board.

3. Brush with half of the butter.

4. Cut crosswise with scissors into three 5-inch wide strips, fold each into thirds to form a square shape.

5. Using scissors, round off corners.
6. Gently mold pastry into muffin cups (use a pan that makes 6 muffins).

7. Repeat with the other sheet of phyllo.

8. Bake for 5 minutes or until golden.

9. Cool slightly and remove from pan.

10. In a nonstick frying pan, combine sugar, lemon juice and cinnamon, cook stirring constantly over medium heat until bubbling.

11. Add apples and cook, stirring frequently, for about 5 minutes until apples are tender.

12. Cool slightly.

13. Carefully spoon apple mixture into shells and sprinkle with almonds then sift the icing sugar on top.

And to top it off I have left you the Nutrition Facts

Nutrition Facts

Calculated for 1 serving (89g)
Recipe makes 6 servings

Calories 134
Calories from Fat 28 (21%)
Amount Per Serving %DV
Total Fat 3.2g 4%
Saturated Fat 1.0g 5%
Polyunsat. Fat 0.5g
Monounsat. Fat 1.5g
Trans Fat 0.0g
Cholesterol 3mg 1%
Sodium 54mg 2%
Potassium 138mg 3%
Total Carbohydrate 26.7g 8%
Dietary Fiber 2.1g 8%
Sugars 20.4g
Protein 1.3g 2%
Vitamin A 73mcg 1%
Vitamin B6 0.0mg 2%
Vitamin B12 0.0mcg 0%
Vitamin C 4mg 6%
Vitamin E 1mcg 3%
Calcium 25mg 2%
Magnesium 15mg 3%
Iron 0mg 3%
Alcohol 0.0g Caffeine 0.0mg

http://www.recipezaar.com/41058

Answer 4

Put lots of makeup on them and teach them to flirt. Get it? apple tarts? oh ok sorry

Answer 5

INGREDIENT: 2 green apples, 3 tablespoons sugar, 2 large eggs, 1 quart of whipping cream, 1 teaspoon vanilla, 1 pie shell.

DIRECTION: Preheat Oven to 180C / 360F, peel, core and thinly slice apples, fill shell with slices, beat eggs with cream, sugar & vanilla until foamy, pour over apples and bake for 40 min. or until brown.

Answer 6

I don't know really...easiest way would be
to go to the store near the rolls of refrigerated
cookie doughs and rolls, biscuits and stuff
and buy the ones in that section. They are
super good and easy to prepare and pop
in the oven.

Answer 7

http://allrecipes.com/Recipe/Apple-Crumble-Tart/Detail.aspx

This recipe is for apple crumble tarts.

This website is great for figuring out all kinds of recipes, i truly recommend it!

Hope they turn out beautiful, and tasty!

Answer 8

you had better buy them from a good sweet shop