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Free Form Fruit Tart
To make the tart dough:
To mix the dough in the food processor, place flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 or 4 times to mix. Cut butter into 7 or 8 pieces and add to work bowl. Pulse about 12 to 15 times, until mixture is reduced to a fine powder, do not allow to become pasty. Add egg and continue to pulse until dough forms a ball. Remove dough from work bowl to lightly floured work surface and pat dough 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 about 1/2-inch of dough at the edge of the disk of 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.
Preheat oven to 400 degrees and set a rack in the middle level. Place pan in oven and lower heat to 350 degrees. Bake for about 20 minutes, checking once or twice. When baked, remove pan from oven to a rack to cool.
To make the easy 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 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. Immediately before using pastry cream, stir in optional liqueur.
Filling the shell:
Fruit: Any fruit normally served uncooked will be perfect in this type of a tart. Try to avoid apples, pears, bananas, peaches and apricots because they discolor, even when glazed. Best fruits to use and how to pare them:
Strawberries: rinse, hull and halve.
Raspberries: pick over just before using.
Blueberries: rinse and dry on pan lined with paper towels.
Blackberries, etc: rinse and dry on pan lined with paper towels.
Kiwi: peel, halve and slice.
Orange: peel, halve and slice.
Seedless grapes: Stem, rise and halve if large.
Mango or Papaya: peel, seed, slice.
First, spread pastry cream evenly on bottom of crust. Arrange fruit in overlapping concentric rows, beginning at outside and working in toward center.
For a "fruit salad" tart, toss fruit in a bowl (add a drop of Kirsch, if you wish), then pile fruit in on pastry cream in tart shell. You'll need about 6 cups of fruit for a 10-inch tart shell.
Glazes: Combine 1/2 cup apple jelly, 1/2 cup apricot preserves and 1 tablespoon water or liqueur in a small saucepan. Bring to a simmer, stirring often. Strain into another pan and return to a boil. Allow to cool for 5 minutes, then gently brush on fruit. If you strain the glaze carefully, you may also use a small spay bottle to apply it. If tart is mostly red fruit, use currant jelly and strawberry or raspberry preserves.
Toasted Sliced Almonds: Edge the crust with these. Toast almonds at 350 degrees on a jelly roll pan, stirring often. Cool and sprinkle on fruit at edge of tart. Dust almonds lightly with confectioners' sugar.
Pistachios: Bring pistachios to a boil in a large pan of water. Drain and rub in a towel to loosen skins. Separate pistachios from skins. Dry blanched pistachios 5 minutes at 325 degrees, being careful they do not color. Chop coarsely and sprinkle on fruit at edge of crust. DO NOT dust with confectioners' sugar. Confectioners' Sugar: If fruit is not glazed, dust heavily with confectioners' sugar immediately before serving.
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French Apple Tart
PEEL, QUARTER and core the apples. Slice 3 apples into thin slices, toss with lemon juice and 2 tablespoons of the sugar and set aside. Make applesauce with the rest of the apples: Chop coarsely, place in a saucepan with 2-3 tablespoons of water, cover and cook over a medium-low heat until very soft. Warm the jam, then force it through a sieve (fruit bits can be returned to the jar). Add 1/4 cup of strained jam to applesauce, together with the Calvados and butter. Continue cooking, if needed, until fairly thick. Taste and add sugar if needed. It should taste sweet, but not like jam. Spread the applesauce over the tart shell, then layer the drained apple slices in concentric circles over it. Bake about 30 minutes, until the apples are tender. Warm remaining apricot jam, adding a tablespoon or so of water if needed, to paint over the tart. Best served warm.
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Fruit Tart
For crust, combine flours and the 1 Tablespoon sugar. Cut in margarine till mixture resembles coarse crumbs. Sprinkle with ice water; toss till crumbly. Form dough into a ball. Press dough into a circle on waxed paper. Cover with another sheet of waxed paper. Roll into a 10 inch circle. Remove top sheet of waxed paper; invert onto an ungreased baking sheet. Crimp pastry edge. Prick with a fork. Bake crust ina 400 deg F. oven for 12-15 minutes or till lightly browned. Cool. Meanwhile, for glaze, combine the 2 teaspoons sugar and cornstarch. Stir in orange juice. Cook and stir till thickened and bubbly. Remove from heat; cool.
