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Rhubarb Butter Tarts
Pastry or already made tart shells Scald rhubarb with boiling water. Let stand for 5 minutes, then drain. Add butter, sugar, salt, and syrup to rhubarb. Stir thoroughly until butter is melted and sugar dissolved. Add egg and vanilla. Fill tart shells 3/4 full. Bake at 425 F for 15-20 minutes.
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Rice Flan Tart With Candied Ginger
2-2 1/2 tb very cold water The low-calorie rice pudding flan is so delicious by itself that you may want to save the calories and fat in the crust, and serve it without the pastry. Bring nonfat milk to boil in medium saucepan. Add vanilla bean and rice. Cover partially and simmer until rice is almost tender, about 20 to 30 minutes, stirring occasionally. Stir in sugar and continue and continue cooking 3 minutes. Remove from heat and cool slightly. Remove vanilla bean. Blend egg substitute with ricotta cheese. Stir into rice mixture with candied ginger. Carefully pour int prepared pastry shell, filling almost to the top (if there is any flan mixture left from incomplete reduction in cooking, place in small custard dish, cover and microwave 40 to 60 seconds or until set.) Sprinkle with 1/4 teaspoon cinnamon. Bake at 400 degrees F. 25 to 30 minutes or until set. Remove from oven. Sift powdered sugar over and sprinkle with remaining cinnamon. Serve warm and garnish with sliced ginger if desired. Makes 12 servings. Each serving contains about: 183 calories; 102 mg sodium; 11 mg cholesterol; 4 grams fat; 31 grams carbohydrates; 6 grams protein; 0.25 gram fiber. The use of oat flour blend and cake flour is what gives this low-fat crust its tenderness. It also makes it more difficult to roll, but don't despair: The dough is easily patched. Low-Fat Sweet Pastry Sift flour, cardamom and sugar into large bowl. Rub in butter with fingers or cut in with pastry blender until size of small peas. Using fork, stir in oil. Slowly add cold water, 1 teaspoon at a time, tossing with fork until flour is moistened without being wet. Gather dough with moist hands, shape into flattened round and let rest about 15 minutes. Roll 1/8-inch thick on lightly floures board. (To facilitate rolling, dough may also be rolled between sheets of wax paper Or unrolled dough may be placed in pan and gently pressed to cover inside of pan.) Gently lift and press onto 9-inch square tart pan with removable bottom. Cut off dough edges. Bake at 425 degrees F. 10 to 15 minutes or until golden brown. Makes 12 servings.
NOTE: Unsalted butter will give a more delicate fresh flavor in this pastry. Add a dash of salt if using.
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Sand Tarts
Cream butter and sugar. Beat in remaining ingredients. Roll into crescents and place an inch apart on greased cookie sheet. Bake at 375 degrees for 20 minutes. Cool slightly. While warm, roll in powdered sugar.
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Strawberry Cream Tart
1. Put the almond biscuits and 50g of the amaretti or ratafia biscuits into a polythene bag and crush, or use a food processor. Melt butter in a pan, add biscuits and stir. Press into the base and up sides of a 23cm/9in loose-base flan tin, about 4cm/1 ½ in deep.
2. Make up the jelly to 300ml/ ½ pint with boiling water. Stir until dissolved. Blend 450g/1 lb. of strawberries in a food processor until smooth. Mix with the jelly and apple juice and leave until mixture is on the point of setting. Turn into flan case, chill until set.
3. Roughly crush the remaining biscuits and meringue and slice the rest of the strawberries. Whip the cream until peaking, fold in the strawberries, biscuits and meringue. Pile over the tart and sprinkle with any biscuit crumbs. Chill tart until it is needed - remove from tin to serve.
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Strawberry Rhubarb Tart with Chocolate crust
In a food processor, combine butter and sugar and process until softened. Add flour, cocoa, vanilla and salt and process until mixture forms a ball. Refrigerate dough 1 hour if too soft, then press into an ungreased flan pan with a removable bottom. Refrigerate.
Combine filling ingredients in a bowl and toss well. Spread into prepared crust and bake for 45 minutes at 350 F. (180 C) or until rhubarb is very tender and filling is bubbly.
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Sweet Spinach Tart
A Spinnage Tart--Take good store of Spinage, and boyl it in a Pipkin, with White-Wine, till it be very soft as pap: then take it and strain it well into a pewter dish, not leaving any part unstrained: then put to it Rose-water, great store of Sugar and cinamon, and boyl it till it be as thick as Marmalad. Then let it coole, and after fill your Coffin and adorn it....--Gervase Markham, The English Hous-wife
Spinach "was held in special regard because it had reached the western world much later than the other greenstuff of medieval cookery," comments C. Anne Wilson in Food and Drink in Britain. "It came from Persia, through the Arabs, and was first recorded in the west by St. Thomas Aquinas. It arrived too late to acquire any traditional medicinal merits."
