Best 8 Apple And Red Onion Caraway Tart Recipes

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Indulge in a symphony of flavors with our delectable Apple and Red Onion Caraway Tart. This savory tart features a flaky, buttery crust encasing a tantalizing filling of thinly sliced apples, caramelized red onions, and a hint of caraway seeds. The sweetness of the apples pairs perfectly with the tangy onions, while the caraway adds a unique depth of flavor. This versatile dish can be enjoyed as an appetizer, main course, or even a light lunch.

In addition to the Apple and Red Onion Caraway Tart, this article offers a diverse collection of tart recipes to suit every palate. From the classic French Tarte Tatin, with its caramelized apples arranged in a stunning spiral pattern, to the rustic charm of the Provencal Tomato Tart, bursting with fresh tomatoes, herbs, and cheese, there's a tart for every occasion.

For those with a sweet tooth, the Berry and Almond Tart offers a delightful combination of fresh berries, creamy almond filling, and a crispy almond crust. And if you're looking for a hearty and savory option, the Leek and Gruyère Tart delivers with its rich filling of leeks, Gruyère cheese, and a hint of nutmeg.

With step-by-step instructions and helpful tips, these recipes ensure that even novice bakers can create stunning tarts that will impress their friends and family. So gather your ingredients, preheat your oven, and embark on a culinary adventure with our Apple and Red Onion Caraway Tart and the other delightful recipes featured in this article.

Here are our top 8 tried and tested recipes!

APPLE-ONION TARTS



Apple-Onion Tarts image

These apple-onion tarts have a rosemary-infused, parsnip sweetened crust.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
3 medium Gala apples, peeled, cored, halved, and sliced 1/4 inch thick
8 medium yellow onions, halved and thinly sliced
3 tablespoons cider vinegar
1/2 teaspoon coarse salt
All-purpose flour, for dusting
Rosemary-Manchego Tart Dough
1 cup coarsely grated manchego cheese (2 to 3 ounces)
Freshly ground pepper, to taste

Steps:

  • Heat oil and butter in a large skillet over medium-high heat. Add apples and onions, and cook until golden brown, about 15 minutes. Cover, reduce heat to low, and cook until very soft and caramelized, about 35 minutes. Add vinegar and salt, and cook 5 minutes. Let cool.
  • On a lightly floured surface, roll out dough to a generous 1/8 inch thick. Cut out six 7-inch rounds, gathering scraps and rerolling dough if needed. Place on parchment-lined baking sheets.
  • Puree half the apple-onion mixture in a food processor until smooth. Using an offset spatula, spread 3 tablespoons apple-onion puree over each dough round, leaving a 1-inch border around edges. Sprinkle each with 2 tablespoons cheese. Season with pepper. Top each with a generous tablespoon of remaining apple-onion mixture, and sprinkle with 2 teaspoons cheese. Fold edges of dough in, crimping with your fingers. Refrigerate until chilled, about 30 minutes. Meanwhile, preheat oven to 350 degrees.
  • Bake until edges are golden brown, 40 to 45 minutes. Serve tarts warm or at room temperature.

APPLE AND CARAWAY TARTLETS WITH CINNAMON-CLOVE ICE CREAM AND CIDER-CARAMEL SAUCE



Apple and Caraway Tartlets with Cinnamon-Clove Ice Cream and Cider-Caramel Sauce image

Categories     Dairy     Fruit     Dessert     Bake     Apple     Winter     Cinnamon     Caraway     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 tartlets

Number Of Ingredients 14

Crust:
1 1/2 cups all purpose flour
3 tablespoons sugar
1 teaspoon caraway seeds
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
5 teaspoons (or more) ice water
Filling:
Cider-Caramel Sauce
2 1/2 pounds medium Granny Smith apples (about 7), peeled, halved, cored, each half cut into 4 wedges
1/2 teaspoon ground cinnamon
Cinnamon-Clove Ice Cream or vanilla ice cream
Clusters of red grapes (optional)
Fresh mint (optional)

Steps:

