How To make Apple Tarts with Ice Cream Part 1

Apple Tart with Toasted Almond & Ice Cream Toping (Easy From Scratch)

As usual the ingredient list is copied below for convenience.

Apple Tart with Toasted Almonds & Vanilla Ice-Cream Topping
SHORTBREAD TART CRUST INGREDIENTS:
210 gr. (7.4 oz.) cake flour
80 gr. (1/3 cup 0r 2.8 oz.) icing (powdered) sugar
110 gr. (3.9 oz., one stick has 113 gr.) unsalted butter
15 ml. (1 tbsp.) honey
1 large egg (approx. 60 gr. or 2.1 oz.)
1 ml. (1/4 tsp.) salt

Note: The listed quantities are going to yield one (1) 28 cm. (11”) dia. x 3 cm (1.25”) deep tart crust

APPLE FILLING:
1.4 kg. (3 lbs.) apples
170 gr. (3/4 cup. or 6 oz.) granulated white sugar
5 ml. (1 tsp.) cinnamon
30 gr. (approx. 1 oz.) butter

Note: The apple may vary in sweetness and you may want to taste the filling and adjust the sugar to your liking. Keep in mind that the crust is also sweet so, a little less sweet apples make a nice contrast.

TOPPING:
120 ml. (1/2 cup) toasted sliced almonds vanilla ice cream (optional)

Note: The following measures have been used in this recipe
1 cup =235 ml.; 1 tbsp.=15 ml.; 1 tsp.=5 ml

PUMPKIN FILLING:
550 gr. (1.2 lbs.) pumpkin puree
3 large eggs (approx. 60 gr. each)
120 ml. (1/2 cup) whipping cream
100 gr. (approx. 3.5 oz. or 1/2 cup) brown sugar
15 gr. (0.5 oz.) butter
5 mi. (1 tsp.) salt
10 ml. (2 tsp.) ground cinnamon
10 ml. (2 tsp.) ground nutmeg
10 ml. (2 tsp.) ground ginger
30 ml. (2 tbsp.) flour

MUSIC
The Life and Death of a Certain K. Zabriskie, Patriarch by Chris Zabriskie is licensed under a Creative Commons Attribution 4.0 licence.

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Artist:

Raspberry Pop-Tart Milkshake

Raspberry Pop-Tart Milkshake, Happy Milkshake Monday!

Achieve pastry perfection with Justine's apple tart recipe

Perfectly golden pastry every time with the help of our Pastry Plus function, in Haier ovens. Give Justine's recipe a go yourself this weekend. #HaierCooking

APPLE TART

Serves: 8
Time: 2 hours

Ingredients:
1 x 435g store-bought ready rolled short crust pastry (I like Careme), lightly rolled out
3 Granny Smith apples, peeled, cored and finely sliced
3 tablespoons apricot jam
Vanilla bean ice cream or dollop cream, to serve
Apple compote
5 Granny Smith apples, peeled, cored and roughly chopped
Zest of 1/2 small lemon zest
3 tablespoons caster sugar

Method:
To make the compote, place the apples in a saucepan and add 2 tablespoons of water, the lemon peel and sugar. Cook over medium–low heat for 15 minutes until soft. Crush with the back of fork until evenly smooth. Set aside to cool.

Preheat the oven to 180°C. Line a 22cm tart tin with the pastry and cover with baking paper (I find it easier if I scrunch the paper up a bit first), then fill halfway up with cooking beads (or uncooked rice or dried beans). Place the tin on a flat baking tray and bake for 10–15 minutes on the bottom shelf. Remove from the oven and discard the baking paper and weights. Return to the oven for 10 minutes.

Spread the compote in the tart shell then evenly arrange the apple slices on top until completely covered. Bake for 35-40 minutes, or until golden brown.

Take the tart out of the oven and cool in the tin. Combine the jam and one tablespoon of water in a small saucepan and bring to the boil then simmer for a few minutes. Gently brush the top of the apple tart with apricot jam to glaze.

Serve with ice cream or cream.

Ina's French Apple Tart | Barefoot Contessa: Cook Like a Pro | Food Network

Ina turns a classic French bistro dessert into individual mini apple tarts ????

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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

French Apple Tart
Recipe courtesy of Ina Garten
Total: 2 hr 20 min
Prep: 20 min
Inactive: 1 hr
Cook: 1 hr
Yield: 6 servings
Level: Easy

Ingredients

For the pastry:
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water

For the apples:
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot jelly or warm sieved apricot jam
2 tablespoons Calvados, rum, or water

Directions

For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

This recipe has been updated and may differ from what was originally published or broadcast.





