Rustic Apple Tart With Honey Dates And Nuts Recipes

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RUSTIC APPLE TART



Rustic Apple Tart image

The store-bought puff pastry crust makes prep time shorter and still produces a quality tart.

Provided by Martha Stewart

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

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 7

1 sheet frozen puff pastry (from a standard 17.3-ounce package), thawed
Unbleached flour, for work surface
3 Granny Smith apples
1/3 cup sugar
1 large egg yolk, beaten with 1 teaspoon water, for egg wash
2 tablespoons unsalted butter
2 tablespoons apple jelly or apricot jam

Steps:

  • Preheat oven to 375 degrees. Open pastry sheet and remove paper. Fold sheet back up. On a lightly floured work surface, roll out pastry sheet (still folded) to an 8-by-14-inch rectangle. Trim edges with a pizza cutter or sharp paring knife. Transfer to a baking sheet; place in freezer. Peel, core, and slice apples 1/4 inch thick. Toss in a large bowl with sugar.
  • Brush pastry with egg wash, avoiding edges. Use a sharp paring knife to score a 3/4-inch border around pastry (do not cut all the way through). Place apples inside border, and dot with butter. Bake until pastry is golden and apples are tender, 30 to 35 minutes.
  • In the microwave or a small saucepan, heat jelly with 1 tablespoon water until melted. Brush apples with glaze. Serve tart warm or at room temperature, cutting into pieces with a serrated knife.

Nutrition Facts : Calories 374 g, Fat 20 g, Fiber 2 g, Protein 4 g

RUSTIC APPLE TART



Rustic Apple Tart image

This Rustic Apple Tart is the simple apple dessert you've been looking for. Thinly sliced Honeycrisp apples coated in sugar and cinnamon are baked to perfection atop a golden puff pastry crust!

Provided by Amy Duska

Categories     Dessert

Time 1h35m

Number Of Ingredients 8

1 puff pastry sheet (thawed)
1 large Honeycrisp apple (peeled, cored and thinly sliced)
3 tablespoons light brown sugar
1/8 teaspoon ground cinnamon
2 tablespoons butter (melted)
1 tablespoon granulated sugar
2 tablespoons apricot preserves
2 teaspoons water

Steps:

  • Preheat oven to 375°F. Toss the sliced apples, light brown sugar and cinnamon in a bowl.
  • Unfold the thawed pastry on a parchment lined baking sheet. Use a fork to score a 1/2 inch border around the edges of the dough.
  • Brush the dough with egg wash and place the apple slices on top, slightly overlapping each other. Brush the tops of the apple with melted butter and sprinkle the entire pastry with granulated sugar.
  • Bake for 20 minutes and rotate baking sheet. Bake an additional 15 to 20 minutes or until the edges are dark golden brown and the apples are starting to caramelize on top.
  • Warm the apricot preserves and water until melted in the microwave or a small saucepan. Brush the apples with the glaze. Cut into 9 squares and serve warm or at room temperature.

Nutrition Facts : Calories 214 kcal, Carbohydrate 23 g, Protein 2 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 7 mg, Sodium 93 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 square

APPLE TART RECIPE



Apple Tart Recipe image

Apple tart is an impressive fruit dessert with a rustic look. With buttery, flaky crust and sweet apple filling, this dessert recipe will become a favorite!

Provided by Rasa Malaysia

Categories     Baking Recipes

Time 1h45m

Number Of Ingredients 7

1 1/2 cups all-purpose flour
1 pinch salt
7 oz. (200 g) unsalted butter divided (6 ounces cold, cut into 1/2-inch pieces, and 2 tablespoons melted)
1/3 cup ice water
3 1/2 tablespoons sugar
4 large apples cored and cut into 1/4-inch-thick slices
2 tablespoons apricot preserves melted and strained

Steps:

  • Using a stand mixer with a paddle attachment, mix the flour, salt and butter on low speed for 2 minutes, slowly add ice water until the dough becomes a ball.
  • Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4 inch thick. Line a large unrimmed baking sheet with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.
  • In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar. Refrigerate the unbaked tart until slightly chilled, about 10 minutes.
  • Preheat the oven to 400°F (207°C). Bake the apple tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through. Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving.

Nutrition Facts : Calories 471 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 71 milligrams cholesterol, Fat 27 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1 slice, Sodium 16 milligrams sodium, Sugar 25 grams sugar

RUSTIC APPLE TART WITH HONEY, DATES, AND NUTS



Rustic Apple Tart with Honey, Dates, and Nuts image

Categories     Fruit     Nut     Dessert     Bake     Date     Apple     Fall     Honey     Bon Appétit     Vegetarian     Pescatarian     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 19

Crust
1 1/3 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup frozen solid vegetable shortening, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
1/2 teaspoon apple cider vinegar
Filling
3 tablespoons butter
8 small Granny Smith apples (about 3 pounds), peeled, cored, each cut into 12 slices
2 teaspoons ground cardamom
1/3 cup plus 2 tablespoons honey
2/3 cup chopped assorted nuts (such as walnuts, almonds, and pistachios)
7 large Medjool dates, pitted, cut into matchstick-size strips
1 large egg
2 tablespoons whole milk
3 tablespoons raw sugar
1 cup chilled whipping cream

Steps:

  • For crust:
  • Combine flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until mixture resembles coarse meal. Mix 3 tablespoons ice water and vinegar in small bowl. Pour over flour mixture. Stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 30 minutes.
  • For filling:
  • Melt butter in heavy large skillet over medium-high heat. Add apples and sauté until brown and almost tender, about 15 minutes. Reduce heat to medium; mix in cardamom. Pour 1/3 cup honey over and cook 1 minute.
  • Position rack in top third of oven; preheat to 400°F. Roll out dough between 2 sheets of parchment paper to 12-inch round. Remove top sheet of paper. Sprinkle crust evenly with nuts. Replace paper atop crust and roll to 13-inch round, embedding nuts in dough (crust will be thin). Invert crust onto rimless baking sheet. Remove top paper. Spoon half of apple mixture over crust, leaving 2-inch plain border. Sprinkle dates over apples. Top with remaining apple mixture. Using paper as aid, fold outer edge of crust over apples (dough is delicate; press together any tears). Whisk egg and milk in bowl. Brush edges generously with egg mixture. Sprinkle crust and apples with raw sugar.
  • Bake tart until crust begins to brown, about 15 minutes. Reduce heat to 375°F; bake until crust is golden brown, about 10 minutes longer. Loosen tart from parchment paper with spatula. Cool on baking sheet until warm, about 45 minutes.
  • Beat cream and 2 tablespoons honey in large bowl until peaks form.
  • Slide 9-inch-diameter removable tart pan bottom under tart and transfer to platter. Serve with honeyed whipped cream.

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Total Time 1 hr 30 mins
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  • Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).
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