Are there any good recipes for apple tarts?

Answer 1

Quick and Easy Apple Tarts
tasty apple tarts made in a muffin tin and topped with almonds...

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

Preheat oven to 400 degrees F.
Lay single sheet of phyllo on a cutting board.
Brush with half of the butter.
Cut crosswise with scissors into three 5-inch wide strips, fold each into thirds to form a square shape.
Using scissors, round off corners.
Gently mold pastry into muffin cups (use a pan that makes 6 muffins).
Repeat with the other sheet of phyllo.
Bake for 5 minutes or until golden.
Cool slightly and remove from pan.
In a nonstick frying pan, combine sugar, lemon juice and cinnamon, cook stirring constantly over medium heat until bubbling.
Add apples and cook, stirring frequently, for about 5 minutes until apples are tender.
Cool slightly.
Carefully spoon apple mixture into shells and sprinkle with almonds then sift the icing sugar on top

Answer 2

These crispy pies are made with apples and cranberries, flavoured with orange and cinnamon.

Makes 12 pies.
100g (4 oz) filo pastry
1 medium orange
4 eating apples
50g (2 oz) dried cranberries
50g (2 oz) caster sugar
1/2 teaspoon cinnamon
50g (2oz) butter
2 teaspoon icing sugar
2 tsp icing sugar
a 12-hole muffin or deep bun tray

Heat the oven to 190°C/375°F/gas mark 5. Take the filo pastry out of the fridge, but leave it in its wrappings. Use the small holes of a grater to grate the orange rind.
Cut the orange in half and squeeze out the juice. Cut the apple into quarters. Peel them, then cut out the cores. Cut the quarters into small chunks.
Put the apple, orange rind and three tablespoons of orange juice into a pan. Heat it gently for 20 minutes, stirring often. Stir in the cranberries, sugar and cinnamon.
Cook the mixture for another five5 minutes. Take the pan off the heat. Unwrap the pastry and cut each sheet into six squares. Cover it with plastic foodwrap.
Put the butter into a small saucepan and melt it gently on a low heat. Use a pastry brush to brush a little butter over one of the little pastry squares.
Put the square into a hole in the tray, buttered side up. Brush butter onto another square. Put it over the first one, so the corners overlap. Butter and add a third square.
Repeat in all the holes. bake the pastry cases in the oven for ten minutes. Leave them in the tray for five minutes to cool. Then, take the cases out of the tray.
Heat the apples again for two minutes until they bubble. Spoon the mixture into the cases, so they are almost full. Then, sift a little icing sugar over the pies.

Answer 3

yes here are a couple good and popular ones:

Maple-Glazed Breakfast Apple Tarts
8 ounce package cream cheese, softened
1/4 cup confectioners' sugar
1 teaspoon vanilla
2 medium Empire, Gala, or Golden Delicious apples
1/4 cup granulated sugar
17 1/4ounce package (2 sheets) frozen puff pastry, thawed
1 large egg, beaten lightly with 1 tablespoon water
1/2 cup pure maple syrup

In a small bowl stir together cream cheese, confectioners' sugar, and vanilla until smooth.
Peel, halve, and core apples and cut into 1/4inch slices. In a bowl toss apples with 2 tablespoons granulated sugar.

Preheat oven to 375 degrees.

On a lightly floured surface roll 1 sheet puff pastry into a 15 by 11inch rectangle. From a long side, cut four 1/3inchwide strips. From a short side, cut two 1/3inchwide strips. Set pastry strips aside. Halve lengthwise what remains of rectangle and put halves on a baking sheet.

Just inside pastry rectangles' edges, brush 1/3inchwide borders of egg wash, reserving remaining egg wash. Arrange pastry strips on borders so that they are flush with edges of rectangles, trimming strips to fit. Spread creamcheese mixture inside borders on rectangles and top with apples.

On a lightly floured surface roll remaining puff pastry sheet into a 14 by 10inch rectangle and halve lengthwise. Cut several 2 1/2inch diagonal slits down middle of each rectangle (do not cut within 1-inch of edges).

