Welcome to Happylifeblogspot! A food blog with drool worthy recipes
The name says it all folks! Everything Braided Bread is…..you guessed it….EVERYTHING!!! Talk about homemade bread goals. If you’ve ever wanted to try your hand at bread making, this recipe is the place to start. This impressive loaf is crusty on the outside, soft on the […]
I absolutely do not have the will power to keep Skillet Potato Rolls in the house. And I’m not ashamed to admit it. I will just keep devouring ’em til they’re gone. These made from scratch dinner rolls are light and airy and oh so […]
Happy Fall Y’all! I wanted to share this quick and easy Rustic Apple Tart with you before you get bombarded with all things pumpkin (not that there’s anything wrong with that). But this one’s gonna be for team apple. The delicious little Fall dessert starts with a homemade buttery crust, is piled high with loads of fresh apples, and then finished to perfection with a sweet and gooey caramel drizzle. I know what you’re thinking…homemade crust…but you said this was gonna be easy!?! Don’t worry, I’ll walk ya through it step by step and you know what else? I bet you already have most of these ingredients on hand in your kitchen. So what are you waiting for? Let’s get baking!!
Here’s all you’ll need: all-purpose flour, sugar, salt, butter, vanilla extract, apples, cinnamon, an egg and caramel ice cream topping.
Let’s just get that tart crust out of the way because really that’s the most work you’ll have to put into this totally worth it apple tart. Combine 2/3 cup flour, 1 Tablespoon of sugar, and 1/8 teaspoon of salt in a large bowl. Cube the butter and add it to the bowl. Using a pastry blender, a butter knife or a fork, cut the butter until it’s crumbly. 
Next we’ll gradually add in the water and vanilla. Mix in 6-1/2 teaspoons of cold water as well as 1/8 of a teaspoon of vanilla, a little at a time. Full disclosure, I start the mixing process with a fork but always end with my favorite kitchen tool…..my bare hands. Knead into a ball until a soft dough forms. Cover and refrigerate for 30 minutes.
Lightly flour your work area. Using a rolling pin, roll the dough into a 14 inch circle or a shape closely resembling a circle. This apple tart has “rustic” in it’s name so there’s no need for perfection. I’m so proud that you conquered that pie crust like the boss that you are!! But….if you’re short on time, or just plain can’t get the hang of it, I won’t be mad if you need to swap in for store bought. All roads lead to one delish dessert.
Now it’s time to prep those yummy apples! We used Granny Smith’s for this recipe but you can swap out for your favorite flavorful apple. I’m dying to go apple picking this year btw. Have you been yet? Peel and core the apples then cut them into 1/4-inch to 1/2-inch slices. Top with 3 Tablespoons of sugar and 1 Tablespoon of flour and toss to coat. Pie fillings done. See, told ya this would be easy!
Transfer the crust to a sheet of…you guessed it…PARCHMENT PAPER!!!! If you follow my blog then you know I preach about this stuff. It really does make baking SO much easier and yields tremendous results. Top with the apple filling and load this baby onto a baking sheet. Be sure to leave about an inch or two around the edges because that’s gonna be our crust.
Fold the crust over the edges of the apple tart. There really is no method to this madness, you just have to go for it. Pick a place to start and begin folding. Again don’t worry if it’s not picture perfect. I promise the taste will make up for it! Combine 1 teaspoon of sugar and 1/4 teaspoon of cinnamon and sprinkle over the apple filling. Mmm…This is gonna be SO good!! Then whisk together the egg and 1 Tablespoon of water to form an egg wash and brush it over the tart crust.
Bake in a 400 degree preheated oven for 25-30 minutes until the crust is golden and the filling is bubbly. Remove to a wire rack to cool and then finish this baby off with a drizzle of your favorite caramel! Serve warm, or cold, or with a big ole scoop of vanilla ice cream and enjoy!!! I know I will. Looking for more apple recipe to get ya through Fall? Try our Apple Hand Pies or our Over the Top Apple Pie Cheesecake next.
