Best Rustic Apple Tarts Recipes

INDIVIDUAL RUSTIC APPLE TARTS

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with a Silpat; set aside. Roll out dough to a 1/8-inch thickness. Cut out six 6-inch rounds. Transfer rounds to prepared baking sheet. Reserve dough scraps for another use.
• Combine apples, sugar, flour, lemon juice, cinnamon, and salt in a medium bowl. Toss to combine. Sprinkle each dough round with sugar. Place 1 tablespoon of applesauce in center of each round. Mound apples over applesauce, leaving a 1-inch border. Fold dough up and over apples, making a crease or fold every 1 to 2 inches to enclose fruit and prevent juices from seeping out. Refrigerate for 30 minutes.
• Lightly beat egg to make egg wash. Brush edges of dough with egg wash, and sprinkle with sugar. Bake until apples are tender and crust is golden brown, about 30 minutes.

MINI APPLE RUSTIC TARTS

Steps:

• Divide pastry in half. On a lightly floured surface, roll each half into a 9-in. circle. Transfer to a parchment paper-lined baking sheet. , In a small bowl, combine the pie filling, cherries, ginger and cinnamon. Spoon over each pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Beat egg white and water; brush over folded pastry. Sprinkle with sugar. , Bake at 400° for 20-25 minutes or until crusts are lightly browned. Using parchment paper, slide tarts onto a wire rack to cool.

APPLE, HAM, AND SMOKED GOUDA RUSTIC TARTS

Steps:

• FOR THE PASTRY: In a food processor combine flour, sugar, baking powder, pepper, and the 1 teaspoon salt; cover and pulse with a few on/off turns to combine. Add the 1 1/2 cups butter; cover and pulse with several on/off turns until the largest pieces of butter are no bigger than a small pea (about eight 1-second pulses). Add cheese; cover and pulse with a few on/off turns to work it inches Add egg yolks; cover and pulse with a few on/off turns to combine.
• Transfer the mixture to a very large bowl. Gradually add 1/2 cup of the ice water, stirring with a fork until combined. Squeeze a small handful of the dough together (it should easily hold together without crumbling apart). If necessary, add enough of the remaining 1/4 cup ice water, 1 tablespoon at a time, until dough holds together, stirring between additions. Gather mixture into a ball, kneading gently until it holds together. Transfer to a cutting board; cut into six equal portions. Place each dough portion on a sheet of plastic wrap; fold the plastic wrap tightly over the ball. Pat each plastic-wrapped dough ball into a 4-inch disk. Chill for 1 hour to 2 days.
• FOR THE TARTS: place apple slices in a large bowl. Add the 1/4 cup melted butter, the apple jelly, and lemon juice; toss to combine. Line two extra-large baking sheets with parchment paper; set aside.
• On a well-floured surface, roll a pastry disk to a 9- to 10-inch circle, about 1/4-inch thick. Spread 1 1/2 teaspoons of the mustard over dough circle. Overlap two slices of the ham in the center of the dough circle; arrange one-sixth of the apple mixture over the ham, making sure to leave a 3-inch border uncovered. Fold dough edges over apple slices, loosely pleating the dough and leaving apple slices uncovered in the center. Using a spatula, carefully transfer the tart to a prepared baking sheet. Repeat with the remaining dough disks, mustard, ham, and apple mixture, placing three tarts on each baking sheet. Cover and chill for 1 hour.
• Arrange one oven rack in the upper-middle position and another oven rack in the lower-middle position of the oven. Preheat oven to 375°F.
• In a small bowl beat together egg, the 1 tablespoon water, and the pinch salt. Using a pastry brush, brush the egg mixture over the edges of each tart. Bake in the preheated oven for 35 to 40 minutes or until the dough is golden and the apples are tender. Cool slightly on wire racks. Serve warm.

