Maple Glazed Rustic Apple Tart
Maple Glazed Rustic Apple Tart is a lacto ovo vegetarian hor d'oeuvre. For 33 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 194 calories, 2g of protein, and 8g of fat. This recipe serves 20. It is brought to you by Smells Like Home. 407 people found this recipe to be flavorful and satisfying. If you have ricotta cheese, juice of lemon, ground nutmeg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours. All things considered, we decided this recipe deserves a spoonacular score of 12%. This score is not so amazing. Try Honey-Tart Cherry Glazed Salmon with Rustic Tart Cherry Salsa, Rustic Apple Tart, and Rustic Apple Tart for similar recipes.
Servings: 20
Preparation duration: 90 minutes
Cooking duration: 30 minutes
Ingredients:
3 medium apples (I used Golden Delicious), peeled, cored, and thinly sliced
3 tbsp cornstarch
1 ¾ cups + 2 tbsp (240 grams) all-purpose flour
2 ¼ tsp granulated sugar
2 tsp ground cinnamon
Pinch of ground nutmeg
2 tbsp heavy cream or half-and-half
Juice of 1 lemon
Zest of half a lemon
2 tbsp pure maple syrup, divided
½ cup ricotta cheese, yogurt or sour cream
Coarse sugar
¾ tsp table salt
Pinch of table salt
12 tbsp (1 ½ sticks) cold unsalted butter, cut into pieces
¼ to ½ cup cold water
Equipment:
baking paper
pastry cutter
baking sheet
plastic wrap
whisk
bowl
oven
wire rack
Cooking instruction summary:
To make the dough: Whisk the flour, salt, sugar, and zest together in a medium bowl. Work the butter chunks into the dry ingredients with your fingers, a pastry cutter, or two knives until the butter is the size of large peas. In a small bowl, stir the ricotta and cup of water together until combined and then stir it into the other ingredients just until the dough holds together when gently squeezed. If the dough is too dry, add extra water a little at a time until it comes together. Shape the dough into a disk (or divide it into multiple disks for smaller tarts), wrap the dough in plastic wrap, and refrigerate for at least 1 hour or up to 48 - or freeze for up to 2 months.Preheat the oven to 400 F and line a baking sheet with parchment paper.Roll out the dough on a well-floured surface to about 16-inches in diameter. Transfer the dough to the baking sheet and chill until the filling is ready.To make the filling: Stir the filling ingredients together in a medium bowl and pour them into the center of the dough round, leaving a 2-inch border around the outside of the dough. Fold up the edges of the dough so that they overlap the previously folded edge. Brush the tops of the filling with half of the maple syrup. Brush the top of the dough with the cream. I like to brush a little between the dough folds as well to ensure the dough sticks together and doesn't leak fruit juice while baking. Sprinkle the dough with sugar.Bake for 30-35 minutes, or until the dough is golden brown. Transfer the baking sheet to a wire rack. Brush the remaining syrup over the baked apples. Allow the tart to cool for 10 minutes before serving warm or allow it to cool to room temperature before serving.
Step by step:
To make the dough
1. Whisk the flour, salt, sugar, and zest together in a medium bowl. Work the butter chunks into the dry ingredients with your fingers, a pastry cutter, or two knives until the butter is the size of large peas. In a small bowl, stir the ricotta and cup of water together until combined and then stir it into the other ingredients just until the dough holds together when gently squeezed. If the dough is too dry, add extra water a little at a time until it comes together. Shape the dough into a disk (or divide it into multiple disks for smaller tarts), wrap the dough in plastic wrap, and refrigerate for at least 1 hour or up to 48 - or freeze for up to 2 months.Preheat the oven to 400 F and line a baking sheet with parchment paper.
2. Roll out the dough on a well-floured surface to about 16-inches in diameter.
3. Transfer the dough to the baking sheet and chill until the filling is ready.To make the filling: Stir the filling ingredients together in a medium bowl and pour them into the center of the dough round, leaving a 2-inch border around the outside of the dough. Fold up the edges of the dough so that they overlap the previously folded edge.
4. Brush the tops of the filling with half of the maple syrup.
5. Brush the top of the dough with the cream. I like to brush a little between the dough folds as well to ensure the dough sticks together and doesn't leak fruit juice while baking. Sprinkle the dough with sugar.
6. Bake for 30-35 minutes, or until the dough is golden brown.
7. Transfer the baking sheet to a wire rack.
8. Brush the remaining syrup over the baked apples. Allow the tart to cool for 10 minutes before serving warm or allow it to cool to room temperature before serving.
Nutrition Information:
covered percent of daily need
