Dianes Apple Dew Tart Recipes

EASY APPLE TARTE TATIN

Steps:

• Preheat the oven to 400 degrees F.
• In a wide skillet, melt the butter over medium-low heat. Add in the sugar, cinnamon, nutmeg, vanilla extract and salt and whisk to combine. Add the apples to the caramel mixture and gently stir together, coating the apples in the caramel. Cook, stirring occasionally, until the apples are slightly tender, 5 to 8 minutes depending on the size of your apples. Note: If the mixture begins to get too thick, add some water to loosen it up.
• Transfer the apples to a 10-inch nonstick ovenproof skillet and arrange them cut-side up, making sure to evenly cover the bottom of the skillet. Drizzle half the caramel sauce over the apples, then return the caramel to the heat and cook until thick and glossy, another 5 minutes. Set aside.
• Roughly measure and cut the puff pastry sheet to approximately the size of the top of the skillet. Place the puff pastry on top of the apples and gently tuck the sides in ever so slightly. Cut the remaining scraps of puff pastry and evenly spread across the top (this will give the tarte tatin some volume).
• Bake until the pastry is puffed up and golden brown, about 25 minutes. Let cool for 10 minutes, invert a plate on top and quickly (but carefully) flip onto the plate. Serve with vanilla ice cream or whipped cream and the remaining caramel sauce.

FRENCH-STYLE APPLE TART (TARTE TATIN) RECIPE BY TASTY

Steps:

• Using a 9-inch (23 cm) flat-sided cake pan as a template, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
• Peel and quarter the apples, using a spoon or melon baller to remove the cores.
• Preheat oven to 375°F (190°C).
• In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes. Add the butter, stirring constantly until the color is a creamy light brown. Add the apples, stirring until they are coated in a thick layer of caramel.
• Cook for about 15-20 minutes, turning the apples constantly so that they bathe in the caramel. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan. Be careful not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.
• Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top.
• Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.
• Bake for 45-50 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate.
• Slice and serve with vanilla ice cream.
• Enjoy!

DIANE'S APPLE DEW TART

Steps:

• Preheat oven to 350 degrees and coat a 13x9 baking dish or pan with a non-stick spray.
• Peel and slice each apple into 16 pieces. Wrap apples in Crescent Rolls, and place rolled slices in pan, making 2 rows.
• Place additional apple slices between the rolled slices and between the rows.
• Mix melted butter, sugar and cinnamon together. Pour mixture over wrapped apples.
• Pour the can of Mountain Dew over all ingredients in pan. Sprinkle with additional cinnamon.
• Bake for 45 minutes or until golden brown. Serve with vanilla ice cream -- enjoy!

APPLE DUMPLINGS

Steps:

• Preheat oven to 350 degrees F. Butter 13x9-inch baking dish with 2 Tbsp butter. Set aside.
• Peel and core granny smith apples. Cut each apple into 8 slices. Roll one apple slice in one crescent roll. Place in the buttered baking dish.
• In a small saucepan, melt 1 cup butter with sugar. Barely stirring, remove from heat when butter is melted. Remove from heat and add vanilla extract.
• Pour over crescent rolls. Then pour the 1 cup of Mountain Dew around the edges of the pan ONLY. Sprinkle with cinnamon.
• Bake for 40-45 minutes, until the top is golden brown and the rolls are completely cooked.
• Serve warm with ice cream (be sure so spoon some of the sauce from the pan over the top)!