Best 7 Apple Treacle Tart Recipes

APPLE TREACLE TART

Steps:

• For crust:
• Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using on/off turns, cut in until very coarse meal forms. Add 3 tablespoons ice water. Blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic wrap and chill 1 hour. DO AHEAD: Dough can be made 1 day ahead. Keep chilled. Soften briefly at room temperature before rolling.
• Preheat oven to 375°F. Roll out dough on lightly floured surface to 12- to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Cut off all but 1/2 inch of overhang and fold in, pressing sides of dough to come 1/4 to 1/3 inch higher than pan sides. Freeze crust until firm, about 10 minutes.
• Line crust with foil and dried beans or pie weights. Bake until sides are set, about 25 minutes. Remove foil and beans. Continue to bake until crust is pale golden, piercing with fork if crust bubbles, 12 to 15 minutes longer. Cool 30 minutes. Reduce oven temperature to 350°F.
• For filling:
• Scatter breadcrumbs on small rimmed baking sheet. Bake until dry and crisp, about 10 minutes. Set aside.
• Combine golden syrup, eggs, whipping cream, lemon peel, molasses, and salt in large bowl; whisk to blend. Stir in apples and breadcrumbs. Pour filling into crust.
• Bake tart until filling is set in center and cracks appear at edges, about 55 minutes. Cool in pan on rack.
• For calvados crème fraîhe:
• Stir crème fraîhe, sugar, and Calvados in small bowl to blend well. Cover mixture and refrigerate until ready to use, up to 3 hours.
• Gently push up tart pan bottom to release tart. Serve tart slightly warm or at room temperature with a dollop of Calvados crème fraîche.

CLASSIC APPLE TART

Steps:

• Set the cubed butter on a plate and place it in the freezer for 15 minutes. Fill a cup with ice and water and set aside. Place 1 1/2 of the flour, 1 8 teaspoon of the salt, and 1 tablespoon of the sugar in the bowl of a food processor and pulse to combine. Take the butter out of the freezer and add it to the flour. Pulse the mixture until it looks like wet sand, about 10 seconds. Add 2 to 3 tablespoons of the ice water and pulse until the dough comes together into a ball.
• Lightly flour your work surface and place the dough on top. Then lightly flour the top of the dough and roll to about a 10- to 11-inch circle, sprinkling more flour under and on top of the dough as necessary. Gently drape the dough over the rolling pin and transfer it to a 9- or 9 1/2-inch fluted tart pan (ideally one with a removable bottom). Fit the dough into the bottom and up the sides of the pan as evenly as possible and press off excess dough from the fluted rim. Set the tart pan on a baking sheet and place in the refrigerator for 15 minutes.
• Preheat the oven to 350degreesF. Peel, core, and quarter the apples and then thinly slice them lengthwise. Place the apples in a large bowl and toss with the lemon juice, the cinnamon, and the remaining 1 tablespoon sugar and 1 8 teaspoon salt. Remove the baking sheet with the tart shell from the refrigerator. Arrange the apples in concentric circles so they overlap slightly. Brush the edges of the crust with the melted butter and then bake until the edges are golden and the apples have cooked down, about 1 hour. Cool for 15 minutes before slicing and serving.

APPLE TREACLE TART

Steps:

