TOURTIERE (APPLE, PRUNE AND ARMAGNAC TART)
Steps:
- To prepare the tourtiere you will need a large, round, shallow baking pan; a 16-inch paella pan is perfect.
- Peel the apples, quarter them and slice very thin. In a mediumsize saucepan combine the apples, 1/2 cup sugar and 1/4 cup water and cook over medium-high heat until quite dry, or for about 20 minutes. Set aside.
- Meanwhile, combine the prunes and Armagnac and allow them to marinate while the apples cook.
- Preheat the oven to 350 degrees.
- Dampen a large cloth towel and drape it over the phyllo dough to prevent it from drying out.
- Drain the prunes and combine them with the cooked apples. Reserve the Armagnac or rum.
- Using a pastry brush, lightly oil the bottom and sides of the baking pan.
- Place the tourtiere in the oven and bake for 30 minutes at 350 degrees, then reduce the oven temperature to 300 and cook an additional hour. Dust with powdered sugar. Serve either hot, at room temperature or gently reheated, cutting into pie-shaped wedges.
- Spoon the apple-and-prune mixture in a single layer on top of the fourth sheet of dough, covering the bottom and sides of the pastry. Be sure to keep the unused phyllo dough covered as you continue to work.
- Continue with the rest of the phyllo dough, layering sheet by sheet, covering each sheet with a sprinkling of sugar and a sprinkling of Armagnac, until you have used all the sugar, Armagnac and dough. Use about 10 sheets, or layers, in all.
- Trim off any overlapping pastry from the edges so they are even and sprinkle the trimmings on top of the last layer of pastry.
- Center one sheet of phyllo dough in the baking pan and sprinkle generously with sugar and Armagnac. Do this three more times until you have four sheets of phyllo.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 6 grams, Carbohydrate 55 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 51 milligrams, Sugar 25 grams
APPLE AND PRUNE TART
Steps:
- Make dough:
- Pulse together flour, sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse meal. Sprinkle in 4 tablespoons ice water and pulse until pastry starts to hold together, adding remaining tablespoon ice water if needed. Turn dough out onto a very lightly floured surface and knead 4 or 5 times. Form dough into a disk and chill, wrapped in plastic wrap, 30 minutes.
- Make filling:
- Simmer water, Calvados, and prunes, uncovered, until most of liquid is absorbed, about 10 minutes. Remove from heat and cool.
- Preheat oven to 400°F.
- Stir together cinnamon, cloves, 2 tablespoons flour, and 1/2 cup sugar.
- Peel and core apples and cut into 1/2-inch wedges. Halve wedges crosswise and toss with cinnamon mixture. Add lemon juice and toss to coat.
- Finely grind walnuts with remaining 3 tablespoons flour and remaining 1/4 cup sugar in a food processor.
- Assemble and bake tart:
- Roll out dough on a lightly floured surface into a 14- by 18-inch oval. Roll dough loosely onto floured rolling pin and unroll onto a large buttered baking sheet. Spinkle walnut mixture over pastry, leaving a 2 1/2- to 3-inch border.
- Stir stewed prunes into apple mixture and spoon over walnut mixture, evenly tucking prunes between apple pieces. Turn edge of dough over fruit to form pleats. Brush top of dough with milk and sprinkle with sugar.
- Bake tart, loosely covered with foil, in middle of oven 30 minutes. Remove foil and bake until crust and fruit are golden and juices are bubbling, about 30 minutes more. Cool tart on baking sheet on a rack at least 20 minutes before serving.
FRENCH APPLE TART
Provided by Ina Garten
Categories Dessert Bake Bastille Day Apple Fall Butter Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 12
Steps:
- 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. Line a sheet pan with parchment paper.
- Roll the dough slightly larger than 10x14 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 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.
APRICOT TART
Slice this sweet and rich tart as thinly as possible. For best results, use tart pans that have removable bottoms.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 9-inch tarts
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a Silpat baking mat, and set aside on a floured surface. Roll dough out to a 14-inch circle, and place on paper.
- In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, and zest. Place apricot mixture on the center of the dough. Spread out, leaving a 2-inch border of dough; turn ends of apricots upward. Fold the dough up and over the apricots, making a crease or fold every 4 to 5 inches to enclose fruit and prevent juices from seeping out.
- Brush dough thoroughly with heavy cream; sprinkle with sugar. Bake for 15 minutes, and lower oven temperature to 375 degrees, rotating baking sheet 45 degrees. Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more.
- Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature.
PRUNE, CHERRY, AND APRICOT FRANGIPANE TART
Provided by Maggie Ruggiero
Categories Dessert Christmas Thanksgiving Vegetarian Dinner Prune Apricot Cherry Fall Christmas Eve Gourmet Kidney Friendly
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- Make dried-fruit compote:
- Heat grappa with sugar in a medium saucepan over low heat, stirring, until sugar has dissolved. Add fruit and gently simmer 1 minute. Remove from heat and let macerate, stirring occasionally, 24 hours.
- Make tart shell:
- Set flan ring on a parchment-paper-lined baking sheet. (If using a tart pan, parchment is not necessary.) Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into flan ring and trim excess dough. Chill until firm, at least 30 minutes.
- Preheat oven to 375°F with rack in middle.
- Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Remove foil and weights and bake until bottom is golden, about 10 minutes more. Cool completely in pan, about 30 minutes. Leave oven on.
- Make frangipane filling and bake tart:
- Beat almond paste, butter, sugar, extract, and salt in a bowl with an electric mixer at medium speed 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in flour.
