Spiced Apple Tart Recipe 455

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SPICED APPLE PIE



Spiced Apple Pie image

Provided by Molly Yeh

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 26

8 apples, such as Gala (about 2 1/4 pounds)
Juice of 1 lemon
1 cup packed dark brown sugar
3 tablespoons cornstarch
2 teaspoons Warm Spice Blend, recipe follows
3/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
2 tablespoons boiled cider syrup
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 cup (2 sticks) cold unsalted butter, cubed
6 tablespoons ice water, plus more if needed
1 tablespoon apple cider vinegar
All-purpose flour, for dusting
2 tablespoons cold unsalted butter, cubed
1 large egg, lightly beaten
4 1/2 teaspoons turbinado sugar
1 teaspoon flaky salt
Whipped cream, for serving
1 tablespoon ground cardamom
1 tablespoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Steps:

  • For the filling: Cut the apples into 1/4-inch slices and place them in a large bowl. Toss with the lemon juice to keep them from browning. Add the brown sugar, cornstarch, Warm Spice Blend, kosher salt and cinnamon and toss to combine. Mix in the boiled cider syrup and vanilla. Cover the mixture and let it sit at room temperature while you make the pie dough.
  • For the pie dough: Add the flour, granulated sugar and kosher salt to a food processor and pulse to combine. Add the butter and pulse to incorporate so that about three-quarters of the mixture is mealy and the rest has some slightly larger, pea-sized bits of butter. Combine the ice water and cider vinegar in a measuring cup. Drizzle the water and vinegar into the food processor and continue to pulse just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together.
  • Turn the dough out onto a clean surface and use your hands to press on any stray crumbs. Divide the dough in half, then divide one of the halves in half again so that you have 3 pieces of dough. Pat each piece into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes or until ready to roll out for the pie.
  • For the assembly: Flour a work surface and roll out the largest disc of dough into a circle just larger than 12 inches. Place it in a 9-inch pie plate and refrigerate. Roll out the 2 remaining dough discs to about 10 inches each. Cut the dough into 2-inch-wide strips for making a lattice top. Set the strips aside.
  • Position an oven rack in the lower third of the oven (with a pizza stone if you have one) and preheat to 400 degrees F.
  • Fill the pie crust with the apples (it will seem like a lot but they bake down!) and pour the juices over it. Distribute the butter over the top. Weave the dough strips together over and under to form a lattice crust over the top. Pinch the edges to seal, trim, fold the edges over and crimp. Give the edges a little hug to make sure they are sitting snugly on the rim of the pie plate; otherwise they could fall off in the oven. Freeze the pie for 15 minutes.
  • Brush the lattice with the egg wash, then sprinkle with the turbinado sugar and flaky salt. Place the pie on a baking sheet and bake until the internal temperature reaches 195 degrees F, 45 to 55 minutes. Let cool slightly.
  • Serve the pie with large dollops of whipped cream.
  • Layer the cardamom, ginger, cinnamon, cloves and nutmeg in a medium glass jar and tighten the lid. Shake to combine. Keep on hand to add to your favorite desserts and beverages -- or just toast with butter!

BAKED CUSTARD TART WITH SPICED APPLE



Baked custard tart with spiced apple image

Time 2h

Number Of Ingredients 16

225g plain flour
60g icing (powdered) sugar
½ tsp cinnamon
125g butter, chilled
1 egg
200ml milk
200ml cream
4 tbsp soft brown sugar
4 egg yolks
1½ tbsp custard powder
½ tsp vanilla bean paste
¼ tsp nutmeg
2 large apples
Juice of half a lemon
½ tsp sugar
½ tsp cinnamon

Steps:

