In these tarts, chopped Medjool dates, my favorite for their soft, plump texture and sweetness, take the place of the raisins that occasionally make their way
into butter tarts.
Not exact matches
For the
tart dough: 1 1/2 cups flour 2 tablespoons sugar pinch salt 1/2 cup unsalted
butter, cold and cut
into pieces 1 large egg
** Drape dough over the rolling pin and gently transfer over and
into the
buttered pie plate or
tart pan.
2 large apples, sliced 1/3 cup brown sugar, loosely packed 1 tsp cinnamon 3 tbsp of unsalted
butter, cold, cut
into small pieces 1 sheet of puff pastry 2 - 3 tablespoons apricot jam (optional — for glazing the top of the baked
tart)
1 sheet frozen puff pastry 1/2 cup (1 stick) unsalted
butter 1/2 cup honey, preferably eucalyptus or local honey 3 pounds
tart apples, peeled, cored, and sliced
into wedges Unbleached all - purpose flour, for the pastry Ice cream for serving (optional)
Cinnamon - chocolate fruit mince
tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted
butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted
butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon
into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
The
butter - filled dough is pressed
into a fluted
tart pan to create one massive cookie that gets scored with a knife
into wedges.
For the Crust 2 cups plus 2 tablespoons all - purpose flour, plus more for dusting 3/4 cup confectioners (powdered) sugar 1/2 cup plus 2 tablespoons almond meal / flour (I used Red Mill) 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 12 tablespoons (1 1/2 stick) cold unsalted
butter, cut
into 1 - inch cubes 2 tablespoons heavy whipping cream 1 tablespoon orange flower water 1 extra-large egg yolk 1 extra-large white, reserved for brushing
tart later
3 tablespoons
butter 2 small sweet onions, diced 2 stalks celery, ends trimmed, diced 2 cloves garlic, minced 2 sprigs of thyme, leaves removed, stems discarded 1 1/2 teaspoons ground coriander 1 head cauliflower, cut
into florets, main stem and core removed * 1 apple, peeled, cored and diced (a
tart or a sweet -
tart apple, like a Honeycrisp, is best) 4 - 6 cups chicken or vegetable stock (see note in directions) 2 teaspoons apple cider vinegar salt and pepper to taste (lots of pepper!)
Pour mixture
into the brown
butter tart shell (You may not need to use all the filling, depending on the height of your
tart, remember that when you add the cherries on top, the filling will rise slightly).
1) Mix flour,
butter and icing sugar in a bowl using two knives to cut the
butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough
into a ball on a cool, flat, floured surface 4) Flatten dough
into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples
into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the
tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)
To assemble the
tart, spread the peanut
butter filling evenly
into the
tart crust.
For
tart shell 1/2 cup (1 stick) unsalted
butter at room temperature, cut
into 8 pieces 1/4 cup granulated sugar 1/2 teaspoon kosher salt 1 cup all - purpose flour 1 large egg yolk
2 firm
tart apples (1 pound or 2 454 grams) 1 1/2 cups (6.75 ounces or 195 grams) all - purpose flour 1/4 cup sugar plus 1 1/2 tablespoons for sprinkling (total of 2.2 ounces or 63 grams) 1/2 tablespoon (7 grams) baking powder 1/2 teaspoon salt (3 grams) plus additional for egg wash 6 tablespoons (3 ounces or 85 grams) unsalted
butter, chilled and cut
into 1 / 2 - inch cubes plus additional for baking sheet if not lining it with parchment 1/2 cup (2.25 ounces or 65 grams) sharp cheddar, shredded (white is recommended, I assume for aesthetics) 1/4 cup (2 ounces) heavy cream 2 large eggs
Try your hand at this divine recipe, which takes the nationally revered
butter tart and makes it even better by turning it
into a whole decadent pie, subtly flavoured with our next favourite thing, maple syrup.