Best 6 Apple Tart Recipe Easy Recipes

APPLE TART RECIPE

Steps:

• Rub the butter, flour and spice together with your fingertips until you have a fine breadcrumb consistency. For the very best results, use a food processor.
• Add the egg and water to the bowl. Using a large knife bring everything together until you have a smooth pastry dough. If using a food processor, blitz until all the dough comes together.
• Flatten the smooth pastry dough and wrap in cling film. Chill for a minimum of 1 hour in the fridge. This allows the pastry to settle, making it much easier to handle.
• If you are not going to use the pastry straight away, you can leave it in the fridge overnight to use the next day. Any longer than that, it is best that you freeze it.
• While the pastry dough was resting in the fridge, I made the stewed apple filling base.
• Take one of the 3 apples needed to make this recipe, leave the rest to be sliced later. Peel, core, and chop the apple into small cubes. Add to a medium pan along with 1 tablespoon of water. Gently cook the chopped apples over medium heat until nice and soft.
• Take off the heat and mash with a fork until you have a mix of mashed apples with a few rough chunks. A small food processor makes this easier.This forms the base of the apple filling. Leave in the pan to cool until needed.
• Slice in half the remaining 2 apples. There's no need to peel them. Take out the core and slice each apple thinly. The thinner the slices are, the quicker the tart will bake.
• Add the slices to a medium size bowl and toss the apples in the ground cinnamon making sure each slice is covered with spice.Leave to one side until you are ready to fill your baked pastry tart.
• Lightly grease the sides and base of a 20cm/8 inch loose bottomed cake tin about 3cm/1inch deep.
• Take the pastry dough out of the fridge and start to roll between 2 large sheets of baking parchment until you have a circle that is about 14 inch/36 cm across in diameter and about 3 mm thick, allowing for plenty to overlap your tart tin.
• If your pastry starts to get a little too warm and sticky while rolling it, place the whole thing, parchment included, onto a baking sheet and return to the fridge for 5 - 10 minutes or so to firm up a little.
• When you have rolled the pastry out to the correct size, remove the top sheet of parchment. Invert and place the sheet of pastry dough over the tart tin. Remove the bottom sheet of parchment.
• Carefully line the tart tin by lifting and dropping the pastry onto the base and into the sides of tin. Plenty of overlap will allow for shrinkage.
• Cut away any excess pastry that's hanging over the sides of the tart tin. Use a wad of spare pastry, dab with a little flour and gently press the pastry into the sides of the tart tin.
• Cover the pastry with a sheet of cling film to help prevent it from drying out, and return it back to the fridge to chill for at least 30 mins. Or you can leave in the fridge overnight to bake the next day.
• Preheat the oven to 200 deg. Use an oven thermometer to check the correct temperature.
• Take the raw pastry tart out for the fridge and carefully prick the base of the pastry dough with a fork. Taking care not to pierce the bottom.
• Line the pastry case with scrunched up baking parchment, or a double sheet of oven safe Industrial Cling Film.
• Fill with plenty of dried rice or dried beans up to the top. This will help keep the pastry in place during baking. Fold the cling film, if using, over the beans to keep them in place.
• Bake in the centre of the oven for 20 mins by this time the pastry should be dry and semi baked. If not return to the oven with the baking beans for a further 5 mins.
• Remove the baking beans and parchment/cling film and return to the oven for a further 5 mins. The pastry should look dry and ever so slightly golden in colour.
• To make the egg wash, thoroughly mix the egg with a splash of water or milk.
• Take the baked pastry case out of the oven and coat the base and sides of the pastry case with a very light egg wash. Return to the oven for 1 min to dry off.
• Take out of the oven and while still warm, using a serrated knife, slice off any excess pastry that is hanging over the sides.
• Use the sides of the tart tin to support the pastry case as you slice off the excess. This helps prevent any pastry from breaking away. Slicing from the inside towards the outside helps achieve clean edges
• ***Turn the oven temp down to 180deg***When the pastry tart has cooled a little, spread the base with the ground almonds and top with the crushed slightly stewed apple.
• Arrange the thinly sliced apples over the top in a nice decorative pattern packing as many of the apples in as you can. You may not need them all.
• Scatter the top of the apples with demerara sugar if you wish. This is optional. Leave out if you are wanting a sugar free Apple Tart. Dot with cubes of butter.
• Bake for 30 mins or until the sugar and butter have melted and the apples are cooked and feel slightly firm to the touch.