  • Place the flour, icing (powdered) sugar and cinnamon into the bowl of a food processor and pulse a few times to combine.
  • Cube the cold butter and add to the flour. Pulse until the mixture resembles fine breadcrumbs.
  • Lightly beat the egg and add to the food processor. Process until a ball forms around the blades of the food processor.
  • Remove the pastry from the food processor and press into a large flat circle, approximately 1 inch thick. Wrap in plastic wrap and refrigerate for 20 minutes.
  • Preheat the oven to 160C Bake. Grease a 23cm (9 inch) loose-bottomed pie or flan tin.
  • Take the pastry out of the plastic wrap and gently roll between two sheets of parchment paper until it is 2-3 mm thick. Gently peel off the top layer of parchment paper and carefully flip the pastry over into the pie tin. Remove the parchment paper and carefully line the pie tin with the pastry. Trim the edges with a sharp knife.
  • Line the pastry with the parchment paper again and fill with baking beans or rice. Bake blind for 15 minutes, then carefully remove the paper and beans and continue to bake for a further 7-8 minutes until lightly golden in the centre.
  • Remove the pastry from the oven and set aside while you make the filling.
  • Peel and core the apples and cut off the very top and bottom. Using a mandolin or kitchen slicer, finely slice the apples horizontally into rounds. Cut each round in half so you have thin crescent shape pieces of apple. Place the apple slices into a bowl and gently toss in the lemon juice.
  • Heat the milk and cream in a saucepan over a medium heat until steaming, but do not allow to boil.
  • Whisk the egg yolks, sugar, custard powder, vanilla and nutmeg together in a large bowl until pale and fluffy.
  • Pour the milk and cream into the egg yolks mixture a little at a time, whisking constantly. Carefully pour into the pastry case.
  • Very gently lay the apple slices on to the custard mixture, overlapping slightly. Start from the outside and work inwards in a circular pattern until all the custard mixture is covered with apple.
  • Mix the cinnamon and sugar together and sprinkle over the apple.
  • Bake for 35 minutes. Remove from the oven and allow to cool before refrigerating for at least 2 hours before serving.

Nutrition Facts : Serves 8 (adsbygoogle = window.adsbygoogle || []).push({ google_ad_client

SPICED APPLE PIE



Spiced Apple Pie image

A quick and easy Spiced Apple Pie recipe

Categories     Food Processor     Dessert     Bake     Thanksgiving     Kid-Friendly     Lemon     Apple     Cinnamon     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 21

Crust
2 1/2 cups all purpose flour
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon mace
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1/2 cup chilled solid vegetable shortening, cut into small pieces
5 tablespoons (about) ice water
Filling
3 pounds tart green apples (such as Granny Smith), peeled, cut into 1/4-inch-thick slices
1/2 cup plus 1 teaspoon sugar
1/2 cup packed golden brown sugar
1/4 cup all purpose flour
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon grated lemon peel
1/4 teaspoon ground mace
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 teaspoon milk

Steps:

  • For crust:
  • Combine flour, sugar, salt and mace in processor. Using on/off turns, cut in chilled butter and vegetable shortening until mixture resembles coarse meal. Gradually blend in enough water by tablespoonfuls to form moist clumps. Gather dough into ball. Divide dough into 2 pieces. Flatten each into disk. Wrap each in plastic and refrigerate 1 hour. (Can be prepared 3 days ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling.)
  • For filling:
  • Position rack in lowest third of oven and preheat to 400°F. In large bowl, toss apples with 1/2 cup sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, lemon peel, mace, cloves and allspice.
  • Roll out 1 dough disk on lightly floured surface to 12-inch-diameter round. Transfer to 9-inch-diameter round. Transfer to 9-inch-diameter deep dish glass pie plate. Trim dough overhang to 1/2 inch. Brush edge of crust lightly with water. Transfer apple mixture to crust, mounding in center. Roll out second dough disk to 12-inch-diameter round. Place atop apples. Trim dough overhang to 1 inch: reserve scraps. Fold top crust edge under bottom crust edge, pressing to seal. Crimp edge decoratively.
  • Reroll pastry scraps and cut out leaf shapes. Brush 1 side of each leaf with milk and arrange, milk side down, decoratively atop crust. Cut several slits in crust to allow steam to escape. Brush crust with milk; sprinkle with remaining 1 teaspoon sugar.
  • Place pie on baking sheet. Bake until crust is golden brown and juices bubble, covering crust edges with aluminum foil if browning too quickly, about 1 hour 10 minutes. Transfer pie to rack and cool.

SPICED APPLE DESSERT



Spiced Apple Dessert image

Drizzled with warm caramel sauce, this classic and comforting, old-fashioned dessert is an heirloom recipe. "It was passed down from my Great-Aunt Syd," writes Anne Livingston from Evanston, Illinois. "It's so good in wintertime and no one ever guesses it's as light as it is!" TASTY TIP Chopped pecans make an easy but elegant substitute in this recipe.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 15

1 cup all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg, lightly beaten
2 cups shredded peeled tart apples
1/4 cup chopped walnuts
CARAMEL SAUCE:
1/2 cup packed light brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup water
1 tablespoon butter
1/4 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. Combine egg and apples; add to flour mixture and mix well. Stir in walnuts., Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. , For sauce, in a small nonstick saucepan, combine the brown sugar, flour and salt. Gradually add water; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in butter and vanilla. Serve with warm apple dessert.

