Best Free Form Apple Tart Recipes

FREE-FORM APPLE OR PEAR TART

Steps:

• Combine flour, salt and sugar in a food processor; pulse once or twice. Cut 8 tablespoons butter into chunks, and add it and egg yolk to flour mixture. Process until butter and flour are blended, about 10 seconds. Turn mixture into a bowl, and add cold water, a tablespoon at a time, stirring after each addition. After adding 3 or 4 tablespoons you should be able to gather mixture into a ball; wrap ball in plastic, and refrigerate for at least 1 hour (or freeze for about 15 minutes).
• Preheat oven to 400 degrees. Roll or pat dough into a 10-inch circle; it can be quite crude in shape. Place it on a cookie or pizza sheet, preferably nonstick. Arrange fruit slices on top, right out to edges; make the pattern attractive, if you like. Sprinkle with brown sugar. Cut remaining butter into bits, and top fruit with it.
• Bake until crust is nicely browned and fruit is tender, 20 to 30 minutes. Remove, and serve warm or at room temperature, with crème fraîche, whipped cream or ice cream.

EASY FREE FORM CARAMEL APPLE TART

Steps:

• Unroll the pie crust and place on a flat baking sheet or pizza stone.
• Set oven to 350^.
• Wash, core and slice the apples and arrange on the crust, unwrap the caramels and place all over the tart, between layers and in empty spaces.
• Turn up and pinch the edges of the pie crust about 3/4 inch to make a small border.
• Bake for about 20 minutes, or until the crust is browned to your liking.
• Allow to cool a bit and serve warm by itself or with a scoop of ice cream or dallop of whipped cream.

FREE-FORM APPLE OR PEAR TART

Steps:

• 1. Combine flour, salt and sugar in a food processor; pulse once or twice. Cut 8 tablespoons butter into chunks, and add it and egg yolk to flour mixture. Process until butter and flour are blended, about 10 seconds. Turn mixture into a bowl, and add cold water, a tablespoon at a time, stirring after each addition. After adding 3 or 4 tablespoons you should be able to gather mixture into a ball; wrap ball in plastic, and refrigerate for at least 1 hour (or freeze for about 15 minutes). 2. Preheat oven to 400 degrees. Roll or pat dough into a 10-inch circle; it can be quite crude in shape. Place it on a cookie or pizza sheet, preferably nonstick. Arrange fruit slices on top, right out to edges; make the pattern attractive, if you like. Sprinkle with brown sugar. Cut remaining butter into bits, and top fruit with it. 3. Bake until crust is nicely browned and fruit is tender, 20 to 30 minutes. Remove, and serve warm or at room temperature, with crème fraîche, whipped cream or ice cream.

FREE-FORM HARVEST APPLE TART RECIPE

Steps:

• Use pulsing action to process flour, butter and half the cream cheese in food processor until mixture is blended and dough starts to pull away from side of container. Shape into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
• Heat oven to 400°F. Roll dough on lightly floured surface to 14x8-inch rectangle. Place on parchment-covered baking sheet; set aside.
• Place remaining cream cheese in medium microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add half the dry gelatin mix; stir until blended. Spread onto dough to within 2 inches of edges.
• Toss apples with cornstarch, cinnamon and remaining dry gelatin mix; spoon over cream cheese mixture. Fold edges of pastry over apples. (Apples in center of tart will remain exposed.) Sprinkle with nuts.
• Bake 35 min. or until crust is golden brown and apples are tender. Cool.

FREE-FORM HARVEST APPLE TART

Steps:

• USE pulsing action to process flour, butter and half the cream cheese in food processor until mixture is blended and starts to pull away from side of container. Shape into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
• HEAT oven to 400°F. Roll pastry on lightly floured surface to 14x8-inch rectangle. Place on parchment paper-covered baking sheet; set aside. Mix remaining cream cheese and half the dry gelatin mix until blended. Spread onto pastry to within 2 inches of edge.
• TOSS apples with remaining dry gelatin mix, cornstarch and cinnamon; spoon over cream cheese filling. Fold edge of pastry over apples. (Apples in center of tart will remain exposed.) Sprinkle with nuts.
• BAKE 35 min. or until crust is golden brown and apples are tender. Cool.

FREE-FORM APPLE TART

Steps:

• To make the dough, in a food processor, combine the flour, granulated sugar and salt and pulse to combine. Add the butter and pulse until pea-size crumbs form. Add the 1/3 cup ice water and pulse twice. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 Tbs. at a time, pulsing twice after each addition. Turn the dough out onto a work surface and shape into a disk. Wrap with plastic wrap and refrigerate for at least 2 hours or up to 2 days. To make the filling, in a saucepan over medium-high heat, bring the apple cider to a boil. Reduce the heat to medium and simmer until the cider is reduced to 1/4 cup, about 20 minutes. Transfer to a heatproof bowl and let cool to room temperature. The cider can be covered and refrigerated for up to 5 days. Preheat an oven to 400°F. On a lightly floured work surface, roll out the dough into a 14-inch round about 1/8 inch thick. Transfer to a baking sheet and refrigerate while you finish preparing the filling. In a small bowl, whisk together the granulated sugar, cinnamon and salt. In a large bowl, combine the apples and the sugar mixture and stir to coat. Drizzle the apple cider over the apples and stir to coat. Remove the tart dough from the refrigerator. Arrange the apple mixture in the center of the dough, leaving a 2-inch border. Dot the surface of the apples with the butter. Gently fold the edges of the dough up and over the apples, pleating loosely and leaving the tart open in the center; take care not to mash the fruit. If the dough starts to crack as you are folding it, let stand at room temperature until it is pliable enough to fold. Refrigerate the tart for 15 minutes. Brush the dough with cream and sprinkle with the Demerara sugar. Bake until the tart is golden brown and the edges are crispy, 35 to 40 minutes. Transfer to a wire rack and let cool for at least 15 minutes. Serve with vanilla ice cream. Serves 8.