apple tart

Dark and sticky caramel, sweet apples and crisp pastry combine to make this heavenly French dessert. And with Raymond Blanc's recipe, you can make it perfectly every time

Tarte tatin

all-butter puff pastry

plain flour,for dusting

dessert apples(about 900 grams/2lb),

golden caster sugar

please!)

Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, place on a baking sheet, then cover and freeze while preparing the apples.

Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ceramic tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel syrup that’s starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.

To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.

Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top – it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.

Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.

This Apple Tart from Delish.com is a beauty.

Apple Tart

apples, peeled, cored, and sliced

brown sugar

lemon

cinnamon

pure vanilla extract

c. all-purpose flour

kosher salt

tbsp. butter, melted

sugar

butter,

apricot preserves

Do you eat tart a la mode (with ice cream)?

Excellent recipe that I made last October. Thank you for sharing!

Thanks a million, Lauren!  My wife and dinner guests loved, loved, loved this tart. I got an A+ on my artful arrangement of apple slices and a new addition for repeat performances in my all-time favorite dessert repertoire.  Easy and delicious!

Delish!  Easy!  Will absolutely make this again.  I didn't have any apricot preserves, so I used berry preserves instead.  So good.  My design isn't as pretty, but it sure tastes good.  Thanks for such a simple recipe.

I made this because my daughter choose France as her country to research during Christmas. I did add about 2tbs of flour to my sliced apples after I had squeezed the lemon juice over them. The only thing that I'm not going to be able to say is how it tastes since I'm giving it to her class. I do plan to make another one for our house so we can try it. All in all I had fun making this. I did pull out an apple and taste it and it was good very sweet.

Fabulous tart. I will make this again and again especially when we’re not in covid19 lockdown and I can share it with friends and family. Thank you!

I don't usually review recipes, but this one is delicious and so easy!
I modified it a little and it still turned out great. I used a splash of apple cider vinegar bc I didn't have a lemon. Also, I added caramel on top rather than a apricot jam. 
My daughter loved making g this with me and placing all the slices.

I didn’t have a rolling pin at my summer rental so this recipe fit the bill! No rolling of dough. The tart was delicious. It only needed to bake about 50 minutes as the crust was getting dark. My advice is to keep a close eye on this, so it doesn’t overtake.  I brought it to a friends house and it was a big hit! Thank you !

Crust was delicious and tart tasted wonderful! Really easy to make and fast to prepare.

First time making an apple tart. I love this recipe! It took me longer than an hour to bake.

My first successful tart ever. Instead of apricot preserves I used peach. Thank you so much.

I made it- and it is my new favorite to make! Have no idea how it tastes, except to say it went fast in the office, and a co-worker I dont really know asked for the recipe - must be yum !

Amazing Tart! I turned out great on my first try.

https://streaming.hearstdigitalstudios.com/e5e7b41c-f5f7-4425-b638-18cbfa4ce286/video_rover_16x9_1080p_hd_1534890716_15031.mp4

Plan To Make Churro Apple Pies All Fall Long

Sweet apples with a zing of lemon in a french cookie shell make for a captivating treat. These mini tarts are not difficult to make but the technique really makes a great impression and the taste is amazing!

Apple Roses

heavy cream (60 milliliters)

unsalted butter

all-purpose flour (330 grams)

sugar (75 grams)

salt (2 grams)

unsalted butter (melted, 56 grams)

tsp vanilla (5 milliliters)

cinnamon (1 grams)

apples

lemon (juiced)

unsalted butter (42 grams)

sugar (50 grams)

In a small bowl, whisk the cream and egg yolks together.&nbsp;

In a food processor pulse the&nbsp;flour, butter, sugar, and salt until it's in roughly pea-sized pieces.

While the machine is running drizzle in the cream just until the mixture comes together.&nbsp;

On a well-floured surface knead the dough together about 5 times. It will magically transform from a crumbly mess to a workable dough.&nbsp;

Form the dough into a disk, wrap with plastic and chill for a few hours or overnight.&nbsp;

Divide the disk in two, roll out one half and cut out the crusts. The other half can be refrigerated, or frozen for later use.

