TART CAKE PAN RECIPES

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FRENCH-STYLE APPLE TART (TARTE TATIN) RECIPE BY TASTY



French-Style Apple Tart (Tarte Tatin) Recipe by Tasty image

Here's what you need: puff pastry, apple, water, sugar, unsalted butter, vanilla ice cream

Provided by Alvin Zhou

Yield 5 servings

Number Of Ingredients 6

1 sheet puff pastry, thawed
1.5 kg apple, preferably Honeycrisp or Granny Smith
3 tablespoons water
½ cup sugar
3 tablespoons unsalted butter
vanilla ice cream, for serving

Steps:

  • Using a 9-inch (23 cm) flat-sided cake pan as a template, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
  • Peel and quarter the apples, using a spoon or melon baller to remove the cores.
  • Preheat oven to 375°F (190°C).
  • In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes. Add the butter, stirring constantly until the color is a creamy light brown. Add the apples, stirring until they are coated in a thick layer of caramel.
  • Cook for about 15-20 minutes, turning the apples constantly so that they bathe in the caramel. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan. Be careful not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.
  • Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top.
  • Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.
  • Bake for 45-50 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate.
  • Slice and serve with vanilla ice cream.
  • Enjoy!

Nutrition Facts : Calories 387 calories, CarbohydrateContent 36 grams, FatContent 25 grams, FiberContent 0 grams, ProteinContent 3 grams, SugarContent 14 grams

CREAM TART NUMBER CAKE RECIPE | ALLRECIPES



Cream Tart Number Cake Recipe | Allrecipes image

This trendy dessert cookie cream tart isn't as challenging as it may seem. It's very easy to customize for any holiday or occasion and makes for a beautiful presentation.

Provided by Sandra Garth

Categories     Desserts    Pies    Tarts

Total Time 3 hours 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 12 servings

Number Of Ingredients 19

2 matching letter or number stencils
¾ cup softened butter
¾ cup white sugar
2 eggs, slightly beaten
2 teaspoons vanilla extract
2 teaspoons cream cheese flavoring
2?¼ cups all-purpose flour
2?¼ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 (8 ounce) package cream cheese
1 cup sifted confectioners' sugar
1 cup heavy cream, chilled
1 1/2 teaspoons cream cheese flavoring
1 teaspoon vanilla extract
12 blackberries, or to taste
12 strawberries, or to taste
12 yogurt-covered pretzels, or to taste
small faux flowers

Steps:

  • Cream butter and sugar together in a large bowl until light and fluffy. Add eggs, vanilla extract, and cream cheese flavoring and mix until just combined. Stir in flour, baking powder, salt, and cinnamon until dough comes together. Cover dough with plastic wrap and chill in the refrigerator for 2 to 3 hours or overnight.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking sheets
  • Place chilled dough on the prepared baking sheet and roll it out to 1/4-inch thickness. Place a stencil on top and cut around the edges using a sharp knife. Remove excess dough. Re-roll scraps and repeat rolling and cutting to create the second letter or number on the second prepared baking sheet.
  • Bake in the preheated oven until slightly golden, 10 to 12 minutes. Remove from the oven and allow to cool completely on a wire rack, about 1 hour.
  • Beat cream cheese, confectioners' sugar, and cream in the bowl of a stand mixer fitted with a paddle attachment on medium speed until mixture starts to thicken. Add cream cheese flavoring and vanilla extract and beat until stiff peaks form. Fit a piping bag with a large round tip or a star tip and fill the bag with frosting.
  • Place the first cookie on a serving tray or large clean board. Pipe rows of frosting to cover the cookie. Gently place the second cookie on top of the frosting and repeat the pattern for frosting. Decorate cookie tart as desired with raspberries, strawberries, pretzels. and faux flowers.

Nutrition Facts : Calories 452.4 calories, CarbohydrateContent 47.2 g, CholesterolContent 109.2 mg, FatContent 27.2 g, FiberContent 1.4 g, ProteinContent 5.9 g, SaturatedFatContent 16.8 g, SodiumContent 381.3 mg, SugarContent 24.2 g

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