Best 4 Amys Freaky Good Apple Tart Recipes
Are you craving a delectable dessert that combines the sweet and tangy flavors of apples with a flaky, buttery crust? Look no further than Amy's Freaky Good Apple Tart! This exceptional recipe promises an explosion of flavors and textures that will tantalize your taste buds and leave you craving more. With its simple yet effective ingredients and easy-to-follow instructions, Amy's Freaky Good Apple Tart is the perfect treat for bakers of all skill levels. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will lead you to a truly unforgettable dessert experience.
Here are our top 4 tried and tested recipes!
MUSHROOM SALAD IN GARLIC AND PARSLEY VINAIGRETTE
Steps:
- Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;
- Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.
FREAKY FRUIT PLATTER
Tuck into ghoulish grape snakes, apple fangs, lychee eyeballs and more with this freaky fruit platter, sure to tickle and terrify Halloween guests!
Provided by Cassie Best
Categories Dessert, Snack
Time 30m
Number Of Ingredients 14
Steps:
- For the mummy bananas, melt the chocolate in a heatproof bowl set over a small pan of simmering water or in the microwave in 20-second bursts. Cool to room temperature. Put the bananas on a tray lined with baking parchment and drizzle over the chocolate in a criss-cross pattern to make 'bandages'. Stick on the eyeball decorations or use black icing or an edible ink pen to draw the eyes on the bananas, then chill until set, about 30 mins (they will start to discolour after about 2 hrs).
- For the tangerine pumpkins, cut tiny 'stalks' from the celery piece and push these into the tops of the tangerines where the segments come together.
- For the apple fangs, cut a small wedge from the peel side of the apple wedges to make lips, then fill the 'mouth' with the nut butter. Push the raisins into the mouth to look like wonky teeth.
- For the lychee eyeballs, stuff each lychee with a blueberry. Stick the eyeball decorations onto the blueberry using some of the melted white chocolate from step 1, or skewer the fruit together. If you like, drop these into a punch bowl.
- For the grape snakes, thread alternating green and red grapes onto skewers, then stick on eyeball decorations with white chocolate as in step four.
- Arrange the freaky fruits on a large serving platter. Fill gaps with any leftover blueberries and decorate with spooky Halloween figures and decorations, if you like.
Nutrition Facts : Calories 131 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
AMY'S APPLE CAKE
Make and share this Amy's Apple Cake recipe from Food.com.
Provided by Kting
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Mix apples and sugar.
- Add oil, eggs and vanilla.
- Stir.
- Add flour, soda, cinnamon and salt and stir.
- Bake in a greased 9x13 pan at 350 for 50-60 minutes.
Nutrition Facts : Calories 322.1, Fat 10.2, SaturatedFat 1.5, Cholesterol 35.2, Sodium 416.2, Carbohydrate 55.4, Fiber 1.8, Sugar 37.9, Protein 3.3
APPLE TART
When it is time for dessert, I like to eat fruit. A simple piece of ripe fruit is what I would choose first, but fruit tarts are irresistible, too. Almost any fruit can be made into a tart, either alone or in combination with others. Apples, pears, plums, apricots, peaches, nectarines, cranberries, quince, raspberries, blackberries, huckleberries, all are ideal, and the list goes on and on. Fruit is best used when ripe-but not so ripe that it is getting soft. Don't hesitate to use bruised or blemished fruit; just discard the damaged parts. With the exception of berries and cherries (which are usually left whole and pitted), the fruit is cut before using. Apricots and small plums (pits removed) and figs can be cut in half and placed cut side up on the pastry. Larger plums and nectarines are better sliced thin. Peaches, apples, and pears should be peeled, pitted or cored, and then sliced. Some fruits, such as quince and dried fruit, need to be poached-gently cooked in sweet syrup-before being sliced and arranged on a tart. Rhubarb can be cut into matchsticks or slices. For best results the fruit should be sliced between 1/4 and 1/3 inch thick. Arrange the fruit on the pastry, leaving a 1 1/2-inch border. The fruit can be scattered evenly over the dough or it can be placed neatly in concentric circles. Apples and other drier fruit should be arranged tightly in overlapping circles. Juicy fruit such as plums and peaches should be one layer deep. Either way, the fruit should be fitted snugly together, one piece placed close to the next, because it will shrink as it cooks. Juicy fruit will give off more liquid as it cooks, making the crust soggy. There are a few things that can be done to mitigate this. The easiest is to scatter a tablespoon or two of flour over the pastry before arranging the fruit on top. Only sprinkle it on the part where the fruit will be arranged, not on the border. The