Best Individual Apple Tart Recipes

INDIVIDUAL APPLE TART WITH ICE CREAM AND CARAMEL WALNUTS

Steps:

• To prepare the ice cream, scald the milk with one-half vanilla bean in a small saucepan.
• Whip the egg yolks with sugar until they are pale yellow. Pour the scalded milk mixture slowly over the eggs, beating constantly. Transfer the mixture to a small saucepan, and cook over low heat for four or five minutes, stirring constantly with a wooden spoon. Do not boil!
• Remove from heat and cool. Add to an ice cream machine and follow directions to freeze.
• To prepare caramel walnuts, combine sugar, lemon juice and water in a small saucepan and bring to a boil. Continue boiling until syrup is golden caramel in color. Turn off heat, stir in nuts, then remove them with a slotted spoon to a sheet of wax paper or a buttered cookie sheet.
• For the tart, preheat oven to 375 degrees. Lightly butter a cookie sheet. Fold phyllo into approximately a 7-inch square. Cut out a 6- or 7-inch circle from the phyllo. Discard scraps.
• Cut the apple in half from stem to blossom end. With flat side down, cut apple into thin-as-possible slices. Layer slices on the phyllo, starting from the outside and working toward the middle. Sprinkle with the sugar, vanilla and cinnamon mixture, and place butter in the middle.
• Transfer the tart to a cookie sheet, and bake for 12 to 15 minutes, or until the tart is nicely browned and the sugar is glazed.
• Serve with slightly softened vanilla ice cream and the caramel walnuts.

INDIVIDUAL APPLE TART

Steps:

• Roll the pastry out into a circle, about 6 1/2 inches in diameter, and place it on a baking sheet. To measure the circle precisely and trim it, put a plate, approximately 6 inches in diameter, on top, and then cut with a sharp knife all around the circumference and remove excess dough to make a neat circle. Dip a pastry brush into the jam or jelly, and paint the bottom of the dough, leaving a 1/4-inch edge unpainted all around. Quarter the apple, peel and core it, and cut it into fairly thin slices. Arrange the slices overlapping in a circle all around the pastry round, leaving the 1/4-inch border, and then arrange the remaining slices in the center of the dough. Sprinkle up to 2 teaspoons of sugar on top, using more or less according to how tart your apples are. Place on a baking sheet, and bake in a preheated 425° oven for 10 minutes, then lower the heat to 375° and bake 20 more minutes. Eat it while warm.
• Individual fruit tarts can be made the same way with rhubarb and pears. I prefer to use berries such as strawberries and raspberries raw in a tart, so I simply pre-bake the painted circle of dough, pricking the bottom first, for about 20 minutes at 425°, then, when the crust is cool, I arrange the berries on top. Gooseberries, however, are best cooked in the tart and need three times the amount of sugar.