Classic Apple Tart With Cinnamon Crust
A Classic Apple Tart with a Cinnamon Crust is a delightful dessert that showcases the sweet and tangy flavors of fresh apples enveloped in a fragrant, buttery crust. This autumn-inspired treat is perfect for family gatherings, holiday celebrations, or simply when you want to indulge in a slice of home-baked goodness.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsalted butter | ½ cup (1 stick) |
| Granulated sugar | ¼ cup |
| Ground cinnamon | 1 tsp |
| Salt | ¼ tsp |
| Ice water | 3 tbsp (more if needed) |
| Firm apples (like Granny Smith) | 3-4 medium |
| Brown sugar | ½ cup |
| Lemon juice | 1 tbsp |
| Ground nutmeg | ¼ tsp |
| Egg (for egg wash) | 1 |
| Additional cinnamon (for topping) | 1 tsp |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine flour, granulated sugar, 1 tsp cinnamon, and salt. Cut in butter until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing just until the dough forms. Press into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Peel, core, and slice the apples, then toss with brown sugar, lemon juice, and nutmeg in a bowl. Set aside.
- Roll out the chilled dough and fit it into a tart pan. Pour the apple mixture into the crust.
- Brush the edges with beaten egg and sprinkle additional cinnamon over the apples.
- Bake for 35-40 minutes or until the apples are tender and the crust is golden brown. Allow to cool slightly before serving. Enjoy!
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Pear and Cranberry Galette
A Pear and Cranberry Galette is a rustic, free-form pastry that brings together the sweet and juicy flavors of fresh pears with the tartness of cranberries, making it an ideal dessert for autumn gatherings. The flaky crust is uncomplicated, allowing the delicious filling to shine while offering a lovely presentation that’s perfect for sharing.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsalted butter | ½ cup (1 stick) |
| Granulated sugar | ¼ cup |
| Salt | ¼ tsp |
| Ice water | 3-4 tbsp |
| Ripe pears | 3 medium |
| Fresh cranberries | 1 cup |
| Brown sugar | ¼ cup |
| Ground cinnamon | ½ tsp |
| Lemon juice | 1 tbsp |
| Egg (for egg wash) | 1 |
| Sugar (for sprinkling) | 1 tbsp |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine flour, granulated sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough forms a ball. Flatten into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Peel and slice the pears, then combine them with cranberries, brown sugar, cinnamon, and lemon juice in a bowl.
- Roll out the chilled dough on parchment paper into a rough circle. Transfer it to a baking sheet.
- Fill the center of the dough with the pear and cranberry mixture, leaving a border to fold over.
- Fold the edges of the dough over the filling, brush with beaten egg, and sprinkle with sugar.
- Bake for 35-40 minutes or until the crust is golden and the filling is bubbly. Allow to cool slightly before serving. Enjoy!
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Pumpkin Spice Custard Tart
A Pumpkin Spice Custard Tart is a delightful autumn dessert that combines the warm, aromatic flavors of pumpkin spice with a creamy custard filling nestled in a buttery, flaky crust. This tart is perfect for holiday gatherings or cozy evenings, offering a comforting taste of fall with each slice.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsalted butter | ½ cup (1 stick) |
| Granulated sugar | ¼ cup |
| Salt | ¼ tsp |
| Ice water | 3-4 tbsp |
| Canned pumpkin puree | 1 cup |
| Heavy cream | 1 cup |
| Eggs | 2 large |
| Brown sugar | ½ cup |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Ground ginger | ½ tsp |
| Vanilla extract | 1 tsp |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine flour, granulated sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough forms a ball. Flatten into a disc, cover, and refrigerate for 30 minutes.
- Roll out the dough and fit it into a tart pan, pricking the bottom with a fork. Pre-bake for 10-12 minutes until lightly golden.
- In a separate bowl, whisk together pumpkin puree, heavy cream, eggs, brown sugar, cinnamon, nutmeg, ginger, and vanilla.
- Pour the custard filling into the pre-baked tart shell.
- Bake for an additional 30-35 minutes or until the filling is set. Allow the tart to cool before slicing and serving. Enjoy!
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Maple Pecan Tart With Fresh Figs
A Maple Pecan Tart with Fresh Figs is a luscious autumn dessert that features a sweet and nutty filling made from roasted pecans and rich maple syrup, all nestled in a buttery pastry crust. The addition of fresh figs not only enhances the tart’s flavor profile but also brings a delightful seasonal touch. This elegant dessert is perfect for impressing guests at gatherings or indulging in a warm slice with a dollop of whipped cream.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsalted butter | ½ cup (1 stick) |
| Granulated sugar | ¼ cup |
| Salt | ¼ tsp |
| Ice water | 3-4 tbsp |
| Pecans (chopped) | 1 ½ cups |
| Maple syrup | ¾ cup |
| Eggs | 3 large |
| Vanilla extract | 1 tsp |
| Fresh figs (halved) | 4-5 medium |
| Heavy cream | Optional (for serving) |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine flour, granulated sugar, and salt. Cut in the unsalted butter until crumbly. Gradually add ice water until a dough forms. Chill for 30 minutes.
