12 simple apple tart Recipes

tart apple, peeled and chopped small (granny smith, gala or fugi), applesauce, ground cinnamon, divided, refrigerated biscuits, butter or 1 tbsp margarine, melted, sugar, vanilla ice cream (optional)

tart apples, peeled, cored and sliced, cold water, cinnamon stick, sugar

vegetable oil, pork chops, head cabbage, quartered, onions, cut into 8 wedges, tart apples, cored and chopped, water, garlic, crushed, worcestershire sauce, salt, black pepper, water, flour

brown rice salad with grilled chicken, taste of home magazine, this delightful dish is nutritious , simple to fix and brightens up any table. it s a terrific way to use up leftover chicken, and you can add veggies according to your liking., cooked brown rice, cubed grilled chicken breast, tart apples, diced, sweet red pepper, diced, celery ribs, finely chopped, chopped green onions, chopped pecans, minced fresh parsley, cider vinegar, canola oil, lemon juice, salt, pepper, lettuce leaves , optional, in a large bowl, combine the first eight ingredients., in a jar with a tight-fitting lid, combine the vinegar, oil, lemon juice, salt and pepper; shake well., pour over the rice mixture and toss to coat. serve immediately or refrigerate., serve in a lettuce-lined bowl if desired.

tart apples, peeled and sliced (i use granny smith), butter or margarine, melted, quick-cooking oats, flour, brown sugar , packed, sugar, cornstarch, water, vanilla extract

pillsbury refrigerated pie crust, pears (thin sliced and peeled ), apples (thin sliced and peeled , i like gala or granny smith), fresh cranberries, sugar, all-purpose flour, nutmeg, cinnamon, salt, all-purpose flour, brown sugar, sliced almonds, butter, milk, sugar

apple tartin, quick cooked tart it is called an apple tartin and is very simple and beautiful. my daughter has made this for school and she never brings any back, plus she always has a large number of requests for the recipe. this depends on the size of the saute pan you use. i start with about a 10 pan well coated with no stick pam and i use about 2 sliced apples, about a 1/2 to 1/4 thick (i like granny smith, but use what you like). i then melt unsalted butter and enough brown sugar to cover bottom of the pan and make a thick syrup after it cooks. i thin put the apples into the syrup and cook a few minutes so they get coated good with the syrup., i over lay the apples or shingle them is the tech term in a round circle like a huge sun flower design or something that works for you, be creative! i then use bought flake pastry dough and put on top of the apples enough to cover completely and make an edge on the outside of the tart. you can roll the dough at the edge make a little design in it to close the edge or just leave the edge open but in a round shape no rough edges.then i put in the oven and brown the pastry dough. when it is done (doesn tsp take long to cook) i have a large plate that i put over the saute pan and invert so the whole thing comes out with the, apples on top and the crust on bottom. i then coat with my simple water and sugar syrup ( recipe above) for a shiny coat and then i serve with cool whip or ice cream. 1 thing i forgot . you will have a center hole the apples you can cut a round shape ot of the apple or fill with cool whip, but if you can cut the top of the apple with the stem intact it looks nice in the hole. i have used cookie dough for this recipe and it works , but the pastry works best for me.

sized tart apples, peeled, cored and sliced, fresh lemon juice, vanilla extract, white sugar, cornstarch, prepared, dark brown sugar , packed, cinnamon, cinnamon, rolled oats, butter, at room temperature

canola oil, pork chops, cabbage, large head, quartered, onions, cut into 8 wedges, tart apples, cored and chopped, water, garlic, cloves crushed, worcestershire sauce, black pepper, water, flour

drained sliced peaches packed in light-syrup, sliced, skinned, cored tart apples (like granny smith), vanilla extract (this is really not the time to use imitation), ground cinnamon or a tad more to taste, flour flour +3 tbsp, dark brown sugar (you can use light here if you don;tsp have dark there is a barely discernible difference in flavor and texture), chilled margarine or salted butter