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I’ve never met a cookie that I didn’t like and these Oatmeal Raisin Cookies are no different. I’ve gotta warn you though…they pack a wallop of flavor and are highly addictive. Just like the ones Grandma used to make, this delicious cookie is crispy on […]
It’s no secret that Jeff and I love a good wine/beer/whisky/cider tasting……ok let’s just say we love to sample anything with alcohol! We’re a good time, what can I say?!? Niagara-on-the-Lake and The Niagara Wine Trail are among our local favorites because they have SO […]
Our Fresh Strawberry Tart recipe is here just in time for strawberry season! This beautiful tart makes the perfect ending to any meal. A mouth watering dessert layered with chocolate, filled with a rich and decadent cream cheese filling, and topped with jam glazed strawberries. YUM!!! This colorful concoction is bound to impress! But don’t be scared off….it’s way easier than you’d think! You’ll be making this quick fix dessert again and again this Spring and Summer! It’s one of my favorites!
Here’s all you’ll need: pie pastry, German sweet chocolate, cream cheese, heavy whipping cream, vanilla extract, confectioners’ sugar, fresh strawberries, and red raspberry jam.
First let’s grease our tart pan with cooking spray. You’ll want to use a tart pan with a removable bottom. It makes it so much easier to pop it out of the tart pan and onto a plate once we’re done. On a lightly flour surface roll out the pie pastry large enough to fit the tart pan. Press the pie pastry onto the bottom and up the sides of a fluted tart pan. Trim any excess pastry that may hang over the edges. You can use a refrigerated pie pastry if you’re in a pinch or try our Pie Crust Just Like Grandma Used To Make recipe!
Place the tart pan on top of a baking pan. Bake in a 450 degree preheated oven for 10-12 minutes or until lightly browned. Allow the pie crust to cool. Do not remove the pie crust from the tart pan. We’ll do that at the very end! The pie crust can be very delicate at this stage in the game and we don’t want to break it.
Meanwhile melt the German sweet chocolate in a microwave safe bowl. Microwave on high for 30 seconds, stir and repeat. Continue the process until the chocolate is melted completely and smooth. This Fresh Strawberry Tart reminds me of making Chocolate Covered Strawberries! You can’t go wrong with Strawberries and Chocolate!
Next gently spread the chocolate over the pie crust. Make sure everything’s nice and covered. Refrigerate for 5-10 minutes or until the chocolate is just about set. OMG!!! My mouth is watering already!! You know who else would love this strawberry tart??? YOUR MOM!!! This would be a wonderful dessert to serve at a Mother’s Day Brunch. I think it would be lovely to receive as a gift as well. I know I wouldn’t turn it away!
In the meantime, in a large bowl beat the cream cheese and vanilla until smooth. Gradually mix in the confectioners’ sugar and heavy cream until fully combined. The filling should be sweet and creamy!
Then spread the cream cheese mixture over the chocolate layer until it’s nice and smooth! What is it about cream cheese that makes everything SO much better??? This sweet and decadent filling is the perfect base to hold all those fresh strawberries!
Next cut the strawberries into thin slices. Layer the strawberries on top of the cream cheese starting at the outside and working your way inward. Continue to layer the strawberries until the tart is completely covered. Basically just make a circle around the outside and then another smaller circle that overlaps off of that. Keep making the smaller circles until you reach the middle. It will look pretty, I promise! You don’t have to be a pro!
Brush the strawberries carefully with the jam. If you don’t have raspberry on hand, you can use strawberry or red currant. Both jam or jelly will work. We mainly just don’t want any large fruit chunks getting in our way. Refrigerate for 2 hours before slicing.
Remove the sides of the tart pan before serving! And……VOILA!!! You’ve created a masterpiece! You won’t believe how quickly this Fresh Strawberry Tart will become a family favorite!! If you love strawberry season as much as we do, you’ll love making our Strawberry Crumb Cake Muffins!