- Spread frangipane filling in cooled shell. Drain fruit in a sieve set over a bowl, reserving syrup, and scatter fruit over filling, pressing in slightly. Bake until puffed and golden, 30 to 40 minutes. Transfer tart on parchment to a rack. Brush reserved syrup over tart and cool to warm or room temperature.
PRUNE, CHERRY, AND APRICOT FRANGIPANE TART
Steps:
- make dried fruit compote
- Heat the grappa with the sugar in a medium saucepan over low heat, stirring, until the sugar has dissolved. Add the fruit and gently simmer 1 minute. Remove from the heat and let macerate, stirring occasionally, 24 hours.
- make tart shell
- Blend together the flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until the mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
- Drizzle 2 to 3 tablespoons ice water evenly over mixture. Gently stir with a fork (or pulse) until incorporated. Squeeze a small handful of dough: if it doesn't hold together, add more water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.
- Turn out dough onto a work surface and divide into 4 portions. With the heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather the dough together with a pastry scraper, if you have one. Press into a ball, then flatten into a 5-inch disk and wrap in plastic wrap. Chill until firm, at least 1 hour.
- Set an 11-inch flan ring on a parchment-lined baking sheet. (If using a tart pan, parchment is not necessary.) Roll out the dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into the flan ring and trim excess dough. Chill until firm, at least 30 minutes.
- Preheat the oven to 375°F, with the rack in the middle.
- Lightly prick the bottom of the shell all over with a fork, then line with foil and fill with pie weights or dried beans. Bake until the side is set and the edge is pale golden, 18 to 20 minutes. Remove the foil and weights and bake until the bottom is golden, about 10 minutes more. Cool completely in the pan, about 30 minutes. Leave oven on.
- make frangipane filling
- Beat the almond paste, butter, sugar, extract, and salt in a bowl with an electric mixer at medium speed 3 minutes. Add the eggs 1 at a time, beating well after each addition, then beat in the flour.
- fill tart and bake
- Spread the frangipane filling in the cooled shell. Drain the fruit in a sieve set over a bowl, reserving the syrup, and scatter the fruit over the filling, pressing in slightly. Bake until puffed and golden, 30 to 40 minutes. Transfer the tart on parchment to a rack. Brush the reserved syrup over the tart and cool to warm or room temperature.
- do ahead
- The DRIED FRUIT can be macerated up to 3 days.
- The TART SHELL can be baked 1 day ahead and kept (once cool), wrapped in plastic wrap, at room temperature.
- The TART is best eaten the day it is baked but can be made 1 day ahead, covered with foil, kept at room temperature.
- The DOUGH can be chilled 2 days or frozen, wrapped well, 3 months.
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Apple apricot and prune tart recipes are delicious dessert recipes that combine sweet and tart flavors with a crispy crust. These tarts are perfect for any occasion, whether it's a dinner party, a potluck or just a special treat after dinner. They're easy to make and can be customized with different toppings and fillings depending on your preference. In this article, we'll explore what apple apricot and prune tart recipes are, their history and how to make them.
History of Tarts
Tarts are an ancient dessert that originated in medieval times. They were first made by filling a pastry shell with sweet or savory filling and baking it. Tarts were usually served as a main course or a dessert and were favored by nobility and the wealthy. Today, tarts are a popular dessert all over the world and come in many different varieties.
Ingredients of Apple Apricot and Prune Tart Recipes
The ingredients of apple apricot and prune tart recipes usually include a pastry crust, sliced apples, dried apricots, prunes, sugar, cinnamon, and butter. Some recipes may also add lemon zest, brandy or rum for more flavor. These ingredients are easy to find at any grocery store and can be adjusted to fit your taste preferences.
How to Make Apple Apricot and Prune Tart Recipes
Making apple apricot and prune tart recipes is an easy process that involves making the pastry crust, slicing the apples and the dried fruit, mixing the filling, and baking everything together. Here's a step-by-step guide on how to make apple apricot and prune tart recipes:
Step 1: Prepare the Pastry Crust
Start by making the pastry crust for the tart. You can use a store-bought pie crust if you're short on time or make your own using flour, butter, sugar, and water. Mix the ingredients together in a bowl until you have a dough. Roll out the dough on a floured surface and fit it into a tart pan. Poke holes in the bottom of the crust with a fork and refrigerate it while you prepare the filling.
Step 2: Make the Filling
Next, slice the apples, dried apricots and prunes thinly and mix them in a bowl with sugar, cinnamon and a little butter. If you want to add more flavor, you can also add lemon zest, brandy or rum. Mix everything together until the fruit is coated in the sugar and butter mixture.
Step 3: Assemble the Tart
Pour the fruit mixture into the prepared tart shell and spread it out evenly. Bake the tart in the oven at 350 degrees for 40-45 minutes or until the crust is golden brown and the fruit is bubbling. Let the tart cool for a few minutes before serving.
Customizing Apple Apricot and Prune Tart Recipes
One of the great things about apple apricot and prune tart recipes is that they can be customized to fit your individual tastes. If you prefer a sweeter tart, you can add more sugar or honey to the filling. If you want a tangier tart, you can add more lemon zest or a little lemon juice. You can even experiment with different fruit combinations like pear and cranberry or peach and raspberry.
Conclusion
Apple apricot and prune tart recipes are a delicious dessert that combines sweet and tart flavors with a crispy crust. They are easy to make and can be customized to fit your individual tastes. Try making one for yourself and see how delicious a homemade tart can be.