Caramelized Apple Flan Recipes

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CARAMELIZED APPLE TART



Caramelized Apple Tart image

This rustic tart takes its inspiration from the French tarte tatin. Use our Pie Dough recipe for the crust.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h30m

Number Of Ingredients 5

All-purpose flour, for dusting
Pie Dough for Caramelized Apple Tart, or 1 unbaked store-bought refrigerated pie crust (7 1/2 ounces)
6 tablespoons unsalted butter, room temperature
1/2 cup sugar
6 (about 2 3/4 pounds) Rome Beauty or McIntosh apples, peeled, cored, and each cut into 8 wedges

Steps:

  • Preheat oven to 425 degrees. On a floured work surface, roll out pie dough to a 1/8-inch thickness (or unfold store-bought dough). Invert a 9-inch plate on top of dough; trim dough around plate with a sharp paring knife to form a round (discard scraps, or save for another use). Refrigerate until needed.
  • Assemble the tart in a 10-inch cast-iron skillet. Press softened butter evenly into the bottom of the skillet, then sprinkle with the sugar. Arrange apple wedges in a circle around edge, then fill in the center with remaining wedges. Place skillet over medium heat, and cook until sugar mixture is light amber in color and bubbly, 8 to 10 minutes (syrup might brown unevenly).
  • Transfer to oven; cook until apples have softened, about 30 minutes. Carefully place dough round on top; bake until golden brown, about 15 minutes more.
  • Let cool, about 20 minutes. Run a knife around edge of skillet; invert tart onto a serving platter. Replace any apples that may have stuck to bottom of skillet; drizzle with any remaining pan juices. Serve warm or at room temperature.

EASY APPLE FLAN



Easy Apple Flan image

Make and share this Easy Apple Flan recipe from Food.com.

Provided by Mae Xenchezka

Categories     Dessert

Time 1h20m

Yield 12 wedges

Number Of Ingredients 7

5 apples
125 g butter
125 g all-purpose flour
125 g caster sugar
3 eggs
1 pinch salt
1 teaspoon vanilla essence

Steps:

  • Preheat oven to 350 degree.
  • Grease a pie or flan dish.
  • Melt butter in saucepan over low heat.
  • Remove saucepan from heat.
  • In a bowl, beat eggs together with caster sugar.
  • Stir in melted butter, mix well.
  • Sift in flour, a little at a time.
  • Mix well.
  • Add vanilla essence and salt.
  • Set mixture aside.
  • Peel apples, remove cores and pips and cut them into thin slices.
  • Pour a little of mixture into dish.
  • Arrange sliced apples on the dish then cover with the rest of the mixture.
  • Bake apple flan for 45 to 60 minutes.
  • Check at 45min to see flan is baked, i.
  • e.
  • when top is puffy and golden brown.
  • Bake when skewer inserted into the center of the flan comes out clean.

Nutrition Facts : Calories 201.8, Fat 9.8, SaturatedFat 5.7, Cholesterol 75.1, Sodium 90.9, Carbohydrate 26.4, Fiber 1.7, Sugar 16.6, Protein 2.9

CARAMEL APPLE TART



Caramel Apple Tart image

Provided by Sandra Lee

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 10

1 (9-ounce) box pie crust mix
3 Granny Smith apples, peeled and cored
3 Golden Delicious apples, peeled and cored
Lemon juice, as needed
3/4 cup sugar
2 teaspoons pumpkin pie spice, plus 1/2 teaspoon
1 pinch of salt
1/4 cup butter, room temperature
1 cup heavy whipping cream
3 tablespoons powdered sugar

Steps:

  • Prepare the pie crust according to package instructions. Roll the dough out between 2 pieces of waxed paper to 1/4-inch thickness. Invert a heavy bottom 10-inch nonstick skillet over the dough, trace the outside edge of the pan and trim the excess. Put the pie dough on a sheet tray, cover it in plastic wrap and refrigerate.
  • Preheat oven to 375 degrees F.
  • Slice each apple in 2 and place the halves in a bowl of water with a bit of lemon juice to keep them from browning. In a small bowl, combine the sugar with 2 teaspoons of pumpkin pie spice and the salt.
  • Put the same skillet used to measure out the pie crust, over medium-high heat, and add the butter. Sprinkle 3/4 of the sugar mixture over the melted butter. Arrange the apple halves flat side down in the pan. Sprinkle the remaining sugar over the apples. Cook until the caramel syrup turns a deep golden brown color, about 15 minutes. Carefully arrange the chilled pie crust over the top of the cooked apples and use a spatula to tuck in the edges.
  • Put the skillet in the oven and bake until the crust is cooked and is slightly brown in color, about 15 to 20 minutes. Remove the skillet from the oven and let it stand for around 5 minutes, then invert the pie onto a serving platter.
  • In a medium bowl, using a hand mixer on medium speed, whip the heavy cream with the confectioners' sugar and the remaining 1/2 teaspoon of pumpkin pie spice until soft peaks form. Serve the warm tart on individual plates with a dollop of whipped cream.

