How To make Apple Tarts with Ice Cream Part 1

Make This Apple Pie Filling for your Pies & Tarts

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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.


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By: tonyanthony

Its All Greek
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Delicious Caramel Apple Tart

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Gordon Ramsay's Apple Tart With Ice Cream EASY & DELICIOUS | The F Word

Gordon shows how to make this delicious dessert.
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Professional Baker Teaches You How To Make APPLE TART!

Chef Anna Olson shows you how to make her amazing French Apple Tart Recipe from scratch! Follow the recipe below and you'll be in apple heaven in no time!

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Recipe

Makes 6 individual tarts

Ingredients

Crust:
1/3 cup (58 g) gently packed chopped dates (about 8)
2 Tbsp (30 ml) honey
¼ tsp (2 ml) vanilla extract
1 cup (130 g) brown rice flour
¾ cup (90 g) ground almonds
¼ cup (30 g) tapioca starch
¼ tsp (1 g) ground cinnamon
¼ cup (60 g) cool unsalted butter, cut into pieces

Filling:
4-5 apples, such as Cortland or Gala
½ cup (100 g) sugar
½ cup (125 ml) water
2 Tbsp (30 ml) Calvados or brandy (optional)
¾ cup (180 ml) sour cream (not low fat)
2 Tbsp (25 g) light brown sugar
½ tsp (1 ml) vanilla extract
1/3 cup (110 g) apple jelly

1. Preheat the oven to 375 F (190 C).

2. For the crust, soak the dates in warm water until soft, about 10 minutes, then drain and puree with the honey and vanilla.

3. Using a food processor, mixer or by hand, combine the rice flour, ground almonds, tapioca starch, and cinnamon and stir to combine. Cut in the butter until the mixture is a rough crumbly texture. Add the date mixture and combine until blended (the dough will not fully come together). Press this into six 4-inch ungreased fluted removable bottom tart pans and bake for 15 to 18 minutes, until browned at the edges. Cool completely before filling.

4. Reduce the oven temperature to 350 F. Peel the apples and core them with an apple corer. Use a mandolin to slice thin apple rings. Heat the sugar and water until the sugar has dissolved and pour this over the apples. Let the apples sit for 30 minutes up to 3 hours in the syrup. Drain away excess juices and stir in the Calvados or brandy (if using).

5. Stir the sour cream with the brown sugar and vanilla. Spread this on the bottom of the cooled tart shells. Arrange the apples over the sour cream, overlapping the apple slices over each other. Cover the tart loosely with foil and bake for 15 minutes, then uncover and bake another 15 minutes, or until the apple are tender when pierced with a skewer. Cool the tart to room temperature.

6. Melt the apple jelly in a saucepan until it is fluid and brush this over the cooled tart. Chill the tart until ready to serve.

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Apple tart fine with caramel ice cream (حلال)

Ingredients

* 250g puff pastry
* 3-4 Braeburn apples
* 20g unsalted butter, melted
* 1-2 tbsp golden caster sugar
* Icing sugar to dust


Method: How to make apple tart fine with caramel ice cream

1.Heat the oven to 200˚C/Gas 6. Roll out the puff pastry thinly on a lightly floured surface to a 2mm thickness. Using a 13cm plate or saucer as a guide, cut out 4 rounds and place on two large baking sheets. Prick the pastry all over with a fork to stop it puffing up.

2. Peel, core and thinly slice the apples.

3.Arrange the apple slices in a circle on top of the pastry discs, overlapping them slightly, placing 2 rings in the middle to finish. Brush them with melted butter and sprinkle with a fine layer of caster sugar.

4.Bake the tarts for 10 -15 minutes until the pastry is cooked. Dust with icing sugar and glaze with a blow torch.

5.Serve the tarts warm, with a scoop of caramel ice cream.