Place crust on a serving plate. Arrange kiwi fruit in the center. Arrange bananas around kiwi and berries around bananas. Spoon glaze over fruit. Serve immediately or chill 1 hour.
Per serving: 153 calories, 2 g protein, 24 g carbohydrates, 6 g fat, 0 mg cholesterol, 68 mg sodium, 232 mg potassium.
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Glazed Apple Tart
Preheat oven to 375'F. (190'C.). Butter an 8"-round baking pan. To make pastry, sift flour and salt into a bowl. Add butter and cut in finely until mixture resembles bread crumbs. Stir in 1 tablespoon of sugar, egg yolk and cold water.
Knead gently until smooth and chill 15 minutes. Sprinkle with remaining sugar. Peel, core and cut apples in fairly thin slices. Arrange a layer of apple slices in overlapping circles in bottom of pan.
Mix remaining apple slices with lemon peel, cornstarch and spices. Spoon on top of arranged apple slices. Roll out pastry to an 8" circle. Place on top of apples and press gently. Prick several times with a fork. Bake in preheated oven 40 minutes or until pastry is golden brown. Carefully turn out tart onto a warm serving plate. Combine jam and lemon juice in a saucepan and heat gently until melted, stirring until smooth. Spoon hot jam mixture over tart. Serve hot or cold with whipped cream. Garnish with mint sprig, if desired.
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Granedilla Fridge Tart
Crush biscuits and mix with melted butter to form pie crust. Line a the base and sides of a pie dish with the crust mixture and press down well. Put in the freezer to set. Make up the jelly according to the instructions on the box. To the jelly mixture, add the condensed milk and granedilla pulp and mix well. Pour into the pie crust and place in the refrigerator to set.
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Harvest Tart
Preheat oven to 450 degrees. in mixing bowl combine cherries, raisins, and brandy and set aside.(in the time it takes to prepare the apples and dough for crust, fruit should absorb brandy.) Add apples, ground orange, and lemon juice to cherry mixture and blend well. Sift together sugar, salt, cinnamon, mace, cloves, and ginger and add dry mixture to blended fruit and mix evenly. divide batter and fill pie shells. Pour 1/4 cup melted butter evenly over each filled pie shell. If using top crusts, cover tarts, crimp edges of pastry, and cut slits in tip pastry; or cover tops with lattice strips as desired.
Bake tarts at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake 25 minutes longer, until crust is dry and turning golden. Serve tarts warm. (They can be refrigerated and reheated in the oven at 350 degrees for about 15 minutes.) Makes 2 tarts,each about 6 servings.
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Jam Tarts
Melt butter. Blend in cream cheese, maple syrup and lemon juice. Add flour and combine until dough is smooth. Chill overnight. Roll dough to 1/4-inch thickness. Cut into 3-inch rounds. Make an indentation in the center of each. Spoon jam into each indentation. Bake on oiled cookie sheets at 450 degrees for 15 minutes. Crust should be golden brown and possibly flaking. If not, return for additional few minutes.
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Individual Fruit Tarts
PREHEAT OVEN TO 425F. Roll out the pastry and cut circles about 5-inches across using a cookie or biscuit cutter. Gather into a ball the dough remaining from the cutouts, roll again and cut additional circles. Sprinkle with about 2 tablespoons of sugar, stack with waxed paper between and refrigerate, or better, freeze.
Prepare the fruit by peeling, coring, slicing thinly and tossing with lemon juice. Warm the jam using 1 tablespoon or 2 of water if needed. Taking a disk of dough, turn the edges up as though making a small pizza. Spread a little apricot jam over the pastry. Put a few slices of overlapping fruit on, paint with more apricot jam, sprinkle with a tablespoon of sugar and dot with butter. Bake for 15 minutes. The pastry edges should be golden brown.
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La Tarte Tatin
FOR PASTRY: Preheat oven to 300 F. Roll pastry 1/8 inch thick. Cut into circle 1 inch larger than diameter of 1-quart-souffle dish. Transfer to baking sheet, prick with fork and bake 30 minutes. If not quite browned, increase heat to 350 F. Combine 1/2 cup sugar with water in 8-inch skillet and cook, swirling pan frequently, until carmelized. Pour into 1-quart souffle dish. Begin adding apples, arranging vertically (fill dish as compactly as possible since fruit will shrink during baking). Lay remaining apples (or as many as possible) on top.