Place disks in mini tart form and press into shape with the mini pie press (mine came as a set with the pan) or using your fingers.

Pierce each tart shell with a fork several times and bake for about 8-10 minutes at 425F. (Watch them carefully so they don't burn!)

Allow to cool in the pan.

For the Pâte Sucrée (Makes two crusts)

Add 4 tablespoons of melted butter, 1/3 cup of sugar, 1 teaspoon vanilla extract and a 1/2 teaspoon of cinnamon together in a bowl and mix well.

Add about 1/2 tablespoon of the mixture to each tart.

For the Filling

Add the juice of a lemon, 3 tablespoons melted butter and 1/4 cup of sugar to a medium-sized bowl and mix well.

Wash the apples, slice pieces away from the core and then slice very, very thinly. Ideally you could see through the slices, you want them to be very flexible and to look like petals when you're finished. Most of the time when this recipe goes wrong it's because people cut thick slices that they couldn't bend, or had to overcook to make flexible.&nbsp;

Toss the sliced apples in the prepared bowl and microwave for about a minute to 90 seconds to soften the apples. I would suggest tossing them half way though and microwaving an additional 30 seconds if some are not softened.

Roll the slices into a rose shape. Place on tart and arrange petals to your preference.&nbsp;

Bake at 350F for 15-20 minutes.

For the apples

https://www.youtube.com/watch?v=CBFkjA9hTWQ

How to Make Apple Rose Tarts

Sweet apples with a zing of lemon in a french cookie shell make for a captivating treat. These mini tarts are not difficult to make but the technique really makes a great impression and the taste is amazing! Full recipe and step-by-step up on the blog.

How to Make Apple Rose Tarts

This simple tart is best served warm. We love it alone, but it certainly does not hurt to add a scoop of vanilla ice cream or whipped cream. Much of the time required for this comes from the crust. To make things easier, make it ahead of time. The crust can be made and refrigerated up 2 days in advance. Or substitute the homemade crust with a sheet of store-bought puff pastry &#8212; see our notes for how to do this below.

Simple Apple Tart with Flaky Crust

(160 grams) all-purpose flour

fine sea salt

(115 grams) very cold unsalted butter,

ice cold water

unsalted butter,

apricot, fig, or other light colored jam

almonds,

I think its too delicious, their pictures reflect their taste. I think so it's too simple. and easily to make

I made this tart at my sisters house this weekend it was super easy and super scrumptious. I topped it with a little vanilla ice cream and some cinnamon because I love sweets.

Do you think you will try to make an apple turnover?  I looked up simply recipe has a similar one, but wondering if you will try one.  I have been following your recipe last several weeks.  I made oatmeal cranberry chocolate cookie, your revised recipe on chocolate chip cookie, Focaccia bread, pork tenderloin with Apple, brownie, they are all so good.  I tend to like alter recipe, mostly sugar, with your recipe, they are so good that I strictly follow.  Thank you for the wonderful recipes..., I particularly liked the tips and pictures/video, they are so helpful

Glazed fruit peeps out from a pretty cinnamon-sugar crust in this dessert.
Be treated to slices of sticky sweet apples and apricots encased in spiced bread.

Apple & apricot charlotte

(1 cup) chopped dried apricots

milliliters (1/2 cup) cold water

caster sugar

Granny Smith apples, peeled, quartered, cored

white bread,

butter, melted

(1/4 cup) apricot jam

It's time to turn the tables - this upside-down cake will send you topsy turvy.

Sliced apple tarte tatin

margarine spread

tbsp unsweetened apple juice

pink lady apples, cored, cut into 4mm-thick rounds

ready-rolled reduced-fat puff pastry, partially thawed

Learn how to make a deep-dish Dutch apple pie, a spectacular dessert with a crunchy crust, tons of apples, and a generous sprinkle of spices.

