How To make Apple Tarts with Ice Cream Part 1

Make This Apple Pie Filling for your Pies & Tarts

Print the Recipe:

Ingredients
10 apples, peered, cored, and sliced
4 oz (114 g) unsalted butter
3/4 cup granulated sugar
1 cup packed light brown sugar
4 and 1/2 tablespoons (50g) cornstarch
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/2 cup heavy whipping cream
Instructions
Melt the butter in a large skillet over medium heat. Add all of the remaining filling ingredients except for the cream. Cook the filling until it thickens. The apples should be fork tender. Remove from the heat and add the heavy cream. Mix and set aside to cool completely. The filling can be stored in the refrigerator in an airtight container for up to 2 weeks.

Notes
If the apples release too much liquid, the filling may take longer to thicken. To prevent the apples from getting mushy, combine a tablespoon of cornstarch with 2 tablespoons of warm water together in a bowl. Whisk tigether and add to the filling. This will help thicken the juices faster. If the filling gets too thick (too much cornstarch), thin it out with some more heavy cream and a splash of water or apple juice.


Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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Apple Tart Cinnamon Ice Cream

Learn how to make easy homemade cinnamon ice cream and serve it with these individual little apple tarts made out of puff pastry - no dough to make! Blog post & recipe here:

Fine Dining Tarte Tatin (French Apple Tart) with Caramelized Apple Spiral & Vanilla Ice Cream

???????? Ingredients:
BAKED APPLES
Fresh Granny Smith apples
*Dark Caramel
50g sugar
50g unsalted butter

VANILLA ICE CREAM
1 cup heavy whipping cream
1 teaspoon vanilla bean paste
Sweetened condensed milk to taste (I used around 50g)

PUFF PASTRY

CREME FRAICHE

???????? Nguyên liệu:
TÁO NƯỚNG
Táo xanh tươi
*Caramel
50g đường
50g bơ lạt

KEM VANI
250ml kem whipping
1 muỗng tea vani có hạt
Sữa đặc có đường theo khẩu vị (Mình dùng khoảng 50g)

BỘT BÁNH NGÀN LỚP

KEM CHUA CREME FRAICHE

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#tartetatin #apple #caramel #tart #vanilla #icecream #plating #michelin #finedining #baking #puffpastry #pastry #appletart #dessertrecipe #pastrychef

Gordon Ramsay - Apple Tart Fine

Recipe from the F Word Series 4

I do not own nor am I the creator of this video - all rights and licensing belong to Optomen Television and/or Channel 4 UK.

Beth's Classic French Apple Tart | ENTERTAINING WITH BETH

#FrenchCuisine #CookingChannel
Learn how to make an impressive French Apple Tart that your friends and family will swear you bought at a fancy French bakery!

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MORE GREAT APPLE RECIPES:
Elegant French Apple Tart
Apple Turn Overs
Apple Cider Pancakes
Apple Tarte Tatin

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For advice on Apples and their Sweetness (Pick ones in the sweetest spectrum for this recipe)


CLASSIC FRENCH APPLE TART
Serves 8

For Crust:
1 ¼ cups flour (150 g)
1 tbsp sugar (12 g)
¼ tsp salt (1.5 g)
1 stick cold unsalted butter, cubed (120 g)
1 egg yolk
2 tbsp ice water (30 ml)

For the compote:
3 gala apples, peeled, cored and cut into chunks
2 tbsp sugar (25 g)
¼ cup of apple juice (60 ml)
¼ cup of water (60 ml)
1/8 tsp of cinnamon (2 g)
zest of 1 lemon


For the topping:
2 gala apples, peeled, cored and sliced 1/8 thin
½ tsp of sugar (2 g)
2 tbsp apricot jam, heated until liquefied (30 ml)
juice of ½ a lemon



Method:
In a bowl of a food processor combine flour, salt and sugar and pulse until combined. And butter cubes a few at a time, pulsing quickly until dough resembles a coarse meal. Beat egg together with water. Add egg mixture, slowly, pulsing just until dough comes together. Turn out onto a floured surface and roll into a ball and then pat down into a disk. Wrap disk in plastic and refrigerate for 30 minutes (or pop in the freezer for 10)

Meanwhile, place apple chunks, sugar, juice, water cinnamon and zest in a heavy-bottomed sauce pan. Cover and bring to a boil and let cook for 10 mins.

Simmer uncovered until most of the liquid is evaporated. Mask apples into a paste with a fork. Allow to cool completely, it will thicken as it cools.

Roll out dough onto a floured surface and fit into a 9 tart pan. Spread a single layer of compote on the bottom, and place in freezer while you prep your apples.

Peel, core and slice apples very thin, about 1/8 thick. Place in bowl and squeeze with lemon juice to prevent browning.

Remove tart from the freezer. When placing the apples the idea is to create an escargot pattern. Starting from the outside and working your way into the center. Layer each apple, cut side down, one slightly overlapping the other, making your way all around the tart until you reach the center.

Bake at 400F (200 c) for 15 minutes and then reduce heat to 350F (175 c) and bake for 20 more minutes, or until golden brown. Then place under the broiler for 1-2 minutes just until the apples begin to get lightly charred.

Place the jam in the microwave and heat on high for 15 secs or until melted. Brush tart with jam to create a nice shine. Et voila!

Serve with vanilla ice cream or a dollop of homemade whipped cream.

HOMEMADE WHIPPED CREAM
Serves 8

Ingredients:
2 cups of heavy cream (480 ml)
2 tbsp powdered sugar (13 g)
1 tsp vanilla extract (5 ml)

Method:
Combine ingredients and whip until stiff peaks form.

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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