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Ina Garten apple tart puff pastry

Slice the apples crosswise in ¼-inch-thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across each piece of pastry and place a slice of apple on each side. Sprinkle the full 3/4 cup of.. Ina's French Apple Tart was made with homemade tart dough. To make it super easy, puff pastry is a marvelous, pre-made substitute. I love puff pastry, so this was a no-brainer! Defrost the box of puff pastry overnight in the refrigerator Ina turns a classic French bistro dessert into individual mini apple tarts Subscribe http://foodtv.com/YouTubeGet the recipe https://foodtv.com/2TTmhSB..

Barefoot Contessa French Apple Tart Recipe

  1. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup sugar and dot with the butter
  2. utes
  3. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until..
  4. utes, 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
  5. utes, I brushed on some warmed apricot jam

French Apple Tart Recipe For The Sophisticated. Ina Garten S French Apple Tart Made Gluten Free Vegan Top 8. French Apple Tart Recipe Epicurious Com. See also Buffalo Wild Wings Flatbread Nutrition Information. Apple Turnovers Recipe Ina Garten Food Network Overlap the apple slices one on top the other covering the apple by 2/3 because the apples will shrink while baking. Dot apple slices with butter. Make egg wash (mix egg and water together) and brush over the exposed pastry crust. Bake for about 15 minutes

Call me nuts, I make my puff pastry. But I do agree with you. I found a puff pastry method to get it done under an hour and it does a fantastic job. Not quite like Julia's 73 layers but close enough for me. Having said that, I like to have frozen sheets for a stand by. Such convenience. I also adore apple tarts Get this recipe and many more on my website: https://www.dimitrasdishes.com/recipes/puff-pastry-apple-tart1 (8 ounce) sheet puff pastry, thawed and chilled3. Get full Apple Tarts (Ina Garten) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Apple Tarts (Ina Garten) recipe with 1 package (2 sheets) frozen puff pastry, defrosted, 4 small (6 oz) granny smith apples, 3/4 cup sugar, 6 tbsp (3/4 stick) cold unsalted butter, small-diced, 3/4 cup apricot jelly or warm sieved apricot jam, 3 tbsp calvados, rum, or wate Slice your apples about 1/4 thick and place them on the diagonal directly on the puff pastry. Once all your tarts are complete, sprinkle each tart with some granulated sugar and dot lightly with unsalted butter. Do not go heavy on the butter, you won't get the crispy edges. Instead of layering the apple slices all the way to the very edges of the tart, you can leave a thin (about 1/2″ to 1″) border bare along the edges of the puff pastry square. This will create a border wall around the apples that prevent the juices from running off the tart edges

French Apple Galettes Recipe Ina Garten Food Networ

Easy French Apple Tart -That Skinny Chick Can Bak

  1. utes. Reduce heat to 375 degrees. and bake until pastry is golden brown, about 20 to 25
  2. Aug 22, 2011 - French Apple Tart from Barefoot Contessa. For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Puls
  3. By using store bought puff pastry which you will find in the freezer section of most good grocery stores, and a few other simple ingredients you can create this fantastic tart that your guests will think you purchased at a French bakery. French Pear Tart (adapted from Ina Garten's French Apple Tart, Back to Basics
  4. 4. Add the puff pastry and bake: Turn the heat off under the fry pan, remove the lid, and drape the puff pastry over the top of the pan. Tuck any overhanging puff pastry in around the edges (carefully - the sugar is hot and sticky!). Slash the puff pastry with a very sharp knife
  5. utes, until the pastry is browned and the edges of the apples start to brown. Don't worry! The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry completely with the jelly mixture
  6. utes or until it is puffy and golden
  7. Ina Garten Puff Pastry Recipes / ina garten apple galette puff pastry / Ina garten has been cooking up a storm while social distancing.

