40761 caramelised down apple tart Recipes

apples, peeled and sliced, sugar, grated lemon peel, flour, sugar, butter, softened, egg yolks, sugar, potato flour or 2 tsp cornflour, light cream, vanilla sugar, cream

apples (cortland, gala, or fuji), sheet puff pastry, butter, brown sugar

sweet tart crust, tart apples, peeled and cored, sugar, cinnamon, egg, sugar, flour, heavy cream, calvados or 4 tbsp cognac, sugar

tart apples , such as granny smiths, strained fresh lemon juice, sugar , plus, sugar, ground cinnamon, chilled cream cheese, cut into 6 pieces, chilled unsalted butter, cut into 8 pieces, unbleached all-purpose flour , plus, extra unbleached all-purpose flour , for shaping, sugar, salt, egg yolk, lightly beaten for brushing rim of the crust, vanilla ice cream (optional), heavy cream, chilled (optional), sugar (optional), pure vanilla extract (optional)

sweet tart crust, golden delicious apples or 4 -5 similar apples, peeled,cored and sliced 1/4 inch thick, lemon juice, granulated sugar, apricot jam

apples, cored, peeled and sliced, melted butter, pure maple syrup, egg whites, dark brown sugar, cooking oil, unsweetened applesauce , plus, unsweetened applesauce, baking powder, baking soda, cinnamon or 1/2 tsp nutmeg or 1/4 tsp ground cloves (or to taste) or 2 tsp apple pie spice, whole wheat flour, unbleached all-purpose flour

all-purpose flour, salt, chilled unsalted butter, cut into small pieces, ice water, sliced peeled granny smith apple (about 2 lb), sugar or vanilla, egg white, lightly beaten

sugar, divided, king arthur unbleached all-purpose flour, ground cinnamon, tart apples, peeled and thinly sliced, butter, pastry for a single-crust pie

apples (tart organic), lemon , juice of, cinnamon, rolled oats, flour (all purpose unbleached), sugar (sucanat), salt, walnuts (finely chopped ), margarine (or non-hydrogenated substitute )

apples (tart; firm), raisins , soaked overnight in granulated sugar, granulated sugar, unsalted butter, cold, double crust (such as brisse (recipe separate))

apples , tart (granny smith), pear, cranberries (half a bag of frozen ), raisins, white wine or 1/2 cup water, white sugar, brown sugar, eggs

sheets puff pastry, apples, peeled and cored and thinly sliced, melted butter, caster sugar, honey

apple juice or 1/2 cup water, tart baking apples, peeled, cored and sliced, roll refrigerated sugar cookie dough, granulated sugar, ground cinnamon, lemon juice, cream or homemade whipped

tart cooking apples (1.5-2 lbs), eggs, sugar, amaretto liqueur, heavy whipping cream, salt, sliced almonds, apricot preserves, flour, sugar, chilled butter, egg yolk, vanilla

classic puff pastry, store bought, egg yolks, egg, whole milk, chunky applesauce, granny smith apples, apricot glaze , recipe follows, i use glaze to give a professional finish to a tart or cake. you can make almost any kind of fruit glaze you like using any flavor of jam. i use apricot because it is clear and has a neutral flavor. you may have to adjust the amount of water based on the consistency of the jam. heat it until it is liquid enough to apply it with a pastry brush., apricot jam, water

good quality vanilla ice cream, softened, ground mace or ground cinnamon, salt, honey, tart crust, store-bought or homemade, apples (golden delicious, granny smith or pippin), peeled, cored and thinly sliced, salted butter, melted, ground nutmeg, ground cinnamon, granulated sugar, granulated sugar, butter, cut into pats, room temperature

apple , cut into little slices, honey, cinnamon, sugar, flour, sugar, baking powder, sour milk (1 tbsp vinegar + remaining milk to make 1 cup), oil

jonagold apples, halved and cored, sugar, water, raw green apple puree, sparkling cider, simple syrup, golden raisins, white grape juice, apple juice, sugar, vanilla bean, split and scraped, jonagold apples, peeled, cored and cut into 12 slices, sugar, water, light corn syrup, softened butter, puff pastry, cream cheese, fresh goat cheese, sugar, vanilla bean, split and scraped, mascarpone, eggs, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the fn chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.