Dried Apple Tart With Crisp Crumble Topping Best Recipes

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DRIED-APPLE TART WITH CRISP CRUMBLE TOPPING

2004-08-20



Dried-Apple Tart with Crisp Crumble Topping image

Categories     Food Processor     Fruit     Dessert     Bake     Thanksgiving     Vegetarian     Back to School     Apple     Fall     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 16

Ingredients:

  • For filling
  • 12 ounces dried apples (preferably Granny Smith)
  • 1/2 cup packed light brown sugar
  • 4 cups water
  • 2 cups apple cider
  • 1 tablespoon fresh lemon juice
  • four 3-inch cinnamon sticks
  • For topping
  • 3/4 stick (6 tablespoons) cold unsalted butter
  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • For pastry dough
  • 1 1/4 sticks (10 tablespoons) cold unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioners' sugar
  • Accompaniment: whipped cream or vanilla ice cream

Steps:

  • Make filling:
  • In a heavy 5-quart kettle simmer filling ingredients with a pinch salt, covered, until apples are fully plumped, about 15 minutes. Uncover mixture and simmer, stirring occasionally, until thick and any excess liquid is evaporated or absorbed, about 1 hour. (Reduce heat as liquid is evaporated or absorbed and stir mixture frequently toward end of cooking to prevent scorching.) Discard cinnamon sticks. Filling may be made 2 days ahead and cooled before being chilled, covered.
  • Make topping:
  • Cut butter into 1/2-inch pieces. In a food processor pulse butter, flour, and granulated sugar until crumbly. Transfer topping to a bowl and chill, covered, until ready to use.
  • Make pastry dough when filling and topping are done:
  • Preheat oven to 375°F.
  • Cut butter into 1/2-inch pieces. In cleaned food processor pulse together pastry dough ingredients and a pinch salt until mixture begins to gather together.
  • Press dough evenly onto bottom and up side of an 11-inch tart pan with a removable fluted rim. Line shell with foil and bake in middle of oven until shell is set, about 12 minutes. Gently remove foil (if foil sticks to shell, leave foil on and bake about 2 minutes more) and bake shell until edge is golden, about 5 minutes (tart shell will not be completely cooked).
  • Immediately spoon filling into shell and crumble topping evenly over filling. Bake tart in middle of oven 30 minutes, or until topping is golden. Cool tart in pan on a rack. Tart may be made 1 day ahead and kept, covered and chilled, in pan. Reheat tart, uncovered, if desired or bring to room temperature before serving. Remove side of pan.
  • Serve tart with whipped cream or ice cream.

APPLE CRUMBLE TARTS

2022-12-01



Apple Crumble Tarts image

I got this recipe in Betty Crockers cookbook, a reprint actually, that was from a very old book. It was for a pie and I only had 12 tarts so I changed it and modified it and yum yum....we had them for Ukranian Christmas dessert and my husband and son told me to write it down before I forget what I did....so enjoy please...

Provided by shelleyducharme

Categories     Dessert

Time 35m

Yield 12 tarts, 6 serving(s)

Number Of Ingredients 9

Ingredients:

  • 2 granny smith apples
  • 1 tablespoon flour
  • 1 tablespoon cinnamon
  • 1/4 cup sugar
  • 1/4 cup flour
  • 1/4 cup sugar
  • 1/4 cup room temp butter
  • 1/2 cup chopped walnuts (optional)
  • 12 pre made tart shells

Steps:

  • pre heat oven to 375.
  • peel and dice apples, put into bowl.
  • mix next 3 ingredients together and pour over apples and stir well.
  • fill uncooked tart shells high and place on cookie sheet.
  • combine next 3 ingredients and crumble over filled tarts.
  • sprinkle with chopped walnuts.
  • bake for 20-25 minutes or until nicely browned.
  • remove and place on wire racks
  • serve with your choice of ice cream, cheese or whipping cream or just eat as is -- .

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