Preheat oven to 400F/205C. Line a baking sheet with parchment paper and set aside. Cut puff pastry into two long strips, each approximately 9x30 cm (3.5x12 inch). Peel apples, cut them in half through the core, and remove the core using a melon baller or a knife. Place the halved apples cut side down, and slice into very thin pieces Directions. Instructions Checklist. Step 1. Preheat oven to 375 degrees. Open pastry sheet and remove paper. Fold sheet back up. On a lightly floured work surface, roll out pastry sheet (still folded) to an 8-by-14-inch rectangle. Trim edges with a pizza cutter or sharp paring knife. Transfer to a baking sheet; place in freezer Puff Pastry Apple Tart & Apple Cranberry Jelly Puff Pastry Cases Bake It With Love. sugar, butter, puff pastry, sugar, puff pastry, vanilla paste and 9 more

Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork. Stir the granulated sugar, 1 tablespoon flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat. Sprinkle the remaining flour on the work surface. Unfold the pastry sheet on the work surface Once the apple filling is cooled, divide it evenly between the two puff pastry sheets. Spread the filling on the middle third of the puff pastry. To make the apple strudel a bit more decorative, use a knife to cut lines (about 16 or so) into each outer third of the puff pastry, forming strips. Then criss-cross the strips onto the filling Preheat the oven to 400 degrees and line a large sheet pan with parchment paper. Roll the puff pastry out to a 9x 12 rectangle. No need to measure just make it larger than a sheet of computer paper. Mix 2 tsp water into the egg yolk in a small bowl and brush the egg wash on the outer edge of the puff pastry. About an inch thick Instructions. Heat oven to 400 ° F. Line a large rimmed baking sheet with parchment paper. On a lightly floured surface, roll out puff pastry dough to a rough 10×14-inch rectangle or 12×12-inch square, depending on the look you want to achieve. Use a ruler and a small knife or pizza cutter to trim edges straight Apples are everywhere right now--the Farmer's Market has apples at every turn. This quick Apple Tart is easy to make and would be a great dinner party dessert. In researching Apple Tart recipes I came across Ina Garten's version. I used her butter crust which actually turns out to be a lot like a shortbread cookie--very rich and buttery

Barefoot Contessa's French Apple Tart - Everyday Cooking

  1. utes
  2. In a small bowl, combine brown sugar, cinnamon, nutmeg, salt and corn starch. Prepare apples by peeling and removing the core,then slice thinly. Put apple slices to a large bowl, and squeeze the juice from 1/2 of a lemon onto apples. Stir to coat. Then, add the contents of small cinnamon/sugar bowl to the apples. Stir to coat
  3. utes. Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork. Spread with the crème fraîche, leaving a ½-inch border. Top with the onion mixture and bake until the pastry is crisp and browned, 30 to 35
  4. After the dough has been in frig for one hour-- Roll pastry into an 11-inch circle and transfer to baking sheet. For Filling: Peel, core and cut apples into 8ths. Cut each wedge into 3 chunks. Toss with orange zest. Cover tart dough with the apples leaving a 1 1/2 inch border

Ina's French Apple Tart Barefoot Contessa: Cook Like a

Salted caramel glaze. 1/4 cup granulated sugar. 2 tablespoons unsalted butter (or salted, but then ease up on the sea salt) 1/4 teaspoon flaky sea salt (or half as much table salt) 2 tablespoons heavy cream. Heat your oven to 400°F. Line a rimmed baking sheet or jelly roll pan with parchment paper These mini apple tarts, piping with fresh apples and sheets of puff pastry, are a snap to prepare. Apricot preserves and a touch of honey or maple syrup and lemon make up the glaze for the tarts. The pictured tarts were made with a 10-by-15-inch sheet of Pepperidge Farm brand puff pastry Breadsticks: sprinkle finely grated parmesan on your work surface; put pastry sheet on top; sprinkle with more cheese and roll to embed the cheese in the dough. Cut into 12 inch by 1/2 inch strips; twist strips and lay on parchment-lined baking sheet When ready to cook, heat oven to 375 degrees (or 350 if using convection). Thickly coat the bottom of a 10-inch heavy ovenproof skillet, preferably nonstick metal, with butter. Sprinkle sugar evenly on top. Cut one piece of apple into a thick round disk and place in the center of the skillet to serve as the button. How to make an apple tart using puff pastry: Unfold a sheet of puff pastry onto a floured surface and roll out into a 13-by-9-inch rectangle. Transfer to the baking sheet. Score 1/2 inch in from the edge, all the way around, using a paring knife. Using a fork, prick the crust every 1/2-inch to prevent air pockets from forming while it bakes

