Best Autumn Apple Tart Recipes

AUTUMN APPLE TART

Autumn Apple Tart image

There are so many apple orchards in our state, and this tasty tart is one of my favorite ways to use this abundant fall fruit.

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

CRUST:
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup butter, cubed
1 large egg, lightly beaten
2 tablespoons 2% milk
6 medium tart apples, peeled and cut into 1/4-inch slices
TOPPING:
1/3 to 1/2 cup sugar
2 tablespoons butter
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1-1/2 tablespoons all-purpose flour

Steps:

In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles fine crumbs. Combine egg and milk; stir into flour mixture until blended. , Press onto the bottom and up the sides of an ungreased 11-in. tart pan with removable bottom. Arrange apple slices over crust., In a small bowl, combine topping ingredients; sprinkle over apples. Place pan on a baking sheet. Bake at 350° for 50-60 minutes or until apples are tender. Serve warm or cool.

Nutrition Facts : Calories 200 calories, Fat 10g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 235mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

AUTUMN APPLE TART WITH CARAMEL

Autumn Apple Tart with Caramel image

Just imagine this delicate flavor of apples, slightly shaded cinnamon flavor, combined with cream caramel...

Provided by milambardo

Time 40m

Yield Serves 8

Number Of Ingredients 0

Ingredients

Steps:

Sift the flour into a large bowl and rub the butter in a small crumb. Add the egg and stir quickly to form a ball. If necessary, add water. Wrap the pastry in plastic bag and cill in the fridge for at least 30 minutes.
Preheat the oven to 200°C. Lay out the bakin form with the pastry. Prick the bottom of the tart with a fork, then line the tart with baking parchment and fill with baking beans. Bake it for 10-15 minutes and then remove the beans and bake for another 5 minutes.
Switch the oven temperature to 180°C. Unpeeled and unseeds apples cut into thin slices. Place them onto the tart and generously sprinkle with lemon juice. Also sprinkle the top of the tart with lemon zest and cinnamon. Bake for 20-25 minutes.
Meanwhile, prepare the glaze. Melt the sugar into skillet over medium heat for 2-3 minutes. Remove the melted sugar from heat and add the butter and the salt. Stir it gently. Add the cream and heat for another 2-3 minutes over low heat. Give the mixture to cool for 10 minutes.
Use a brush and gently glaze the tart with caramel syrup. Serve warm.

AUTUMN APPLE CUSTARD TART

Autumn Apple Custard Tart image

Now that autumn is here, I am always looking for ways to use my fresh apples. This is a pretty recipe that will impress your guests every time. It really looks like you slaved away all day but is not that difficult. Don't be intimidated as it is really quite easy. Once you make one, you will feel like a pro.

Provided by Laurie Lenartowicz @llenartowicz

Categories Pies

Number Of Ingredients 17

Ingredients

CRUST
1/2 cup(s) softened butter
1 1/4 cup(s) all purpose flour
2 tablespoon(s) granulated sugar
2 tablespoon(s) sour cream, fat-free or regular
APPLES
4 medium peeled, cored sliced apples
1 tablespoon(s) granulated sugar
1/4 teaspoon(s) ground cinnamon or apple pie spice
CUSTARD
1/4 cup(s) all purpose flour
1/3 cup(s) granulated sugar
2 - large eggs
3/4 cup(s) half and half or light cream
1 teaspoon(s) vanilla extract
TOP GLAZE
1/4 cup(s) apricot or raspberry jam, melted.

Steps:

You will need a 10 inch fluted tart pan with removable bottom. I place mine on a cookie sheet covered with aluminum foil. Set aside. Preheat oven to 375 degrees.
Prepare the crust. Place all ingredient for crust in a food processor and pulse until it comes together in a soft dough. No food processor? No problem: Mix crust ingredients together with clean fingers. Pat the dough in the bottom and up the sides of the tart pan working evenly along the top edges. Bake crust for 16-18 minutes until lightly Browned. Remove from oven to cooling rack. LOWER THE OVEN TEMPERATURE TO 350.
Prepare apples. Place the apples in a decorative fashionable around the inside of the cooled crust. Sprinkle them with 1/2 of the cinnamon-sugar mixture.
Make the custard. In a medium bowl, beat together the flour, sugar and eggs with a wooden spoon. In a small saucepan, heat the half and half with vanilla just until the bubbles start to rise to the top. Working quickly, place a spoonful of the hot half and half into the egg mixture and stir vigorously. Stream the rest of the hot mixture into the eggs and continue to stir until combined. Pour custard over the apples in the tart pan just to beneath the top edge. Do not overfill.
Sprinkle the remaining cinnamon sugar on top of the custard. Bake in a 350 degree oven for 25-30 minutes until custard is set. Remove from oven. Microwave 1/4 cup do apricot or seedless raspberry jam until melted and smooth. I do this for 20 seconds or until melted. With a pastry brush, spread melted jam over the top of apples on tart. Cool tart on cooling rack. To remove tart from pan, press upward on the bottom of pan carefully. Can be served warm or cool. Refrigerate any leftovers covered.