Here the Elizabethans treat spinach as a fruit, and with great success. It is fascinating to note how serendipity thrives among cooks who have no preconceived notions about the "proper" use of a particular food.
1. Bake pie shell at 425F for 10 minutes. Reduce temperature to 350F and bake for an additional 35 minutes or until done. Let cool.
2. Wash and trim spinach. Put spinach directly into large enameled or aluminum pot without draining. Add wine.
3. Cover and steam spinach over medium flame for 1-2 minutes or until spinach is wilted.
4. Drain spinach and mince very fine.
5. In the same pot, combine rose water, sugar, cinnamon, and salt. Bring to a boil, stirring to dissolve sugar.
6. Add chopped spinach and stir to coat.
7. Simmer over very low flame, stirring occasionally, until all liquid evaporates. Remove from heat and set aside to cool.
8. Fill pie shell with spinach mixture. Arrange sliced strawberries decoratively on top.
9. Chill at least 2 hours.
10. Just before serving, sprinkle lightly with confectioners' sugar.
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Tarte Alsacienne
CREAM BUTTER, CREAM CHEESE and vanilla together in a mixer or processor. Reduce speed to low and add the flour. Mix until incorporated. Remove the dough from the mixer, form into 3 balls and wrap in plastic wrap. Chill for 1 hour before using. Uncooked dough can be frozen for up to 2 months. Freeze uncooked balls of dough or freeze dough in pie tins. FILLING: Place a ball of chilled dough on a piece of lightly floured wax paper and pound with a rolling pin to flatten and soften. Roll the dough into an 11-inch circle, lift it with the wax paper and invert onto a 9-inch glass pie dish. Press firmly into the dish and gently remove and discard wax paper. Place in refrigerator to chill. Preheat oven to 400F. Arrange apples in the pie crust. In a bowl, beat together eggs, half-and-half, sugar, vanilla and mace. Pour the mixture over the apples. Place the pie in the oven and bake until the mixture is set, about 30 minutes. The dough recipe makes about 3 10-inch pies.
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Tarte Au Citron
Roll out half the dough 1/8-inch thick on a floured surface. Press it firmly into an 8-inch tart pan with a removable fluted rim. Trim offm excess dough, leaving a 1/2-inch overhang. Fold the overhang back inside the rim, pressing it to the side of the shell, and push the dough up 1/4-inch above the edge of the pan. Crimp the edge decoratively with a fork. Roll out remaining dough and make up another tart shell in the same manner.
Chill the shells for 60 minutes. Line the shells with foil, fill the foil with rice and bake in the lower third of a preheated 400f oven for 8 minutes. Remove the rice and foil, and bake for 8-10 minutes more or until they are pale golden. Remove shells from the pans, transfer them to a rack and let them cool.
In a bowl with an electric mixer, beat the egg yolks with 1/2 cup sugar until the mixture is thick and pale and forms a ribbon. Beat in the zest and lemon juice. Transfer the mixture to a heavy saucepan. Cook it, stirring constantly with a wooden spoon, over mod-low heat, until it registers 140f on a candy thermometer. Continue to cook at a stable 140f for 3 minutes longer. Do not let it boil. Transfer the mixture to a bowl, and let it cool, covered with a buttered round of wax paper, until it is luke-warm.
In a bowl, beat the egg whites with a pinch of salt until they hold soft peaks. Add the remaining 1/4 cup sugar, one Tbsp at a time, and beat the meringue until it just hold stiff peaks. Stir a quarter of the meringue into the lemon mixture and fold in the remaining meringue gently but thoroughly.
Transfer the tart shells to a baking sheet and fill with the lemon mixture, mounding it slightly. Bake the tarts in the middle of a preheated 400f oven for 12-15 minutes, or until the tops are golden and puffed. Transfer the tarts to a rack and let them cool.
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Tassies
This is the tassie recipe from the back of the Mrs. T's Tart Tamper I got at Lechter's (discount housewares store). The tamper is only $2.89 and well worth it! It makes perfect little tarts quickly every time. Oh, and you'll need a mini-muffin pan or two. (My nieces and nephews love the little bite sized cranberry nutbread gems I bring for them at Thanksgiving.)
