Annas Apple Ginger Pecan Tart Recipes

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STRAWBERRY APPLE TART



Strawberry Apple Tart image

Make and share this Strawberry Apple Tart recipe from Food.com.

Provided by melting pot

Categories     Strawberry

Time 45m

Yield 1 tart, 8 serving(s)

Number Of Ingredients 6

1 1/4 cups self-raising flour
1/4 cup margarine
2/3 cup rolled oats
2 apples (approx. 450g)
2 cups strawberries (aspprox. 200g)
1 tablespoon cornflour

Steps:

  • Preheat oven to 200 degrees Celsius.
  • Mix flour and butter to resemble breadcrumbs. Stir in oatmeal, then add enough cold water to bind mixture to a firm dough. Knead lightly until smooth.
  • Roll out pastry and line a 23cm pie tin. Trim and prick the base with a fork before lining with baking paperr and either baking beads or rice or dried beans. Stamp shapes out of leftover pastry if desired using cookie cutter.
  • Bake for 10 minute Remove paper and beans and bake for a further 10-15 min or until golden brown. Bake small shapes until golden.
  • Peel, core and slice apples. Place in a pan with the strawberries, sugar and cornflour. Cover and cook gently, sitrring until the fruit is just tender, approximately 10 minute
  • Spoon into pastry case and serve decorate with pastry shapes.

Nutrition Facts : Calories 158.6, Fat 3.7, SaturatedFat 0.7, Sodium 282.6, Carbohydrate 28.9, Fiber 3.1, Sugar 6.6, Protein 3.3

APPLE PECAN TART



Apple Pecan Tart image

This recipe is out of "Home Cooking Magazine". This gorgeous rustic tart is sure to impress guests (but only you need to know that it's even easier to assemble than a typical apple pie)! Dark or light corn syrup can be used. but dark syrup will give you a rich molasses flavor.

Provided by Chabear01

Categories     Tarts

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

1 unbaked pie shell
1/2 cup sugar
1/2 cup corn syrup
2 eggs, well beaten
1 teaspoon butter, melted
1 cup pecans, chopped
1 1/2 teaspoons vanilla
2 large apples, cooking type, cored, peeled, chopped
1 teaspoon lemon juice

Steps:

  • Preheat oven to 375 degrees. Place pie crust in a 9-inch tart pan and leave the sides long and free-form.
  • Combine sugar and corn syrup. Add eggs and beat until smooth. Add pecans and vanilla, and teaspoon of melted butter and mix well. Set aside.
  • Toss apples with lemon juice. Spread apples on bottom of pie crust and pour pecan mixture over apples. Fold edges of pie crust over filling.
  • Bake pie until set, about 45 to 50 minutes.

Nutrition Facts : Calories 364.2, Fat 19, SaturatedFat 3.4, Cholesterol 47.8, Sodium 140, Carbohydrate 47.3, Fiber 3.5, Sugar 24.1, Protein 4.3

PEAR AND GINGER BROWN-BUTTER TART



Pear and Ginger Brown-Butter Tart image

Make and share this Pear and Ginger Brown-Butter Tart recipe from Food.com.

Provided by Mooseybear

Categories     Dessert

Time 2h

Yield 1 10inch tart

Number Of Ingredients 14

sweet tart pastry dough (sufficient for a 10-inch tart see Mean Chef's Sweet Tart Dough)
1 1/2 ounces fresh gingerroot
7 tablespoons flour
1 1/2 teaspoons ground ginger
2 large eggs
2/3 cup granulated sugar
1 vanilla bean, split and scraped
4 ounces unsalted butter
6 pears, poached,reserve 1 cup after poaching (preferably Bosc or Comice, slightly underripe)
6 ounces fresh gingerroot, peeled and sliced into 1/4 inch rounds
4 cups sugar syrup (1/2 sugar and 1/2 water boiled untril sugar is dissolved. cooled)
1 cup water
2 vanilla beans, split and scraped
1/4 cup lemon juice

Steps:

  • Ginger Brown-Butter: Slice the unpeeled ginger root into 1/4 inch rounds.
  • set aside.
  • Sift flour and ground ginger.
  • Set aside.
  • Whisk together the eggs and sugar until combined.
  • Beat in flour and ground ginger.
  • set aside.
  • In a small saucepan, heat butter with vanilla bean and ginger root over high heat until brown and foamy.
  • Continue heating until bubbles subside and the butter is dark brown and smoking.
  • Whisking continuously, pour hot butter in a steady stream into the egg mixture.
  • Combine well.
  • Strain and discard vanilla bean and ginger root.
  • The ginger brown-butter can be made to this point and refrigerated for a week.
  • Warm to room temperature before using.
  • Poaching the Pears: Combine all ingeredients except pears in a stainless steel saucepan.
  • Peel, halve and core pears and drop immediately into liquid.
  • Place a clean kitchen towel over the pears on the surface of the liquid, to keep them submerged.
  • Bring to a boil and reduce heat to just below a simmer until the pears can be easily pierced with a wooden skewer.
  • Spread pears on a parchment lined sheetpan and refrigerate until cool.
  • These will keep covered for a couple of days.
  • Reserve 1 cup of the poaching liquid.
  • Assembling The Tart: Preheat oven to 350.
  • Line a 10-inch tart ring with sweet tart dough.
  • Pour or pipe ginger brown butter into the pastry shell, filling to 1/2 inch of the top.
  • Place pears, cut side down on a cutting board and cut them crosswise into 1/8 inch slices.
  • Keep the sliced pear halves in tact.
  • Press slightly to shingle the slices and slightly elongate their shape.
  • Slip a thin offset spatula under each of the sliced pear halves and place on top of the brown butter, stem end toward the center.
  • Arrange pear halves around the tart like the spokes of a wheel.
  • If there is room in the center add another pear half or additional slices.
  • You should have approximately 7 halves around the outside and one half in the middle.
  • This will depend largely on the size of the pears.
  • Bake for 1 to 1 1/4 hours, until well browned.
  • Cool.
  • Just before serving, boil the reserved poaching liquid until it reduces to 1/4 cup.
  • It will be very thick.
  • With a pastry brush, paint a thin layer of glaze over the pears.
  • Remove tart from the tart ring and slice.
  • Serve with vanilla or ginger ice cream.

