Best 3 Apple Rosemary Tart Recipes
Indulge in the delightful symphony of flavors presented by this Apple Rosemary Tart, where the sweet crunch of apples harmonizes with the aromatic essence of rosemary. This delectable treat features a flaky, buttery crust that encases a luscious filling of tender apples, delicately infused with the herbal notes of rosemary. Each bite promises a delightful balance of textures and flavors, making it an ideal dessert for any occasion.
Within the article, you'll discover a treasure trove of recipes that cater to various dietary preferences and culinary skills. Whether you're a seasoned baker seeking a challenge or a novice eager to explore new flavors, these recipes will guide you towards creating a masterpiece.
For those seeking a classic rendition, the Traditional Apple Rosemary Tart recipe offers a straightforward approach, ensuring a delectable outcome. If you're drawn to gluten-free delights, the Gluten-Free Apple Rosemary Tart recipe provides a delicious alternative, catering to those with dietary restrictions.
For those who prefer a vegan lifestyle, the Vegan Apple Rosemary Tart recipe offers a plant-based version that's equally delightful. And if you're looking for a fun twist, the Rustic Apple Rosemary Galette recipe presents a free-form variation that's both visually appealing and bursting with flavor.
No matter your dietary preferences or culinary expertise, these recipes will empower you to create an unforgettable Apple Rosemary Tart that will tantalize your taste buds and leave you craving more.
VINTAGE CHEDDAR, APPLE AND ROSEMARY TART
Make and share this Vintage Cheddar, Apple and Rosemary Tart recipe from Food.com.
Provided by Pimpie92
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200°C Heat the oil in a frying pan over medium heat. Add the leek and fry, for 5 minutes, or until softened.
- Remove to a bowl and add the rosemary, vinegar, and apple slices. Toss to combine, then season with salt and pepper. Set aside.
- Roll the pastry out into a rectangle. Spread the creme fraiche over the pastry, leaving a 4 cm border.
- Sprinkle half the cheddar over the creme fraiche, scatter with the apple mix, top with the remaining cheddar. Fold the pastry border over.
- Bake for 25-30 minutes or until the filling is set and the puff pastry is well cooked.
Nutrition Facts : Calories 889.6, Fat 63.3, SaturatedFat 24.7, Cholesterol 79.7, Sodium 557, Carbohydrate 62.2, Fiber 3.4, Sugar 14, Protein 20.4
APPLE-ROSEMARY TART
Serve this lattice-top tart warm with whipped cream or vanilla ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 9
Steps:
- Lightly dust a clean work surface with flour; have ready a 9-inch fluted tart pan with a removable bottom.
- Roll one disk of dough to an 11-inch circle, with an 1/8-inch thickness. Roll dough around rolling pin, and unroll over tart pan. Using your fingers, gently press dough into pan. Trim any excess dough flush with the edges of the pan, and chill 30 minutes.
- Line a baking pan with parchment. Roll remaining disk of dough to an 1/8-inch thickness. Using a fluted pastry wheel, cut into 10 3/4-by-12-inch strips. Transfer strips to pan, and chill 30 minutes.
- Peel, core, and cut each apple into 16 wedges. Place wedges in medium bowl; toss with lemon juice and rosemary. In a small bowl, combine sugar and cornstarch. Sprinkle sugar mixture over apples; toss to coat.
- Heat oven to 400 degrees. Line crust with a 12-inch circle of parchment, and fill with pie weights or dried beans. Bake until crust starts to take on color, about 15 minutes. Remove weights and parchment. Reduce temperature to 350 degrees; continue baking until crust has cooked through, about 7 minutes.
- Fill crust with apple mixture, and dot with butter. Using chilled strips of dough, weave lattice pattern over top.
- Bake until lattice crust has slightly browned and apples are tender, about 1 hour. Remove from oven; transfer to a wire rack to cool. Decorate with glazed walnuts.
APPLE AND ORANGE MARMALADE TART WITH ROSEMARY
* If you don't like orange marmalade and find that slightly too bitter for your taste, use strawberry, raspberry, quince jam or any jam you have or like. * If you cut the apples way in advance you might have to sprinkle some lemon juice so they do not change the color. * you can choose to use either the rosemary or the thyme...
Provided by Ramona's Cuisine -
Categories Puddings
Time 45m
Number Of Ingredients 11
Steps:
- 1. Take the puff pastry out of the fridge 10-15 minutes before working with it.
- 2. Get the tin prepared by lining with parchment paper and preheat the oven at 180°C/ 350°F.
- 3. Place the pastry in the tray pushing down slightly to mold it around the tin nicely.
- 4. Place another parchment sheet over the pastry pushing down around all corners. Put the baking beans over the parchment and spread them around equally pushing them gently down.
- 5. Bake the pastry for 8-10 min until the edges begin to get slightly golden.
- 6. Meanwhile peel and core two (large) or three (medium) apples and cut into rings. Place them in a bowl, sprinkle the sugar, drizzle the gin, give it a toss and set aside. *
- 7. Wash and chop the rosemary and the thyme, set aside to use shortly.
- 8. When the pastry is ready take out of the oven, remove the parchment and the baking beans and allow it to cool for appropriately 5 minutes.
- 9. Using a brush, coat the pastry with the orange marmalade, sprinkle the chia seeds (if choosing to use) the herbs scattered around, arrange the apple rings at an angle, scatter the walnuts and almond flake around and place in the preheated oven. Bake at 185C for 20-25 minutes until golden brown.
- 10. When ready, dust with icing sugar and serve. This can be served with Greek yogurt, ice cream or clotted cream. Delicious!
Tips:
- Choose firm, tart apples: Granny Smith apples are a classic choice for this tart, as they hold their shape well and have a bright, acidic flavor. Other good options include Honeycrisp, Braeburn, and Pink Lady apples.
- Use fresh rosemary: Fresh rosemary has a more intense flavor than dried rosemary, so it's best to use it in this recipe if you can. If you only have dried rosemary on hand, use about 1/2 teaspoon.
- Don't overcrowd the tart: The apples should be arranged in a single layer on the tart crust. If you overcrowd the tart, the apples will not cook evenly.
- Bake the tart until the apples are tender: The apples should be tender but still hold their shape. A toothpick inserted into the center of an apple should come out clean.
- Let the tart cool before slicing: This will help the filling set and prevent the apples from falling apart.
Conclusion:
This apple rosemary tart is a delicious and easy-to-make dessert that is perfect for any occasion. The tart crust is flaky and buttery, the apple filling is sweet and tart, and the rosemary adds a touch of savory flavor. Whether you serve it warm with a scoop of vanilla ice cream or cold with a dollop of whipped cream, this tart is sure to be a hit.
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