Apple Ginger Tart

The crust is soooo flaky!

In a food processor, put

• 1-2/3 cups flour
• 2 sticks of cool butter, cut into cubes

Pulse 5-6 times

Add…

• 6 tbsps sugar
• 1 egg yolk
• 1 tsp fresh lemon juice
• 2 tbsps almond flour

Process until it almost holds together.  Remove, form into a flat round, wrap in plastic and refrigerate 30 minutes.

Advertisement

Almond Apple Tart

Watch video.

Crust:

• 1-1/2 cups flour
• 1/4 tsp apple pie spice
• 6 tbsps cold butter diced
• 1/2 cup almond flour
• 2 tbsps sugar
• 1 egg yolk
• 1-2 tbsps cold water
• 1/4 tsp almond extract

In a food processor, put the flour, apple pie spice, almond flour and sugar. Pulse to blend.  Add the butter and pulse 5-6 times.  Add the yolk, extract and 1-2 tbsps water to form a dough.  Wrap in plastic and refrigerate 15-20 minutes.

Apple Custard Tart

In a food processor, put

• 2 cups flour
• 1/2 cup sugar
• grated peel of 1 lemon

Pulse to blend well.

Add 14 tbsps cold butter cut into small cubes

Pear Tart

In a food processor, combine

Click image to watch video.

• 2 cups all purpose flour
• 1 tbsps. confectioners sugar
• pinch salt
• 1 egg yolk
• 2 tsps. lemon juice
• 2 tbsps. cold water
• 1 stick butter that is cold and cubed

Process until it almost comes together using a bit more water if necessary

Brioche Apple Tart

Brioche Apple Tart

For the brioche:

 

1/3 cup whole milk

2-1/2 tsp yeast

3-1/2 cups flour

1/3 cup sugar

1-1/2 tsp salt

5 large eggs

1/2 lb butter

Heat milk to 100 degrees (no warmer).  Sprinkle yeast over milk and wait 10 minutes.

Combine flour, sugar and salt in a mixer bowl with a dough hook.  Add the milk/yeast mixture along with the 5 eggs.  Mix on low until it comes together as a rough dough.  Increase speed to medium and mix 10 minutes.

With mixer on low, add the butter, a couple tbsps at a time – butter MUST be soft but till cool.  If it is too warm, it will ruin the recipe.

Fruit Tarts

Click image for video

To assemble the fruit tarts,

Start with a baked brown sugar cookie dough tart shell.
Fill with pastry cream
Assemble assorted fruits – or one type of fruit if you wish – sliced over the top
Melt some apple jelly and brush over fruit to make it shine and to keep it fresh.
Refrigerate until serving.

Pumpkin Tart Filling

Click image to watch video.

1 14 oz can sweetened condensed milk
1-1/4 cups pumpkin
2 tbsps brown sugar
1 egg
1/4 tsp cinnamon
1/4 tsp nutmeg
PINCH cloves

Whisk all ingredients together until very smooth.

Pour into UNBAKED tart shells. Bake at 375 degrees for 18 minutes.

Cool completely in pans before removing.

French Apple Tart

Click on image to watch video.

Dough:

1-1/3 cup flour
1/2 tsp salt
1/2 cup soft butter
1 egg yolk
3-4 tbsps. cold water

Mix altogether, wrap and chill 30 minutes.

Frangipane:

1/2 cup soft butter
1/2 cup sugar
1 egg and 1 yolk
1 tbsp apple juice (or brandy)
2/3 cup ground almonds
2 tbsps flour

Blend the butter and sugar till light. Mix the flour with the almonds. Add the egg, yolk, juice and almonds and blend well. Set aside.