Best 8 Free Form Harvest Apple Tart K Recipes

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With the arrival of fall, it's time to celebrate the bountiful harvest of apples. Indulge in the sweet and comforting flavors of an exquisite free-form harvest apple tart. The perfect combination of a flaky crust, caramelized apples, and warm spices creates a delightful dessert that captures the essence of the season. Whether you're a seasoned baker or just starting, our carefully curated selection of recipes will guide you through the process of creating a perfect free-form harvest apple tart that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

FREE-FORM HARVEST APPLE TART RECIPE



Free-Form Harvest Apple Tart Recipe image

Mold a rustic, fresh fruit tart by hand with our Free-Form Harvest Apple Tart Recipe. Special occasions in autumn call for a delicious apple tart recipe!

Provided by My Food and Family

Categories     Recipes

Time 1h55m

Yield 8 servings

Number Of Ingredients 8

1-1/2 cups flour
1/2 cup butter, softened
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, divided
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin, divided
2 Golden Delicious apples (3/4 lb.), peeled, thinly sliced
1 tsp. cornstarch
1/2 tsp. ground cinnamon
1/3 cup sliced almonds

Steps:

  • Use pulsing action to process flour, butter and half the cream cheese in food processor until mixture is blended and dough starts to pull away from side of container. Shape into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
  • Heat oven to 400°F. Roll dough on lightly floured surface to 14x8-inch rectangle. Place on parchment-covered baking sheet; set aside.
  • Place remaining cream cheese in medium microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add half the dry gelatin mix; stir until blended. Spread onto dough to within 2 inches of edges.
  • Toss apples with cornstarch, cinnamon and remaining dry gelatin mix; spoon over cream cheese mixture. Fold edges of pastry over apples. (Apples in center of tart will remain exposed.) Sprinkle with nuts.
  • Bake 35 min. or until crust is golden brown and apples are tender. Cool.

Nutrition Facts : Calories 360, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 70 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

FREE-FORM APPLE OR PEAR TART



Free-Form Apple Or Pear Tart image

Provided by Mark Bittman

Categories     dessert, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 9

1 1/4 cups all-purpose flour
Pinch salt
3 tablespoons sugar
9 tablespoons cold butter
1 egg yolk
3 or 4 medium apples, preferably Golden Delicious, or pears, peeled, cored and very thinly sliced
2 tablespoons brown sugar
Crème fraîche, sweetened
Whipped cream or vanilla ice cream

Steps:

  • Combine flour, salt and sugar in a food processor; pulse once or twice. Cut 8 tablespoons butter into chunks, and add it and egg yolk to flour mixture. Process until butter and flour are blended, about 10 seconds. Turn mixture into a bowl, and add cold water, a tablespoon at a time, stirring after each addition. After adding 3 or 4 tablespoons you should be able to gather mixture into a ball; wrap ball in plastic, and refrigerate for at least 1 hour (or freeze for about 15 minutes).
  • Preheat oven to 400 degrees. Roll or pat dough into a 10-inch circle; it can be quite crude in shape. Place it on a cookie or pizza sheet, preferably nonstick. Arrange fruit slices on top, right out to edges; make the pattern attractive, if you like. Sprinkle with brown sugar. Cut remaining butter into bits, and top fruit with it.
  • Bake until crust is nicely browned and fruit is tender, 20 to 30 minutes. Remove, and serve warm or at room temperature, with crème fraîche, whipped cream or ice cream.

FREE-FORM FRUIT TART



Free-Form Fruit Tart image

Chef's Note: Any fruit normally served uncooked will be perfect in this type of tart. Avoid apples, pears, bananas, peaches and apricots because they discolor, even when glazed. The best fruit to use include berries, kiwis, oranges, seedless grapes, mangos and papayas.