Brush pastry borders of appletopped tarts with some remaining egg wash and top each with 1 pastry rectangle. Press edges gently but firmly together to seal. Brush remaining egg wash over pastry tops and sprinkle with remaining 2 tablespoons sugar. Bake tarts in middle of oven 30 minutes, or until puffed and golden.

In a small saucepan simmer maple syrup 10 minutes, or until reduced to about 1/3 cup. Brush hot syrup glaze over warm tarts. Serve tarts warm or at room temperature.
............................................................................................................................................................................................................................................................
Caramelized Apple Tart: Tarte Tatin
Caramel:
1 ounce (2 tablespoons) unsalted butter
2 cups sugar
Apples:
8 medium (about 3 3/4 pounds) Granny Smith apples, peeled
8 ounces Puff Pastry Dough, recipe follows, or store-bought puff pastry dough


To make the caramel: Have ready a 10-inch round cake pan with 3-inch sides. (Do not use a springform pan for this; it will leak!) In a medium saucepan, melt the butter over medium heat. Add the sugar and cook, stirring often with a wooden spoon, until the mixture is dark amber in color – it's okay if there are a few sugar lumps remaining. When the caramel is done, carefully pour it into the cake pan. Don't touch the cake pan with unprotected hands – it will be hot! Set the cake pan aside until caramel is cool. (The caramel-coated pan can be made up to 2 days in advance and left, covered, at room temperature.)
Preheat the oven to 400 degrees F.

Core the apples by cutting down, top to bottom, on all 4 sides around the core. You will have 2 apple halves and 2 smaller pieces. Arrange the first layer of apple halves, flat-side down, on top of the set caramel in the pan. (This will later become the top of the tart.) Arrange the remaining apple halves and pieces to form the second layer. Things will be a bit crowded at first, but the apples will shrink down when cooked. Place on a parchment paper-lined, sturdy baking sheet. Bake for about 50 minutes, until the apples are very tender.

Meanwhile, on a lightly floured work surface, roll out the puff pastry dough into a round 1/4-inch thick. Cut out a 10-inch pastry circle and transfer it to a parchment lined baking sheet. Cover with plastic wrap and refrigerate until needed.

When the apples are done, carefully remove the baking sheet from the oven and transfer to a flat surface, taking care, as the caramel will be bubbling hot. Remove the pastry circle from the refrigerator and prick with a fork 15 times. Gently place on top of the cooked apples. Return tart to the oven and bake for 35 minutes or until the puff pastry is puffy and golden brown. Cool in the pan on a wire rack for 20 to 25 minutes.

To serve, you will need a 12 to 14 inch diameter round serving platter and another sturdy baking sheet. Invert both the serving platter and the other baking sheet. Invert both the serving platter and the other baking sheet over the warm tatin pan. Using both hands, firmly grab both baking sheets and quickly flip over the pans – doing this over the kitchen sink will cut down on any sticky mess. Remove the top baking sheet and carefully lift up the cake pan, using dry towels to avoid getting burned by the caramel. If any apples remain stuck to the pan, remove them with a metal spatula and place them back on the tart. This tart is best served warm.



Puff Pastry Dough:
4 1/4 cups high-gluten flour or bread flour
1/4 cup sugar
2 1/2 teaspoons salt
1 cup plus 2 teaspoons water
3 ounces (6 tablespoons) unsalted butter, melted plus 14 ounces (1 3/4 cups) unsalted butter, at cool room temperature

In the bowl of an electric mixer fitted with the paddle attachment, beat the flour, sugar, salt, water, and melted butter on medium speed until well mixed, about 1 minute. Work quickly and do not overwork the dough. Transfer the dough to a large piece of plastic wrap, form it into a rough rectangle, enclose the dough in plastic wrap, and refrigerate for 1 hour. Meanwhile, put the remaining 14 ounces of butter between 2 pieces of plastic wrap and beat it with a rolling pin, turning as necessary, until softened. The butter should be malleable but not too soft. Set aside in a cool place – the butter will later be spread on the dough as you start the folding process.
Place the refrigerated dough on a well floured work surface and dust the top of the dough lightly with flour. Using a rolling pin, push down on the dough to start flattening it, and then roll it into a 20 by 30 by 10-inch rectangle, 1/4 inch thick, with the long sides running from left to right. (It might feel that you're rolling sideways, and well, you are.) Carefully brush off any excess flour from the dough. Starting on the right side, and leaving a 1 inch border, slap and spread on the butter, using your fingers, over two-thirds of the rectangle. Fold the dough into thirds; starting with the left side, fold at the butter line as if closing a book, and then fold the right side up and over the top layer. You should end up with a stack of 3 thick layers of dough, each separated from the next by a layer of butter.

