Best Apple Tart With Orange Marsala Glaze Recipes
APPLE TART WITH ORANGE-MARSALA GLAZE
Make and share this Apple Tart With Orange-Marsala Glaze recipe from Food.com.
Provided by AZPARZYCH
Categories Tarts
Time 1h15m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees.
- Spray 11-in tart pan with removeable bottom with cooking spray.
- Roll out dough in 13-in round; place in pan.
- Trim dough even with top of pan.
- Arrange apples close together over dough in 3 concentric circles, starting at outside edges and working into center.
- Combine sugar and salt; sprinkle over apples
- Dot apples with butter.
- Bake 45-50 minutes or until apples are tender and browned at tips and crust is golden brown (cover edges of crust with foil during last 5-10 minutes if browning too quickly).
- Cool in pan on wire rack.
- Combine marmalade and wine; brush over apples.
Nutrition Facts : Calories 110.8, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 23.6, Carbohydrate 22.2, Fiber 2.2, Sugar 18.7, Protein 0.3
FRENCH APPLE TART
Bake Ina Garten's French Apple Tart recipe from Barefoot Contessa on Food Network with Granny Smith apples atop buttery, homemade pastry dough.
Provided by Ina Garten
Categories dessert
Time 2h20m
Yield 6 servings
Number Of Ingredients 10
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 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.
RUSTIC APPLE TART
The store-bought puff pastry crust makes prep time shorter and still produces a quality tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Open pastry sheet and remove paper. Fold sheet back up. On a lightly floured work surface, roll out pastry sheet (still folded) to an 8-by-14-inch rectangle. Trim edges with a pizza cutter or sharp paring knife. Transfer to a baking sheet; place in freezer. Peel, core, and slice apples 1/4 inch thick. Toss in a large bowl with sugar.
- Brush pastry with egg wash, avoiding edges. Use a sharp paring knife to score a 3/4-inch border around pastry (do not cut all the way through). Place apples inside border, and dot with butter. Bake until pastry is golden and apples are tender, 30 to 35 minutes.
- In the microwave or a small saucepan, heat jelly with 1 tablespoon water until melted. Brush apples with glaze. Serve tart warm or at room temperature, cutting into pieces with a serrated knife.
Nutrition Facts : Calories 374 g, Fat 20 g, Fiber 2 g, Protein 4 g
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Ingredients
The apple tart with orange Marsala glaze recipe requires the following ingredients:For the tart:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 large egg yolk
- 2 tbsp cold water
- 3 medium-sized apples, peeled, cored, and thinly sliced
- 1/4 cup dark brown sugar, packed
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
For the glaze:
- 1/4 cup orange juice
- 1/4 cup Marsala wine
- 1/4 cup granulated sugar
- 1/2 tsp cornstarch
- 1/2 tsp orange zest
Instructions
To prepare the apple tart with orange Marsala glaze, follow these instructions:For the tart:
- In a large mixing bowl, combine the flour, sugar, and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and cold water. Add the egg mixture to the flour mixture and stir until the dough comes together.
- Form the dough into a disc and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
- Preheat the oven to 375°F/190°C.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a 9-inch tart pan, pressing it into the bottom and up the sides. Trim the edges.
- In a large mixing bowl, toss the sliced apples with the brown sugar, cinnamon, and nutmeg. Arrange the apple slices in the prepared tart shell.
- Bake the tart for 45-50 minutes, or until the crust is golden brown and the apples are tender. Allow the tart to cool slightly before glazing.
- In a small saucepan, combine the orange juice, Marsala wine, sugar, and cornstarch. Whisk to combine.
- Place the saucepan over medium heat and cook until the mixture boils and thickens, whisking constantly. This should take about 5-7 minutes.
- Remove from heat and add the orange zest. Stir well.
- Pour the glaze over the slightly cooled apple tart. Use a pastry brush to spread the glaze evenly over the apples.
- Serve the apple tart with orange Marsala glaze warm or at room temperature.
- Swap the apples for pears or a combination of both.
- Add a scoop of vanilla ice cream on top of the warm tart for a delicious dessert.
- Sprinkle chopped walnuts or pecans on top of the apples before baking for added texture and crunch.
- Try using different spices instead of cinnamon and nutmeg, such as cardamom, ginger, or allspice.
- You can also substitute the Marsala wine with another fortified wine, such as sherry or Madeira, for a different flavor profile.