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 1 tart

Number Of Ingredients 23

1 free-form tart shell (recipe to follow)
1 cup pastry cream (recipe to follow)
6 cups fruit (see chef's note)
1/2 cup glaze (recipe to follow) or confectioner's sugar for dusting
Toasted sliced almonds or chopped pistachios
1 1/4 cups all-purpose, bleached flour (about 5 1/2 ounces)
2 tablespoons sugar
1/8 teaspoon salt
1/8 teaspoon baking powder
7 tablespoons cold, unsalted butter, cubed
1 egg
1 tablespoon water
3 tablespoons sugar
2 tablespoons all-purpose bleached flour
Pinch salt
3/4 cup milk
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 tablespoon soft unsalted butter
2 teaspoons orange liqueur or Kirsch, optional
1/2 cup apple jelly or apricot preserves
1 tablespoon water or liqueur

Steps:

  • Spread pastry cream evenly on the bottom of the crust. Arrange fruit in overlapping concentric rows, beginning at outside edge and working in towards the center. For a "fruit salad" tart, toss fruit in a bowl with a drop of Kirsch (optional). Pile the fruit on the pastry cream.
  • Edge the crust with the nuts and sprinkle on fruit at the edge of the tart. Either brush glaze on the fruit or sprinkle with confectioner's sugar.
  • For the dough: Place flour, sugar, salt, and baking powder in a food processor fitted with a metal blade. Pulse 3 or 4 times to mix. Add butter and pulse about 12 to 15 times until the mixture is reduced to a fine powder. Do not allow to become pasty. Add egg and liquid, and continue to pulse until the dough forms a ball.
  • Remove dough from work bowl to a lightly floured work surface and pat into a 5-inch disk. Use immediately, or wrap in plastic and chill until firm before using.
  • To make a free-form tart crust, roll dough to a 12-inch disk and transfer it to a parchment- or foil-lined cookie sheet, or the back of a jelly-roll pan. Using a plate or cardboard disk as a pattern, trim the dough to an even 12-inch diameter. Fold under 1/2-inch of dough along the edge of the dough, then flute the edge as if it were a pie, to make the edge stand up. Use the thumb and index finger of one hand on the outside of the tart shell and the index finger of the other hand on the inside and pinch gently from the outside while pressing lightly from the inside. Repeat all around the edge of the crust.
  • Pierce the dough with a fork before baking. Place the dough on the middle rack of a preheated 400 degree oven. Lower temperature to 350 and bake for about 20 minutes. Remove the pan from oven and transfer to a rack to cool. For the Pastry Cream: Combine sugar, flour and salt in a 1 to 1 1/2-quart non-reactive saucepan. Stir with a small whisk to mix. Whisk in milk, then egg and yolk. Place over low heat, whisking constantly, until the pastry cream thickens and comes to a boil. Allow to boil 10 or 15 seconds, whisking constantly.
  • Remove from heat and whisk in vanilla and butter. Scrape the pastry cream into a non-reactive bowl and press plastic wrap against the surface. Refrigerate until cold, about 1 hour. Stir in liqueur just before using pastry cream. For the glaze: In a small saucepan bring the preserves and water or liqueur to a simmer, stirring often. Strain into another pan and return to a boil. Allow to cool for 5 minutes. NOTE: If tart is mostly red fruit, use currant jelly and strawberry or raspberry preserves.

FREEFORM APPLE TART



Freeform Apple Tart image

Provided by Food Network Kitchen

Categories     dessert

Time 55m

Yield 4 servings

Number Of Ingredients 7

2 tablespoon butter
3 golden delicious apples, peeled, cored and cut in 2-inch slices
1/4 cup brown sugar
1 teaspoon cinnamon
1 package frozen puff pastry, thawed according to package directions
1 egg, lightly beaten
2 tablespoons granulated sugar

Steps:

  • Preheat oven to 350 degrees F.
  • Melt the butter in a skillet over medium-high heat. Toss in the apple slices, brown sugar and cinnamon and cook over medium heat until the apples begin to caramelize or begin to get glazed with the sugar and butter.
  • Roll out the puff pastry in a freeform shape. Roll in the outer edge about a half inch to form a crust. Spread the warm apples on top of the pastry. Brush the crust with the lightly beaten egg and sprinkle with the granulated sugar. Bake for 20 to 30 minutes or until golden.

