Free Form Harvest Apple Tart K Recipes

FREE-FORM HARVEST APPLE TART RECIPE

Steps:

• Use pulsing action to process flour, butter and half the cream cheese in food processor until mixture is blended and dough starts to pull away from side of container. Shape into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
• Heat oven to 400°F. Roll dough on lightly floured surface to 14x8-inch rectangle. Place on parchment-covered baking sheet; set aside.
• Place remaining cream cheese in medium microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add half the dry gelatin mix; stir until blended. Spread onto dough to within 2 inches of edges.
• Toss apples with cornstarch, cinnamon and remaining dry gelatin mix; spoon over cream cheese mixture. Fold edges of pastry over apples. (Apples in center of tart will remain exposed.) Sprinkle with nuts.
• Bake 35 min. or until crust is golden brown and apples are tender. Cool.

FREE-FORM APPLE OR PEAR TART

Steps:

• Combine flour, salt and sugar in a food processor; pulse once or twice. Cut 8 tablespoons butter into chunks, and add it and egg yolk to flour mixture. Process until butter and flour are blended, about 10 seconds. Turn mixture into a bowl, and add cold water, a tablespoon at a time, stirring after each addition. After adding 3 or 4 tablespoons you should be able to gather mixture into a ball; wrap ball in plastic, and refrigerate for at least 1 hour (or freeze for about 15 minutes).
• Preheat oven to 400 degrees. Roll or pat dough into a 10-inch circle; it can be quite crude in shape. Place it on a cookie or pizza sheet, preferably nonstick. Arrange fruit slices on top, right out to edges; make the pattern attractive, if you like. Sprinkle with brown sugar. Cut remaining butter into bits, and top fruit with it.
• Bake until crust is nicely browned and fruit is tender, 20 to 30 minutes. Remove, and serve warm or at room temperature, with crème fraîche, whipped cream or ice cream.

FREEFORM APPLE TART

Steps:

• Preheat oven to 350 degrees F.
• Melt the butter in a skillet over medium-high heat. Toss in the apple slices, brown sugar and cinnamon and cook over medium heat until the apples begin to caramelize or begin to get glazed with the sugar and butter.
• Roll out the puff pastry in a freeform shape. Roll in the outer edge about a half inch to form a crust. Spread the warm apples on top of the pastry. Brush the crust with the lightly beaten egg and sprinkle with the granulated sugar. Bake for 20 to 30 minutes or until golden.

FREE-FORM HARVEST APPLE TART

Steps:

• Place flour, butter nad jalf of the cream cheese in food processor; cover. Process, using pulsing action untl mixture is well blended and almost forms a ball. Shjape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
• Preheat oven to 400°F Place pastry on lightly floured surface; roll out to 14x8-inch rectangle. Place on parchment paper-covered baking sheet; set aside. Mix remaining cream cheese and half of the dry gelatin mix until well blended. Spread onto pastry to within 2-inches of edge.
• Toss apples with the remaining dry gelatin mix, the cornstarch and cinnamon. Spoon evenly over cream cheese filling. Fold edge of pastry over apples toward center of tart. (Apples in center of tart will remain exposed) Sprinkle top with almonds. Bake in lower third of oven, 35 minutes or until crust is golden brown and apples are tender. Cool. Store leftover tart in refrigerator.

FREE-FORM HARVEST APPLE TART

Steps:

• Place flour, butter and half of the cream cheese in food processor; cover. Process, using pulsing action, until mixture is well blended and almost forms a ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
• Preheat oven to 400 degrees F. Place pastry on lightly floured surface; roll out to 14x8-inch rectangle. Place on parchment paper-covered baking sheet; set aside. Mix remaining cream cheese and half of the dry gelatin mix until well blended. Spread onto pastry to within 2 inches of edge.
• Toss apples with the remaining dry gelatin mix, the cornstarch and cinnamon. Spoon evenly over cream cheese filling. Fold edge of pastry over apples toward center of tart. (Apples in center of tart will remain exposed.) Sprinkle top with almonds. Bake, in lower third of oven, 35 min. or until crust is golden brown and apples are tender. Cool. Store leftover tart in refrigerator.

FREE-FORM HARVEST APPLE TART

Steps:

• Place flour, butter and half of the cream cheese in food processor; cover. Process, using pulsing action, until mixture is well blended and almost forms a ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
• Preheat oven to 400 degrees F. Place pastry on lightly floured surface; roll out to 14x8-inch rectangle. Place on parchment paper-covered baking sheet; set aside. Mix remaining cream cheese and half of the dry gelatin mix until well blended. Spread onto pastry to within 2 inches of edge.
• Toss apples with the remaining dry gelatin mix, the cornstarch and cinnamon. Spoon evenly over cream cheese filling. Fold edge of pastry over apples toward center of tart. (Apples in center of tart will remain exposed.) Sprinkle top with almonds. Bake, in lower third of oven, 35 min. or until crust is golden brown and apples are tender. Cool. Store leftover tart in refrigerator.

FREE-FORM FRUIT TART

Steps:

• Make the basic tart dough using buttermilk instead of the chilled water.
• Preheat the oven to 350 degrees.
• After the dough is chilled, place it on a nonstick cookie sheet and roll it into a circle about 14 inches in diameter.
• Arrange the nectarines in the center of the dough and mound the berries on top of the nectarine slices. Scatter the chunks of butter over the fruit and sprinkle 1 cup of sugar over it all.
• Fold up the edges of the dough to make a packet, with the fruit in the center partly exposed. Sprinkle the remaining sugar over the dough and bake the tart until the crust is golden and the fruit is soft, about 40 minutes.

FREE-FORM HARVEST APPLE TART - K

Steps:

• PLACE flour, butter and half of the cream cheese in food processor; cover.
• Process, using pulsing action, until mixture is well blended and almost forms a ball.
• Shape dough into ball; wrap tightly with plastic wrap.
• Refrigerate 1 hour or until chilled.
• PREHEAT oven to 400°F
• Place pastry on lightly floured surface; roll out to 14x8-inch rectangle.
• Place on parchment paper-covered baking sheet; set aside.
• Mix remaining cream cheese and half of the dry gelatin mix until well blended.
• Spread onto pastry to within 2 inches of edge.
• TOSS apples with the remaining dry gelatin mix, the cornstarch and cinnamon.
• Spoon evenly over cream cheese filling.
• Fold edge of pastry over apples toward center of tart. (Apples in center of tart will remain exposed.)
• Sprinkle top with almonds.
• Bake, in lower third of oven, 35 minute or until crust is golden brown and apples are tender.
• Cool.
• Store leftover tart in refrigerator.
• JAZZ IT UP:.
• Garnish with cinnamon sticks tied with orange peel just before serving.