- Roll out the dough and fit it into a tart pan, pricking the bottom with a fork. Pre-bake for 10-12 minutes until lightly golden.
- In a bowl, whisk together eggs, maple syrup, chopped pecans, and vanilla extract until well combined.
- Pour the pecan mixture into the pre-baked tart shell and arrange the halved fresh figs on top.
- Bake for 30-35 minutes or until the filling is set and golden brown. Let cool before serving. Optionally, serve with whipped cream. Enjoy!
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Spiced Plum Tart With Almond Cream
A Spiced Plum Tart with Almond Cream is a delightful autumn dessert that combines the rich flavors of ripe plums with a fragrant mix of spices, all enveloped in a flaky pastry crust. The almond cream adds a nutty richness and creaminess that complements the tartness of the plums beautifully. This dish is perfect for showcasing seasonal fruits and makes for an impressive centerpiece at any fall gathering.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsalted butter | ½ cup (1 stick) |
| Granulated sugar | ¼ cup |
| Salt | ¼ tsp |
| Ice water | 3-4 tbsp |
| Ripe plums (sliced) | 4-5 medium |
| Almond flour | 1 cup |
| Powdered sugar | ½ cup |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Ground cinnamon | ½ tsp |
| Ground nutmeg | ¼ tsp |
| Heavy cream (for serving) | Optional |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine flour, granulated sugar, and salt. Cut in the butter until crumbly. Add ice water gradually until a dough forms. Chill for 30 minutes.
- Roll out the dough and fit it into a tart pan, pricking the bottom with a fork. Pre-bake for 10-12 minutes until lightly golden.
- In a separate bowl, whisk together almond flour, powdered sugar, eggs, vanilla extract, cinnamon, and nutmeg until smooth.
- Pour the almond cream into the pre-baked tart shell and arrange the sliced plums on top.
- Bake for 30-35 minutes, or until the filling is set and the plums are softened. Allow to cool before serving. Optionally, serve with heavy cream. Enjoy!
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Rustic Quince and Walnut Tart
A Rustic Quince and Walnut Tart is an exquisite autumn dessert that celebrates the unique flavor of quinces, a lesser-known fruit that becomes soft and aromatic when baked. This tart is complemented with the earthy notes of walnuts, all encased in a buttery pastry crust. Perfect for cozy gatherings, the tart is both rustic in appearance and elegant in taste, making it a wonderful addition to your fall repertoire.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsalted butter | ½ cup (1 stick) |
| Granulated sugar | ¼ cup |
| Salt | ¼ tsp |
| Ice water | 3-4 tbsp |
| Ripe quinces (peeled and sliced) | 3-4 medium |
| Chopped walnuts | 1 cup |
| Eggs | 2 large |
| Brown sugar | ½ cup |
| Cinnamon | ½ tsp |
| Vanilla extract | 1 tsp |
| Heavy cream (for serving) | Optional |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine flour, granulated sugar, and salt. Cut in the butter until crumbly. Add ice water gradually until a dough forms. Chill for 30 minutes.
- Roll out the dough and fit it into a tart pan, pricking the bottom with a fork. Pre-bake for 10-15 minutes until lightly golden.
- In another bowl, combine sliced quinces, chopped walnuts, brown sugar, cinnamon, and vanilla extract. Stir until the quinces are well coated.
- Fill the pre-baked tart shell with the quince and walnut mixture.
- Bake for 30-35 minutes, or until the quinces are tender and the tart is golden brown. Allow to cool before serving. Enjoy with a drizzle of heavy cream if desired!
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Caramel Apple Tart With Shortbread Crust
A Caramel Apple Tart with Shortbread Crust is a delightful autumn dessert that perfectly combines the flavors of sweet and tart apples with a rich caramel sauce, all sitting atop a buttery, crumbly shortbread crust. This tart is not only visually appealing but also incredibly satisfying, making it an ideal choice for festive gatherings or cozy family dinners during the fall season.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsalted butter | ½ cup (1 stick) |
| Powdered sugar | ¼ cup |
| Salt | ¼ tsp |
| Eggs | 1 large |
| Firm apples (peeled and sliced) | 4 medium |
| Granulated sugar | ½ cup |
| Brown sugar | ½ cup |
| Heavy cream | ½ cup |
| Vanilla extract | 1 tsp |
| Caramel sauce | 1 cup |
| Optional: chopped nuts (for topping) | ½ cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine flour, powdered sugar, and salt. Cut in the butter until crumbly. Add the egg and mix until a dough forms. Press the dough into a tart pan and bake for 15-20 minutes until lightly golden.