  • For crust:
  • Blend flour, sugar, caraway and salt in processor. Add butter and process, using on/off turns, until butter is cut into pea-size pieces. Add 5 teaspoons ice water. Blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Cut into 6 equal pieces. Press each piece of dough into 4 1/2-inch-diameter tartlet pan with 3/4-inch-high sides and removable bottom. (Can be made 1 day ahead. Cover each crust; chill.)
  • For filling:
  • Place 3/4 cup Cider-Caramel Sauce in heavy large skillet. Add apples and cinnamon. Cook over high heat until apples are crisp-tender, about 8 minutes. Cool filling completely.
  • Place rack at lowest position in oven; preheat to 375°F Divide filling among crusts, overlapping apples, if desired. Place tartlets on oven rack; bake until apples are tender and crust is brown at edges, about 40 minutes. Transfer to rack; cool 30 minutes. Push up pan bottoms, releasing tartlets. (Can be made 8 hours ahead. Let stand at room temperature.)
  • Rewarm remaining sauce in small saucepan. Place tartlets on plates. Top with ice cream and some warm sauce. Garnish with grapes and mint, if desired.

APPLE AND RED ONION CARAWAY TART



Apple and Red Onion Caraway Tart image

Apples, red onions and caraway all come together in this sweet-meets-savory tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 2 tarts

Number Of Ingredients 11

2 cups all-purpose flour, plus more for dusting
2 teaspoons salt
1 1/2 teaspoons whole caraway seeds
1 cup unsalted butter (2 sticks), cut into small pieces, plus 4 tablespoons for filling
1/4 to 1/2 cup ice water
4 Granny Smith apples
4 medium red onions, about 6 ounces each
1 tablespoon plus 1 teaspoon sugar
1/2 teaspoon freshly ground pepper
2 ounces blue cheese, crumbled
Vegetable-oil cooking spray

Steps:

  • Place flour, 1 teaspoon salt, and 1 teaspoon caraway seeds in a food processor. Add butter pieces; process for about 10 seconds, until mixture resembles coarse meal.
  • With machine running, add ice water slowly through feed tube. When dough holds together but is not sticky, stop adding water; do not process for more than 30 seconds.
  • Divide dough in half; turn out onto plastic wrap. Press dough into flat rectangles. Wrap in plastic, and chill for at least an hour.
  • Spray two rectangular tart pans (13 by 4 inches) with vegetable-oil cooking spray; place on a parchment-lined baking sheet. On a floured board, roll pastry to a thickness of 1/8 inch. Transfer a piece of pastry to each pan, pressing it into edges; trim pastry about 3/8 inch higher than edge of pan. Prick bottom of tart. Cover with plastic wrap, and chill for at least 30 minutes or up to 24 hours.
  • Preheat oven to 400 degrees with rack in center. Take chilled pastry from refrigerator, and remove plastic wrap. Line with parchment paper, and weight with dried beans. Bake for about 20 minutes; when pastry just colors around edges, remove paper and weights; continue to bake just until pastry is light golden, about 10 more minutes. Cool completely on a wire rack.
  • To make filling, peel and core apples. Cut into quarters; then cut each quarter into four slices. Peel onions, and halve lengthwise. Cut each half into 1/4-inch slices. Melt sugar and 2 tablespoons butter in a medium skillet. Add apples; cook over medium-low heat for 8 minutes, stirring occasionally. Add 1/2 teaspoon salt and 1/4 teaspoon pepper; raise heat to medium high, and cook for 2 more minutes, until the apples are golden. Transfer apples and all the pan juices to a bowl. In the same skillet, melt remaining 2 tablespoons butter. Add onions and cook for 8 minutes, stirring occasionally, until onions are just brown. Add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook 2 minutes more. Return apples to pan; over low heat, toss to combine.
  • Sprinkle cheese along bottom of tart shells. Divide warm apple-onion mixture between them. Sprinkle remaining 1/2 teaspoon caraway seeds over tarts, and serve.

