PIONEER WOMAN APPLE TART RECIPES

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QUICK & APPLE TART RECIPE - HOW TO MAKE APPLE PUFF PASTRY



Quick & Apple Tart Recipe - How to Make Apple Puff Pastry image

This puff pastry apple tart is quick, easy, and so yummy. Use frozen puff pastry to cut down on time, and make sure to serve with vanilla or cinnamon ice cream!

Provided by Ree Drummond

Categories     ??    baking    comfort food    dessert    fruit    main dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 8-12 servings

Number Of Ingredients 5

1

package puff pastry sheets, thawed, each cut into half or thirds 

3

apples, cored, halved, and sliced very thin

2/3 c.

brown sugar

1

pinch salt

Powdered sugar, caramel sauce, and/or whipped cream, for serving, optional

Steps:

  • Preheat the oven to 400 degrees. Place the puff pastry rectangles onto two baking pans that have been sprayed with nonstick spray. Add sugar and salt to apples. Stir to combine. Allow to sit for a few minutes. Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake for 18 to 20 minutes, or until pastry is puffed and golden brown. Remove from the pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, and/or a sprinkling of powdered sugar.

HOMEMADE APPLE PIE - BEST RECIPE FOR APPLE PIE



Homemade Apple Pie - Best Recipe for Apple Pie image

A warm filling of fresh apples and a flaky, butter crust makes this the best homemade apple pie recipe. Here's our recipe, including details on how to make it from scratch.

Provided by THEPIONEERWOMAN.COM

Categories     baking    comfort food    dessert

Total Time 6 hours 15 minutes

Prep Time 40 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 12

2 1/2 c.

all-purpose flour, plus more for dusting

1 tsp.

kosher salt

1 c.

cold, unsalted butter (cubed)

6 tbsp.

very cold water

1 tbsp.

apple cider vinegar

8

large apples, such as Granny Smith or McIntosh (about 4 pounds total), peeled and thinly sliced

1/2 c.

granulated sugar

1/4 c.

all-purpose flour

1 tsp.

ground cinnamon

1/4 tsp.

kosher salt

2 tbsp.

unsalted butter, cut into small pieces

1 tbsp.

heavy cream

Steps:

  • For the pie crust: In a large bowl, whisk together the flour and salt. With a pastry cutter, gradually cut the cold butter into the flour until pea-sized pieces form. In a small bowl, combine the cold water and apple cider vinegar. Add the vinegar mixture to the flour/butter mixture 1 tablespoon at a time, mixing gently in between each addition. Stir together until all of the ingredients are incorporated and the mixture holds together when pinched with your fingers. Turn the mixture out onto a clean countertop and knead 4 to 5 times until combined. Divide the dough into two evenly sized balls and flatten each to a disk shape, about 1/2-inch thick (with minimal cracks). Wrap with plastic wrap and refrigerate for 2 hours (or up to 2 days). Preheat the oven to 425° and place a baking sheet on the bottom rack. Roll out the remaining disk of dough on a floured surface into a 13-inch round. Carefully lay the dough over the filling, fold the overhanging dough under the overhang from the bottom crust, and crimp the edges of the crust using a fork. Cut a few 1-inch slits in the top crust (to release the steam). Brush the top of the pie with heavy cream.  Place the pie on the preheated baking sheet and bake for 15 minutes. Reduce the heat to 350° and bake, rotating halfway through, until the filling is bubbly and the crust is golden brown, 50 to 60 more minutes. Transfer to a rack and let cool about 2 hours before slicing.

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