- In another bowl, toss the sliced apples with granulated sugar, brown sugar, vanilla extract, and ½ cup of caramel sauce to coat.
- Fill the pre-baked tart crust with the apple mixture, arranging the apples neatly.
- Bake for 30-35 minutes, or until the apples are tender and the crust is golden. Drizzle the remaining caramel sauce over the tart and sprinkle with chopped nuts if desired before serving. Enjoy warm!
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Orange and Cranberry Tart With Cream Cheese Filling
An Orange and Cranberry Tart with Cream Cheese Filling is a vibrant and tangy fall dessert that beautifully marries the zesty brightness of oranges with the tartness of cranberries. This delightful tart features a smooth and creamy filling that contrasts perfectly with the sweet and slightly tart fruit topping, making it an eye-catching and delicious centerpiece for any autumn gathering.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsalted butter | ½ cup (1 stick) |
| Granulated sugar | ¼ cup |
| Salt | ¼ tsp |
| Eggs | 1 large |
| Cream cheese | 8 oz (1 package) |
| Powdered sugar | ½ cup |
| Sour cream | ½ cup |
| Fresh cranberries (or frozen) | 2 cups |
| Orange zest | 1 tsp |
| Fresh orange juice | ¼ cup |
| Optional: Orange slices (for garnish) | To taste |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and prepare a tart pan by greasing it lightly.
- In a bowl, mix flour, sugar, and salt. Cut in the butter until crumbly, then add the egg to form a dough. Press into the tart pan and bake for 15-20 minutes until golden.
- In another bowl, beat the cream cheese, powdered sugar, sour cream, orange juice, and zest until smooth.
- Spread the cream cheese filling evenly over the cooled crust, then top with cranberries.
- Bake for 25-30 minutes until the cranberries are soft. Let cool, garnish with orange slices if desired, and serve chilled or at room temperature. Enjoy!
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Fig and Honey Tart With Ricotta
A Fig and Honey Tart with Ricotta is an elegant and sophisticated dessert that highlights the natural sweetness of fresh figs paired with the creaminess of ricotta cheese. This tart features a buttery, flaky crust that perfectly complements the rich flavor of honey, making it a delightful treat for autumn gatherings or special occasions.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsalted butter | ½ cup (1 stick) |
| Granulated sugar | ¼ cup |
| Salt | ¼ tsp |
| Water | 2-3 tbsp |
| Fresh ricotta cheese | 1 cup |
| Honey | ½ cup |
| Vanilla extract | 1 tsp |
| Fresh figs (sliced) | 8-10 |
| Optional: Chopped nuts (for garnish) | To taste |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and lightly grease a tart pan.
- In a bowl, combine flour, sugar, and salt. Cut in the butter until crumbly. Add water, 1 tablespoon at a time, until dough forms. Press into the tart pan and bake for 15-20 minutes until golden.
- In a mixing bowl, blend ricotta, honey, and vanilla until smooth. Spread the mixture over the cooled crust.
- Arrange the sliced figs on top of the ricotta mixture in an aesthetically pleasing pattern.
- Bake for an additional 15-20 minutes until figs are slightly soft. Let cool, garnish with chopped nuts if desired, and serve chilled or at room temperature. Enjoy!
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Sweet Potato Tart With Marshmallow Meringue
A Sweet Potato Tart with Marshmallow Meringue is a deliciously comforting dessert that marries the earthy sweetness of roasted sweet potatoes with a fluffy, toasted meringue topping. This tart is perfect for fall celebrations and brings a touch of warmth and nostalgia to any gathering, making it a delightful end to a holiday feast.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsalted butter | ½ cup (1 stick) |
| Granulated sugar | ⅔ cup |
| Salt | ¼ tsp |
| Sweet potatoes (cooked and mashed) | 2 cups |
| Heavy cream | ½ cup |
| Eggs (large) | 2 |
| Vanilla extract | 1 tsp |
| Ground cinnamon | ½ tsp |
| Ground nutmeg | ¼ tsp |
| Egg whites (large) | 2 |
| Optional: Mini marshmallows (for garnish) | To taste |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and lightly grease a tart pan.
- In a bowl, mix flour, ½ cup sugar, and salt. Cut in the butter until crumbly. Press into the tart pan and bake for 10-12 minutes until lightly golden.
- In a separate bowl, combine the mashed sweet potatoes, heavy cream, eggs, vanilla, cinnamon, and nutmeg. Mix until smooth and pour into the baked crust.
- Bake for 30-35 minutes, or until the filling is set. Let cool slightly.
- For the meringue, beat egg whites until soft peaks form, gradually adding ⅓ cup sugar until stiff peaks form.
- Spread the meringue over the cooled sweet potato filling. Optionally, garnish with mini marshmallows.
- Use a kitchen torch or broil on low until the meringue is toasted, then serve warm or at room temperature. Enjoy!