Dutch Apple Pie

½ cups butter, cubed,

eggs, lightly beaten

all-purpose flour

cloves

nutmeg

½ tsp ground ginger

¼ tsp ground white pepper

¼ tsp ground cardamom

¼ tsp ground coriander

¼ tsp ground aniseeds

firm apples, (such as Braeburn, Gala, or Cortland)

apples, (such as Golden Delicious or Pink Lady)

tbsp finely grated orange zest ((about 1/2 orange))

tsp finely grated lemon zest ((about 1/2 lemon))

tbsp lemon juice ((about 1/2 lemon))

brown sugar,

tsp speculaaskruiden spice mix ((see instructions to make it below,

cornstarch

Brandy

raisins

walnuts ((optional))

In the bowl of a food processor, cream together the butter and brown sugar. Set aside 1 tbsp (15 ml) of the beaten eggs to brush over the pie, then add the remaining eggs to the food processor. Sprinkle with the salt and process until the eggs are well incorporated, about 5 seconds. Scrape down the bowl. Add a third of the flour, then process until well incorporated, about 10 seconds. Scrape down the bowl, then add another third of the flour, and process for another 10 seconds. Scrape down the bowl. At this point, the mixture will start gathering together.

Add the remaining flour and process until the dough fully comes together, stopping to scrape down the bowl as needed. When ready, the dough looks uniform in color and it is soft and holds together when pressed. The texture should be very similar to Play-Doh.

Transfer the dough to a bowl, cover with plastic wrap, and rest at room temperature while you prepare the filling.

FOR THE CRUST

Mix all the spices together and store in an airtight spice bottle or glass jar.

FOR THE DUTCH SPICE MIX

Peel and core the apples, then cut them into bite-size pieces. In a large bowl, mix the apples with the orange and lemon zest, lemon juice, brown sugar, spices, cornstarch, and the liqueur, raisins, and walnuts, if using. Set aside.

FOR THE FILLING

Preheat the oven to 375°F (190°C). Grease a 9 in (23 cm) springform pan, then cover the bottom with a cut-out round of parchment paper.

Set aside 1/4 of the crust mixture to create the topping. Add about half of the remaining crust mixture to the springform pan and press down to cover the entire bottom of the pan in an even layer.

Pick up chunks of the remaining crust and roughly press it against the sides of the springform pan until you've fully covered it. Now press it more carefully to create a smooth edge, making sure the sides seamlessly connects with the bottom crust.

Transfer the apple filling to the crust and gently press it down flatten it. Spread the remaining of the crust mixture all over the apples. You&#039;ll need to first dot the crust mixture in chunks over the apple surface, then spread and smooth it down using your fingers or a spatula.

Brush the reserved eggs over the top of the pie, then sprinkle with 2 tbsp (30 ml) brown sugar and extra chopped walnuts, if desired.

Set the springform pan over a baking sheet (some juices may leak out during baking), then bake for 75 to 85 minutes. Check on the pie after 45 minutes: if it&#039;s golden brown, loosely cover it with aluminum foil to prevent it from getting too dark. To check whether the Dutch apple pie is done, use a bamboo skewer or a small, very sharp knife to poke through the pie. If the pie is done, you’ll easily pierce through the apples. If you feel they’re still a bit crunchy, continue baking until they&#039;re soft.

Transfer the Dutch apple pie to a cooling rack and let it cool completely. This will take at least 3 hours. The pie slices more easily if it has rested overnight. Carefully unmold the Dutch apple pie, running a sharp knife around the pie if needed, and use a serrated knife to slice into pieces.

TO ASSEMBLE THE DUTCH APPLE PIE

Serve at room temperature garnished with whipped cream, or warm, topped with vanilla bean gelato or ice cream.

HOW TO SERVE DUTCH APPLE PIE

Store leftover Dutch apple pie slices in an airtight container for up to 2 days.

HOW TO STORE DUTCH APPLE PIE

Celebrate the season with this quick and easy puff pastry Apple Tart that makes its own buttery and cinnamon caramel sauce. A mini, individual dessert that&#x27;s utterly simple to make.

Mini Puff Pastry Apple Tart with Caramel Sauce

puff pastry tarts, thawed

butter

apples, chopped (peeled or unpeeled)

toasted nuts (walnuts, pecans, or almonds)

salt

Preheat the oven to 425 degrees F and...

Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.

Follow puff pastry package instructions to pre-bake the...

