Love Making Tips - Sweets and desserts | Tarts - [1] [2]

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Fourth of July Tart

Wash, hull, and thoroughly dry strawberries. Wash and dry blueberries. Boil the jelly, sugar and liquer in a small saucepan until last drops from spoon are sticky. With a pastry brush, paint the interior of the pastry shell with a thin coating of the jelly mixture and allow to set for 5 minutes. Spread the pastry cream into the shell. Arrange the strawberries and blueberries over the cream. Paint over them with the jelly mixture. Refrigerate until ready to serve.
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Almond Cranberry Tart

In a bowl, combine 1/4 cup sugar, almonds and flour. Cut in the butter until crumbly. Beat egg and vanilla; add to flour mixture and stir until moistened.
Cover and chill for 30 minutes. Coat fingers with flour and press mixture into the bottom and 1-1/2" up the sides of a greased 9" springform pan. Bake at 350 degrees for 25-30 minutes or until golden brown. Cool. Meanwhile, soften gelatin in water; set aside. In a saucepan, cook cranberries, jelly and remaining sugar over medium-low heat until berries pop. Remove from the heat; stir in gelatin until dissolved. Cool; pour into crust. Chill at least 4 hours. Garnish with whipped cream and almonds if desired. Yield: 8-10 servings.

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Alsace Apple Tart

To make pastry:
Sift flour and salt into large bowl. Cut in butter until mixture resembles bread crumbs. With a fork, lightly mix in sugar, egg yolk and enough ice water to make a dough. Press into a ball and wrap in plastic. Refrigerate 30 minutes. On a floured surface, roll out dough to fit a 9-inch springform pan, including sides. Place dough in pan without stretching. Pierce bottom with fork. Preheat oven to 400.
To make filling:
Peel, quarter, and core apples. Thinly slice each quarter several times without cutting all the way through. Sprinkle with lemon juice. Arrange apples in pastry shell. In a medium bowl, beat eggs and sugar until pale and creamy. Add cream and vanilla. Pour egg mixture over apples. Bake 20 minutes, then reduce heat to 350 and bake 25 minutes longer or until custard filling is firm.

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Apple Cheese Tart

Peel apples. Put flour, 3 T. of the sugar and cinnamon in a bowl. Cut butter into flour mixture until it resembles fine bread crumbs. Add egg yolks and ice water and mix until thee dough almost forms a ball. Press on the bottom and up the sides of a 10-inch tart pan. Chill 30 minutes. Pastry dough may also be prepared in a food processor. Sprinkle cheese and nuts over bottom of pastry shell. Arrange apple slices over this mixture. Sprinkle with lemon peel and remaining 4 T. of sugar. Bake in preheated 400 deg. oven and bake for another 20 to 25 minutes. Serve warm with slices of Tillamook or Cheddar cheese. Serves 6.
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Apple Tart

Preheat oven to 400 F. Mix egg, sugar and milk in medium-sized mixing bowl. Mix flour, baking soda, salt and spices. Gradually stir into egg mixture to form a soft dough that can be handled. Pat dough into a 9" or 10" nonstick cake pan, covering botton and sides. Peel and slice apples. Arrange them in overlapping slices. Mix brown sugar, milk and cinnamon and drizzle over the apples. Bake 20 minutes. Serve warm.
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Apricot And Cherry Country Tart

FOR CRUST: Stir flour, 1/8 teaspoon sugar and salt in bowl to blend. Add
butter;rub in with fingertips until coarse meal forms. Mix in enough water by tablespoons until clumps form. Gather into ball; flatten into disk. Wrap in plastic; chill at least 1 hour and up to 2 days. Preheat oven to 400°F. Line baking sheet with parchment. Roll out dough on floured surface to 11-inch round. Transfer to prepared baking sheet.
FOR FILLING: Mix flour and 2 teaspoons sugar in bowl. Sprinkle over crust, leaving 1 1/2-inch border. Place apricots cut side down on crust, placing close together and leaving 1-1/2 inch border at outer edge. Scatter cherries over apricots. Top with 4 tablespoons sugar. Fold pastry edges up around apricots, pressing against apricots to form scalloped border. Brush crust with butter; sprinkle with 1/2 tablespoon sugar. Bake until crust is golden and fruit is tender (some juices from fruit will leak onto parchment), about 1 hour. Remove from oven. Using pastry brush, brush tart with juices on parchment. Gently slide parchment with tart onto rack. Carefully run long knife under tart to loosen (crust is fragile). Cool on parchment until lukewarm. Slide 9-inch-diameter tart pan bottom under tart, then place tart on platter. Serve with ice cream or yogurt.