Sprinkle with remaining 1/2 cup sugar and cinnamon. Pour melted butter evenly over top. Cover with foil, making several slits to allow steam to escape. Lay piece of foil on lower oven rack to catch any juices that might overflow. Bake, basting frequently, until apples are tender, about 1-1/2 hours. Remove from oven and cool 15 minute. Carefully pour off juices into 8-inch skillet and boil over medium-high heat until reduced and carmelized.
Run knife around inside of souffle dish to loosen apples. Set pastry over fruit. Place serving plate on top and invert. Pour carmelized juices over top. Heat heavy skillet until quite hot. Dust tarte with sugar and hold bottom of hot skillet over top of tarte to sear sugar, or place under broiler. Repeat 3 more times. Serve warm or cold.
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Lemmon Poppy Seed Tart
This cake is remarkable; no one would ever believe that it is so low in fat and calories. Depending on the sweetness of the fruit you use to garnish the cake, you may wish to increase or decrease the sugar in the lemon syrup. (By Times Food Stylists) Combine nonfat milk and poppy seeds in a bowl. Let stand about 15 minutes. Stir in pear puree, egg white, vanilla and lemon zest. Sift together cake flour, 3/4 cup sugar and baking powder in another bowl. Stir nonfat milk mixture just until blended. Pour into 9-inch indented, fluted shortcake pan sprayed with non-stick vegetable spray. Bake at 375 degrees F. about 20 minutes or until cake tests done in the center. Let cool in pan 5 minutes. Loosen edges and turn out onto wire rack with wax paper underneath. Combine remaining 1/4 cup sugar and lemon juice in small sauce pan. Heat to boiling. Simmer about 1 minute or until syrup is clear. Brush syrup over top and sides of cake while cake is still warm. Place cake on serving platter. Arrange raspberries, kiwi wedges and papaya balls in attractive arrangement on top of cake. Garnish center with lemon rose and severl lemon leaves, if available. Each serving contains about: 214 calories; 72 mg sodium; 0 cholesterol; 1 gram fat; 49 grams carbohydrates; 3 grams protein; 1.2 grams fiber.
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Lemon Curd Tartlettes
CURD-Whip eggs and sugar until very light and fluffy with a whip attachment. Gradually mix in lemon juice and rind. Place over boiling water and cook, whisking until extremely thick, about 5 10 minutes. Remove from heat and whisk in butter. Pour into a container, cover with plastic wrap and chill overnight to stiffen. DOUGH-Lay one sheet of phyllo on work surface. Brush with clarified butter and sprinkle with sugar. Repeat the process with the second and third sheets. Cut into 3" squares. Lay 18 tartlette molds upside down on a sheet pan. Lay 1 square of phyllo over each pan, then place a second one on top of phyllo to help form tartlette shells. The square corners will spread out flat on the sheet pan. Bake in this upside down position weighted down with another sheet pan at 375~ until golden brown. Let phyllo cool slightly, but while still warm remove from molds. Cool completely then fill with lemon curd by piping with a plain tip. MERINGUE-Whip egg whites until stiff but not dry then add the brown sugar gradually and continue whipping until stiff. Pipe onto lemon curd with a star tip and brown with a blow torch or under the broiler.
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Linzer Tart
Beat butter in large bowl until light and fluffy. Blend in egg yolks, juice concentrate, and vanilla. Combine flour, baking powder, salt, cinnamon, and allspice; mix well. Stir in almonds. Gradually add to butter mixture, mixing until well-blended. Spread 1-1/2 c batter evenly onto bottom of 10" tart pan with removable bottom or 10" springform pan. Spread fruit evenly over batter, leaving 1" border around edge. Spoon remaining batter into pastry bag fitted with 1/2" plain or star tip. Pipe batter in lattice design over fruit spread. Chill 30 minutes.
Preheat oven to 350. Bake tart 35 minutes, until crust is golden brown and fruit spread is bubbly. Cool completely on wire rack. Serve at room temperature.
Nutrition information per slice: 486 calories, 8 gm protein, 41 g carbohydrate, 34 gm fat, 63% of calories from fat, 100 mg cholesterol, 276 mg sodium, 3/4 diabetic starch/bread exchange, 6-1/4 diabetic fat exchange, 2 diabetic fruit exchange, 1/2 diabetic medium-fat meat exchange.
