Quick Cinnamon Apple Tarte Recipes

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CINNAMON APPLE TART



Cinnamon Apple Tart image

I got the idea for this delicious fall dessert from a lovely Italian woman who's also a fabulous cook. It's so simple to make-and cleanup is just as easy! I often make two and freeze one. -Stacie Blemings, Heath, Texas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1 large apple, peeled and chopped
1 teaspoon lemon juice
1 sheet refrigerated pie crust
2 tablespoons apple jelly
2 tablespoons sugar
1/4 cup cinnamon baking chips
1/3 cup sliced almonds
1 teaspoon 2% milk
ICING:
1 cup confectioners' sugar
1/4 teaspoon almond extract
1 to 2 tablespoons 2% milk

Steps:

  • Preheat oven to 400°. Toss apple with lemon juice., On a large sheet of parchment, roll crust into a 14-in. circle; transfer to a baking sheet. Spread jelly onto crust to within 2 in. of edge. Sprinkle with apple, sugar, baking chips and almonds. Fold up edge of crust over filling, leaving opening in center. Brush folded crust with milk., Bake until golden brown, 20-25 minutes. Transfer to a wire rack to cool., Mix icing ingredients, using enough milk to reach desired consistency. Drizzle over tart.

Nutrition Facts : Calories 370 calories, Fat 15g fat (6g saturated fat), Cholesterol 7mg cholesterol, Sodium 159mg sodium, Carbohydrate 57g carbohydrate (39g sugars, Fiber 1g fiber), Protein 3g protein.

QUICK CINNAMON APPLE TARTE



Quick Cinnamon Apple Tarte image

Provided by Melissa d'Arabian : Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

1 stick butter, cut into 1-inch cubes, plus extra, melted, for brushing
1 1/2 cups flour
Salt
2 tablespoons sugar, divided
3 tablespoons ice cold water
3 Granny Smith apples
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
Vanilla ice cream, for serving

Steps:

  • Place the cubed butter in the fridge while you assemble all your ingredients.
  • Preheat the oven to 350 degrees F.
  • In a food processor, place the flour, a pinch of salt, and 1 tablespoon sugar. Add the butter and pulse until the mixture looks like wet sand. Add the cold water and pulse again until the dough just begins to come together in a large lump. Pour the dough into the tarte pan and, using your fingers, press the dough into the pan, forming a crust. Refrigerate the crust while you prepare the apples.
  • Peel the apples, cut into quarters, core, and then slice thinly. Place in a bowl and toss with the lemon juice, the remaining 1 tablespoon sugar, cinnamon, and a pinch of salt. Remove the crust from the refrigerator and dump the apples onto the crust, spreading them evenly. Brush the whole tarte with melted butter and bake until the tarte is golden and the apples have cooked down a fair amount, about 1 hour. Cool for at least 15 minutes before cutting. Serve with vanilla ice cream.

WARM CINNAMON-APPLE TART WITH CURRANTS



Warm Cinnamon-Apple Tart with Currants image

Categories     Berry     Fruit     Dessert     Bake     Currant     Apple     Fall     Cinnamon     Bon Appétit

Yield 4 servings

Number Of Ingredients 10

2 tablespoons sugar
3/4 teaspoon ground cinnamon
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 egg, beaten to blend (for glaze)
8 tablespoons apricot preserves
1 Golden Delicious apple (6 ounces), peeled, cored, very thinly sliced
2 tablespoons fresh lemon juice
1 1/2 tablespoons unsalted butter
Dried currants
Vanilla ice cream

Steps:

  • Position oven rack in middle of oven and preheat to 400°F. Mix 2 tablespoons sugar and 1/2 teaspoon ground cinnamon in small bowl. Unfold thawed puff pastry on lightly floured baking sheet. Brush some of egg glaze over 1-inch border of pastry on all sides. Fold 1-inch border over to form raised edge on all sides; press edge to adhere. Using sharp knife, make 1/2-inch-long cuts all around pastry edge, spacing 1/2 inch apart. Pierce center of pastry (not edge) all over with fork. Spread 2 tablespoons apricot preserves over center of pastry. Arrange apple slices atop apricot preserves in 3 rows, overlapping apples and fitting tightly together. Brush pastry edge with some of egg glaze. Sprinkle cinnamon-sugar mixture over apples and pastry edge.
  • Bake tart until apples are tender and pastry is brown, about 30 minutes. Transfer tart to rack.
  • Meanwhile, mix remaining 1/4 teaspoon ground cinnamon, remaining 6 tablespoons apricot preserves, 2 tablespoons fresh lemon juice and 1 1/2 tablespoons unsalted butter in small sauce-pan. Stir apricot sauce over medium heat until melted and hot.
  • Lightly dab some of apricot sauce over apples. Sprinkle with dried currants. Cut warm tart into 4 squares. Top each square with scoop of vanilla ice cream. Drizzle remaining apricot sauce over ice cream and serve.

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