Dessert - Barefoot contessa french apple tart recipes

Author: Jessica Ford  

Get French Apple Tart Recipe from Food Network Get French Apple Galettes Recipe from Food Network For the Pastry: 2 cups all-purpose flour 1/2 teaspoon kosher salt 1 tablespoon sugar 12 tablespoons (1½ sticks) cold unsalted butter, diced 1/2 cup ice water… Apple Crostata from Barefoot Contessa. For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade.

French Apple Tart

Get French Apple Tart Recipe from Food Network
Provided by: Ina Garten
Total time: 135 minutes
Cook time: 60 minutes
Prep time: 75 minutes
Yields: 6 servings
Cuisine: french
Number of ingredients: 10
Ingredients:
  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 tablespoon sugar
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
  • 1/2 cup ice water
  • 4 Granny Smith apples
  • 1/2 cup sugar
  • 4 tablespoons (1/2 stick) cold unsalted butter, small-diced
  • 1/2 cup apricot jelly or warm sieved apricot jam
  • 2 tablespoons Calvados rum or water
How to cook:
  1. For the pastry, place the flour, salt and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Roll the dough slightly larger than 10 x 14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
  2. Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. 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 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.
  3. Bake 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. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. 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: I Hate to Bake, but This Easy Ina Garten Recipe Is My Go-to Dessert, The specific dessert recipe she's referring to is her French Apple Tart from 2008. Though this recipe is over a decade old, it's a classic (and

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

Ina turns a classic French bistro dessert into individual mini apple tarts Subscribe ▻ http Duration: 2:59

Ina Garten's EASY French Apple Tart

There's nothing better than an Ina Garten recipe especially if it's 5 ingredients! We are trying
Duration: 5:37

French Apple Galettes

Get French Apple Galettes Recipe from Food Network
Provided by: Ina Garten
Total time: 65 minutes
Cook time: 25 minutes
Yields: 8 servings
Number of ingredients: 6
Ingredients:
  • 2 sheets frozen puff pastry, thawed in the refrigerator
  • 6 Granny Smith apples
  • 3/4 cup sugar
  • 6 tablespoons (3/4 stick) cold unsalted butter, small-diced
  • 3/4 cup apricot jelly or warm sieved apricot jam
  • 3 tablespoons Calvados, rum, or water
How to cook:
  1. Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
  2. Unfold the sheets of puff pastry and cut each sheet into quarters. Place the pastry pieces on the prepared sheet pans and refrigerate while you prepare the apples.
  3. Peel the apples and cut them in half through the stems. Remove the stems and cores with a sharp knife and a melon baler. 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 sugar over all the pastry pieces and dot with the butter.
  4. Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the galettes will be fine! When the galettes are done, heat the apricot jelly together with the Calvados and brush the apples and pastry completely with the jelly mixture. Loosen the galettes with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.
Notes: French Apple Galettes Recipe, Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper. · Unfold the sheets of puff pastry and cut each sheet into quarters. · Peel the apples

French Apple Tart | Barefoot Contessa

French Apple Tart | Barefoot Contessa
For the Pastry: 2 cups all-purpose flour 1/2 teaspoon kosher salt 1 tablespoon sugar 12 tablespoons (1½ sticks) cold unsalted butter, diced 1/2 cup ice water…
Provided by: @MakeItYours
Yields: 0 servings
Number of ingredients: 6
Ingredients:
  • For the Apples:
  • 4 Granny Smith apples
  • 1/2 cup sugar
  • 4 tablespoons (½ stick) cold unsalted butter, small-diced
  • 1/2 cup apricot jelly or warm sieved apricot jam
  • 2 tablespoons Calvados, rum, or water
How to cook:
  1. For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Roll the dough slightly larger than 10 x 14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples. Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. 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.) Sprinkle with the full ½ cup 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. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don’t worry! The apple juices will burn in the pan but the tart will be fine! When the tart’s done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. 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. Ina Garten's Trip to Paris (Apple Music) Ina Garten's Trip to Paris (Spotify)
Notes: Apple Tarts Recipe, Deselect All · 1 package (2 sheets) frozen puff pastry, defrosted · 4 small (6 ounce) Granny Smith apples · 3/4 cup sugar · 6 tablespoons (3/4 stick) cold unsalted Cook: 40 min

Apple Crostata

Apple Crostata
Apple Crostata from Barefoot Contessa. For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the 1/4 cup ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board and form into 2 disks. Wrap with plastic and refrigerate one of the disks for at least an hour. Freeze the rest of the pastry. Preheat the oven to 450 degrees. Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet lined with parchment paper. For the filling, peel, core, and quarter the apples. Cut each quarter into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks, leaving a 1 1/2-inch border. Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples, pleating it to make a circle. Bake the crostata for 20 to 25 minutes, or until the crust is golden and the apples are tender. Let the tart cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack.
Yields: 6 servings
Number of ingredients: 1
Ingredients:
  • 1-1/2 pounds McIntosh, Macoun, or Empire apples 1/4 teaspoon grated orange zest 1/4 cup all-purpose flour 1/4 cup granulated or superfine sugar 1/4 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground allspice 4 tablespoons cold unsalted butter (1/2 stick), diced
Notes: Barefoot Contessa Apple Tart, 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-
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