Ina Garten's Easy French Apple Tart thebrookcoo

The Renaissance Girl Cooks

Apple Puff Pastry Tart Mrs Kringle's Kitche

Get full Apple Turnovers (Ina Garten) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Apple Turnovers (Ina Garten) recipe with 1 tsp grated orange zest, 3 tbsp freshly squeezed orange juice, 1 1/4 lb tart apples, such as empire or granny smith (3 apples), 3 tbsp dried cherries, 3 tbsp sugar, plus extra to sprinkle on top, 1 tbsp all-purpose flour, 1/4 tsp ground. On a lightly floured surface, roll out the puff pastry into a 14-by-11-inch (35-by-28-cm) rectangle. Transfer the pastry to the prepared baking sheet. Arrange the pear slices in a single layer over the pastry, leaving a 1-inch (2.5-cm) border uncovered. Brush the entire surface with the egg wash. Bake for 15 minutes

French Apple Tart recipe Epicurious

Apple Tart. The Pioneer Woman - Ree Drummond posted a video to playlist Recipe Videos! Grab a sheet of puffed pastry, an apple or two, and you've got the beginning of one of the easiest recipes this side of the Mississippi. And the other side too. Drizzle it with caramel sauce and life will all make sense again Instructions. Heat oven to 375° F. On a parchment-lined baking sheet or Silpat mat, unfold the sheet of pastry and smooth it out. Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through the dough. Brush just the border with beaten egg and sprinkle with the turbinado sugar

STEP 2. Peel, core and thinly slice the apples and toss in the lemon juice. Spread over the pastry to within 2cm of the edges. Curl up the edges slightly to stop the juices running off. STEP 3. Dot the top with the butter and sprinkle with vanilla and caster sugar. Bake for 15-20 mins until the apples are tender and the pastry crisp Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature. Notes: For a really fast apple tart, you can use one sheet of frozen puff pastry, defrosted. Roll out to 10x10 inches and then proceed with the apples

May 18, 2013 - I've seen this recipe a number of times, and it always looked like too much work. After my husband bought me a Victorio apple peeler-.. Apple Turnovers (originally published by Ina Garten) 1 teaspoon grated orange zest 3 tablespoons freshly squeezed orange juice 1 1/4 pounds tart apples, such as Empire or Granny Smith (3 apples) 3 tablespoons dried cherries (Note: I used dried cranberries) 3 tablespoons sugar, plus extra to sprinkle on top 1 tablespoon all-purpose flou This recipe was adapted from Barefoot Contessa Back to Basics by Ina Garten, via epicurious.com. I used the puff pastry shortcut, reduced the amount of jam in the glaze, and modified the baking method. The apple juices, sugar, and butter collect on the edges of the tart (and become quite dark!) but can be trimmed prior to serving

apple tart

Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes. Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm The pastry chef Claudia Fleming is known for her work with fruit desserts, and this recipe, adapted from her cult-classic cookbook, The Last Course, is an easy version of the classic caramelized apple tart If you have large apples (or like large desserts), make this in a jumbo muffin tin; you'll need more puff pastry, but everything else remains the same

