Apple tart recipes
Our top 3 of 6 Apple tart recipes
-
Apple Tarte Tatin
- Filo Apple Tarts
- Apple Tart 'maman Blanc' - Raymond Blanc
- Recent recipes
- View all 6 variations
Ingredients
- 4 apples. peeled and cored
- 200g caster sugar
- 50g unsalted butter
- 500g Puff Pastry. rolled to about ½ inch thick
Method
- 1. Preheat your oven to 180C (fan) / 190C (Electric) / Gas Mark 5.
- 2. Prepare your apples and cut them into quarters.
- 3. Heat a large OVENPROOF pan on the gas hob and add your sugar once the pan is hot to form a caramel.
- 4. Add the apples and add the butter.
- 5. Cut the pastry to the same size as the pan using a knife to go around a bowl, for example.
- 6. Place your pastry on top of the apples in the pan and bake in the oven, middle shelf for 25 minutes.
- As simple as that!
- Serve with Double Cream! Mmmmmmmm :)
LukeColairo has contributed to these popular cooking recipes:
Be the first to comment
Add commentIngredients
- 2 eating apples
- 2-4 filo pastry sheets
- 2 tsp brown sugar
- ½ tsp nutmeg
- ½ tsp cinamon
- 2 tsp olive oil
- 1 egg
Method
- grease a tart pan
- cut filo into squares, layer in tart pan and brush with oil in between sheets, leaving sheets to hang over the sides of the pan
- cut apple into slices, place in the pastry case and sprinkle with a mixture of sugar, nutmeg and cinnamon mixture
- place a filo lid on and brush with egg, put into a moderate oven for about 20 minutes
Be the first to comment
Add commentIngredients
- FOR THE PASTRY
- 250g plain flour
- pinch sea salt
- 125g unsalted butter, diced, at room temperature
- 1 tsp. cold water
- 1 medium free-range egg
- FOR THE FILLING
- 15g unsalted butter
- 0.5 tbsp. lemon juice
- 65g caster sugar
- 0.5 tbsp. Calvados
- 3-4 Cox's Orange Pippin, Worcester, Russet or Braeburn apples, peeled, cores removed, each cut into 10 segments
- 100 ml double cream
- 1 medium free-range egg
- 1-2 tbsp. icing sugar, for dusting
Method
- 1. For the pastry, pulse together the flour, butter and salt in a food processor until you reach a sandy texture. Add the egg, water and pulse again. If you over mix the dough at this stage it will lose its flakiness.
- 2. Transfer the dough onto a lightly floured work surface and knead with the palms of your hands for 30 seconds, or until the dough is smooth and well combined.
- 3. With the palm of your hand flatten the dough slightly to 1cm thickness, then sandwich it between two large sheets of cling film. Chill in the fridge for 30 minutes.
- 4. Preheat the oven to 220C/440F/Gas 7. Place a baking tray into the oven to preheat.
- 5. Roll the chilled dough, still sandwiched in cling film, to a 2mm thickness. Place a 22cm/9in diameter, 2cm/¾in deep tart ring on a greaseproof lined wooden peel or baking tray. Remove the top layer of clingfilm and carefully pick up the dough, place it into the tart ring with the second layer of clingfilm facing up. Lift and tuck the dough into the edges of the ring and discard the clingfilm. By tucking in the base you will minimise the shrinking of the dough during cooking. Trim off any excess with a rolling pin.
-
- 6. Using your index finger and thumb, pinch and press the dough until it's 2mm above the tart ring all around the edge. With a fork, prick the bottom of the tart. Chill in the fridge for 20 minutes.
- 7. Meanwhile, for the filling, heat the butter, lemon juice and 15g/1oz of the sugar in a small saucepan until the butter has melted and the sugar has dissolved. Remove from the heat and stir in the Calvados. Set aside.
- 8. When the tart case has chilled, arrange the apple segments in concentric circles, overlapping the apple slices as you go. Brush the apples all over with the Calvados mixture. Slide the tart ring onto the pre-heated baking tray and bake for 10 minutes.
- 9. Reduce the oven temperature to 200C/400F/Gas 6, then continue to cook for a further 20 minutes, until the pastry is pale golden-brown and the apples have caramelised.
- 10. Whisk together the double cream, egg and the remaining 50g/2oz caster sugar until well combined. When the pastry is pale golden-brown and the apples have caramelised, sprinkle the tart with a tablespoon of sugar and pour the custard mixture into the tart, bake for a further 10 minutes, until the filling mixture has just set.
- 11. To serve, remove the tart from the oven and set aside for 1 hour to cool slightly, then carefully remove the tart ring. Dust all over with icing sugar. Serve immediately.
carodeoliveira has contributed to these popular cooking recipes:
1 Comments
-
Add commentSusan H Sat Sep 18 2010 • Reply
This sounds lovely and i am definitely going to try it. What do you do with the other 1/4 of sugar though?