Pink Applesauce Tart Recipes

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MARTHA'S PINK APPLESAUCE



Martha's Pink Applesauce image

We like to use a combination of McIntosh apples and deep-red varieties, such as Empire or Cortland. The former bring classic flavor and the latter a beautiful color.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Apple Recipes

Time 1h

Yield Makes about 6 1/2 cups

Number Of Ingredients 3

4 pounds McIntosh apples, quartered and cored
2 pounds red apples, such as Empire or Cortland, quartered and cored
1/4 cup fresh lemon juice

Steps:

  • Combine apples, lemon juice, and 1 1/2 cups water in a large pot. Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium, partially cover, and cook, stirring occasionally, until apples are completely soft, about 40 minutes.
  • Pass apples through a medium-mesh sieve or a food mill fitted with the fine disk to remove skins. Applesauce can be stored in refrigerator up to 1 week, or in freezer up to 3 months. To can applesauce, follow these instructions.

PATE BRISEE FOR PINK-APPLESAUCE TART



Pate Brisee for Pink-Applesauce Tart image

Use this recipe when making the Pink-Applesauce Tart with Martha's Homemade Applesauce.

Provided by Martha Stewart

Categories     Food & Cooking

Time 1h10m

Yield Makes enough for one 10-inch tart

Number Of Ingredients 5

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1 stick cold unsalted butter, cut into cubes
3 to 4 tablespoons ice water

Steps:

  • Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse crumbs with some pea-size pieces remaining. Drizzle with 3 tablespoons ice water and pulse until mixture holds together when pressed between fingertips. Add additional 1 tablespoon ice water, if needed; do not overprocess.
  • Transfer mixture to a piece of plastic wrap. Knead once or twice. Form into a disk and wrap in plastic. Refrigerate at least 1 hour and up to overnight.

PINK APPLESAUCE MERINGUE TART WITH HAZELNUT COOKIE CRUST



Pink Applesauce Meringue Tart with Hazelnut Cookie Crust image

Categories     Fruit     Nut     Dessert     Bake     Apple     Plum     Fall     Hazelnut     Gourmet

Number Of Ingredients 16

For applesauce filling
2 1/2 pounds McIntosh apples (about 6)
1 pound purple or red plums (about 4), halved and pitted
3/4 cup sugar
1/4 cup apple juice
2 tablespoons fresh lemon juice
For cookie crust
1/2 cup hazelnuts, toasted and skinned (procedure follows)
3 tablespoons sugar
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 large egg yolk beaten lightly with 2 tablespoons water
For meringue
2 large egg whites
1/3 cup sugar

Steps:

  • Make applesauce filling:
  • Quarter and core apples (do not peel). In a 5-quart saucepan simmer apples, uncovered, with remaining filling ingredients 2 hours, or until mixture is reduced to about 3 3/4 cups. (Stir mixture frequently during last 30 minutes of cooking to prevent scorching.) Force mixture through a food mill fitted with coarse disk or a medium-mesh sieve into a bowl, discarding solids, and chill. Applesauce may be made up to 3 days ahead and chilled, covered.
  • Preheat oven to 375°F.
  • Make cookie crust:
  • In a food processor grind hazelnuts fine with sugar, flour, and salt. Add butter and pulse mixture well. Add yolk mixture, 1 tablespoon at a time, pulsing after each addition, and pulse mixture until it forms a dough. Press dough onto bottom and up side of a 10-inch tart pan with a removable fluted rim. Bake crust in middle of oven 25 minutes, or until browned lightly, and cool in pan on a rack. Crust may be made 3 days ahead and kept, covered, in a cool dry place.
  • Spread applesauce onto crust.
  • Preheat oven to 450°F.
  • Make meringue:
  • In a bowl with an electric mixer beat egg whites with a pinch salt until they hold soft peaks. Add sugar gradually, beating whites until they hold stiff peaks.
  • Transfer meringue to a pastry bag fitted with a 1/2-inch star tip and pipe some in a lattice pattern over filling. Pipe remaining meringue onto edge of tart to make a decorative border.
  • Bake tart in middle of oven 10 minutes, or until meringue is golden, and chill 30 minutes or up to 3 hours.
  • To toast and skin hazelnuts:
  • Preheat oven to 350°F.
  • In a baking pan toast hazelnuts in one layer in oven 10 to 15 minutes, or until colored lightly, and skins blister. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove as much of skins as possible and cool.

APPLESAUCE FOR EASY APPLE TART



Applesauce for Easy Apple Tart image

Use 1/2 cup of this applesauce in Martha's Apple Tart, and save the rest for another use -- or eat it as is.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes

Yield Makes 3 cups

Number Of Ingredients 4

6 red-skinned apples, such as Gala or Braeburn, cored and cut into eighths
1/4 cup sugar
1/4 cup water
1/2 lemon, juiced

Steps:

  • In a medium saucepan, combine apples, sugar, water, and lemon juice. Cook over medium heat until apples are very soft. Remove saucepan from heat. Transfer apples to a food mill fitted with a medium disk, and process.

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