Sprinkle with the entire 1/2 cup of sugar and dot with the butter. Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. The apple juices will burn in the pan, but the tart will be fine. (I used a baster a few times to redistribute the juices. Prep. Preheat the oven to 375 degrees F. Heat the oil in a sauté pan and cook the onions over medium-low heat for 7 to 10 minutes, until tender and lightly browned. Add the garlic and cook for 1 more minute. Set aside. Mix filling. Meanwhile, squeeze all of the water out of the spinach and place it in a bowl Danish apple bars using puff pastry recipe. Learn how to cook great Danish apple bars using puff pastry . Crecipe.com deliver fine selection of quality Danish apple bars using puff pastry recipes equipped with ratings, reviews and mixing tips

Quick & Apple Tart Recipe - How to Make Apple Puff Pastr

Cut the butter into small cubes and place in the fridge until ready to use. Peel the apples, then slice removing the core. Place the apples on the puff pastry. Sprinkle with sugar and place the pieces of butter on top. Bake for 20 - 30 minutes. Let cool and remove the black stuff from the puff pastry tarts. Enjoy The basmati rice, Parmesan and Gruyère, of course. 3. Ina Garten's Roasted Broccolini & Cheddar. Five ingredients + 20 minutes = the easiest side ever. 4. Ina Garten's Baked Pasta with Tomatoes and Eggplant. Make a double batch of the tomato and eggplant soup (a key ingredient) to serve as an appetizer 1 Granny Smith apple, peeled, cored and chopped. Grated zest and juice of 1 orange and 1 lemon. 1 3/4 cups sugar. 1 cup of water. Place the cranberries, sugar, and water in a medium saucepan and. cook over medium heat for 5 - 10 minutes, or until the skins pop. Add apple, zests, and juices and cook for 15 - 20 more minutes until apples are. Ina Garten shares tips and ideas for cooking with sweet, savory and even store-bought pastry. She makes a French Fig Tart, Spinach in Puff Pastry, Warm Goat Cheese in Phyllo and more. H

French Apple Puff Pastry Tart (Inspired by Barefoot Contessa

Remove one sheet of puff pastry from the refrigerator. Unfold and roll it into a 12-inch square if needed. Working quickly to keep the pastry cold, cut into 4 squares. Imagining a diagonal line from corner to corner, scoop about 1/4 cup of the apple mixture onto the lower half of each square, leaving a 1/2-inch border Sprinkle with white and brown sugar, cinnamon and dot the apple slices with butter. Place on middle rack of pre-heated oven and bake for 50-60 minutes or until pastry is golden-brown and apples fork-tender and golden. Quickly warm up the apricot jam, add the brandy and stir-in. Carefully brush the apples with the jam and allow to cool Step 3. Bake until edges start to puff, about 20 minutes. Reduce heat to 375 degrees, and bake, rotating halfway through, until pastry is dark golden brown and apples have caramelized, 25 to 30 minutes more. Transfer sheet to a wire rack, and let cool for 10 minutes. Step 4 Apple Tart is a simple open pie recipe. In this recipe, the Apple Tart is prepared using puff pastry sheets and some fruit filling or fruit preserves. The tart recipe below is a quick tart with 4 basic ingredients where the apples are tossed in cinnamon and brown sugar. It makes a quick dessert when you have the puff pastry sheets ready from the store

Vegan Apple TartSimply Beautiful Now: Culinary Dream Team- Ina's French

Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. Transfer the pan to a rack and let cool. While the tart cools, make the optional glaze: mix the apricot jam with 1-1/2 teaspoons water in a small bowl. Heat in the microwave until bubbling, about 20 seconds Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of brown sugar, 1½ teaspoons of cinnamon, and ½ cup of raisins We used one 10 x 15-inch sheet of puff pastry cut into 4 rectangles. Instead of the apricot preserves, we spread each rectangle with about 2 tablespoons of sweetened chestnut paste. We used 2 medium-sized apples; in addition to the lemon juice, we tossed them with 1/2 teaspoon of cinnamon and 1/4 teaspoon of cloves Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top. Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan. Bake for 45-50 minutes, until the pastry is golden brown and firm