Freestyle Apple Tart 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.

FREESTYLE APPLE TART

Steps:

• Preheat oven to 450 degrees. Line 9-inch pie plate with the crust. Carefully spread cream cheese in 6-inch circle in the center.
• Toss apples with sugar and flour; spoon over cream cheese.
• Fold crust partially over apples. Sprinkle with cinnamon sugar. Bake for 25 minutes, covering loosely with foil for the last 5 minutes. Cool. Serve with whipped topping. Refrigerate leftovers -- yeah, that'll happen!

THIN AND CRISP APPLE TART

Steps:

• Peel, core and cut apples on a mandoline, so the slices are extremely thin, without being see-through. In a large bowl, toss the apple slices with lemon zest, lemon juice and salt, and set aside. Heat the oven to 400, and line a sheet pan with parchment paper. Use about 1 tablespoon of butter to grease the parchment. Sprinkle the buttered surface evenly with 2 tablespoons sugar.
• Roll out the puff pastry to about the size of the sheet pan, using a light dusting of flour if the dough is sticky, then place on top of the parchment. Arrange the apple slices on top of the pastry so that they overlap in rows, crowding as much apple in as you can and going all the way to the edges of the pastry.
• Bake for 25 minutes, then cut remaining butter into 8 or so pieces and scatter over the top of the apples. Mix the remaining sugar with cinnamon, if using, and sprinkle evenly all over the top. Return tart to the oven for 10 to 15 minutes more, or until the apples are tender and just starting to color at their edges and the pastry is brown and cooked through underneath (lift a corner to check). If you want to color the apples more, leave the tart under the broiler for a minute or two. Using the parchment paper to lift the tart out, gently slide it out of the pan and onto a cooling rack. Let it to come down to room temperature before slicing.

LOW-SUGAR APPLE TART RECIPE BY TASTY

Steps:

• Make the crust: In a food processor, blend the oats into a coarse powder.
• Add the butter to a medium saucepan over medium heat and cook until nutty brown in color, 5-6 minutes. Once the butter has browned, add the ground oats, flour, salt, and water, and mix to combine. Let cool for 5 minutes.
• Transfer the crust mixture to a 9-inch (20 cm) tart pan, spreading evenly across the bottom and up the sides. Chill for 30 minutes.
• Preheat the oven to 375˚F (190˚C).
• Make the filling: Place the apples in a large microwave-safe bowl and squeeze the lemon juice over, then toss to coat. Microwave for 4 minutes. Cover with a plate and let steam for 5 minutes.
• Season the apples with the cinnamon and nutmeg, and toss to coat.
• Spread the applesauce over the bottom of the crust.
• Starting from the outside and working inward, arrange the apples in the pan in a circular pattern with the curved side up. Begin with the larger slices, overlapping slightly, and continue until the entire crust is filled. Brush the apples with the melted butter.
• Bake for 1 hour, checking occasionally. If the edges are browning too quickly, cover gently with foil to prevent further browning as the tart cooks through.
• If using, microwave the apricot jam for 20-30 seconds to melt. Use a pastry brush to paint the apricot jam over the warm tart for a nice, shiny finish.
• Let the tart cool to room temperature before slicing and serving.
• Enjoy!