We’d love to hear from you! Leave us your comments and love down below!
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If you love to hit the bread basket during dinner then this recipe is for you! Our Light & Flaky Biscuits bake up soft and buttery in a matter of minutes! A few simple ingredients (that you probably already have on hand) are all that’s […]
Best Ever Frosted Banana Bread Bars are my family’s all time favorite dessert! Hands down! No questions about it. If I could only make one dessert for the rest of our lives, this is the one they would pick! These seriously addicting, cream cheese smothered […]
Amish Cinnamon Bread is sure to be a hit! You’re gonna fall in love with this easy, no knead, quick bread. This sweet bread is tender and moist, loaded with cinnamon swirls and then topped with even more cinnamon and sugar. Soft in texture and dare I say, cake-like even, this delicately spiced bread is perfect for breakfast, dessert, or just about any time in our house! Our easy to follow instructions will have you cutting off a thick slab in no time.
Here’s all you’ll need: butter, sugar, egg, buttermilk, flour, baking soda, and cinnamon.
Let’s start by creaming the butter, 1 cup of sugar, and egg. In a large bowl blend with a hand mixer on medium low speed. I nuked my butter in the microwave for 30 seconds to soften. This girl never has the time to soften her butter! Maybe someday when I’m retired I’ll just sit around all day waiting for butter to soften.
Next mix in the baking soda, buttermilk, and flour. I added the milk first and then mixed in the flour 1/2 a cup at a time. The batter will be thick! If you don’t have buttermilk on hand, you can use this handy trick. Add a tablespoon of lemon juice or white vinegar to a cup of milk and let sit for 5-10 minutes. Voila! You now have a buttermilk substitute. And I promise you won’t taste the lemon juice or the vinegar. Really!
Now pour half of the batter into a greased loaf pan. This one’s an 8″ X 4″ size. You can use a 9″ X 5″ as well and adjust the baking time. Spread the batter so it’s nice and even.
Meanwhile combine the cinnamon and 1/3 cup of sugar in a small bowl. Mix it all up! Sprinkle about 3/4 of the cinnamon sugar mixture on top of the batter. Save the remainder of it. We used to sprinkle cinnamon and sugar on our toast at my Grandma’s house as kids. We loved it so much that she even gave us our own little cinnamon sugar shaker to use!
Top with the remaining batter. Spread with a spatula to smooth. You can easily double this recipe and make two loaves of Amish Cinnamon Bread. One to keep and one to share! Or both to keep…I’m not here to judge!
Sprinkle with the remaining cinnamon sugar mixture. Then very carefully swirl with a knife. Place the knife all the way into the batter. Don’t forget we’re swirling that middle layer too! I dragged my knife across short ways and long ways a bunch of times to get this little swirl pattern that I have going here. But you can get all twisty and silly if you want. March to the beat of your own drum! Don’t worry too much about how it looks. It will all blend together while baking.
Bake in a 350 degree oven for 45-55 minutes or until a toothpick inserted in the middle comes out clean. 8″ X 4″ pans will be more towards the 55 minute mark. If you’re using a bigger loaf pan like a 9″ X 5″ you’ll be more on the 45 minute end. Remove from the oven and cool in the pan for 20 minutes. Serve warm or cold. Slather with butter or eat it plain. Amish Cinnamon Bread is pretty fabulous any way you slice it!
We’d love to hear from you! Leave us your comments and love down below!
If you’re excited about this recipe, then you’ve gotta try our Big, Fat, Oeey, Gooey Cinnamon Buns!!!
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Hi There! I’m Lisa. I’m a lover of all things crafty, creative, DIY, and delicious!!! Oh yeah and puppies too! I love cooking and baking for my friends and family but especially WITH my friends and family. I show my greatest affection through food. If I cook or bake for you, it means I really like you!