CARAMELIZED FLAN FROM PINHAO



Caramelized Flan from Pinhao image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 9

1/2 cup sugar
1/2 cup boiling water
2 cups half-and-half cream
1 cup heavy cream
1 cup sugar
4 strips orange zest, each about 2-inches long and 1/2-inch wide, pith removed
2 tablespoons caramelized sugar syrup
12 jumbo egg yolks
1/4 cup tawny Port

Steps:

  • For the caramelized sugar syrup: Place the sugar in a medium-size heavy skillet (not iron), set over moderately low heat, and allow to melt and caramelize to a rich golden brown. Do not stir the sugar as it melts but do shake the skillet from time to time. Add the boiling water, stirring briskly to dissolve the caramelized sugar. Simmer uncovered 8 to 10 minutes until the consistency of maple syrup. Reserve 2 tablespoons of the caramelized syrup for the flan; pour the balance into a chilled, well-buttered, shallow fluted 2-quart mold. Set the mold in the freezer while preparing the flan.
  • For the flan: Preheat the oven to 325 degrees F. Combine the half-and-half, heavy cream, and sugar in a large heavy saucepan; add in the orange zest and bring to a simmer over moderately low heat, stirring now and then; blend in the 2 tablespoons of reserved caramelized syrup. Beat the egg yolks until frothy; blend 1 cup of the hot cream mixture into the yolks, stir back into pan, and heat, stirring constantly for 1 minute, until it lightly coats the back of a spoon. Remove from the heat and mix in the Port. Strain all through a fine sieve, then pour into the prepared mold. Set the mold in a shallow baking pan and pour in enough hot water to come halfway up the mold. Bake uncovered for 1 1/2 hours, or until a toothpick inserted near the center of the flan comes out clean. Remove from the oven and the water bath; cool for 1 hour, then refrigerate for 4 to 5 hours until firm.
  • To invert the flan, dip the mold quickly in hot water, then turn out on a dessert plate with a turned up rim; the caramel syrup will come cascading down over the flan. Don't worry if the flan cracks, it will still be creamy and luscious. Cut into slim wedges, if possible, or scoop out, and serve.
  • Special Equipment: Portuguese flan mold or souffle dish.

CARAMEL APPLE TART



Caramel Apple Tart image

This recipe is from Bon Appetit magazine. My husband loves apple pie, but I wanted to try something different. I made this and had one piece. My good friend had one piece. The next morning, it was completely gone... my husband loved it!

Provided by Dine Dish

Categories     Tarts

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 cups packed dark brown sugar
1 1/2 cups heavy whipping cream
6 tablespoons unsalted butter
1 1/4 cups unbleached all-purpose flour
3/4 cup powdered sugar
1/4 teaspoon kosher salt
1/2 cup chilled unsalted butter, diced
2 large egg yolks
2 tablespoons sugar
1 tablespoon unbleached all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
6 large golden delicious apples, peeled, quartered, cored (about 2 3/4 pounds)

Steps:

  • For caramel sauce:.
  • Bring sugar, cream, and butter to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat spoon thickly, whisking often, about 10 minutes. DO AHEAD Caramel sauce can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using.
  • For crust:.
  • Blend flour, powdered sugar, and salt in processor. Add butter and blend until coarse meal forms. Add egg yolks. Pulse until moist clumps form. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour. DO AHEAD Dough for tart crust can be made 1 day ahead. Keep chilled.
  • For filling:.
  • Whisk first 4 ingredients in large bowl to blend. Add apples and toss until evenly coated.
  • Preheat oven to 375°F Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Cut overhang even with top of pan sides. Press sides of dough to bring 1/4 inch above sides of pan. Arrange apple quarters, cut side down, in circle around outer edge of pan, fitting snugly. Cut remaining apple quarters lengthwise in half; stand in center of tart, fitting snugly.
  • Bake tart until apples are tender, about 1 hour 15 minutes. Remove tart from oven; brush with some of caramel sauce. Cool tart to room temperature. Rewarm remaining caramel sauce. Drizzle tart lightly with sauce. Serve, passing remaining sauce separately.

Nutrition Facts : Calories 715.2, Fat 38.3, SaturatedFat 23.5, Cholesterol 167, Sodium 94.5, Carbohydrate 93.7, Fiber 4.5, Sugar 70.5, Protein 4.3

CARAMELIZED APPLES



Caramelized Apples image

These caramelized apples are meant to be slightly sweet, not overpowering and sugary, so they're versatile in nature. Spicy-tart and thoroughly warming, these apples are a fabulous addition to crepes or homemade ice cream. They're equally at home as an unexpected garnish for mildly spicy grilled chicken or a tropical menu from Martinique. Cook's note: For a delicious "cheater" dessert, fill a store-bought tart shell with these apples. With the homemade goodness of the apples and apple cider reduction sauce, nobody will guess your secret!

Provided by Cucina Casalingo

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons butter
5 spicy-sweet crisp apples (Jonagold, Crispin, Honeycrisp)
1 tablespoon granulated sugar
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon lemon zest
1/3 cup apple cider
1/2 teaspoon cornstarch, as needed

Steps:

  • Melt the butter in a large skillet over medium heat.
  • Add the apples to the pan and sprinkle with 1 tablespoon sugar.
  • Sauté the apples, stirring frequently, for 6-8 minutes, until they just start to turn tender.
  • Sprinkle the apples with the remaining sugar, cinnamon, and lemon zest.
  • Toss the mixture gently and cook over medium heat for an additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.
  • Transfer the apples from the skillet to a serving bowl with a slotted spoon.
  • Turn the heat to high and add the apple cider to the skillet, scraping up any browned bits.
  • Reduce the heat slightly and allow the cider and the pan juices to simmer for 1-3 minutes, until the sauce has reduced and thickened slightly.
  • If you desire a thicker sauce, dissolve the cornstarch in a teaspoon of water, stir it into the sauce, and allow it to thicken for a moment.
  • Pour the finished sauce over the warm apples and serve immediately.

Nutrition Facts : Calories 155.6, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 52.3, Carbohydrate 27.6, Fiber 3.8, Sugar 22.1, Protein 0.5

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