Yum! Try Martha Stewart’s tasty tarts
Whether you're entertaining friends or family, this dessert will be a treat for anyone who tastes it. Here, Martha Stewart shares recipes from the June 2010 issue of Martha Stewart Living magazine for her fruit tarts, which are a perfect addition to any summer meal.
Makes 6; Active time: 1 hour, 10 min; Total time: 4 hours
For the crust
- 1 1/4 cups all-purpose flour, plus more for surface
- 1/2 teaspoon sugar
- 1 stick cold unsalted butter, cut into small pieces
- 1/4 cup ice water
For the filling
- 2 Granny Smith or other firm apples
- 1/4 cup sugar
- 2 tablespoons fresh breadcrumbs
- 1 tablespoon plus 1 1/2 teaspoons Calvados or other apple brandy
- 1 teaspoon fresh lemon juice
- 1 teaspoon all-purpose flour
- 3 Granny Smith or other firm apples
- 2 teaspoons fresh lemon juice
- 4 tablespoons unsalted butter, melted
- 3 tablespoons sugar
- 1/4 cup apricot jam, warmed and strained
1. Make the crusts: Pulse flour, sugar, and 1/2 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.2. Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to hold together (it should not be wet or sticky). Press dough into a disk, and wrap in plastic. Refrigerate for 30 minutes.3. Set six 4-inch tart rings on a parchment-lined baking sheet. Roll out dough to 1/4-inch thickness on a lightly floured surface. Cut out six 5 1/2-inch circles, rerolling scraps as needed. Press dough into bottoms and up sides of tart rings, patching any holes or tears, leaving an overhang at the top of each. Trim excess dough flush with edges of rings using a knife. Refrigerate until firm, at least 1 hour or overnight. Meanwhile, preheat oven to 350°.4. Make the filling: Peel, core, and slice each apple into 8 wedges. Toss with sugar, breadcrumbs, Calvados, lemon juice, flour, and a pinch of salt. Spread evenly on a rimmed baking sheet, and bake for 20 minutes. Stir apples, and bake until very soft and caramelized around the edges, 15 to 20 minutes more. Scrape into a bowl, and roughly mash. Let cool.5. Assemble the tartlets: Peel, core, and quarter 1 apple. Core and quarter remaining 2 apples. Thinly slice all apples using a mandoline or a very sharp knife. Toss peeled and unpeeled apples separately with lemon juice. Spread 2 tablespoons mashed apple onto bottom of each tart shell. Fan peeled apple slices on top of mash; brush with half the butter, and sprinkle with half the sugar. Repeat with unpeeled apples and remaining butter and sugar. Bake until apples are golden brown around the edges, about 1 hour, 5 minutes. Brush tops with jam. Let cool slightly.
Make ahead: Dough can be frozen for up to 1 month. Thaw before using.
Serves 9; Makes one 13-by-15-inch tart; Active time: 25 min, 10 min; Total time: 1 hour, 35 minutes
- 1 sheet frozen puff pastry (one 14-ounce package), preferably Dufour (dufour pastrykitchens.com), thawed
- All-purpose flour, for surface
- 3/4 cup ground toasted walnuts
- 3 tablespoons light-brown sugar
- 2 tablespoons cornstarch
- 1 large egg, beaten for egg wash
- 4 apricots, pitted and each cut into 8 wedges
- 12 ounces fresh blackberries (about 2 to 3 cups)
- 1/4 cup granulated sugar
1. Preheat oven to 425°. Roll out pastry to a 13-by-15-inch rectangle on a lightly floured surface; trim edges with a knife. Transfer to a baking sheet; freeze for at least 30 minutes or overnight.2. Combine walnuts, brown sugar, cornstarch, and 1/4 teaspoon salt. Brush pastry with egg wash, avoiding edges so that egg doesn’t drip over sides. Score a line around edge of pastry using a knife to create a 3/4-inch border (do not cut all the way through). Cover center with walnut mixture. Arrange apricots and blackberries on top. Sprinkle with granulated sugar.3. Bake for 10 minutes. Reduce oven temperature to 400°. Bake until pastry is golden brown and fruit is soft, about 30 minutes more. Let cool.
Storage: Tart can be refrigerated for up to 2 hours.
For more information, go to www.marthastewart.com.