APPLE PASTRY TART RECIPES

Name: Quick and Easy Apple Tart
Prep time: 20 min
Total time: 40 min
Yield: 8-12 servings
Ingredients: 1 package puff pastry sheets, thawed, each cut into half or thirds; 3 apples, cored, halved, and sliced very thin; 2/3 c. brown sugar; 1 pinch salt; Powdered sugar, caramel sauce, and/or whipped cream, for serving, optional

QUICK & APPLE TART RECIPE - HOW TO MAKE APPLE PUFF PASTRY

Quick & Apple Tart Recipe - How to Make Apple Puff Pastry image

This puff pastry apple tart is quick, easy, and so yummy. Use frozen puff pastry to cut down on time, and make sure to serve with vanilla or cinnamon ice cream!

Provided by Ree Drummond

Categories パン baking comfort food dessert fruit main dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 8-12 servings

Number Of Ingredients 5

Ingredients

1 package puff pastry sheets, thawed, each cut into half or thirds
3 apples, cored, halved, and sliced very thin
2/3 c. brown sugar
1 pinch salt
Powdered sugar, caramel sauce, and/or whipped cream, for serving, optional

Steps:

Preheat the oven to 400 degrees.
Place the puff pastry rectangles onto two baking pans that have been sprayed with nonstick spray. Add sugar and salt to apples. Stir to combine. Allow to sit for a few minutes.
Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.
Remove from the pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, and/or a sprinkling of powdered sugar.

PUFF PASTRY TART RECIPES - BBC GOOD FOOD

Puff pastry tart recipes - BBC Good Food image

Our crisp and flaky puff pastry tarts taste as good as they look. Choose from sweet and fruity tarte Tatins, savoury cheese, veggie bakes and more.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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FRENCH APPLE TART RECIPE | INA GARTEN | FOOD NETWORK

Bake Ina Garten's French Apple Tart recipe from Barefoot Contessa on Food Network with Granny Smith apples atop buttery, homemade pastry dough.
From foodnetwork.com
Reviews 4.7
Total Time 2 hours 20 minutes
Category dessert
Cuisine french

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

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For 15 years my husband, daughter and I owned and operated an apple orchard, where we raised 27 variations of apples on 2,200 trees. This easy apple tart recipe is my personal favorite. My family even prefers this wonderful dish with tart apples over traditional apple pie. I hope you enjoy it, too. —Marilyn Begres, Dexter, Michigan
From tasteofhome.com
Reviews 4
Total Time 01 hours 15 minutes
Category Desserts
Calories 284 calories per serving

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.

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PUFF PASTRY APPLE TURNOVERS RECIPE: HOW TO MAKE IT

“I had a package of puff pastry in my freezer and mentioned to a friend that I’d like to make apple turnovers,” notes Coleen Cavallaro of Oak Hill, New York. “She shared a recipe that I adapted for the puff pastry. These turnovers were a big hit on my first try!”
From tasteofhome.com
Reviews 4.9
Total Time 40 minutes
Category Desserts
Calories 416 calories per serving

Preheat oven to 400°. In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake until golden brown, 12-16 minutes. If desired, serve warm with ice cream.

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Stephen Fry’s perfectly English nostalgic treat is a joy to make and eat, with the sweet, buttery shortcrust casing and tart apple filling transporting you back to childhood. The lattice decoration is a little fiddly until you get the hang of it, but it’ll be the talk of the table. A real show-stopper!
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 569 calories per serving

1. To make the pastry, sieve the flour and icing sugar into a large mixing bowl from a height.
2. Chop the butter into cubes, then, using your fingertips, gently work it into the flour and sugar until the mixture resembles breadcrumbs (or pulse in a food processor).
3. Halve the vanilla pods, scrape the seeds into the bowl and mix again.
4. Beat 2 eggs with the milk, then add to the flour mixture and gently work it together until it forms a ball of dough. (Be careful not to overwork the pastry or it will become elastic and chewy, not crumbly and short.)
5. Divide the dough in half, sprinkle with flour, then pat each piece into a flattened round about 2½cm thick. Sprinkle over a little more flour, then wrap each piece in clingfilm and pop into the fridge to rest for at least 30 minutes.
6. Lightly grease a 24cm non-stick loose-bottomed tart tin with vegetable oil.
7. Tear off two large sheets of greaseproof paper. Roll out one piece of pastry between the sheets to about ½cm thick, turning every so often.
8. Loosely roll up your pastry around a flour-dusted rolling pin and unroll it over the oiled tin, easing and pushing it carefully into the sides. Trim off any excess, patch up any holes, then prick the base with a fork, cover with clingfilm and chill in the fridge for 30 minutes.
9. Preheat the oven to 180°C/350°F/gas 4.
10. Meanwhile, prepare the filling. Peel, core and roughly chop the apples and place into a large saucepan with the butter, sugar, allspice and 200ml of water.
11. Simmer on a medium heat for 8 to 10 minutes, or until soft, then carefully tip the apples into a colander set over a bowl to catch the juices and leave to stand for 5 minutes.
12. Tip the strained liquid back into the pan and simmer over a medium heat for 5 to 10 minutes, or until reduced by half and syrupy. Remove from the heat and leave to cool.
13. Pour the cooled syrup over the apples, then fold through the blackberries.
14. Scrunch up a large piece of greaseproof paper, then unwrap it and use it to line your pastry case, pushing it right into the sides. Fill the case with rice or baking beans, and bake blind for 15 minutes.
15. Carefully remove the rice or beans, and greaseproof paper, then return the case to the oven for a further 5 minutes.
16. Beat the remaining egg with a splash of boiling water and brush all over the inside of the pastry case, then bake for a further 15 minutes, or until golden and crisp.
17. Cut your remaining pastry into quarters and roll out one piece between two sheets of baking paper to 3mm thick – this will be your pie lid. Carefully transfer to a large tray, keeping the pastry on the paper.
18. Roll out another quarter of pastry to about the same size as the lid and cut out strips for your lattice, using a ruler as a guide and a pizza cutter for straightness. Lay the strips over the lid, side-by-side, ensuring the sides are touching.
19. Roll out another quarter of pastry and cut into strips as above. To ensure your pie is equal on both sides, lay the middle strip first, then gently lift alternate strips to weave your lattice in a criss-cross pattern.
20. To make the rose decorations, roll out the remaining quarter of pastry and stamp out 5 discs with the back of a piping nozzle or a 2½cm round cutter. Arrange them on a cold surface in a row, overlapping each one. Cut them in half lengthways with a sharp knife, then carefully roll up each line to create a rose effect. Repeat to make as many roses as you like.
21. Cut out the leaves for your flowers (I used leaf cutters in two sizes).
22. Take a small piece of pastry and roll it with your fingers to make one long stem. Gently drape it over your lattice, curling it where you like. Repeat to make another stem.
23. Dot your roses and leaves around the stems, then roll the remaining pastry into pea-sized buds and dot over the lid.
24. Put the lid in the fridge for 30 minutes or freeze for 5 minutes, until really firm.
25. Fill the pie with the cooled apple filling.
26. Carefully peel off the baking paper and slide the lid onto the pie. Press down on the edges of the pie dish to trim the excess and create a neat lid.
27. Brush with a little more egg to glaze, then sprinkle with soft brown sugar and bake for 40 to 45 minutes, or until golden.