GREEN APPLE, CABBAGE, AND CARAWAY SLAW



Green Apple, Cabbage, and Caraway Slaw image

At my first barbecue competition in Des Moines, Iowa, one of the old-timers who was cruising the grounds in a golf cart stopped to chat and then took me under his wing. We started to talk about food, as one deeply interested professional to another. "I'd love to show you my Walla Walla onions," he said with paternal pride. I'm always glad to taste someone's prize ingredients, and thankful for their sharing. I think my genuine appreciation of his gesture moved him. With the air of a seasoned veteran offering advice to a newcomer, he said, "If you want to win, think apple." I gave his advice some serious thought. Champion barbecuers often inject their creations with apple juice or slather them with apple jelly or both. So, as the saying goes, when in Rome . . . I microplaned some Granny Smith apples and added them to my board dressing, which was a new way of using an ingredient that the judges knew and liked. The technique has become my secret weapon for waking up barbecue flavors. This slaw is slightly acidic and tangy from the green apple. It has massive crunch and little flavor capsules of caraway. I love it with the Smoked Pork Shoulder with Lime Coriander Salt.

Provided by Food Network

Categories     side-dish

Yield Serves 6 to 8

Number Of Ingredients 16

6 cups finely shredded green cabbage
2 red bell peppers, cored, seeded, and thinly sliced
2 tablespoons granulated sugar
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup white wine vinegar
2 tablespoons finely chopped Spanish onion
1 tablespoon caraway seeds, toasted in a small skillet and finely ground
Sea or kosher salt and freshly ground black pepper
4 Granny Smith apples, halved, cored, and cut into julienne (skin left on)
2 cups small watercress sprigs
2 tablespoons finely chopped shallots
2 tablespoons thinly sliced (on the bias) red chile pepper
2 tablespoons thinly sliced (on the bias) scallions
1/2 cup fresh dill leaves
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Combine the cabbage and bell peppers in a large bowl and mix well. Toss with the sugar and allow to macerate for 15 minutes.
  • For the dressing, combine all the ingredients in a blender and blend until smooth. Add the apples, watercress, shallots, chile pepper, scallions, dill, and parsley to the cabbage and peppers and mix well. Toss with the dressing to coat and serve.

FRIED APPLES AND ONIONS



Fried Apples and Onions image

"I was surprised to see how quickly my friends gobbled this dish up," chuckles Sue Davis, Wausau, Wisconsin. "Excusing myself, I flew into the kitchen, chopped up more onions and apples, quickly fried them and brought out another steaming dish. That one disappeared, too!"

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 4

6 medium onions, sliced and separated into rings
2 tablespoons butter
6 medium tart red apples, cut into 1/4-inch wedges
3 tablespoons brown sugar

Steps:

  • In a large skillet, cook the onions in butter over medium heat for 3-5 minutes or until crisp-tender. Top with apples; sprinkle with brown sugar. Cover and cook for 15-20 minutes or until apples are tender.

Nutrition Facts : Calories 151 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 35mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 5g fiber), Protein 2g protein.

QUICK-BRAISED RED CABBAGE AND APPLE



Quick-Braised Red Cabbage and Apple image

A trilogy of apple-cider, cider vinegar, and ample chunks of Gala or Fuji- contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward celebration of fall.

Provided by Ian Knauer

Categories     Fruit     Vegetable     Side     Braise     Vegetarian     Quick & Easy     Apple     Fall     Winter     Oktoberfest     Cabbage     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 (side dish) servings

Number Of Ingredients 8

1 garlic clove, smashed
3 tablespoons unsalted butter
2 lb red cabbage, cored and cut into 1 1/2-inch pieces
1 Gala or Fuji apple, cored and cut into 1/2-inch cubes
1/2 cup unfiltered apple cider
1/2 teaspoon caraway seeds
2 whole allspice (optional), crushed
1 1/2 tablespoons apple-cider vinegar

Steps:

  • Cook garlic in butter in a 12-inch heavy skillet over medium heat, stirring, 1 minute. Add cabbage, apple, cider, caraway, allspice (if using), 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until cabbage is tender, 15 to 18 minutes.
  • Add vinegar and cook, uncovered, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. Season with salt and pepper.

SAUERKRAUT AND APPLES



Sauerkraut and Apples image

In the Chesapeake, seafood often finds its way onto the Thanksgiving menu. But in Baltimore, which has a strong eastern European and German immigrant history, the holiday table demands something else. "The absence of sauerkraut when turkey is present, Thanksgiving included, is unthinkable, comparable to potatoes without gravy or crisp French fries without ketchup," wrote John Shields, the chef and owner of Gertrude's restaurant in Baltimore, in his cookbook "Chesapeake Bay Cooking." (Sauerkraut is a mainstay well beyond Thanksgiving; Gertrude's hosts an annual Krautfest in January.) Traditionally, homemakers fermented the cabbage in earthenware crocks in their cellars, but these days the fresh stuff is available to buy. On Thanksgiving, it's often simply served as a side, or incorporated into dishes like this, in which the sauerkraut is braised in beer with bacon and apples.

