Pink Applesauce Tart Recipes

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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 TART



Pink-Applesauce Tart image

Applesauce is hidden beneath paper-thin, petal-like slices of Empire apples. The fluted pastry shell is filled with the rosy sauce that's spiked with Calvados. More Calvados and a glaze of red currant jelly give the tart a beautiful sheen after baking. Martha made this recipe on Martha Bakes episode 406.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h35m

Number Of Ingredients 9

Pate Brisee for Pink-Applesauce Tart
All-purpose flour, for dusting
1/4 cup sugar
2 tablespoons unsalted butter
Pinch of salt
2 tablespoons Calvados
1 1/2 cups Martha's Pink Applesauce
2 small red-skinned apples (about 12 ounces), such as McIntosh or Empire
3 tablespoons red-currant or sour-cherry jelly

Steps:

  • Preheat oven to 375 degrees. Roll out dough on a lightly floured surface to a 1/8-inch thickness. Fit into a 10-inch tart pan with a removable bottom. Trim edge of dough flush with top of pan. Prick bottom of dough with a fork. Freeze 15 minutes. Line crust with parchment; fill with dried beans or pie weights.
  • Bake until edges are set and golden, about 25 minutes. Carefully remove paper and beans. Bake until bottom is dry and golden, about 10 minutes more. Let cool completely in pan on a wire rack. Increase oven temperature to 400 degrees.
  • Meanwhile, combine sugar, butter, and salt in a small saucepan. Cook over medium-high heat, stirring until sugar dissolves, about 3 minutes. Add 1 tablespoon Calvados and simmer 30 seconds. Stir in applesauce.
  • Spread applesauce mixture evenly in cooled tart shell. Core apples, then use a mandoline or a very sharp knife to slice into almost paper-thin rings. Arrange apples over applesauce mixture, overlapping slices in concentric circles from the center out, to completely cover tart. Bake until apples are crisp-tender, about 15 minutes.
  • Combine jelly and remaining 1 tablespoon Calvados in a small saucepan. Simmer over medium heat, stirring occasionally, until slightly thickened, about 3 minutes. Brush glaze over apples. Let cool completely in pan on a wire rack. Unmold and serve. Tart can be stored in refrigerator up to 1 day.

PINK APPLESAUCE



Pink Applesauce image

Martha Stewart developed this recipe when she discovered that lemon juice reacts with red-skinned apples and turns them pink. Use the reddest apples you can find and adjust the amount of sugar according to the sweetness of the apples. Enjoy!

Provided by Nif_H

Categories     Apple

Time 1h

Yield 4 cups

Number Of Ingredients 3

8 mcintosh apples, red-skinned apples or 8 other tart red apples
2/3 cup fresh lemon juice (about 4 lemons)
1/4 cup sugar

Steps:

  • Quarter the apples, do not peel, and remove the seeds and cores. Place apples in a bowl, add the lemon juice, and toss thoroughly to coat.
  • Place the apples, sugar, and 1 cup water in a heavy saucepan. Cover pot, and let simmer over low heat, about 30 minutes, or until the apples break down to a saucelike consistency.
  • Remove pot from heat, uncover, and allow apples to cool slightly. Using a rubber scraper, gently push apples through a food mill or wire sieve. Discard the skins. Refrigerate until ready for use.

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.

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