Caramel custard apple tart

  

Caramel custard apple tart

Ingredients

•     375g block dessert pastry (we used Saxby's)
•     140g golden caster sugar
•     8 eating apples, peeled, cored and cut into wedges
•     splash apple brandy (optional)
•     248ml carton double cream
•     4 egg yolks, beaten

Instruction

    Heat oven to 220C/fan 200C/gas 6. Roll the pastry on a lightly floured surface until just thicker than a £1 coin. Use to line a 23cm deep tart tin, allowing the spare pastry to hang over the edges. Line the tart with greaseproof paper and baking beans, then bake for 15 min until golden around the edges. Remove the beans and continue to cook for 5 mins until the base in golden brown. Remove the tart from the oven and leave to cool. Reduce the oven temperature to 160C/ fan 14C/gas 3.
    Meanwhile, tip the sugar into a large frying pan over a high heat. Cook the sugar until it dissolves, bubbles and caramelises. Carefully tip the apple wedges into the caramel and toss until coated. Splash in the brandy, if using, then cook the apples for 2-3 mins until just starting soften and the caramel has dissolved in the apple juices.
    Turn off the heat and remove the apples to a bowl. Pour the cream into the pan then, holding a sieve over the pan, strain in any juices from the apples. Gradually whisk the caramel sauce into the beaten yolks. Arrange the apples over the base of the tart, pour over the custard, then bake for 40 mins until the custard is just set. Leave the tart to cool, then use a knife to cut away the spare pastry and neaten the edges.

Quick and Easy Apple Tart

Quick and Easy Apple Tart


Ingredients

• 1 whole sheet puffed pastry, cut in half
• Nonstick cooking spray
• 1 cup brown sugar
• 1/4 teaspoon salt
• Juice of 1/2 a lemon
• 3 whole apples, cored, halved and sliced, but not peeled
• Store-bought caramel sauce, for serving
• 1/4 cup chopped pecans

Instruction

Preheat the oven to 425 degrees F.

Place the puffed pastry rectangles onto a baking pan that's been sprayed with nonstick spray or lined with parchment paper. Add the sugar, salt and lemon juice to the apples. Stir to combine. Allow to sit for a few minutes.

Arrange the apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake until the pastry is puffed and golden brown, about 20 minutes.

Remove from the pan immediately and place on a serving platter. Serve with caramel sauce and chopped pecans.

French Apple Tart

French Apple Tart

Ingredients

For the pastry:

• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 tablespoon sugar
• 12 tablespoons (11/2 sticks) cold unsalted butter, diced
• 1/2 cup ice water

For the apples:

• 4 Granny Smith apples
• 1/2 cup sugar
• 4 tablespoons (1/2 stick) cold unsalted butter, small diced
• 1/2 cup apricot jelly or warm sieved apricot jam
• 2 tablespoons Calvados, rum, or water

Instructions

For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan 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 baler. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.

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.

Alice Waters’s Apple Tart

Alice Waters’s Apple Tart

Dough:

• 1 cup unbleached all-purpose flour
• 1/2 teaspoon sugar
• 1/8 teaspoon salt
• 6 tablespoons (3/4 stick) unsalted butter, just softened, cut in 1/2-inch pieces
• 3 1/2 tablespoons chilled water

Filling:

• 2 pounds apples (Golden Delicious or another tart, firm variety), peeled, cored (save peels and cores), and sliced
• 2 tablespoons unsalted butter, melted
• 5 tablespoons sugar

Glaze:

• 1/2 cup sugar

MIX flour, sugar, and salt in a large bowl; add 2 tablespoons of the butter. Blend in a mixer until dough resembles coarse cornmeal. Add remaining butter; mix until biggest pieces look like large peas.

DRIBBLE in water, stir, then dribble in more, until dough just holds together. Toss with hands, letting it fall through fingers, until it’s ropy with some dry patches. If dry patches predominate, add another tablespoon water. Keep tossing until you can roll dough into a ball. Flatten into a 4-inch-thick disk; refrigerate. After at least 30 minutes, remove; let soften so it’s malleable but still cold. Smooth cracks at edges. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust excess flour from both sides with a dry pastry brush.

PLACE dough in a lightly greased 9-inch round tart pan, or simply on a parchment-lined baking sheet if you wish to go free-form, or galette-style with it. Heat oven to 400#176;F. (If you have a pizza stone, place it in the center of the rack.)

OVERLAP apples on dough in a ring 2 inches from edge if going galette-style, or up to the sides if using the tart pan. Continue inward until you reach the center. Fold any dough hanging over pan back onto itself; crimp edges at 1-inch intervals.

BRUSH melted butter over apples and onto dough edge. Sprinkle 2 tablespoons sugar over dough edge and the other 3 tablespoons over apples. (Deb note: I found it nearly impossible to coat it with this much sugar, so I used a little less–more like 3 tablespoons. It made a lightly sweet tart, which we found perfect.)

BAKE in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes.

MAKE glaze: Put reserved peels and cores in a large saucepan, along with sugar. Pour in just enough water to cover; simmer for 25 minutes. Strain syrup through cheesecloth.

REMOVE tart from oven, and slide off parchment onto cooling rack. Let cool at least 15 minutes.

BRUSH glaze over tart, slice, and serve.

Swedish Apple Tart

Swedish Apple Tart

Apple Tart Ingredients

• 2 1/2 cups peeled, cored and sliced apples
• 1 teaspoon ground cinnamon
• 1 teaspoon white sugar
• 1 cup white sugar
• 3/4 cup margarine, melted
• 1/2 cup chopped pecans
• 1 cup all-purpose flour
• 1 egg, lightly beaten
• 1 pinch salt

Apple Tart Instructions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan with margarine.

Fill 2/3 of the pan with sliced apples. Sprinkle with cinnamon and 1 teaspoon sugar.

In a medium bowl, mix 1 cup sugar with the melted margarine. Stir in pecans, flour, egg and salt. Mix well. Spread mixture over the apples.

Bake in preheated oven for 65 minutes, or until golden brown.

Apple Tart

Apple Tart

Apple Tart Ingredients:

• 225g / 8oz Odlums Cream Plain Flour
• 125g / 4oz Margarine
• 1/4 pint / 150ml Cold Water (approx.)
• 4 Large Cooking Apples (peeled, cored and sliced)
• Sugar to sweeten apples.

Apple Tart Instructions:

• Preheat oven to 200°C/400°F/Gas 6. Use an ovenproof plate. Place margarine in freezer for about 15 minutes to harden. Longer if time allows.
• Sieve flour into a bowl. Grate hard margarine into the flour. You may need a little flour on your fingers for this.
• Using a knife, mix grated margarine into flour.
• Add sufficient water and mix to a soft dough with the knife.
• Turn onto a lightly floured board and knead lightly.
• Roll out half the pastry to the shape of the oven proof plate. Arrange apples on the pastry. Sprinkle with sugar to sweeten.
• Roll remaining pastry to cover the apples.
• Dampen edge of base pastry with cold water to seal.
• Press top pastry over apples to make the tart. Seal the edges.
• Put a cut on top of pastry to allow steam to escape.
• Bake for 35 minutes approx. Serve with ice cream, custard or cream.