• CRUST:.
• Blend flour, sugar, and salt in processor 5 seconds.
• Add butter; using on/off turns, cut in until very coarse meal forms.
• Add 3 tablespoons ice water; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
• Gather dough into ball; flatten into disk.
• Wrap in plastic wrap and chill 1 hour.
• (DO AHEAD Dough can be made 1 day ahead. Keep chilled. Soften briefly at room temperature before rolling.).
• Preheat oven to 375°F Roll out dough on lightly floured surface to 12- to 13-inch round.
• Transfer dough to 9-inch-diameter tart pan with removable bottom.
• Cut off all but 1/2 inch of overhang and fold in, pressing sides of dough to come 1/4 to 1/3 inch higher than pan sides.
• Freeze crust until firm, about 10 minutes.
• Line crust with foil and dried beans or pie weights.
• Bake until sides are set, about 25 minutes.
• Remove foil and beans. Continue to bake until crust is pale golden, piercing with fork if crust bubbles, 12 to 15 minutes longer.
• Cool 30 minutes.
• Reduce oven temperature to 350°F.
• FILLING:.
• Scatter breadcrumbs on small rimmed baking sheet. Bake until dry and crisp, about 10 minutes. Set aside.
• Combine golden syrup, eggs, whipping cream, lemon peel, molasses, and salt in large bowl; whisk to blend.
• Stir in apples and breadcrumbs. Pour filling into crust.
• Bake tart until filling is set in center and cracks appear at edges, about 55 minutes.
• Cool in pan on rack.
• CALVADOS CRÈME FRAÎCHE:.
• Stir crème fraîche, sugar, and Calvados in small bowl to blend well.
• Cover mixture and refrigerate until ready to use, up to 3 hours.
• Gently push up tart pan bottom to release tart. Serve tart slightly warm or at room temperature with a dollop of Calvados crème fraîche.

QUICK AND EASY APPLE TART

Steps:

• Preheat the oven to 425 degrees F.
• Place the puffed pastry rectangles onto a baking pan that's been sprayed with nonstick spray or lined with parchment paper. Add the sugar, salt and lemon juice to the apples. Stir to combine. Allow to sit for a few minutes.
• Arrange the apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake until the pastry is puffed and golden brown, about 20 minutes.
• Remove from the pan immediately and place on a serving platter. Serve with caramel sauce and chopped pecans.

TREACLE TART

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press the pie crust pastry evenly into the bottom of a 9-inch pie plate.
• Mix the syrup, cream, bread crumbs, lemon zest, and lemon juice together in a bowl; pour into the pie crust.
• Bake in the preheated oven until the filling is set, 35 to 40 minutes. Allow to cool slightly before serving.

FRESH APPLE TARTS

Steps:

• In a large bowl, mix together flour, 1 1/4 cups sugar, and salt. Cut in butter until mixture is crumbly. Mix in eggs and vanilla extract until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day.
• While the dough is chilling, prepare the apple filling.
• In a medium bowl, toss diced apples with sugar and cinnamon. Mix in walnuts.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 3-inch tart pans. Remove tart dough from the refrigerator and let it stand at room temperature for 30 minutes before rolling out.
• Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6-inch circle, and carefully fit one circle into each tart pan.
• Spoon an equal amount of apple mixture into each tart pan. Fold pastry over filling. Place filled tarts on a baking sheet.
• Bake in preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts, if desired.

TREACLE APPLE TART

Steps:

• Roll out the pastry on a flour-dusted surface until big enough to line a 23cm fluted tart tin, about 3cm deep. Lift the pastry into the tin to line, then cover and chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Scrunch up a big sheet of baking parchment and use to line the pastry before filling with baking beans (or dried lentils or rice). Bake for 20 mins, then remove the beans and parchment and bake for 10-12 mins more until the pastry is golden and biscuity.
• Meanwhile, put the golden syrup, breadcrumbs, zest from both lemons and juice from 1, and the eggs in a big mixing bowl. Peel 2 of the apples and coarsely grate into the bowl. Mix everything together.
• Reduce oven to 160C/140C fan/gas 3. Use an apple corer to core the 3 remaining apples, then slice thinly into rings. Toss the slices with the remaining lemon juice to stop them from browning. Tip the syrupy crumbs into the tin and arrange just enough of the apple slices in an overlapping ring. Brush an extra 1-2 tbsp syrup over the apple slices until they're covered, then return the tart to the oven and bake for 55 mins-1 hr until the exposed filling feels set to the touch.
• Cool for 10 mins in the tin, then carefully remove, drizzle a little more syrup over the top and serve warm with custard, ice cream or dollops of clotted cream.