Nutrition Facts : Calories 2450.2, Fat 105.4, SaturatedFat 62, Cholesterol 666.8, Sodium 197.4, Carbohydrate 375.5, Fiber 37.2, Sugar 237.6, Protein 27.3

ANNA'S APPLE GINGER PECAN TART



Anna's Apple Ginger Pecan Tart image

Make and share this Anna's Apple Ginger Pecan Tart recipe from Food.com.

Provided by Annacia

Categories     Tarts

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup unsalted butter, room temperature
1/3 cup cream cheese, room temperature
1 cup all-purpose flour
1/3 cup unsalted butter, melted
1/2 cup Splenda brown sugar blend
2 large eggs
1 tablespoon grated fresh ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon fine salt
2 cups peeled and sliced baking apples (such as Spy, Spartan or granny smith apples)
1/2 cup pecan halves

Steps:

  • For crust, beat butter and cream cheese until smooth.
  • Add flour and stir until dough comes together.
  • Shape into a disk, wrap and chill for 2 hours, until firm.
  • Preheat oven to 375 °F (190 °C).
  • On a lightly floured surface, roll out dough to 1/4-inch (5 mm) thick and line an 8-inch, removable-bottom fluted tart pan.
  • Freeze while preparing filling.
  • For filling, whisk butter and the SPLENDA® Brown Sugar Blend.
  • Add eggs, one at a time, whisking after each addition.
  • Stir in ginger, cinnamon, vanilla and salt.
  • Place chilled tart shell on a baking tray and arrange apples and pecans in shell.
  • Gently pour filling over apples and pecans.
  • Bake for 40 to 50 minutes, until edges of pastry are browned and filling no longer jiggles when pan is moved.
  • Let tart cool for an hour before slicing.
  • Serve warm, room temperature or chilled.

Nutrition Facts : Calories 384.6, Fat 28.3, SaturatedFat 14.8, Cholesterol 107.9, Sodium 126.1, Carbohydrate 29.6, Fiber 1.9, Sugar 9.4, Protein 4.6

APPLE TART



Apple Tart image

Make and share this Apple Tart recipe from Food.com.

Provided by Mini Ravindran

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 4

1 sheet puff pastry (frozen)
4 apples, peeled, cored and thinly sliced
2 tablespoons butter
1/2 cup sugar

Steps:

  • Place the puff pastry on a cookie sheet.
  • Top with the sliced apples.
  • Dot on the butter.
  • Sprinkle on the sugar and bake at 350 for 30 minutes.
  • Serve warm with ice cream or whipped cream.

Nutrition Facts : Calories 557.2, Fat 29.4, SaturatedFat 9.6, Cholesterol 15.3, Sodium 194.9, Carbohydrate 71.7, Fiber 4.2, Sugar 39.8, Protein 4.9

ANNA'S APPLE GINGER PECAN TART



Anna's Apple Ginger Pecan Tart image

This came from Anna Olsen and the Splenda site.

Provided by Annacia * @Annacia

Categories     Pies

Number Of Ingredients 14

FOR THE CRUST
1/2 cup(s) unsalted butter, room temperature
1/3 cup(s) cream cheese, room temperature
1 cup(s) all-purpose flour
FOR THE FILLING:
1/3 cup(s) unsalted butter, melted
1/2 cup(s) splenda brown sugar blend
2 large eggs
1 tablespoon(s) grated fresh ginger
1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) vanilla extract
1/4 teaspoon(s) fine salt
2 cup(s) peeled and sliced baking apples (such as spy, spartan or granny smith apples)
1/2 cup(s) pecan halves

Steps:

  • For crust: Beat butter and cream cheese until smooth. Add flour and stir until dough comes together. Shape into a disk, wrap and chill for 2 hours, until firm.
  • Preheat oven to 375 °F (190 °C).
  • On a lightly floured surface, roll out dough to 1/4-inch (5 mm) thick and line an 8-inch, removable-bottom fluted tart pan. Freeze while preparing filling.
  • For filling, Whisk butter and the SPLENDA® Brown Sugar Blend. Add eggs, one at a time, whisking after each addition. Stir in ginger, cinnamon, vanilla and salt.
  • Place chilled tart shell on a baking tray and arrange apples and pecans in shell. Gently pour filling over apples and pecans.
  • Bake for 40 to 50 minutes, until edges of pastry are browned and filling no longer jiggles when pan is moved.
  • Let tart cool for an hour before slicing. Serve warm, room temperature or chilled.

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