Provided by Jennifer Steinhauer

Categories     side dish

Time 55m

Yield 8 servings

Number Of Ingredients 8

6 tablespoons butter
4 slices bacon, cut into 1/2-inch pieces
1 small onion, thinly sliced
3 tart apples, such as Stayman, Pippin, Granny Smith or Jonagold, peeled, cored, and thinly sliced
2 pounds sauerkraut, drained and rinsed
1 bottle (12 ounces) beer (you may substitute apple cider)
Black pepper, to taste
1/2 teaspoon caraway seeds

Steps:

  • Melt butter in a large heavy pot over medium-high heat. Add bacon and cook, stirring often, until fat has started to render, about 5 minutes.
  • Toss onion and apples in the fat and cook, stirring occasionally, until onions begin to soften, about 3 minutes. Stir in sauerkraut.
  • Add beer and season with pepper and caraway seeds. Bring mixture to a boil, then cover the pot. Reduce heat so mixture is just simmering and cook for 45 minutes. Or transfer the covered pot to a 350-degree oven and bake for 1 hour. Stir and serve hot.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 850 milligrams, Sugar 9 grams, TransFat 0 grams

CABBAGE WITH APPLES, ONIONS AND CARAWAY



Cabbage With Apples, Onions and Caraway image

Provided by David Tanis

Categories     easy, quick, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 9

Salt
Pepper
2 pounds green cabbage, cored and cut in 1-inch strips
4 tablespoons butter
3 onions, sliced 1/4-inch thick
3 large tart apples, peeled, cored and sliced 1/4-inch thick
2 or 3 celery stalks, thinly sliced
1/2 teaspoon caraway seed
6 scallions, thinly sliced

Steps:

  • Bring a large pot of well-salted water to a boil. Add the cabbage and cook for about 30 seconds, until barely wilted. Drain in a colander under cold running water until cool, and pat dry.
  • In a wide, heavy-bottomed pot, melt butter over medium heat. Add onions, season well with salt and pepper, and cook until softened, about 5 minutes.
  • Turn up the heat and add apples. Continue to cook, stirring constantly, allowing onions and apples to brown a bit, until apples are cooked through, 5 to 8 minutes. Stir in celery and caraway, then transfer to a large mixing bowl.
  • Add cabbage and toss gently. Adjust seasoning and transfer to an oven-proof serving dish. If not serving immediately, keep at room temperature for 2 to 3 hours, or refrigerate and bring to room temperature, before heating in a 400-degree oven for 10 minutes. To serve, sprinkle with the scallions.

Nutrition Facts : @context http, Calories 121, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 5 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 501 milligrams, Sugar 11 grams, TransFat 0 grams

Tips:

  • Selecting the Right Apples: Choose firm, tart apples like Granny Smith or Braeburn to balance the sweetness of the onions and caraway.
  • Slicing the Onions: Use a mandoline or sharp knife to thinly slice the onions. This will help them caramelize evenly.
  • Caraway Seeds: Toast the caraway seeds in a dry skillet over medium heat until fragrant. This will enhance their flavor.
  • Preparing the Crust: Use a food processor to quickly and easily make the crust. If the dough is too dry, add a tablespoon of ice water at a time until it comes together.
  • Chilling the Dough: Chilling the dough before rolling and baking helps to prevent shrinking and ensures a flaky crust.
  • Baking the Tart: Bake the tart in a preheated oven until the crust is golden brown and the filling is bubbling. A toothpick inserted into the center should come out clean.

Conclusion:

This apple and red onion caraway tart is a delicious and easy-to-make dish that's perfect for any occasion. The combination of sweet apples, caramelized onions, and savory caraway seeds creates a unique and flavorful tart that will impress your guests. Whether you're serving it as an appetizer, main course, or dessert, this tart is sure to be a hit.

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