RUSTIC APPLE TARTS

Steps:

• Dough: Combine the flour, sugar, and butter in the bowl of a standing mixer fitted with a paddle attachment and mix on low speed until the butter and dry ingredients form a coarse cornmeal consistency, about 2 minutes. Add the vanilla and mix on medium speed until the dough is smooth, 2-3 minutes. Dust a flat work surface with flour and turn the dough out onto it. Knead the dough for a few minutes until it comes together. Bring the dough into a ball, wrap it tightly with plastic wrap, and chill for at least 1 hour and up to 3 days. (The dough can also be frozen for 2 months; when you're ready to use it, defrost overnight in the refrigerator.)
• Remove the dough from the refrigerator. Dust a flat work surface with flour, cut the dough into chunks, and pound with a rolling pin on the countertop to soften until it is the texture of Play-Doh. Then knead it to make it pliable. Do not overwork the dough. Lightly dust the rolling pin with flour and roll the dough out to an even ¼-inch thickness. With a 5-inch cookie cutter, cut circles from the dough as close together as possible. Carefully place the circles of dough on a lined baking sheet, flouring each one to prevent sticking, and chill. (You can only re-roll the dough once. Discard the remaining scraps.)
• Apple filling: Put apples in a large mixing bowl. Make the vanilla brown butter: Split and scrape the vanilla pod and combine both pod and its seeds with the butter in a small saucepan over high heat. Swirl as the butter becomes foamy. Pour the browned butter over the apples and stir to coat. Add the granulated sugar, brown sugar, and cinnamon, and stir to combine. Set aside for 30 minutes to bring out the juices in the apples. Stir in the cornstarch, then the crème fraîche.
• Streusel topping: Combine flour and sugar in a medium bowl and toss in the butter. Using your fingertips, break up the butter in the flour to make pea-size lumps.
• Preheat oven to 375 degrees F. To assemble the tarts, warm the discs of dough between your fingertips so that they are pliable enough to fold. Spoon 1 tablespoon of applesauce and ¼ cup apple filling into the center of each disc. Pleat the dough to seal, and transfer each tart onto a lined baking sheet, spaced about 2 inches apart. Sprinkle 2 tablespoons of streusel topping onto each tart. Bake the tarts until golden-brown, rotating the baking sheets halfway through, about 30 minutes. Let them cool while you make the whipped cream.
• Whipped cream: Pour cream into the chilled bowl of an electric mixer fitted with a whisk attachment, and mix on medium until soft peaks form. Add the crème fraîche and beat on medium until mixture is thick and mousse-like. Add more crème fraîche to make it softer and shinier, if you like. Dollop onto the apple tarts, and serve.

MINI APPLE RUSTIC TARTS

Steps:

• Divide pastry in half. On a lightly floured surface, roll each half into a 9-in. circle. Transfer to a parchment paper-lined baking sheet.
• In a small bowl, combine the pie filling, cherries, ginger and cinnamon. Spoon over each pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Beat egg white and water; brush over folded pastry. Sprinkle with sugar.
• Bake at 400° for 20-25 minutes or until crusts are lightly browned. Using parchment paper, slide tarts onto a wire rack to cool.

RUSTIC APPLE TARTS WITH CALVADOS WHIPPED CREAM

Steps:

• Make tarts:
• Put oven rack in lower third of oven and preheat oven to 425°F.
• Cook 1/3 cup sugar in a dry 10-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a pale golden caramel. Tilt skillet and carefully pour in cider and vinegar (caramel will harden and steam vigorously). Simmer over moderately low heat, stirring occasionally, until caramel is dissolved.
• While syrup simmers, cut apples into 1/8-inch-thick slices with slicer, rotating around core of each (discard cores). Add apple slices to hot syrup in skillet, gently tossing to coat. Remove from heat and let stand, stirring occasionally, until apples are wilted by syrup, 5 to 10 minutes.
• While apples stand, roll out puff pastry sheet into a 12-inch square on a lightly floured surface with a floured rolling pin. Cut into quarters, forming 4 (6-inch) squares and brush off excess flour from both sides.
• Transfer squares to a large shallow baking pan, overlapping if necessary (squares will fit without touching after edges are folded in later).
• Drain apples in a sieve set over a bowl (reserve syrup), then mound slices decoratively on each square, leaving a 3/4-inch border all around. Fold border over apples along edges, pinching edges together as necessary, then dot tops of apples with a total of 1 tablespoon butter and sprinkle with remaining 1/2 tablespoon sugar.
• Bake tarts until apples are tender, pastry is puffed, and edges and undersides are golden brown, 25 to 30 minutes.
• While tarts bake, boil reserved syrup in skillet with Calvados and remaining 2 tablespoons butter until thickened and reduced to about 1/3 cup. Brush or drizzle hot syrup over tarts.
• Make cream:
• Beat cream with sugar and Calvados in a chilled bowl with a whisk or electric mixer until cream holds soft peaks. Serve with tarts.