FREE-FORM FRUIT TART



Free-Form Fruit Tart image

Provided by Molly O'Neill

Categories     for one, dessert

Time 2h10m

Yield 1 tart

Number Of Ingredients 8

1 tablespoon buttermilk
Basic tart dough (see recipe)
2 nectarines, peeled, cored and quartered
1 cup strawberries, quartered
1 cup blackberries
1 cup raspberries
1 cup sweet butter, cut into small chunks
1 cup sugar, plus 1 tablespoon

Steps:

  • Make the basic tart dough using buttermilk instead of the chilled water.
  • Preheat the oven to 350 degrees.
  • After the dough is chilled, place it on a nonstick cookie sheet and roll it into a circle about 14 inches in diameter.
  • Arrange the nectarines in the center of the dough and mound the berries on top of the nectarine slices. Scatter the chunks of butter over the fruit and sprinkle 1 cup of sugar over it all.
  • Fold up the edges of the dough to make a packet, with the fruit in the center partly exposed. Sprinkle the remaining sugar over the dough and bake the tart until the crust is golden and the fruit is soft, about 40 minutes.

FREE-FORM HARVEST APPLE TART



Free-Form Harvest Apple Tart image

Your guests will love this delicious cream cheese and apple tart.

Provided by Allrecipes Member

Time 55m

Yield 8

Number Of Ingredients 8

1 ½ cups flour
½ cup butter, softened
1 (8 ounce) package PHILADELPHIA Cream Cheese, divided
1 pkg. (4 serving size) JELL-O Brand Lemon Flavor Gelatin, divided
2 medium Golden Delicious apples, peeled, cored and thinly sliced
1 teaspoon cornstarch
½ teaspoon ground cinnamon
⅓ cup PLANTERS Sliced Almonds

Steps:

  • Place flour, butter and half of the cream cheese in food processor; cover. Process, using pulsing action, until mixture is well blended and almost forms a ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
  • Preheat oven to 400 degrees F. Place pastry on lightly floured surface; roll out to 14x8-inch rectangle. Place on parchment paper-covered baking sheet; set aside. Mix remaining cream cheese and half of the dry gelatin mix until well blended. Spread onto pastry to within 2 inches of edge.
  • Toss apples with the remaining dry gelatin mix, the cornstarch and cinnamon. Spoon evenly over cream cheese filling. Fold edge of pastry over apples toward center of tart. (Apples in center of tart will remain exposed.) Sprinkle top with almonds. Bake, in lower third of oven, 35 min. or until crust is golden brown and apples are tender. Cool. Store leftover tart in refrigerator.

Nutrition Facts : Calories 329.3 calories, Carbohydrate 34.9 g, Cholesterol 62.1 mg, Fat 19.9 g, Fiber 1.3 g, Protein 5.6 g, SaturatedFat 11.8 g, Sodium 262.6 mg, Sugar 14.3 g

FREE-FORM HARVEST APPLE TART



Free-Form Harvest Apple Tart image

Your guests will love this delicious cream cheese and apple tart.

Provided by Allrecipes Member

Time 55m

Yield 8

Number Of Ingredients 8

1 ½ cups flour
½ cup butter, softened
1 (8 ounce) package PHILADELPHIA Cream Cheese, divided
1 pkg. (4 serving size) JELL-O Brand Lemon Flavor Gelatin, divided
2 medium Golden Delicious apples, peeled, cored and thinly sliced
1 teaspoon cornstarch
½ teaspoon ground cinnamon
⅓ cup PLANTERS Sliced Almonds

Steps:

  • Place flour, butter and half of the cream cheese in food processor; cover. Process, using pulsing action, until mixture is well blended and almost forms a ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
  • Preheat oven to 400 degrees F. Place pastry on lightly floured surface; roll out to 14x8-inch rectangle. Place on parchment paper-covered baking sheet; set aside. Mix remaining cream cheese and half of the dry gelatin mix until well blended. Spread onto pastry to within 2 inches of edge.
  • Toss apples with the remaining dry gelatin mix, the cornstarch and cinnamon. Spoon evenly over cream cheese filling. Fold edge of pastry over apples toward center of tart. (Apples in center of tart will remain exposed.) Sprinkle top with almonds. Bake, in lower third of oven, 35 min. or until crust is golden brown and apples are tender. Cool. Store leftover tart in refrigerator.

Nutrition Facts : Calories 329.3 calories, Carbohydrate 34.9 g, Cholesterol 62.1 mg, Fat 19.9 g, Fiber 1.3 g, Protein 5.6 g, SaturatedFat 11.8 g, Sodium 262.6 mg, Sugar 14.3 g

FREE-FORM HARVEST APPLE TART - K



Free-Form Harvest Apple Tart - K image

Dough must chill for an hour before rolling out. This is like a large Danish, great with a hot cup of cocoa.

Provided by Nana Lee

Categories     Tarts

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 cups flour
1/2 cup butter, softened
1 (8 ounce) package cream cheese, divided
1 (3 1/2 ounce) package lemon gelatin, divided
2 medium golden delicious apples, peeled, cored and thinly sliced (about 1 lb.)
1 teaspoon cornstarch
1/2 teaspoon ground cinnamon
1/3 cup sliced almonds

Steps:

  • PLACE flour, butter and half of the cream cheese in food processor; cover.
  • Process, using pulsing action, until mixture is well blended and almost forms a ball.
  • Shape dough into ball; wrap tightly with plastic wrap.
  • Refrigerate 1 hour or until chilled.
  • PREHEAT oven to 400°F
  • Place pastry on lightly floured surface; roll out to 14x8-inch rectangle.
  • Place on parchment paper-covered baking sheet; set aside.
  • Mix remaining cream cheese and half of the dry gelatin mix until well blended.
  • Spread onto pastry to within 2 inches of edge.
  • TOSS apples with the remaining dry gelatin mix, the cornstarch and cinnamon.
  • Spoon evenly over cream cheese filling.
  • Fold edge of pastry over apples toward center of tart. (Apples in center of tart will remain exposed.)
  • Sprinkle top with almonds.
  • Bake, in lower third of oven, 35 minute or until crust is golden brown and apples are tender.
  • Cool.
  • Store leftover tart in refrigerator.
  • JAZZ IT UP:.
  • Garnish with cinnamon sticks tied with orange peel just before serving.

Nutrition Facts : Calories 374.9, Fat 23.6, SaturatedFat 13.7, Cholesterol 61.7, Sodium 224.3, Carbohydrate 35.8, Fiber 2, Sugar 14.6, Protein 6.6

Tips:

  • Use a variety of apples for a more complex flavor. Some good options include Granny Smith, Honeycrisp, and Pink Lady.
  • Peel and slice the apples thinly so that they cook evenly.
  • Use a combination of granulated sugar and brown sugar for a richer flavor.
  • Add a pinch of salt to the filling to help balance the sweetness of the apples.
  • Roll out the pie dough thinly so that it is easy to work with.
  • Brush the edges of the pie dough with water before sealing it to help it stick together.
  • Bake the tart at a high temperature for the first 15 minutes to help the crust set. Then, reduce the temperature to finish baking the tart.
  • Let the tart cool for at least 30 minutes before serving to allow the filling to set.

Conclusion:

Free-form harvest apple tart is a delicious and easy-to-make dessert that is perfect for any occasion. With its flaky crust, sweet and tart filling, and beautiful presentation, this tart is sure to impress your friends and family. So next time you have a hankering for a sweet treat, give this recipe a try.

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