Flat Apple Vanilla Tart Recipes

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FLAT APPLE & VANILLA TART



Flat apple & vanilla tart image

A gorgeous looking tart that is fantastic for any occasion - from morning tea to decadent dessert

Provided by Mary Cadogan

Categories     Dessert, Dinner, Lunch, Snack, Supper

Time 30m

Number Of Ingredients 7

375g pack puff pastry, preferably all-butter
5 large eating apples - Cox's, russets or Elstar
juice of 1 lemon
25g butter, cut into small pieces
3 tsp vanilla sugar or 1 tsp vanilla extract
1 tbsp caster sugar
3 rounded tbsp apricot conserve

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Roll out the pastry and trim to a round about 35cm across. Transfer to a baking sheet lined with parchment paper.
  • Peel, core and thinly slice the apples and toss in the lemon juice. Spread over the pastry to within 2cm of the edges. Curl up the edges slightly to stop the juices running off.
  • Dot the top with the butter and sprinkle with vanilla and caster sugar. Bake for 15-20 mins until the apples are tender and the pastry crisp.
  • Warm the conserve and brush over the apples and pastry edge. Serve hot with vanilla ice cream or crème fraîche.

Nutrition Facts : Calories 356 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 10.7 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.58 milligram of sodium

VANILLA-APPLE SHEET PAN PIE



Vanilla-Apple Sheet Pan Pie image

Provided by Trisha Yearwood

Categories     dessert

Time 1h30m

Yield 16 servings

Number Of Ingredients 12

All-purpose flour, for rolling out dough
Four 9-inch rounds prepared pie dough
4 pounds apples, peeled, cored and cut into large dice (about 10 cups)
4 tablespoons unsalted butter
1/4 cup packed light brown sugar
2 teaspoons ground cardamom
1/4 teaspoon kosher salt
1/4 cup cornstarch
One 14-ounce can whole-berry cranberry sauce
1 cup dried cranberries
2 teaspoons vanilla extract
1 large egg

Steps:

  • Place an inverted baking sheet in the oven and preheat the oven to 350 degrees F.
  • Lightly flour your work surface. Roll each round of pie dough out to a 12-inch circle. Place 1 round of dough on one side of a baking sheet, allowing about 1 inch of excess dough to hang over each side. Repeat this process with another round of dough on the long side of the baking sheet, slightly overlapping the rounds. Cut the third round of dough in half. Use the halves to cover the remainder of the baking sheet, being sure to leave about 1 inch excess dough on all sides. Prick the dough with a fork and cover with parchment paper. Use cookie cutters to cut hearts out of the fourth round of dough. Place the hearts on top of the parchment paper. Place the baking sheet with the crust and hearts in the refrigerator to chill while preparing the filling.
  • To prepare the filling, place a stockpot over medium heat. Add the apples, butter, brown sugar, cardamom and salt. Cook until the sugar dissolves into the melted butter, creating a loose syrup, 5 to 7 minutes. Sprinkle in the cornstarch and bring to a simmer. Cook until slightly thickened, about 5 minutes more. Stir in the cranberry sauce and cook, stirring, until combined, about 2 minutes. Remove from the heat and stir in the dried cranberries and vanilla.
  • Remove the pie dough from the refrigerator. Lift off the sheet of parchment with the hearts on it and set aside. Pour the filling over the crust and spread into an even layer with a spatula. Lightly press the excess dough over the edges of the filling to create a rustic crust. Decorate the filling and crust with the hearts.
  • In a small mixing bowl, whisk the egg with 1 tablespoon water. Brush the egg mixture over the crust and hearts.
  • Place the pie on top of the preheated baking sheet and bake until the filling bubbles and the crust is golden brown, about 55 minutes. Allow to cool slightly before slicing.

FLAT APPLE AND VANILLA TART



Flat Apple and Vanilla Tart image

This tart is so easy to make and looks great when it comes out of the oven. Serve it warm with vanilla ice cream or creme fraiche. From a supplement that came with Good Food Magazine.

Provided by CulinaryQueen

Categories     Tarts

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 7

375 g puff pastry, preferable all-butter
5 large apples
1 lemon, juice of
2 teaspoons vanilla extract
25 g butter, cut into small pieces
1 tablespoon caster sugar
3 tablespoons apricot jam or 3 tablespoons preserves

Steps:

  • Preheat oven to 220C/425°F.
  • Roll out the pastry and trim to a round about 35cm (14 inches) across. Transfer to a baking sheet lined with parchment paper.
  • Peel, core and thinly slice the apples, then toss in the lemon juice and vanilla.
  • Spread over the pastry to within 2cm (3/4 inch) of the edge. Curl up the edges slightly to stop the juices running off.
  • Dot with butter and sprinkle with caster sugar.
  • Bake 15-20 minutes until the apples are tender and the pastry crisp.
  • Warm the jam and brush over the apples and pastry edge.
  • Serve warm with vanilla ice cream or creme fraiche.

Nutrition Facts : Calories 504.2, Fat 27.5, SaturatedFat 8.2, Cholesterol 8.9, Sodium 185.4, Carbohydrate 62, Fiber 5.2, Sugar 25, Protein 5.2

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