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Bakewell Tart

To make Pate Brisee: In food processor, combine flour, 2 tsp granulated sugar, salt and 14 Tbsp butter. Pulse with on/off turns til mixture ressembles fine crumbs. In small bowl, whisk together 1 egg and milk until blended. With processor running, pour in egg mixture, processing untril dough pulls away from sides of bowl and forms a ball. Divide dough in half. Form each half into a disk shape. Wrap separately in plastic wrap and refrigerate at least 30 minutes. On floured surface, roll out hal fof the dough. Fit into 7" tart pan with removable bottom. (Use remaining half of pastry another time.)
To make filling: Preheat oven to 350F. Spread jam in bottom of unbaked pastry shell. In small mixer bowl, cream 4 Tbsp butter and 4 1/2 Tbsp granulated sugar at medium speed of electric mixer until thick and white. Beat in 1 egg, ground almonds, cake crumbs and almond extract till blended. Spoon filling int small mounds all over top of jam. Spread evenly over jam. Place tart on baking sheet. Bake at 350F for 30 to 40 minutes till puffed and set in center.
To make Confectioners' Sugar Glaze: While tart is baking, in small saucepan, melt 2 Tbsp butter. Remove from heat. Sift confectioners' sugar into butter. Stir in cream and vanilla. Mix until blended and smooth. Spread glaze over piping hot tart. Cool on rack. SERVES: 6

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Belgian Cheese Tart

NOTE: As this is a tart rather than a cheesecake, you should use an 8-inch tart pan or flan ring. Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cheese, sugar and lemon juice until the mixture is light and fluffy. Add the eggs, one at a time beating well after each addition. Beat until very smooth after the last addition. Stir in the cream and pour mixture into the prepared crust. Brush the top of the tart with an egg and 1 TBLS of confectioners sugar that has been beaten together. Bake for 25 minutes or until set. Cool to room temperature and then chill before serving.
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Blueberry Tarts

Mix 1 cup flour, salt, and 2 T of sugar. Blend in butter and add vingar. Line four 4 1/2 inch scalloped tart pans with foil, allowing 1 inch of foil to extend over pan sides. Press tart mixture on bottoms and sides of pans and crimp edges. Mix 1/2 cup sugar, 1 1/2 T. flour, can cinnamon. Stir into 1 1/4 c. berries and divide among pans. Bake in preheated hot oven (400 F) for 20 to 25 minutes. Cool and carefully pull of foil. Put remaining berries on tarts and top with confectioners sugar. Serve with whipped cream.
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Breton Apple Tart

Try substituting firm-ripe peaches for the apples in this filling for a seasonal variation.
FOR THE APPLE FILLING: PEEL, CORE AND SLICE THE apples into a large saucepan. Add the remaining ingredients and cook the apples covered until they exude their juices. Uncover the apples, lower the heat and allow juices to evaporate. Cool the filling.
FOR THE BRETON DOUGH: BEAT THE BUTTER UNTIL SOFT using a hand mixer set at medium speed or a heavy-duty mixer fitted with the paddle. Beat in the sugar in a stream. Continue beating until the mixture lightens. Beat in the rum and vanilla, then the yolks, one at a time, beating until the mixture is very smooth and light. Using a rubber spatula, fold in the flour by hand, until the dough is smooth. Preheat the oven to 350F and set a rack in the lowest level. Butter a 10-by-2-inch-deep layer pan. Cut a disk of parchment or wax paper and place in the bottom of the pan; butter the paper. Place half the dough in the pan and use a spatula to spread it evenly over the bottom of the pan. Spread the cooled filling on the dough. Flour the remaining dough and press it into a 10-inch disk on a cardboard or tart-pan bottom. Slide the dough over the filling and press it into place making sure that the sides are straight and even. Brush the top of the Breton with a beaten egg yolk. Bake for 40-45 minutes, until well colored. Cool on a rack.

