Bake for 40-50 minutes in the center of the oven until the crust is golden brown, the filling is bubbling, and the apples are soft.Pour the maple cinnamon mixture over the apple filling and top with pieces of butter.Simmer for 5 minutes to reduce the syrup. Heat the maple syrup in a small saucepan until it comes to a simmer.Be careful not to make a hole in the crust. Carefully and gently arrange the apple slices on top of the hot crust, packing them in and fanning them out to create a design.Remove the baked tart crust from the oven and sprinkle the bottom with a tablespoon of flour.Slice each apple half into thin slices, keeping the slices together.Cut the apples into halves and use a small knife or melon baller, cut out the seeds without cutting all the way through the apple half. ![]() Prick the bottom of the tart with a fork and bake in the preheated oven for 10 minutes.Press the tart dough into the prepared baking pan, pressing dough up the edges (leave ¾” border without crust) to create a tart shell.Pour the wet ingredients into the bowl with dry ingredients and stir with a spoon until a dough forms.In a separate bowl, whisk together melted and cooled butter, egg yolk, and vanilla extract.In a large bowl, add flour, sugar, cinnamon, salt, and whisk to combine.Rub the inside of the pan with a tablespoon of butter and line the bottom with a round piece of parchment paper. This recipe goes through everything you need to know to successfully remove a tart out of a pan without a removable bottom.ġ tablespoon butter, for greasing the fluted tube pan moldĦ medium-large apples, 3 granny smith, 3 ambrosia or other firm apple varietiesĢ tablespoons butter, cold and cut into small cubes Bake until golden and bubbling and you have a gorgeous tart, perfect for your thanksgiving or holiday table! The filling is made by arranging cored and sliced apple halves into the crust and pouring reduced maple cinnamon syrup on top. The crust comes together quickly using melted butter and there’s no need to roll it out - just press it right into the pan. Allow to defrost before baking or re-heating.This cinnamon maple apple tart has a tender crisp brown sugar shortbread crust, and a gooey maple cinnamon apple filling and is deceptively easy to make. Place the apple rose tarts into the prepared muffin or bun tray.īake the apple tarts in the pre-heated oven on the middle shelf for between 20 to 25 minutes or until the pastry is crisp, golden brown and puffed up and the apples are cooked, but not too dark.Īllow them to cool in the tin for 2 to 3 minutes, then gently ease them out of tin and place them on a wire cooling rack.ĭust with icing sugar to serve they are fabulous when served warm with ice cream, cream or crème fraiche.Ĭan be frozen at the pre-baked and baked stage. Place the apple slices (peel size up) along the top third of the pastry strips, overlapping them slightly as you lay them out.įold the bottom two thirds of the pastry up and over the bottom of the apple slices and then gently roll each strip to make a small "muffin shaped" tart - see photos. Place the ready rolled pastry onto a lightly floured pastry board, and using a rolling pin, roll it out to add 2" to 3" (5cms to 8cms) to the length of the pastry.Ĭut the two pastry sheets lengthways into 4 to 5 strips, or if the pastry is too long, cut widthways - you need strips long enough to place between 8 to 12 apple slices along the length.īrush the pastry strips with the apricot jam glaze and then sprinkle with ground cinnamon. (If you don't have a microwave, place the apples, water to cove them and the lemon juice in a pan and heat until boiling for 4 to 5 minutes until JUST soft but NOT cooked) Microwave the apple slices for 4 minutes on high, then drain and pat dry between 2 clean tea towels or with kitchen paper. (I baked these little tarts in my Panasonic Steam Combination Microwave, on the enamel shelf in the middle position)Ĭut the apples in half, from top to bottom, core the two halves then slice each half very thinly place the cut slices into a large microwaveable bowl filled with water to cover the apples, and with the lemon juice added. ![]() Pre-heat oven to 200C/400F/Gas mark 6 and spray a 12 x hole muffin or bun tray with the cake release spray.
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