flour can be mixed with sugar, chopped nuts, or ground spices for more flavor. Another way to create a barrier between the pastry and the juice is to spread frangipane (a mixture of almond paste, sugar, and butter) over the pastry; 1/2 cup is about the right amount for a single tart. Two to three tablespoons of jam can also be spread onto the pastry. This works best for fruit that's only slightly juicy. Fold the border of dough up over the fruit and brush it generously with melted butter. Sprinkle with sugar, using up to 2 tablespoons. Lightly sprinkle the top of the fruit with more sugar: most fruit will only need 2 or 3 tablespoons. Rhubarb, tart plums, and apricots are exceptions and need a lot more sugar than the others. Taste the fruit as you are assembling the tart. The sweeter it is, the less sugar it will need. Once assembled, the tart can be kept in the refrigerator or freezer until time to bake. It is nice to put a tart into the oven as you are sitting down to dinner: that way it will be ready in time for dessert, still warm from the oven. Bake the tart on the bottom rack of the oven until the bottom of the crust is golden brown. As with savory tarts, it is important that the bottom of the pastry get brown and crisp. Here are a few suggestions for embellishing any simple fruit tart: After the tart has baked for 30 minutes, sprinkle it with soft berries such as raspberries, huckleberries, or blackberries (first tossed with a little sugar)-this way the berries cook but don't get dried out. Currants, sultanas, or other raisins can be scattered over the crust before arranging the fruit. (If the raisins are very dry, soak them in water and Cognac, then drain them well before putting them on the tart.) And try sprinkling chopped candied citrus peel over the tart when it comes out of the oven. For added gloss and flavor, glaze the tart after baking. If the fruit is juicy enough, the juice that pools around the fruit during baking can be brushed back over it-a bit like basting a roast with...
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400°F. Peel, core, and slice about 1/4 inch thick: 3 pounds apples (Sierra Beauty, Pippin, Granny Smith are good choices).
- Roll out into a 14-inch circle: One 10-ounce disk of Tart and Pie Dough (page 174).
- Brush off any excess flour and transfer the dough to a baking sheet lined with parchment paper. Let it firm up in the refrigerator for 10 minutes or so. Take it out of the refrigerator and lay apple slices end to end in a circle around the circumference, leaving a 1 1/2-inch border. Arrange the remaining apple slices within this circle in tight overlapping concentric circles. The apples should be about 1 1/2 layers thick. Fold the dough border over the apples. Melt: 3 tablespoons butter.
- Brush the folded dough border generously with butter and then pat the tops of the apples with the rest. Sprinkle the crust with: 2 tablespoons sugar. Sprinkle the apples with: 2 to 3 tablespoons sugar.
- Bake on the bottom rack of the oven for 45 to 55 minutes, until the crust is golden brown on the bottom. Slide off the pan and cool on a rack.
- Substitute sliced poached quinces (see page 190) for about half of the apple slices.
- Cook 2 of the peeled, cored, and sliced apples in a saucepan with a splash of water until tender. Purée the apples and spread the cooled purée on the pastry (leaving a 1 1/2-inch-wide border). Top with apple slices as above.
- Spread the pastry with a few tablespoons of apricot jam before you put on the apples and use warm jam to glaze the tart after baking.
- Make a glaze by reducing 1 cup apple juice until thick and syrupy. Flavor with Cognac and lemon juice to taste, and brush over the tart before serving.
- For me, tarts are all about the fruit. Try to squeeze as much fruit as possible onto the dough, leaving a small border to fold up for the edge.
- Try any of these variations with the apple tart recipe that follows.
Tips:
- To make the perfect crust, use a combination of butter and shortening. This will create a flaky and tender crust.
- Be sure to chill the dough before rolling it out. This will help prevent the dough from shrinking in the oven.
- When lining the tart pan with the dough, be sure to trim the edges so that they are even. This will help the tart bake evenly.
- To prevent the apples from sinking to the bottom of the tart, toss them with a little bit of flour before adding them to the crust.
- Bake the tart until the crust is golden brown and the apples are tender. This will usually take about 45 minutes.
- Let the tart cool for at least 15 minutes before serving. This will help the filling to set.
Conclusion:
Amy's Freaky Good Apple Tart is a delicious and easy-to-make dessert that is perfect for any occasion. With its flaky crust, tender apples, and sweet glaze, this tart is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!
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