Freeformharvestappletartk Recipes

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 FRUIT TART

Steps:

• Spread pastry cream evenly on the bottom of the crust. Arrange fruit in overlapping concentric rows, beginning at outside edge and working in towards the center. For a "fruit salad" tart, toss fruit in a bowl with a drop of Kirsch (optional). Pile the fruit on the pastry cream.
• Edge the crust with the nuts and sprinkle on fruit at the edge of the tart. Either brush glaze on the fruit or sprinkle with confectioner's sugar.
• For the dough: Place flour, sugar, salt, and baking powder in a food processor fitted with a metal blade. Pulse 3 or 4 times to mix. Add butter and pulse about 12 to 15 times until the mixture is reduced to a fine powder. Do not allow to become pasty. Add egg and liquid, and continue to pulse until the dough forms a ball.
• Remove dough from work bowl to a lightly floured work surface and pat into a 5-inch disk. Use immediately, or wrap in plastic and chill until firm before using.
• To make a free-form tart crust, roll dough to a 12-inch disk and transfer it to a parchment- or foil-lined cookie sheet, or the back of a jelly-roll pan. Using a plate or cardboard disk as a pattern, trim the dough to an even 12-inch diameter. Fold under 1/2-inch of dough along the edge of the dough, then flute the edge as if it were a pie, to make the edge stand up. Use the thumb and index finger of one hand on the outside of the tart shell and the index finger of the other hand on the inside and pinch gently from the outside while pressing lightly from the inside. Repeat all around the edge of the crust.
• Pierce the dough with a fork before baking. Place the dough on the middle rack of a preheated 400 degree oven. Lower temperature to 350 and bake for about 20 minutes. Remove the pan from oven and transfer to a rack to cool. For the Pastry Cream: Combine sugar, flour and salt in a 1 to 1 1/2-quart non-reactive saucepan. Stir with a small whisk to mix. Whisk in milk, then egg and yolk. Place over low heat, whisking constantly, until the pastry cream thickens and comes to a boil. Allow to boil 10 or 15 seconds, whisking constantly.
• Remove from heat and whisk in vanilla and butter. Scrape the pastry cream into a non-reactive bowl and press plastic wrap against the surface. Refrigerate until cold, about 1 hour. Stir in liqueur just before using pastry cream. For the glaze: In a small saucepan bring the preserves and water or liqueur to a simmer, stirring often. Strain into another pan and return to a boil. Allow to cool for 5 minutes. NOTE: If tart is mostly red fruit, use currant jelly and strawberry or raspberry preserves.

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.

FREESTYLE APPLE TART

Steps:

• Heat oven to 450ºF.
• Line 9-inch pie plate with pie crust. Carefully spread cream cheese into 6-inch circle on center of crust.
• Toss apples with granulated sugar and flour; spoon over cream cheese. Fold edge of crust partially over apples; sprinkle with cinnamon sugar.
• Bake 25 min., covering loosely with foil for the last 5 min. Cool.
• Serve topped with COOL WHIP.

FREE-FORM APPLE TART

Steps:

• To make pastry, mix flour and butter with pastry blender or fork until crumbly. Add water, lemon peel and juice. Stir until dough holds together, flatten in a ball, wrap in plastic wrap and chill 30 minutes.
• Peel and core apples, and slice thin. Roll out dough into 13" circle and transfer to a cookie sheet without sides. Leaving a 2" border, arrange apple slices in concentric circles starting from outside towards center. Mix nutmeg and sugar and sprinkle on apples, then dot with oleo. Fold edges of pastry over apples.
• Bake at 425°F for 15 minutes, then 375°F for 35 minutes, until crust is golden. Slide tart onto wire rack to cool. Dust with powdered sugar.