Best Spiced Apple Tart Recipes

COUNTRY APPLE TART WITH SPICED BROWN BUTTER

Steps:

• For crust:
• Blend flour, sugar, and salt in processor. Add butter and process, using on/off turns, until mixture resembles coarse meal. Add egg yolks and process, using on/off turns, until dough comes together in large moist clumps. Gather dough into ball; flatten into disk. Cover with plastic; chill 20 minutes.
• Spray 10-inch-diameter springform pan with nonstick spray. Divide dough into 2 equal pieces. Roll out 1 dough piece on generously floured surface to 10 1/2-inch round. Roll dough up on rolling pin and transfer to pan. Press dough round into bottom of pan, patching any cracks. Divide second dough piece into 4 equal pieces. Roll out each piece between palms and generously floured surface to 7-inch rope. Place dough ropes end to end to form 1 continuous ring along bottom edge of pan. Press dough ring firmly up sides of pan, forming 1 3/4-inch-high sides. Press dough seams together to seal. Cover and refrigerate overnight.
• Preheat oven to 400°F. Bake crust just until set and very light golden around edges, about 10 minutes. Cool.
• For apples:
• Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large rimmed baking sheets with nonstick spray. Toss apples with butter and lemon juice in very large bowl. Arrange in single layer on sheets, leaving spaces between apples. Sprinkle 3 tablespoons sugar over apples on each sheet. Bake until apples are tender and golden brown, turning apples occasionally and rotating pans between lower and higher racks, about 40 minutes. Cool. (Crust and apples can be made 1 day ahead. Cover crust and store at room temperature. Place apples in bowl. Cover; refrigerate.)
• Place pan with crust on clean baking sheet. Arrange apple wedges close together, standing on short ends, in concentric circles in crust.
• For spiced brown butter:
• Melt butter in heavy small saucepan over low heat. Scrape seeds from vanilla bean into butter; add bean. Add cloves, star anise and cinnamon stick. Cook over low heat until butter turns golden brown and spices flavor butter, adjusting heat if necessary to prevent burning and stirring frequently, about 25 minutes.
• Preheat oven to 350°F. Whisk eggs, sugar, flour, and salt to blend in medium bowl. Strain spiced brown butter mixture into egg mixture; whisk to blend. Reserve vanilla bean, star anise, and cinnamon stick; discard cloves. Slowly pour egg mixture over apples in crust. Bake until egg mixture is set, puffed and light golden and apples are deep golden brown, about 1 hour 5 minutes. Cool on rack at least 30 minutes. (Can be made 8 hours ahead. Let stand at room temperature.)
• Release pan sides. Transfer tart to platter. Garnish tart with reserved vanilla bean, star anise, and cinnamon stick, if desired. Serve tart slightly warm or at room temperature with ice cream.
• Brown star-shaped seed pods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.

SPICED APPLE TART

Steps:

• Bring first 4 ingredients to boil in medium saucepan on medium heat; cook 5 min. or until apples are tender, stirring occasionally.
• Mix cornstarch and water; stir into apple mixture. Return to boil; cook 1 min., stirring constantly. Remove from heat. Add dry gelatin mix; stir until completely dissolved. Pour into crust.
• Refrigerate several hours or until firm.

SPICED APPLE AND BLACKBERRY TART

Steps:

• Pre-heat the oven to 190oC. In a large bowl, mix together the plain flour and salt. Then add the butter and rub the ingredients together using your fingers until the mixture resembles breadcrumbs. Next, gradually add the water, mixing with a knife at all times, until the dough can easily stick together. Wrap in cling-film and leave to cool in the fridge for 10-15 minutes - or whenever you have finished preparing the fruit and syrup.
• Wash the blackberries in a colander before transferring into a bowl. Peel the apples and chop into 1/2 inch cubes (an even size is necessary if the apples are going to cook evenly). Heat a saucepan over medium heat with the salt and water. Mix so that the sugar has fully dissolved. Leave to heat for a few minutes before adding the star anise, cloves, ginger and the orange juice(of both sorts). Turn the heat down and let the syrup simmer until it is needed.
• Remove the pastry from the fridge and place onto a floured work-surface. Add flour to the rolling pin and roll out until the pastry is roughly 1/2 cm thick and will fit over an 8" flan tray. Grease the tray and lift the pastry onto it. Push down into the edges and gently poke holes into the base using a fork - make sure you do this all the way to the edges. Place into the oven and bake blind for 10-15 minutes or just when the pastry is starting to turn golden brown.
• Remove the pastry from the oven leave to one side while you add the apples and blackberries to the syrup. Turn off the heat on the hob and evenly poor the fruit and syrup into the pastry. Place back in the oven and cook for 15-20 minutes and when the fruit has turned dark red and the pastry is evenly golden brown.
• Sprinkle with orange zest and cut pieces as big or small as you desire. Enjoy!

SPICED APPLE TART RECIPE - (4.5/5)

Steps:

• Fill a mixing bowl two thirds of the way up with cold water, and add the juice from the lemon. As you peel, core and chop each apple, immediately place in the water after, as this will prevent oxidisation discolouring the fruit. Once all apples are chopped they will float to the surface so you may need to put a small plate on top to keep them under if you're not planning on stewing them right away. Next add the sugar and spices to a medium sauce pan. With clean hands remove chopped apples from the water, and add to the pan, along with one ladle full of the liquid. Turn the heat on high, and stir often until all the sugar has dissolved, before bringing to the boil. Once boiling, reduce to a medium-low and simmer for 15 minutes until the apples have softened. Using a slotted spoon, remove apples and spread out on a plate to cool. Next bring the cooking liquid back to the boil, and let bubble away over a medium-high heat until it has reduced into a thick amber syrup. Remove from the heat, and whisk in the butter and sea salt, then leave to cool. Now grease a fluted tart pan with butter and place your thawed pastry on a clean and floured bench. Using a little extra flour, roll out to an even thickness, large enough that it can be comfortably draped over the pan. Gently press down to line the pan, ensuring the pastry is pressed between the fluting, then use scissors to cut off the excess. Brush with egg, then re-roll offcuts into an even sheet. Scrape apples into the pan, pressing down to fill and flatten. Then brush caramel sauce over the top. Using a small round cutter, cut pieces from the leftover pastry, and arrange on top of the filling. Brush the surface with egg, then bake in the oven until golden, about 25 minutes at 180C / 350F. Serve with vanilla ice cream.