Nutrition Facts : Calories 251 calories, Fat 4g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 264mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 2g fiber), Protein 3g protein.

COUNTRY APPLE TART WITH SPICED BROWN BUTTER



Country Apple Tart with Spiced Brown Butter image

Categories     Fruit     Dessert     Bake     Freeze/Chill     Christmas     Thanksgiving     Apple     Spice     Fall     Winter     Chill     Christmas Eve     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 24

Crust
1 3/4 cups all purpose flour
1/4 cup sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
2 large egg yolks, beaten to blend
Nonstick vegetable oil spray
Apples
Nonstick vegetable oil spray
5 1/2 pounds medium Braeburn or Golden Delicious apples (about 15), peeled, cored, quartered
5 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
6 tablespoons sugar
Spiced Brown Butter
1/2 cup (1 stick) unsalted butter
1 large vanilla bean, split lengthwise
6 whole cloves
3 whole star anise*
1 cinnamon stick
2 large eggs
1/2 cup sugar
3 tablespoons all purpose flour
1/8 teaspoon salt
Vanilla ice cream

Steps:

  • For crust:
  • Blend flour, sugar, and salt in processor. Add butter and process, using on/off turns, until mixture resembles coarse meal. Add egg yolks and process, using on/off turns, until dough comes together in large moist clumps. Gather dough into ball; flatten into disk. Cover with plastic; chill 20 minutes.
  • Spray 10-inch-diameter springform pan with nonstick spray. Divide dough into 2 equal pieces. Roll out 1 dough piece on generously floured surface to 10 1/2-inch round. Roll dough up on rolling pin and transfer to pan. Press dough round into bottom of pan, patching any cracks. Divide second dough piece into 4 equal pieces. Roll out each piece between palms and generously floured surface to 7-inch rope. Place dough ropes end to end to form 1 continuous ring along bottom edge of pan. Press dough ring firmly up sides of pan, forming 1 3/4-inch-high sides. Press dough seams together to seal. Cover and refrigerate overnight.
  • Preheat oven to 400°F. Bake crust just until set and very light golden around edges, about 10 minutes. Cool.
  • For apples:
  • Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large rimmed baking sheets with nonstick spray. Toss apples with butter and lemon juice in very large bowl. Arrange in single layer on sheets, leaving spaces between apples. Sprinkle 3 tablespoons sugar over apples on each sheet. Bake until apples are tender and golden brown, turning apples occasionally and rotating pans between lower and higher racks, about 40 minutes. Cool. (Crust and apples can be made 1 day ahead. Cover crust and store at room temperature. Place apples in bowl. Cover; refrigerate.)
  • Place pan with crust on clean baking sheet. Arrange apple wedges close together, standing on short ends, in concentric circles in crust.
  • For spiced brown butter:
  • Melt butter in heavy small saucepan over low heat. Scrape seeds from vanilla bean into butter; add bean. Add cloves, star anise and cinnamon stick. Cook over low heat until butter turns golden brown and spices flavor butter, adjusting heat if necessary to prevent burning and stirring frequently, about 25 minutes.
  • Preheat oven to 350°F. Whisk eggs, sugar, flour, and salt to blend in medium bowl. Strain spiced brown butter mixture into egg mixture; whisk to blend. Reserve vanilla bean, star anise, and cinnamon stick; discard cloves. Slowly pour egg mixture over apples in crust. Bake until egg mixture is set, puffed and light golden and apples are deep golden brown, about 1 hour 5 minutes. Cool on rack at least 30 minutes. (Can be made 8 hours ahead. Let stand at room temperature.)
  • Release pan sides. Transfer tart to platter. Garnish tart with reserved vanilla bean, star anise, and cinnamon stick, if desired. Serve tart slightly warm or at room temperature with ice cream.
  • Brown star-shaped seed pods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.

SPICED APPLE TART



Spiced Apple Tart image

English majors will appreciate the word play in this recipe-where a fragrant and lemony apple tart is made with tart Granny Smith apples.

Provided by My Food and Family

Categories     Recipes

Time 4h15m

Yield Makes 8 servings.

Number Of Ingredients 8

4 large Granny Smith apples (2 lb.), peeled, thinly sliced
3/4 cup apple juice
1/3 cup sugar
1/2 tsp. ground cinnamon
2 Tbsp. cornstarch
1/4 cup cold water
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Bring first 4 ingredients to boil in medium saucepan on medium heat; cook 5 min. or until apples are tender, stirring occasionally.
  • Mix cornstarch and water; stir into apple mixture. Return to boil; cook 1 min., stirring constantly. Remove from heat. Add dry gelatin mix; stir until completely dissolved. Pour into crust.
  • Refrigerate several hours or until firm.

Nutrition Facts : Calories 240, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 47 g, Fiber 2 g, Sugar 37 g, Protein 2 g

SPICED APPLE PIE



Spiced apple pie image

Never heard 'it's as Nepalese as apple pie'? Try this classic with a twist and you'll be converted

Provided by Emma Lewis

Categories     Afternoon tea, Dessert, Dinner, Supper

Time 2h

Number Of Ingredients 7

1 ½kg apple (Braeburns or Granny Smiths are ideal)
squeeze lemon juice
2 cardamom pods or pinch of ground
2 tbsp flour, plus extra for rolling
25g golden caster sugar, plus extra for sprinkling
500g pack shortcrust pastry
2 tbsp milk

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Peel, core and quarter the apples, then cut into 1cm slices. Toss together with the lemon juice, then dab dry with kitchen paper so that the pie isn't too watery. If you are using whole cardamom pods, split open the shell, remove the seed from inside and grind using a pestle and mortar. Mix into the apples with the flour and sugar, then toss to get everything coated.
  • Cut away a third of the pastry to divide into two pieces. Dust a little flour over a work surface, then roll out the larger piece to roughly 28cm wide and as thick as a £1 coin. Lift the pastry up (try loosely wrapping around a rolling pin) and spread over the bottom of a 22cm pie dish. Roll out the smaller piece of pastry a little larger than the top of the pie.
  • Pile up the apples inside and paint around the rim of the pie with milk. Lift the smaller circle of pastry on top. Press down to seal the pie, then trim around the edge of the pie with a sharp knife and discard the excess pastry. Use your fingers to indent around the pie and form a crimped edge.
  • Make a few slits in the pastry so that steam can escape, then brush all over with milk and sprinkle with extra sugar. Bake for 20 mins, then reduce oven to 190C/fan 170C/gas 5 and cook for 50 mins-1hr until the pastry is golden and crisp. If it starts to darken too much, cover with tin foil, but make sure you cook it uncovered for the final 10 mins so that the pastry can crisp. Serve warm or cold with whipped cream, ice cream or custard.

Nutrition Facts : Calories 522 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.36 milligram of sodium

SPICED APPLE TART RECIPE - (4.5/5)



Spiced Apple Tart Recipe - (4.5/5) image

Provided by shethinksshecancook

Number Of Ingredients 12

5 Large Red Delicious Apples, peeled, cored and cubed
Fresh Squeezed Juice of 1/2 Lemon
1 Cup Raw Caster Sugar
1/2 tsp Ground Cinnamon
Pinch of Ground Ginger
Pinch of Ground Allspice
2 tbsp Butter
1 tsp Flaked Sea Salt
400 g Frozen Shortcrust Pastry, thawed
Butter, for greasing
1 Egg, whisked, for brushing
Vanilla Ice Cream, to serve

Steps:

  • Fill a mixing bowl two thirds of the way up with cold water, and add the juice from the lemon. As you peel, core and chop each apple, immediately place in the water after, as this will prevent oxidisation discolouring the fruit. Once all apples are chopped they will float to the surface so you may need to put a small plate on top to keep them under if you're not planning on stewing them right away. Next add the sugar and spices to a medium sauce pan. With clean hands remove chopped apples from the water, and add to the pan, along with one ladle full of the liquid. Turn the heat on high, and stir often until all the sugar has dissolved, before bringing to the boil. Once boiling, reduce to a medium-low and simmer for 15 minutes until the apples have softened. Using a slotted spoon, remove apples and spread out on a plate to cool. Next bring the cooking liquid back to the boil, and let bubble away over a medium-high heat until it has reduced into a thick amber syrup. Remove from the heat, and whisk in the butter and sea salt, then leave to cool. Now grease a fluted tart pan with butter and place your thawed pastry on a clean and floured bench. Using a little extra flour, roll out to an even thickness, large enough that it can be comfortably draped over the pan. Gently press down to line the pan, ensuring the pastry is pressed between the fluting, then use scissors to cut off the excess. Brush with egg, then re-roll offcuts into an even sheet. Scrape apples into the pan, pressing down to fill and flatten. Then brush caramel sauce over the top. Using a small round cutter, cut pieces from the leftover pastry, and arrange on top of the filling. Brush the surface with egg, then bake in the oven until golden, about 25 minutes at 180C / 350F. Serve with vanilla ice cream.

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