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STEPHEN FRY'S APPLE PIE | JAMIE OLIVER PIE RECIPES

1. To make the pastry, sieve the flour and icing sugar into a large mixing bowl from a height.
2. Chop the butter into cubes, then, using your fingertips, gently work it into the flour and sugar until the mixture resembles breadcrumbs (or pulse in a food processor).
3. Halve the vanilla pods, scrape the seeds into the bowl and mix again.
4. Beat 2 eggs with the milk, then add to the flour mixture and gently work it together until it forms a ball of dough. (Be careful not to overwork the pastry or it will become elastic and chewy, not crumbly and short.)
5. Divide the dough in half, sprinkle with flour, then pat each piece into a flattened round about 2½cm thick. Sprinkle over a little more flour, then wrap each piece in clingfilm and pop into the fridge to rest for at least 30 minutes.
6. Lightly grease a 24cm non-stick loose-bottomed tart tin with vegetable oil.
7. Tear off two large sheets of greaseproof paper. Roll out one piece of pastry between the sheets to about ½cm thick, turning every so often.
8. Loosely roll up your pastry around a flour-dusted rolling pin and unroll it over the oiled tin, easing and pushing it carefully into the sides. Trim off any excess, patch up any holes, then prick the base with a fork, cover with clingfilm and chill in the fridge for 30 minutes.
9. Preheat the oven to 180°C/350°F/gas 4.
10. Meanwhile, prepare the filling. Peel, core and roughly chop the apples and place into a large saucepan with the butter, sugar, allspice and 200ml of water.
11. Simmer on a medium heat for 8 to 10 minutes, or until soft, then carefully tip the apples into a colander set over a bowl to catch the juices and leave to stand for 5 minutes.
12. Tip the strained liquid back into the pan and simmer over a medium heat for 5 to 10 minutes, or until reduced by half and syrupy. Remove from the heat and leave to cool.
13. Pour the cooled syrup over the apples, then fold through the blackberries.
14. Scrunch up a large piece of greaseproof paper, then unwrap it and use it to line your pastry case, pushing it right into the sides. Fill the case with rice or baking beans, and bake blind for 15 minutes.
15. Carefully remove the rice or beans, and greaseproof paper, then return the case to the oven for a further 5 minutes.
16. Beat the remaining egg with a splash of boiling water and brush all over the inside of the pastry case, then bake for a further 15 minutes, or until golden and crisp.
17. Cut your remaining pastry into quarters and roll out one piece between two sheets of baking paper to 3mm thick – this will be your pie lid. Carefully transfer to a large tray, keeping the pastry on the paper.
18. Roll out another quarter of pastry to about the same size as the lid and cut out strips for your lattice, using a ruler as a guide and a pizza cutter for straightness. Lay the strips over the lid, side-by-side, ensuring the sides are touching.
19. Roll out another quarter of pastry and cut into strips as above. To ensure your pie is equal on both sides, lay the middle strip first, then gently lift alternate strips to weave your lattice in a criss-cross pattern.
20. To make the rose decorations, roll out the remaining quarter of pastry and stamp out 5 discs with the back of a piping nozzle or a 2½cm round cutter. Arrange them on a cold surface in a row, overlapping each one. Cut them in half lengthways with a sharp knife, then carefully roll up each line to create a rose effect. Repeat to make as many roses as you like.
21. Cut out the leaves for your flowers (I used leaf cutters in two sizes).
22. Take a small piece of pastry and roll it with your fingers to make one long stem. Gently drape it over your lattice, curling it where you like. Repeat to make another stem.
23. Dot your roses and leaves around the stems, then roll the remaining pastry into pea-sized buds and dot over the lid.
24. Put the lid in the fridge for 30 minutes or freeze for 5 minutes, until really firm.
25. Fill the pie with the cooled apple filling.
26. Carefully peel off the baking paper and slide the lid onto the pie. Press down on the edges of the pie dish to trim the excess and create a neat lid.
27. Brush with a little more egg to glaze, then sprinkle with soft brown sugar and bake for 40 to 45 minutes, or until golden.

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