APPLE TART

Steps:

• In a 10-in. cast-iron or other ovenproof skillet, heat 3/4 cup sugar, stirring constantly until it is liquefied and golden brown. Remove from the heat. , In a small bowl, combine the flour, cinnamon and remaining sugar. Arrange half the apples in a single layer in skillet. Sprinkle with half the sugar mixture. Arrange half the remaining apples in circular pattern over sugar; sprinkle with remaining sugar mixture. Place remaining apples over all, keeping the top as level as possible. Dot with butter. , Roll out dough to 11-in. circle; place over apples, pressing gently to completely cover. Do not flute. Bake at 400° until apples are tender and golden brown, about 50 minutes. Cool 5 minutes before inverting onto a serving plate.

EASY APPLE TARTS

Steps:

• Heat oven to 180C/160C fan/gas 4. On a lightly floured surface, roll the pastry out to a rectangle about the size of this magazine and trim the edges to neaten. Place the pastry on a baking sheet and scatter with the almonds and 1 tbsp sugar. Score perforated lines to make 6 equal-size sections (this will make the tart easier to cut). Arrange each half of apple, sliced, in its own section of pastry. Can be made up to this stage the night before, covered with cling film and chilled in the fridge.
• Scatter the remaining sugar over the apples, dot with butter, then bake for 50-55 mins until the pastry is biscuity brown and the apples are tinged and soft. Cut the tart into 6 squares, dust with icing sugar, if you like, and serve hot with a scoop of vanilla ice cream.

FRESH APPLE TARTS

Steps:

• In a large bowl, mix together flour, 1 1/4 cups sugar, and salt. Cut in butter until mixture is crumbly. Mix in eggs and vanilla extract until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day.
• While the dough is chilling, prepare the apple filling.
• In a medium bowl, toss diced apples with sugar and cinnamon. Mix in walnuts.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 3-inch tart pans. Remove tart dough from the refrigerator and let it stand at room temperature for 30 minutes before rolling out.
• Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6-inch circle, and carefully fit one circle into each tart pan.
• Spoon an equal amount of apple mixture into each tart pan. Fold pastry over filling. Place filled tarts on a baking sheet.
• Bake in preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts, if desired.

QUICK AND EASY APPLE TART

Steps:

• 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

Steps:

• For the pastry, rub the butter into the flour, sugar and a pinch of salt in a bowl until crumbly. Mix in the egg until it forms a dough, then form into a puck shape. Cover and chill for at least 30 mins. Will keep chilled for two days.
• Heat the oven to 200C/180C fan/ gas 6. Roll the pastry out on a lightly floured surface to roughly the thickness of a £1 coin, and use to line a 23cm fluted tart tin, leaving some overhanging. Line with a disc of baking parchment big enough to cover the edges, and fill with some baking beans to weigh it down (use dried rice or lentils if you don't have baking beans). Bake for 15 mins, then remove the parchment and beans and bake for 10-15 mins more until the pastry is biscuity. Trim away any overhanging pastry with a serrated knife. Set aside to cool.
• Meanwhile, set aside four of the apples, then peel, core and roughly chop the rest. Put them in a shallow saucepan with 2 tbsp water, all but 1 tbsp of the sugar and the alcohol, if using. Cover and cook over a low heat for 25-30 mins, stirring occasionally and adding more water if needed, until the apples have collapsed into a purée. Taste the mixture and sweeten with more sugar, if needed.
• Turn the oven up to 210C/190C fan/gas 8. Peel, core and halve the reserved apples, then cut into even-sized slices. Spread the apple purée over the base of the tart case, then arrange the apple slices in neat, concentric circles, starting from the outside. Brush the apples with butter, then scatter over the reserved sugar and bake for another 20-25 mins until golden.
• Mix the jam with 1 tbsp hot water from a freshly boiled kettle. When the tart has finished baking, glaze generously with the jam, then leave to cool a little. Serve warm or cold, dusted with icing sugar, if you like.