Best Open Face Apple Tart Recipes

OPEN-FACED RUSTIC APPLE TART

Open-Faced Rustic Apple Tart image

Tart apples like Granny Smith taste best in this simple tart. Originally posted by Kathy Gunst on BabyCenter.com (http://www.babycenter.com/209_open-faced-rustic-apple-tart_400063_625.bc?scid=weekender_20101118_baby:2&pe=2UwVMVD)

Provided by MandiesRecipes

Categories Tarts

Time 1h15m

Yield 1 tart, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 1/4 cups flour
1/2 teaspoon salt
2 tablespoons confectioners' sugar, plus more for dusting
3/4 cup unsalted butter, cold, cut into 1/2-inch pieces, plus
1 tablespoon butter, cut into small cubes for the top
1 large egg, beaten
2 -3 tablespoons water
3 apples, peeled, cored, and thinly sliced
1 tablespoon fresh lemon juice
1/3 cup sugar
1/2 teaspoon cinnamon

Steps:

To make the crust: Combine 2 cups of the flour with the salt and confectioners' sugar in the work bowl of a food processor. Pulse a few times to blend. Add the butter, and pulse about 20 times, or until the butter is the size of small peas. Add the egg, pulse to blend, and add enough of the water (a little at a time, pulsing between each addition) for the crust to stay together when you squeeze a handful of dough. Wrap the dough in plastic and chill in the refrigerator for about 30 minutes. Preheat the oven to 375 degrees. To make the filling: Mix the apple slices with the lemon juice, and set aside. Mix the remaining 1/4 cup flour with the sugar and cinnamon in a small bowl. Add half of the flour-sugar mixture to the apples, and stir gently to combine ingredients. Roll the dough out into a large 1/4-inch-thick round. Sprinkle the remaining half of the flour-sugar mixture over all except the outside 2 inches of the dough. Place the apple slices over the flour-sugar mixture in concentric circles, overlapping the slices and leaving about 2 inches of empty crust around the edge of the apples. Using your hands, fold the edge of the crust over the apples, overlapping the folds slightly and pressing the crust together with your hands where the crust overlaps. Place the remaining tablespoon of butter cubes over the top of the uncovered apples. Bake the tart for 35 to 45 minutes, until crust and apples are light golden brown and the apples are somewhat tender. Before serving, dust the tart with confectioners' sugar.

Nutrition Facts : Calories 493.6, Fat 26.4, SaturatedFat 16.1, Cholesterol 101.3, Sodium 224, Carbohydrate 59.5, Fiber 3, Sugar 21.1, Protein 6.3

OPEN FACE APPLE TART

Open Face Apple Tart image

While standing undecided in the kitchen, trying to come up with a tasty but fairly easy/quick dessert, I thought of an apple tart. I usually use granny smiths. So where did I go for help and for maybe something different...? JAP, of course!! I haven't tried this recipe yet; just found it and felt sorry for it!! I will be "editing" it soon...

Provided by Kathy Schleicher @lakotakat

Categories Fruit Desserts

Number Of Ingredients 8

Ingredients

1 - pastry for 9-10 inch flan pan
6 large apples, golden delicious
1 tablespoon(s) lemon juice
1/4 cup(s) granulated sugar
1/2 cup(s) raisins (optional)
1 teaspoon(s) butter, melted
1/2 cup(s) apricot jam
- whipped cream, optional

Steps:

Roll pastry out and fit into flan pan.
Peel and core apples, cut into slices about 1/4\" thick, you should have about 6 cups.
Toss with lemon juice and sugar.
Arrange apple slices; slightly overlapping in circles on pastry; make 2 or 3 layers.
Scatter raisins over top if desired.
Drizzle with melted butter.
Place on bottom rack of 400 oven and bake for 35 minutes or until golden brown.
If apples start too brown too much, cover loosely with foil.
In small, saucepan, heat apricot jam until melted, spoon evenly over apples.
Bake for about 5 minutes longer or until apples are glazed.
Let cool to room temperature.
Serve with whipped cream if desired.