INDIVIDUAL APPLE TART RECIPES

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APPLE TARTS RECIPE | INA GARTEN | FOOD NETWORK



Apple Tarts Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     dessert

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 6

1 package (2 sheets) frozen puff pastry, defrosted
4 small (6 ounce) Granny Smith apples
3/4 cup sugar
6 tablespoons (3/4 stick) cold unsalted butter, small-diced
3/4 cup apricot jelly or warm sieved apricot jam
3 tablespoons Calvados, rum, or water

Steps:

  • Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
  • Cut each sheet of puff pastry into 4 squares. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples.
  • Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across the pastry and place one slice of apple on each side of the arranged slices. Sprinkle the apples evenly with the sugar and dot them with the butter.
  • Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Don't worry! The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry completely with the jelly mixture. Loosen the tarts with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.

APPLE TART TATIN RECIPE | ANNE BURRELL | FOOD NETWORK



Apple Tart Tatin Recipe | Anne Burrell | Food Network image

Provided by Anne Burrell

Categories     dessert

Total Time 2 hours 50 minutes

Prep Time 40 minutes

Cook Time 55 minutes

Yield 8 to 10 servings

Number Of Ingredients 14

1 stick butter, cut into pea size pieces
1 cup all-purpose flour, plus extra for rolling
1/4 cup sugar
Pinch salt
1 lemon, zested
1 egg yolk
2 to 3 tablespoons ice water
1 cup sugar
1/4 cup apple cider
1/2 lemon, juiced
1 vanilla bean, seeds scraped
1 stick butter, cut into pats
6 apples, such as Golden Delicious, Granny Smith, McIntosh or your favorite baking apple, peeled, cored and quartered
Mascarpone cheese mixed with 2 tablespoon sugar, for garnish

Steps:

  • To make the crust: In a food processor combine the butter, flour, sugar, salt and lemon zest. Pulse until it looks like finely grated Parmigiano. Add the egg yolk and 1 to 2 tablespoons of the water. Pulse, pulse, pulse until the mixture comes together. If it seems a bit dry add a little more water and pulse, pulse, pulse. The mixture should come together into a ball. Dump the whole thing out onto a clean lightly floured work surface. Knead the mixture 1 or 2 times only to make it a smooth ball. Using a rolling pin or your fingers roll or press the dough out to an even circle about 11 to 12 inches in diameter. Transfer to a cookie sheet lined with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, covered with plastic wrap.
  • Preheat the oven to 425 degrees F.
  • To make the filling: While dough is chilling, place the sugar, apple cider, lemon juice, and vanilla bean seeds in a 10-inch nonstick ovenproof pan. Stir to combine. Over high heat bring the mixture to a boil brushing down the sides of the pan occasionally with a pastry brush dipped in water, if necessary. After 6 to 7 minutes the mixture will eventually begin to turn light brown. Swish the pan around gently to promote even cooking. Cook the mixture for another minute or so until the mixture becomes a much deeper amber color. Remove from the heat and stir in the butter, 2 pats at a time. The mixture will bubble up. That is okay, just be VERY CAREFUL not to get any of this on you. When all of the butter has been incorporated, begin to arrange the apples rounded side down in circles. Try to do this neatly and in a pretty way. Remember, the bottom will be the top!
  • Return the pan to the burner and cook over medium for 20 minutes. Remove from the heat.
  • Retrieve the chilled pastry from the refrigerator and place it on top of the apples. Tuck the pastry in around the edges of the pan. Bake in the preheated oven for about 20 to 25 minutes or until the dough is golden brown and crispy. Let the tart cool for 10 to 15 minutes. Place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and the pan over. Let the tart fall gently out of the pan.
  • Slice tart into individual pieces and garnish with a dollop of sweetened mascarpone.

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