Apple Tart With Apricot Jam Recipes

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APPLE TART WITH APRICOT JAM



Apple Tart with Apricot Jam image

The Apple Tart with Apricot Jam recipe out of our category Baking! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 1h15m

Yield 8

Number Of Ingredients 9

250 grams Pastry flour
1 Tbsp sugar
1 pinch salt
150 grams butter
1 egg
750 grams tart Apple
1 jar Apricot jam (450 grams) (approximately 16 ounces)
Pastry flour (for dusting)
Fat (for greasing)

Steps:

  • For the dough: Combine the flour, sugar, salt, chopped butter and egg and quickly knead until smooth. Cover with plastic wrap and chill for 30 minutes in the refrigerator. Grease a 24 cm (approximately 9-inch) tart pan. Roll the dough out on a floured work surface and use to line the prepared pan. Prick the base several times with a fork.
  • Meanwhile, for the filling: Rinse the apples, pat dry and peel. Cut the apples in half and remove the cores. Cut into wedges then arrange over the tart base and bake in a preheated oven (225°C) (approximately 425°F) for 25 minutes.
  • Warm the apricot jam and spread over the apple wedges. Let the tart cool then serve with whipped cream, if desired.

Nutrition Facts : Calories 318 kcal, Fat 11.6 g, Protein 3.3 g, Carbohydrate 49 g

ROSE APPLE TART



Rose Apple Tart image

This striking tart is all about the apples, and - believe it or not - it's fairly simple to make. The crust is the pat-in-the-pan variety, and a mandoline makes quick work of slicing. For the most beautiful results, use firm tart apples with red or pink skin like Honeycrisp, Empire or Cortland, and stand the slices up vertically, rather than laying them flat. This tart is best the day it's made, but the shell can be made a day in advance, if you'd like to break up the work a bit. If you keep vanilla sugar in your pantry, this would be a great place for it. A sprinkle of cardamom wouldn't hurt either. However you choose to embellish, make sure to use a smooth apricot jam, rather than chunky preserves, for a smooth finish.

Provided by Yossy Arefi

Categories     pies and tarts, dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 13

1 1/2 cups/190 grams all-purpose flour
1/2 cup/65 grams confectioners' sugar
3/4 teaspoon kosher salt
10 tablespoons/140 grams cold unsalted butter (1 1/4 sticks), cut into 1/2-inch pieces, plus more for greasing the pan
1 egg yolk
1/2 teaspoon vanilla extract
2 tablespoons cold water, as needed
3 medium crisp, tart apples like Honeycrisp, Empire or Cortland (about 1 pound)
1/4 cup/50 grams sugar
1 tablespoon all-purpose flour
3 tablespoons unsalted butter, cut into 1/2-inch pieces
Large pinch of kosher salt
3 tablespoons smooth apricot jam

Steps:

  • Make the crust: Combine the flour, confectioners' sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Scatter the butter pieces on top, and pulse until the butter is the size of small peas. Add the egg yolk and vanilla extract, and pulse until incorporated. Pulse in the water, about 2 teaspoons at a time, until the dough starts to hold together. It will appear to be a bit crumbly, but should hold together easily when pressed.
  • Lightly butter a 9-inch tart pan with a removable bottom, and pour the dough mixture into it. Press the mixture evenly on the bottom and up the sides of the pan. (Use a lightly floured straight-sided measuring cup to help press the dough into the corners of the pan.) Reserve extra dough to repair any cracks after the shell is baked.
  • Freeze the formed dough in the pan until completely firm, about 30 minutes. Meanwhile, heat oven to 375 degrees.
  • Line the tart shell with a piece of aluminum foil, making sure to tuck it into the corners and over the edges. Bake the shell for 20 to 25 minutes or until the dough appears dry and lightly golden. If the dough puffs up while baking, gently press it back into the pan with an offset spatula or similar tool. If necessary, repair any cracks with the remaining raw dough. Cool slightly while you prepare the apples.
  • Cut the apples from their cores in 3 pieces: Stand the apples up, with the stems facing up, and, using a sharp knife, cut 1 face of the apple, then rotate the apple about 120 degrees, slice again, and finally slice the last piece from the core. You should have a triangle-shaped piece of core left and 3 pieces of apple with flat bottoms.
  • Reserve a smaller piece of apple, and carefully slice all the other apples into very thin half-moons, about 1/8-inch thick. (A mandoline makes this move quickly, but, if you are using a knife and working slowly, it's a good idea to squeeze a little bit of lemon juice over the sliced apples to prevent browning.) Make sure to keep the slices together as you cut to make the assembly easier.
  • Once the apples are sliced, build the tart: Sprinkle 1 tablespoon flour and 1 tablespoon sugar on the bottom of the blind-baked tart shell. Starting at the outer edge, arrange the apples in tight concentric circles, overlapping each slice about halfway over its neighbor. Take care to stand the apples up vertically, with the cut edges down and the peel edge pointing up. Pack the rows very tightly, stopping periodically to check your work.
  • As you move toward the center, the apples will become trickier to bend into place. If you find the slices are breaking, slice the reserved piece of apple even thinner to make it easier to bend. Roll the last few slices into a circle and tuck it in the center.
  • Sprinkle the remaining 3 tablespoons sugar and a pinch of salt over the apple slices. Take care to sprinkle the sugar between the apple slices, rather than on top. Scatter the butter pieces on top, and bake the tart for 40 to 45 minutes or until the apples begin to brown just slightly on the edges and the crust is a deep golden brown. Check the tart periodically to make sure the shell is not over-browning at the edges. If it is, cover the edges with foil.
  • Cool the tart on a rack for about 10 minutes, then prepare the glaze: In a small saucepan, warm the jam and a few drops of water over medium-low heat until it is runny. Use a pastry brush to very gently brush the warm tart with jam. Avoid brushing jam on the crust, but a thin layer all over the apple slices. Serve warm or room temperature.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 5 grams, Carbohydrate 36 grams, Fat 16 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 162 milligrams, Sugar 18 grams, TransFat 1 gram

QUICK APPLE TART



Quick Apple Tart image

Categories     Fruit     Brunch     Dessert     Bake     Quick & Easy     Apple     Apricot     Fall     Cinnamon     Phyllo/Puff Pastry Dough     Jam or Jelly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
3 medium Golden Delicious apples, peeled, cored, very thinly sliced
2 tablespoons (1/4 stick) unsalted butter, melted
3 tablespoons cinnamon sugar (or 3 tablespoons sugar mixed with scant 1/2 teaspoon ground cinnamon)
1/4 cup apricot jam, melted

Steps:

  • Preheat oven to 400°F. Line baking sheet with parchment paper. Unfold pastry on parchment paper. Using tines of fork, pierce 1/2-inch border around edge of pastry, then pierce center all over. Arrange apples atop pastry in 4 rows, overlapping apple slices and leaving border clear. Brush apples with melted butter; sprinkle with cinnamon sugar. Bake 30 minutes. Brush melted jam over apples. Bake tart until golden, about 8 minutes longer. Serve warm or at room temperature.

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