Follow puff pastry package instructions to pre-bake the tart shells. I used Pepperidge Farm brand and lightly brushed the tops of the shells with an egg wash. I then baked the shells for 15 minutes, or until puffed and golden brown in color. Remove from the oven and let cool for a couple of minutes.

Meanwhile, in a large skillet over medium-high heat,...

Meanwhile, in a large skillet over medium-high heat, add the butter. Once melted, stir in the brown sugar and cinnamon. Then add the chopped apples. Saute until soft; about 12 to 15 minutes.

With a sharp knife, remove the "tops" of...

With a sharp knife, remove the "tops" of the tart shells carefully and set them aside.

Fill each shell with the apple filling. In...

Fill each shell with the apple filling. In the bottom of the skillet will be a delicious cinnamon caramel sauce. Take a spoon and drizzle the apple-filled tarts with this sauce. Sprinkle toasted nuts on top with a pinch of sea salt. Top with freshly whipped cream or ice cream if desired.

A very pretty and delicious apple tart that looks like a bouquet of roses!

Apple Roses Pie

almond meal

heavy cream

unsalted butter (very cold)

tsp kosher salt

tbsp melted unsalted butter

tsp vanilla extract

lemon juiced

In a small bowl, whisk the cream and egg yolks together.

Combine flour, sugar, and salt. Grate in cold butter.&nbsp;

Drizzle in the cream just until the mixture comes together.

On a well-floured surface knead the dough together about 5 times. It will magically transform from a crumbly mess to a workable dough.

Form the dough into a disk, wrap with plastic and chill for a few hours or overnight.

Place disk into tart tin.

Pierce tart shell with a fork several times. Add paper and pie weights. Bake shell for 10 minutes at 450 degrees F.

Pull the shell out of the oven and take out the pie weights.

Reduce oven to 350 degrees F and bake for another 8 minutes.

For the Pâte Sucrée:

Add about 1/2 tablespoon of the mixture to the tart.

For the Filling:

Wash the apples, slice pieces away from the core and then slice very, very thinly. Ideally you could see through the slices, you want them to be very flexible and to look like petals when you're finished. Most of the time when this recipe goes wrong it's because people cut thick slices that they couldn't bend, or had to overcook to make flexible.

Toss the sliced apples in the prepared bowl and microwave for about a minute to 90 seconds to soften the apples. I would suggest tossing them halfway through and microwaving an additional 30 seconds if some are not softened.

Roll the slices into a rose shape. Place on the tart and arrange petals to your preference.

Place on a baking sheet and bake at 350 degrees F for about 5-10 minutes.

For the Apples:

https://www.youtube.com/watch?v=fgR7PNouNvc

How to Make an Apple Rose Pie
Full recipe: https://preppykitchen.com/apple-rose-tart/ ‎

An apple rose tart is definitely a special occasion treat. Not because it's too difficult but because it takes time to roll all of those little roses!  If you want to avoid the mistake I made the first time I made this then bake your tart shell fully so the center has just started to brown then add in JUST enough of the filling to coat the surface of the shell. If you add too much it will make the crust soggy and unstable! The tart doesn't need much of a final bake as the paper thin apple slices have cooked in the microwave. You're basically warming it up and melting the filling a bit.

How to Make an Apple Rose Pie

This delicious apple tart features an easy crust made with almond and oat flour. It's gluten free and easily made vegan/dairy free, too (just use coconut oil instead of butter). Recipe yields one 9-inch tart, enough for 6 to 8 slices.

Top 16 apple tart recipes from across the web

The most viewed apple tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tarte tatin

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Dutch Apple Pie

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Apple Roses Pie

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Apple Galette

Top 16 apple tart recipes from across the web

The most viewed apple tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tarte tatin

Apple Tart

Apple Roses

Simple Apple Tart with Flaky Crust

Apple & apricot charlotte

Sliced apple tarte tatin

Dutch Apple Pie

Mini Puff Pastry Apple Tart with Ca...

Apple Roses Pie

Gluten-Free Apple Tart

Frangipane Apple Tart

Apple Tart Recipe

Flat apple & vanilla tart

Apple Frangipane Tart

Rustic Cinnamon Apple Tart

Apple Galette

The most viewed apple tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine