H-E-L-P!! Does any body know a good recipe for apple tarts? Need it ASAP!!?!
H-E-L-P!! Does any body know a good recipe for apple tarts? Need it ASAP!!?
I need a good recipe for apple tarts plz!
It would be nice if it was a low-calorie recipe since the people im serving it to are health freaks and would be very impressed when they find out.:D
Answers:
This one is really good!
French Apple Tart (Tarte de Pommes a la Normande)
Prep Time: 1 Hour
Cook Time: 40 Minutes Ready In: 1 Hour 40 Minutes
Yields: 8 servings
"This is a marvelous apple tart that can be made in a pie plate or tart pan if you have one. A frangipane filling really brings together the flavors of fall, and the apples create a beautiful design."
INGREDIENTS:
Pastry:
1 1/3 cups all-purpose flour
1 pinch salt
1/2 cup butter, softened
1 egg yolk
3 tablespoons cold water, or as needed
Frangipane:
1/2 cup butter, softened
1/2 cup white sugar
1 egg, beaten
1 egg yolk
1 tablespoon apple brandy
2/3 cup ground almonds
2 tablespoons all-purpose flour
4 medium sweet apples - peeled, cored,
halved and thinly sliced
1 teaspoon white sugar for decoration
1/4 cup apricot jelly
DIRECTIONS:
1. In a medium bowl, stir together 1 1/3 cups of flour and salt. Add the butter, 1 egg yolk and water, and stir until the mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Press the dough into a ball, and wrap in plastic wrap. Flatten slightly, and refrigerate for at least 30 minutes, or until firm. This part can be done up to three days in advance.
2. To make the frangipane, cream together the butter and 1/2 cup of sugar in a medium bowl until light and soft. Gradually mix in the egg and the remaining egg yolk one at a time. Stir in the apple brandy. Stir 2 tablespoons of flour into the ground almonds, then mix into the batter. Set aside.
3. Roll the pastry dough out to about a 12 inch circle on a lightly floured surface. Fold loosely into quarters, and center the point in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to
the refrigerator to chill until firm.
4. Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.
5. Spoon the frangipane into the chilled pastry, and spread into an even layer. Arrange the apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center.
6. Place the pie plate on top of the baking sheet in the preheated oven. Bake for 15 minutes, or until the filling begins to brown. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes, then sprinkle sugar over the top of the tart. Return to the oven for 10 more minutes, or until the sugar caramelizes slightly.
7. Cool the tart on a wire rack. A short time before serving, warm the apricot jelly. Add some water if necessary to make it a liquid consistency. Brush onto the tart for a nice shine.
I'VE NEVER TRIED THE ONE BELOW
OR the low fat, low cal one:
Preheat oven to 350° and spray a tart pan with non-stick cooking spray. If you don't have a tart pan, use a pie plate instead.
Arrange a piecrust in the bottom of the pan, cutting off the excess dough. Next, place the following ingredients in a medium-sized bowl:
3 peeled and cored apples cut into slices coated with a squirt of fresh lemon (adds a zest of taste and prevents apples from browning from exposure to air)
3/4 cup of Splenda*
1 teaspoon of Ground Cinnamon
Dash of Ground Cloves and a Dash of Nutmeg OR use Allspice instead
Coat apples with 3 Tablespoons of white flour then pour into tart pan. Top with piecrust. Next:
Spray top of tart with butter flavored, non-stick cooking spray and then sprinkle with ground cinnamon. Next, sprinkle on real white sugar using your hand. A Tablespoon goes a long way.
Cook about 30 minutes - or until crust is golden brown. Allow to sit for about ten minutes, then carefully remove from tart pan.
FOODNOTES?: For those who do not like using sugar substitute, use 1/2 cup of real sugar but take note that this will add 400 calories to the tart as sugar is ultra high in calories. Another suggestion for those limiting sugar substitute is to use half real sugar and half sugar substitute.
To greatly reduce the calories from the crust, roll dough as thin as possible OR pull out your pasta maker and send the dough through for ultra thin dough. A lattice-top crust will also save calories. Filo dough also works well with this recipe.
This recipe can be used to create other tantalizing tarts - such as peach tart.
Source(s):
www.allrecipes.com (For first recipe)
http://www.dietbites.com/diet-apple-tart... (for second recipe)
Here are two recipes, pick whichever one appeals to you, I think the first one sounds like it might fit what you want:
Tantalizing Apple Tart - Low in Fat, Low in Calories
http://www.dietbites.com/diet-apple-tart...
UPSIDE-DOWN APPLE TART
http://www.recipesource.com/baked-goods/...
prepared crust. thinly slice peeled and cored granny smith appples. shingle around inside of the crust until all crust is covered. thin some apricot preserves. brush liberally over tart. bake in 350* oven till golden brown.