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Nut Tarts
Dough- Mix together butter, cream cheese and flour as for pie crust. Line small muffin tins by patting in mixture. Fill 1/2 to 3/4 full with nut filling. Nut filling- Beat eggs, add sugar gradually. Add melted butter and vanilla. Add nuts and mix well. Bake in moderate oven 350* for about 20 minutes or until light brown. Makes 8 dozen. Sprinkle with powdered sugar before serving.
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Peach Tart
1. Remove frozen pie shell from tin and place in buttered pie plate. Sprinkle bottom of shell with sugar.
2. Cover sugar with peach halves, upside down, the halves overlapping in a spiral from the center. Microwave at FULL POWER 5 minutes.
3. In another bowl, beat egg yolk with cream and liqueur and pour over pie. Heat at FULL POWER 5 minutes more. Variation:
Substitute dark, sweet, pitted cherries for the peaches. Substitute cognac for the apricot liqueur. Serves 4-6. Microwave time: 10 minutes Conventional range time: 30 minutes at 350 deg.F.
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Pear Almond Tart
To make pastry, put dry ingredients and lemon peel in bowl of food processor fitted with metal chopping blade; process just to mix. Add butter and cut into small pieces; process just until mixture resembles coarse meal. Add egg yolk; process just until blended. With processor running, quickly add ice water. Process several seconds until pastry forms ball. Stop at once to avoid overmixing. Wrap ball in plastic wrap; chill at least one hour. Butter a 10-inch quiche pan with a removable bottom. Roll pastry out slightly larger than pan. Carefully lift pastry to pan and gently press against bottom and sides. Trim edges; prick bottom and sides with fork. Chill for 1/2 hour. Line pastry-filled pan with a circle of foil, pressing it gently against pastry. Fill liner with uncooked rice or dried beans to weight. Bake in preheated 375 degree F oven 15 minutes. Lift out liner with rice or beans (save for future pastry baking). Bake crust 5 minutes longer; cool on rack. To make glaze, heat preserves and rum over low heat, stirring. Strain, brush tart shell with 2 tablespoons glaze. Reserve remainder. To make filling, stir together almonds, sugar, and flour; sprinkle over glazed shell. Slice 12 pear halves crosswise. (Do not separate the slices. -KM) Place sliced halves in circle over almond mixture in shell. Chop remaining pear halves, use to fill spaces between sliced pears. Bake in preheated 375 degree F oven 40 minutes. Remove from oven, brush with remaining warm glaze. Serve at room temperature.
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Pear Tartlets
To Drink: - Sweet white wine
Level of Difficulty: Fairly easy Preparation Time: 1 hr + resting time + setting time Prepare in Advance: Yes
First, make the pastry. Mix together the flour, icing sugar and butter until the mixture resembles fine breadcrumbs. Add the egg yolk and work quickly together to form a dough. Set aside in the fridge to rest for 1 hour. Make the custard cream. Pour the milk into a saucepan. Halve the vanilla pod lengthwise and scrape the seeds into the milk. Add the pod. Bring to the boil and simmer over low heat for 5 mins. Beat together the eggs, egg yolks, flour, sugar, salt and butter. Beat in the boiling strained milk. Pour the mixture back into the saucepan and bring to the boil, beating vigorously. Set aside to cool, beating occasionally. Keep in the refrigerator until ready to serve.
Roll out the dough and line 6 small fluted tart tins with removable bases. Prick the bases with a fork. Chill for 15-30 mins. Preheat the oven to 200C/400F/Gas Mark 6.
Bake blind for 15-20 mins or until golden. Set aside to cool.
Strain the pears and reserve 150ml/5 fl oz of the juice. Cut the pears into thin quarters.
Soak the gelatine leaves in cold water for approximately 10 mins. Squeeze out the water and melt the leaves in a little pear juice. Add lemon juice to taste. Keep in the fridge until the glaze starts to thicken.
Spread the custard over the base of the pastry moulds. Decorate with pear quarters and cover with the glaze. Place in the fridge until the glaze has set.
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Pecan Tarts
To make tart shells place flour, cold butter, 3 tablespoons sugar and salt in food processor. Process, using quick on and off motion, until mixture resembles coarse meal. Combine 2 egg yolks and 1 tablespoon cream in small bowl. With motor running, add egg mixture to flour mixture. Process just until dough begins to form. Add enough remaining cream to form dough that holds together. Scrape dough onto piece of foil. Wrap airtight and refrigerate until well chilled, at least 1 hour. Divide dough into 6 or 8 equal portions, depending on whether pan size is 3 or 4 inches. Roll each portion out onto lightly floured pastry cloth. Carefully transfer pastry to tart pans. Press against bottoms and sides of pans, then trim excess around rims. If pastry tears, patch with small bits of pastry trimmings. Reserve any remaining pastry, wrapped airtight, for another use. Refrigerate pastry-lined tart pans until ready to use.