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Brownie Tarts

In a mixing bowl, cream the butter and cream cheese. Add flour; mix well. Chill for 1 hour. Shape into 1" balls. Place in ungreased miniature muffin cups; press into the bottom and up the sides to form a shell. For filling, melt chocolate chips and butter in a small saucepan. Remove from the heat; stir in sugar, egg and vanilla. Add the pecans if desired. Spoon into shells. Bake at 325 degrees for 30-35 minutes or until brownies test done with a wooden pick. Cool 10 minutes before removing to a wire rack. Garnish with cherries if desired.
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Cherry Tarts

Drain cherries; add water to cherry liquid to make 1 cup. Combine sugar and cornstarch; slowly stir in liquid. Cook, stirring constantly, till thick. Add almond extract and food coloring. Cool to lukewarm. Spoon cherries into tarts and pour the cornstarch mixture over, chill. Trim tops with baked pastry star cutouts.
Add vanilla. Stir in confectioners' sugar till frosting is of consistency to pour.
These tart shells are fixed in a twinkling! Roll pastry 1/8 inch. Cut in rounds and fit over little star molds, trim edges and prick as shown. Place on cooky sheet and bake in very hot oven (450ø) 10 minutes or till golden brown. Cool shells; spoon in cherry Filling.

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Chocolate And Pear Tartlets

Sift flour. Put butter between 2 sheets wax papaer and pound with roling pin soften slightly. Make a well in center of flour. Put sugar, salt and vanilla in well.Add butter and with fingertips, work the ingredients until thoroughly mixed. Add yolks to well and work into ingredients in well. Draw in flour with metal spatula. With your fingers, work flour into the ingredients until coarse curmbs form. Press into a ball. Sprinkle work surface lighty with flour, then blend dough by pushing ball away from you with heel of your hand. Gather up and continue to blend until very smooth and peels away from work surface in one piece, 1-2 minutes. Shape into a ball, cover with plastic wrap and chill about 30 minutes. Brush tartlet molds with melted butter. Place 4 together edges nearly touching. Divide dough in half and roll out to 1/8".Roll loosely around rolling pin and drape over molds to cover. Tear off piece of dough from edge, form into a ball, dip in flour, and use it to push dough into the molds. Roll rolling pin over tops to cut excess dough off. With fingers, press into flutes of each mold. Repeat with other 4. Heat oven 400 F. Heat baking sheet. Fine chop chocolate. Sprinkle into each shell. Whisk egg, cream and kirsch together until thorougly mixed. Spoon about 2-3 T over chocolate.Peel pears, cut in half and remove cores. Cut each into very thin slices. Arrange in flower-petal design on custard so they overlap. Press down lightly into custard, then sprinkle evenly with sugar. Put on heated sheet near bottom of heated oven. Bake 10 minutes, then reduce heat to 350 and bake til pastry is golden and custard is set, 15-20 minutes longer.COULIS: Pick over berries, then puree them in processor. Add kirch, if using.
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Chocolate Biscotti Tart

To prepare crust, grind Chocolate Biscotti to make 2 cups crumbs. Mix crumbs in bowl with melted butter and ground nuts until well combined. Place 6 (4") tart pans on baking sheet. Press crumb mixture onto bottoms of rings and up sides. Bake at 350 degrees 10 minutes. Remove tart shells from oven and remove rings from shells. Refrigerate shells on baking sheet until ready to use. Cut 6 strips of wax paper 17x1-1/2". Spread melted chocolate evenly over strips. Let chocolate strips cool slightly, then wrap evenly around outside of tart shell. Leave wax paper in place. Spoon 2 tb caramel topping into each tart shell. Replace shells in refrigerator until needed. Divide cooled Filling among 6 biscotti shells. Refrigerate 2 hours. When ready to serve, whip cream until thick. From pastry bag pipe cream onto each tart. Gently peel wax paper off outside of tarts and serve at once. 12 servings. Each serving; 754 cal; 56 gr fat; 67% fat; 0.32 gram fiber.
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Chocolate Fruit Tart