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Ina's French Apple Tart | Barefoot Contessa: Cook Like a Pro | Food Network

Easy maple peach tarts with vanilla ice cream ????✨

#Repost @gemtakesfoodpics
• • • • • •
Easy maple peach tarts with vanilla ice cream ????✨

This dessert is cute, easy to make and tasty! The best thing is when the ice cream melts over the warm peaches and you get a bite full of sweetness, flaky puff pastry and creamy vanilla ice cream. This is also a lovely afternoon pick me up ???????? Peaches are juicy right now, too!

Ingredients (makes 4 tarts):
2-3 peaches, blanched under boiling water, peeled & chopped
2 tbsp maple syrup (or golden syrup)
4 pinches of cinnamon (1 for each tart)
1 puff pastry (pre-rolled from @jus_rol )
4 scoops of your favourite vanilla ice cream

Pop your chopped peaches and maple syrup in a bowl. You can either mix the cinnamon in or sprinkle it over the top later. Stir together. Cut 4 squares from your (I saved the end but of the roll and baked as a little snack, or you can add a couple peaches and make 6). Place the chopped peaches in the center of each square leaving a frame around the edges of about 1 inch. Add cinnamon if you didn’t before. Pop in the oven at 200c fan until pastry is golden and flakey. Serve with a big scoop of vanilla ice cream on top!

#peachcobbler #peachpie #puffpastry #dessertsofinstagram #easydesserts #maple #maplesyrup #maplesyrupseason #desserts #dessertideas #falldesserts #falldessert #cozyfood #quickdessert #easydessert #easyrecipe #hinch1905 #easyrecipes #wholefoods #wellandgood #wellandgoodeats #sharingplatter #partyfoodideas #fallfood #fallfoods #fruitdessert #partyfood #maplebutter #partyfoodideas

Professional Baker Teaches You How to Make Apple Tart! | Fall Favourite Recipes

Full recipe included below - follow along with pro pastry chef Anna Olson's crisp and delicious apple tart dessert that you can bake at home!
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This French tart is composed of a sheet of puff pastry topped with a single overlapping layer of thinly sliced apples, basted with butter and sprinkled with sugar. The apples caramelize at the edges and the end result is an uncomplicated and entirely satisfying fall treat full of flavour.

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• Chapters •
0:00 - Intro & Ingredients
0:25 - Preparing the Apples
1:06 - Preparing the Puff Pastry
2:02 - Assembly
2:38 - Additional Flavour
3:16 - Baking Method & A Special Tip
4:17 - How to Serve
4:26 - Finishing Glaze
5:15 - Why You Want a Crisp Tart
5:47 - What Should I Serve It With?

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• Recipe •
Yield: 1 8-inch (20 cm) tart
Serves: 6
Prep Time: Under 15 minutes
Cook Time: 25 minutes

• Ingredients •
1 cup (225 g) butter puff pastry (homemade or store-bought)
1 large or 2-3 small apples
3 Tbsp (45 g) butter, melted
3 Tbsp (37 g) granulated sugar
¼ cup (60 mL) apple jelly or apricot jam

• Steps •
1. Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.

2. Roll out the puff pastry on a lightly floured surface to a circle about 9-inches (23 cm) across and just under ¼-inch (6 mm) thick. Use a plate or bowl to trace and cut a disc of pastry 8-inches (20 cm) across. Place this on the baking tray and dock the pastry with a fork.

3. Assemble the tart. Peel the apples, cut them in half and core them. Cut the apples into thin slices, about 1/8-inch (3 mm) thick. Arrange the apples overlapping each other but in a single layer in a circle over the puff pastry, covering almost to the outside edge of the pastry. Brush the apples with half of the butter and sprinkle with half of the sugar.

4. Bake the tart for 10 minutes, then brush it with the remaining butter and sugar, returning it to the oven to continue to bake 20 to 25 minutes more, until the puff pastry is golden brown at the edges (the butter & sugar may caramelize a little, adding a nice crunch once cooled).

4. Cool and glaze the tart. Let the tart cool for 15 minutes. Melt the apple jelly in the microwave or in a small saucepan over medium heat and brush the apples with a thin layer.

The tart can be served still warm or at room temperature, on its own or with a dollop of whipped cream or ice cream.

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