To make sauce, heat 1/2 cup sugar in small, heavy skillet or saucepan over medium heat until melted and medium amber in color. Carefully pour in 2/3 cup cream all at once, being careful to avoid splatters. Stir in 2 tablespoons butter. Cook, stirring constantly, over medium heat until caramel dissolves and sauce is smooth. Remove from heat. Store at room temperature if not using immediately, as sauce will harden if refrigerated.
To make filling, combine corn syrup, 3/4 cup each sugar and brown sugar, 4 eggs and 2 egg yolks in medium bowl. Stir until blended. Heat 3 tablespoons butter in small skillet over medium heat until butter is foamy and light brown in color. Remove from heat and whisk into corn syrup mixture.
To assemble tarts, set pastry-lined tart pans on large baking sheet. Divide pecans among tart pans and pour filling over them or pour in filling and arrange pecans on top in symmetrical pattern. Bake at 375F 35 to 40 minutes. Remove to wire rack to cool. Serve tarts at room temperature topped with caramel sauce. Makes 6 to 8 tarts.
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Prune And Almond Tart
Units conversion: 5 dl hot tea ò cups; 35 g almonds ñ/4 cup; 1 7/8 dl cream ó/4 cup)
(*) Be sure to make a good, strong tea (about 1 tablespoon of loose Earl Grey to 5 dl of water).
At least 1 hour before preparing the tart, pour the hot tea over the prunes. Set aside to marinate.
Preheat the oven to 190 oC (375 oF).
Grind the almonds to a fine powder.
Add the egg, sugar, eau-de-vie and cream. Process until very smooth.
Thoroughly drain the prunes, discarding the soaking liquid. Carefully arrange the prunes in the cooled tart shell (2 layers). Pour the almond filling over the prunes.
Place the tart in the center of the oven, and bake until the filling is set and the tart shell is nicely browned, about 45 minutes.
Remove from the oven and sprinkle on the confectioners' sugar. Cool on a rack.
Serve at room temperature.
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Pumpkin Cheese Tart
1. Heat oven to 375F. Spray a 10" tart pan with a removable bottom with non-stick spray. Set aside. In a small bowl, combine all crust ingredients (note, you may grind the rolled oats if you desire) and mix well. Press in bottom and up the sides of the spray-coated pan. Bake for 6 minutes or until set. Set aside.
2. In a large bowl, combine all cream cheese filling ingredients. Beat at medium speed until smooth and creamy. Reserve 2/3 cup of cream cheese filling and set aside.
3. In a small bowl, combine all pumpkin filling ingredients and mix well. Add to the remaining cream cheese filling batter and mix well. Spoon into partially baked crust. Spoon dollops of reserved cream cheese filling randomly over pumpkin filling. Using a table knife, swirl the mixtures to marbelize them. Bake at 375F for 25-30 minutes, or until set. Cool 10 minutes. Remove sides of pan. Serve warm, or cool completely and refrigerate until serving time.
4. Just before serving, in a small saucepan, combine all caramel sauce ingredients. Cook over medium heat until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Serve over warm tart. Store in refrigerator.
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Raspberry Tart
In large bowl, stir together flour, sugar and salt. With pastry blender or food processor, cut in butter till it resembles tiny peas. In small bowl & using fork, stir together egg yolk, lemon juice and 1 Tbsp water; sprinkle over flour mixture. Stirring with fork, add a little more water if necessary to hold dough together. Using hands, gently shape pastry into ball. Press dough 1/8" thick into flan pan. Refrigerate while making filling. Filling: Preheat oven to 425F. In small saucepan, stir together water & cornstarch till smooth. Stir in sugar. Add raspberries and cook, stirring, over medium-low heat for 10-15 minutes or till thickened. Let cool; spoon into shell, filling no more than 2/3 full. Bake in 425F oven for 10 minutes. Reduce heat to 350F and bake 15 minutes longer or till pastry is golden brown. Let cool in flan ring 15 minutes before removing to rack.
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