Apple Tart
Ingredients
At a glance
Restaurant Recipes
Dessert
Makes
Restaurant quantities
Tart Filling
3 lbs. peeled and diced Granny Smith Apples
4 oz. melted butter
6 oz. apple cider
1 cup sugar
1/2 cup applejack zest and juice of 1 lemon
Tart Topping
2 cups flour
2 cups whole wheat flour
1 lb. brown sugar
3 teaspoons cinnamon
1 lb. cold butter cut into pieces
2 cups hazelnut pieces
3 lbs. peeled and diced Granny Smith Apples
4 oz. melted butter
6 oz. apple cider
1 cup sugar
1/2 cup applejack zest and juice of 1 lemon
Tart Topping
2 cups flour
2 cups whole wheat flour
1 lb. brown sugar
3 teaspoons cinnamon
1 lb. cold butter cut into pieces
2 cups hazelnut pieces
Methods/steps
For the Filling
In a large bowl, combine all tart filling ingredients until well coated. Slow roast the mixture at 200F degrees for 10 hours or overnight.
For the Topping
In a large bowl combine flours, sugar and cinnamon. Work in the butter until the mixture is crumbly. Add the hazelnut pieces.
Cut prepared puff pastry into rounds and bake as directed in the oven. Let the rounds cool, then fill them with the apple mixture and top with the crumb topping.
To finish the tarts, bake at 325F degrees for 10 minutes, serve warm with vanilla ice cream.
In a large bowl, combine all tart filling ingredients until well coated. Slow roast the mixture at 200F degrees for 10 hours or overnight.
For the Topping
In a large bowl combine flours, sugar and cinnamon. Work in the butter until the mixture is crumbly. Add the hazelnut pieces.
Cut prepared puff pastry into rounds and bake as directed in the oven. Let the rounds cool, then fill them with the apple mixture and top with the crumb topping.
To finish the tarts, bake at 325F degrees for 10 minutes, serve warm with vanilla ice cream.
Additional Tips
Please note that many of these recipes are for large quantities and may need to be adjusted to suit smaller serving sizes.
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