TASSIE DOUGH
Mix butter and margarine well, then add flour and mix to a soft dough. Chill at least 1 hour or overnight.
PECAN TASSIE FILLING
Fill tarts with chopped nuts 'til about 1/2 full. Mix other ingredients and spoon on top of nuts, so that tarts are now about 3/4 full. Bake at 350 F for 15 minutes, then at 250F for 30 minutes.
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Unusual Lemon Tart
1. Make pastry and line a 7" flan ring
2. Peel and grate the apple, add the sugar and then
the grated rind and juice of lemon
3. Beat the egg, add to the apple mixture, mix well.
4. Put filling into the tart case and bake at Reg 4, 350~F (170~C) for 25 - 40 minutes.
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Upside Down Apple Tart
1. Spread 2 tbl of the butter in a 9" DEEP pie plate; arrange lemon slices in bottom; sprinkle with 1 tbl of the sugar.
2. Pare, quarter and core apples; slice into 1/2" thick wedges. Arrange in layers in prepared pie plate, sprinkling 2 more tbl sugar between layers.
3. Heat remaining sugar in small heavy skillet until it melts and becomes a light brown syrup. Remove from heat; add remaining butter, stirring until melted
; pour over apples.
4. Prepare piecrust mix, following label directions, or make pastry from your own single-crust recipe. Roll out to a 10" round on lightly floured surface; place over apples. (Do not attach pastry to edge.)
5. Bake @ 425F for 30 min or until crust is golden brown. Cool on wire rack 1 5 min or until ready to serve. Invert onto shallow serving dish. Serve slightly warm with whipped cream.
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Upside Down Apple Tart
1. Spread 2 tbl of the butter in a 9\" DEEP pie plate; arrange lemon slices in bottom; sprinkle with 1 tbl of the sugar.
2. Pare, quarter and core apples; slice into 1/2\" thick wedges. Arrange in layers in prepared pie plate, sprinkling 2 more tbl sugar between layers.
3. Heat remaining sugar in small heavy skillet until it melts and becomes a light brown syrup. Remove from heat; add remaining butter, stirring until melted
; pour over apples.
4. Prepare piecrust mix, following label directions, or make pastry from your own single-crust recipe. Roll out to a 10\" round on lightly floured surface; place over apples. (Do not attach pastry to edge.)
5. Bake @ 425F for 30 min or until crust is golden brown. Cool on wire rack 1 5 min or until ready to serve. Invert onto shallow serving dish. Serve slightly warm with whipped cream.
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White Chip Fruit Tart
Heat oven to 300 degrees Fahrenheit. In small mixer bowl, beat butter and powdered sugar until smooth; blend in flour. Press mixture onto bottom and up side of 12-inch round pizza pan. Flute edge, if necessary. Bake 20 to 25 minutes or until lightly browned; cool completely. Prepare white filling; spread on cooled crust. Cover; refrigerate. Prepare fruit topping. Cover; refrigerate assembled tart until just before serving. 10 to 12 servings.
White Filling:
In microwave-safe bowl, place Hershey's Premier White Chips and whipping cream. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until chips are melted and mixture is smooth when stirred vigorously. Beat in cream cheese.
Fruit Topping:
In small saucepan, stir together sugar and cornstarch; stir in juices. Cook over medium heat, stirring constantly, until thickened; cool. Meanwhile, arrange fruit on top of filling; carefully pour or brush juice mixture over fruit.
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White Chocolate Tart
Crust: Blend flour, butter and sugar until results in a crumbly meal. Add egg and water and blend until dough is firm and forms a ball. (Makes enough for two 10 inch tart tins. Freeze extra if not needed.) Divide dough and roll out into thin circle. Line a 10 inch tart tin with crust, smooth into place. Line with foil and pie weights, and bake 10-20 minutes at 350F. Cool.
Filling: Chop chocolate into small pieces. Melt in double boiler over low heat. Whip butter and sugar until fluffy, then add chocolate slowly. Mix until well blended. Add 1 egg, beat vigorously for 3 minutes, repeat with second egg. Pour into cooled crust, smooth gently, and chill.
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Zurich Vicarage Tart
Make a shortcrust pastry with the ingredients listed. Line a 24 cm wide flan ring with the pastry . Mix the ingredients for the filling 1 together and spread on the base of the flan ring. Cover the filling with the thinly sliced apple halves (allowing space for the jam to penetrate). Use half the jam to spread over the sliced apples. Cook for 10 minutes in a hot oven, 200 oC. Remove from the oven and cover the apples with the remaining raspberry jam and bake for a further 10-15 minutes .
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