1. Prepare CHOCOLATE CRUMB CRUST.
2. In bowl, beat cream cheese and sugar. Add cocoa, milk and vanilla; beat until smooth and well blended. Spread mixture over crust; refrigerate until cream cheese mixture is chilled.
3. Arrange fruit on cream cheese mixture, working from outside toward center until surface is covered. Heat preserves until thin; cool slightly. Spoon preserves over fruit. Refrigerate 1 to 2 hours before serving. Cut into wedges. 8 to 10 servings.
CHOCOLATE CRUMB CRUST:
1. Lightly butter 12-inch pizza pan.
2. In medium bowl, stir together crumbs, cocoa and powdered sugar. Stir in melted butter. Press mixture onto bottom and side of prepared pan. Chill thoroughly.

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Chocolate Mosaic Fruit Tart


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Cranberry Walnut Tart

Roll out dough 1/8-inch thick on a floured surface. Fit it to an 11x8 rectangular or 10 or 11-inch round tart pan with a removable fluted rim. Chill shell for 30 minutes. Line the shell with foil. Fill foil with rice and bake in the lower third of a preheated 425f oven for 15 minutes. Remove foil and rice, and bake the shell 5-10 minutes longer, or until it is pale golden in color. Let it cool in the pan on a rack.
In a bowl, whisk together the eggs, brown sugar, syrup, butter, salt, and vanilla until the mixture is smooth. Stir in the cranberries and walnuts. Pour filling into the shell.
Bake in the middle of a preheated 350f oven for 40-45 minutes or until it is golden. Let it cool completely in the pan on a rack. Remove rim of pan and slide tart onto a serving plate.

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Cinnamon Plum Tart

This is a famous Scottish tart...If you use the small purple plums, increase the number to 12." Preheat the oven to 350F. Arrange the plums in the pie shell, skin side up. In a bowl, beat together, cream, eggs and egg yolk, lemon juice, granulated sugar and 1 tsp cinnamon. Pour over the plums. Bake for 25 minutes or until the plums are softened. Mix together the brown sugar and the remaining 1 tsp cinnamon. Sprinkle over the tart. Return to the oven and bake for a further 10 minutes or until crusty. Serve
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Death by Chocolate Truffle Tart

This is to *die* for! Very easy, very fast, very impressive. Very rich. Fora change, instead of making the espresso sauce, try making Kahlua whipped cream instead (recipe at bottom). Takes all of about 15 minutes to make.
Chocolate Wafer Crust: Crush or grind fine chocolate wafers in food processor or put wafers in a ziploc and crush with a rolling pin. Melt butter and blend into crumbs. Pat into tart or 9" pie pan. Chill until firm (about 1 hour) before filling or bake at 300 degrees for 15 minutes, cool,and fill. If chilled, just before serving, rub the outside of the filled pie plate with a warm, damp towel. This softens the butter in the crust, making it less likely to stick to the pie plate. To prepare the towel, rinse it in very hot water, then wring it well. This procedure is not necessary if the pie crust is baked, since it will slide out easily. Filling: In a medium saucepan, combine the chocolate, cream, butter, and Kahlua and heat the mixture over moderately low heat, stirring until it is smooth. Remove from heat, allow to cool for 30 minutes at room temperature. Pour into cooled tart shell and refrigerate for at least 3 hours. Sauce: In a saucepan, combine cream, sugar, and butter. Cook over low heat,stirring frequently, until mixture boils. Boil 5 minutes, stirring occasionally. Remove from heat. Stir in expresso grounds. To serve, spoon a moderate amount of warm sauce on a rimmed plate. Top with a wedge of tart.
Kahlua Whipped Cream: Whip cream until the consistency of pudding. Gradually add the powdered sugar, beating until soft peaks form. Gradually drizzle in the Kahlua, beating until desired consistency is obtained. warm. SERVES:6

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Elderberry Syrup

Make the shortcrust pastry. Line a flan tin with half the pastry and prick the base with a fork.
Boil the elderberry syrup and cornflour, then slightly reduce for 15 minutes and leave to cool.
Sprinkle the ground hazelnuts on top of the pastry base and then pour in the cooled thickened syrup.
Cover with the rest of the pastry and use the egg yolk to seal the edges thoroughly and to brush over.
Bake for 50 minutes at 180 oC.
Serve warm with the sweetened whipped cream.

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