As you prepare to make the first turn of the dough, keep in mind the importance of rolling the butter evenly along the length and width of the rectangle as you roll the dough. Adjust the pressure on the rolling pin as necessary, rolling harder or more evenly, to achieve a smoother, even, dough-enclosed butter sandwich. To begin your first turn, turn the dough 90 degrees on your work surface so the closed fold is at the top and, rolling lengthwise, roll It into a 20 by 10-inch rectangle. Brush off any excess flour and fold into thirds as above, starting with the left side and ending with the right. At this point, you have finished one turn. Rotate the dough 90 degrees so the closed fold is at the top, and repeat the rolling and folding process. The second turn is complete. After the second turn, or any time the dough is too soft to work with, transfer to a parchment paper lined baking sheet and refrigerate, covered in plastic wrap, for about 30 minutes, or until the dough is chilled and relaxed. Each time the dough is refrigerated, make an indentation in the dough with your fingertip for each turn completed. Repeat this rolling and folding process, rolling out the dough lengthwise every time, for more times for a total of 6 turns. After the sixth turn, let the dough rest a good hour in the refrigerator.

Store the dough, as is, well wrapped in plastic wrap. The dough can be kept refrigerated up to 3 days, or frozen for up to 10 days. If frozen, thaw the dough, still wrapped in plastic, in the refrigerator before using.

Yield: 3 pounds of dough
Prep time: 20 minutes
Inactive Prep Time: 4 hours
........................................................................................................................................................................
French Apple Tart
Dough can be chilled up to 1 day.


1 recipe pastry dough, recipe follows
6 Golden Delicious apples, peeled, cored, halved and sliced 1/8-inch thick
1/4 cup sugar
1/2 stick cold butter, sliced thin
1/2 cup apricot jam, heated and strained
Vanilla ice cream or sweetened whipped cream, as an accompaniment

Preheat oven to 375 degrees F.
On a lightly floured surface roll out dough into a 13-inch round and fit it into a 10-inch tart tin with a removable fluted rim, trimming the excess. Arrange the apples decoratively on the pastry shell, overlapping them. Sprinkle the sugar on top of the apples, top with butter slices and bake in the middle of the oven for 45 minutes or until the crust is cooked through and the apples are golden. Brush with the heated apricot jam while the tart is still hot. Serve each portion with a small scoop of ice cream or a small spoonful of whipped cream.


Pastry Dough
1 stick cold unsalted butter
1 1/4 cups all-purpose flour
1/4 teaspoon salt
2 to 4 tablespoons ice water
Cut butter into 1/2-inch cubes.

To blend by hand: Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender until most of mixture resembles coarse meal (roughly pea-size lumps). Drizzle 2 tablespoons ice water evenly over and gently stir with a fork until incorporated.

To blend in a food processor: Pulse together flour, butter, and salt in a food processor until most of mixture resembles coarse meal (roughly pea-size lumps). Add 2 tablespoons ice water and pulse 2 or 3 times, or just until incorporated.

Test mixture: Gently squeeze a small handful: it should hold together without crumbling apart. If it doesn’t, add more ice water, 1 tablespoon at a time, stirring or pulsing 2 or 3 times after each addition until incorporated (keep testing). If you overwork mixture or add too much water, pastry will be tough.

Form dough: Turn out onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Yield: 1 (9-inch) pie crust or a 10 to 11-inch tart crust
.......................................................................................................................................................................
http://www.joyofbaking.com/AppleTart.html