Best Apple Rosemary Tart Recipes

APPLE-ROSEMARY TART

Steps:

• Lightly dust a clean work surface with flour; have ready a 9-inch fluted tart pan with a removable bottom.
• Roll one disk of dough to an 11-inch circle, with an 1/8-inch thickness. Roll dough around rolling pin, and unroll over tart pan. Using your fingers, gently press dough into pan. Trim any excess dough flush with the edges of the pan, and chill 30 minutes.
• Line a baking pan with parchment. Roll remaining disk of dough to an 1/8-inch thickness. Using a fluted pastry wheel, cut into 10 3/4-by-12-inch strips. Transfer strips to pan, and chill 30 minutes.
• Peel, core, and cut each apple into 16 wedges. Place wedges in medium bowl; toss with lemon juice and rosemary. In a small bowl, combine sugar and cornstarch. Sprinkle sugar mixture over apples; toss to coat.
• Heat oven to 400 degrees. Line crust with a 12-inch circle of parchment, and fill with pie weights or dried beans. Bake until crust starts to take on color, about 15 minutes. Remove weights and parchment. Reduce temperature to 350 degrees; continue baking until crust has cooked through, about 7 minutes.
• Fill crust with apple mixture, and dot with butter. Using chilled strips of dough, weave lattice pattern over top.
• Bake until lattice crust has slightly browned and apples are tender, about 1 hour. Remove from oven; transfer to a wire rack to cool. Decorate with glazed walnuts.

VINTAGE CHEDDAR, APPLE AND ROSEMARY TART

Steps:

• Preheat oven to 200°C Heat the oil in a frying pan over medium heat. Add the leek and fry, for 5 minutes, or until softened.
• Remove to a bowl and add the rosemary, vinegar, and apple slices. Toss to combine, then season with salt and pepper. Set aside.
• Roll the pastry out into a rectangle. Spread the creme fraiche over the pastry, leaving a 4 cm border.
• Sprinkle half the cheddar over the creme fraiche, scatter with the apple mix, top with the remaining cheddar. Fold the pastry border over.
• Bake for 25-30 minutes or until the filling is set and the puff pastry is well cooked.

APPLE AND ROSEMARY TART

Steps:

• For the Pastry:.
• Place the flour and salt in a good sized bowl.
• Add the butter bit by bit and blend till the mixture resembles coarse meal.
• Add the water bit by bit until the dough forms a ball.
• Wrap in cling-film and let the dough sit at room temperature for one hour.
• Note: The dough can be frozen and then, when you want it, thaw in the refrigerator.
• Note 2: The dough can be made in a food processor or a stand mixer, but do not over-mix.
• Pre-heat the oven to 425 degrees F.
• Lightly flour your work surface and roll the dough out into a 14" circle.
• Roll the pastry around your rolling pin and un-roll in a 9 1/2", removable-bottom tart tin, with the edges of the pastry overlapping evenly all around.
• Gently fit the pastry against the sides of the tin.
• Make the Filling:.
• Mince the rosemary.
• Place half the apples in the tart tin.
• Sprinkle with half the sugar and all the rosemary.
• Top with the remaining apples and the remaining sugar.
• Bring the edges of the crust up and over the apples--it will partially cover the top of the tart.
• Whisk together the egg and the water and brush the exposed pastry with the wash (you won't need much--use the rest for a tiny omelette.
• Place the tart tin on a cookie sheet and bake in the lower third of the oven until the pastry is golden and the apples are softened and juicy, about 30 minutes.
• Remove from the oven and place the tart tin on an over-turned bowl to remove the sides.
• Let the tart cool to lukewarm or room temperature before serving.

APPLE AND ORANGE MARMALADE TART WITH ROSEMARY

Steps:

• 1. Take the puff pastry out of the fridge 10-15 minutes before working with it.
• 2. Get the tin prepared by lining with parchment paper and preheat the oven at 180°C/ 350°F.
• 3. Place the pastry in the tray pushing down slightly to mold it around the tin nicely.
• 4. Place another parchment sheet over the pastry pushing down around all corners. Put the baking beans over the parchment and spread them around equally pushing them gently down.
• 5. Bake the pastry for 8-10 min until the edges begin to get slightly golden.
• 6. Meanwhile peel and core two (large) or three (medium) apples and cut into rings. Place them in a bowl, sprinkle the sugar, drizzle the gin, give it a toss and set aside. *
• 7. Wash and chop the rosemary and the thyme, set aside to use shortly.
• 8. When the pastry is ready take out of the oven, remove the parchment and the baking beans and allow it to cool for appropriately 5 minutes.
• 9. Using a brush, coat the pastry with the orange marmalade, sprinkle the chia seeds (if choosing to use) the herbs scattered around, arrange the apple rings at an angle, scatter the walnuts and almond flake around and place in the preheated oven. Bake at 185C for 20-25 minutes until golden brown.
• 10. When ready, dust with icing sugar and serve. This can be served with Greek yogurt, ice cream or clotted cream. Delicious!

EASY ROSEMARY APPLE TART

Steps:

• Preheat the oven to 400′. In a large bowl, toss the apples with the lemon juice, 3 tablespoons of the brown sugar and the cinnamon. On a lightly floured surface, roll the Flaky Butter Pastry to a 14 -inch round. Transfer the round to a baking sheet. Combine the 2 tablespoons flour with the remaining 1 tablespoon of the brown sugar and sprinkle evenly over the dough to within 2 inches of the edge. Arrange the apples over the flour-sugar mixture. Fold the edge of the dough over the apples. Moisten your fingers lightly and gently press the creases together so that they hold their shape. Dot the apples with the butter. Bake the tart in the middle of the oven for about 40 minutes or until the crust is golden brown and the apples are tender. Cover the tart with foil half way through if it's browning too quickly. Let cool for at least 10 minutes and sift the confectioner's sugar evenly over the crust. Flaky Butter Pastry This is a great dough for people who are intimidated by pie crusts. It is virtually foolproof, easy to make and handle, yielding a buttery pastry that is tender yet sturdy enough to accommodate the abundant fruit. The recipe can be doubled or tripled and can be frozen well wrapped in plastic wrap for up to 1 month. To defrost, thaw in the refrigerator several hours before using. Makes 8 ounces dough, enough for one tart 1 cup all-purpose flour 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon baking powder 4 1/2 tablespoons cold unsalted butter, cut into 1/2″ bits 3 tablespoons sour cream In a medium bowl combine the flour, sugar, salt and baking po