Recipe for tarts?!
Answers:
Upside-Down Skillet Apple Tart
2 sticks unsalted butter
1 cup brown sugar
1 tablespoon cinnamon
1 teaspoon nutmeg
6 apples
lemon juice
1 homemade or prepared puff pastry sheet
flour -- for rolling
Preheat oven to 350F!.
Peel, quarter, and core the apples!. Rub them with lemon juice to prevent discoloring!.
In a 9- or 10-inch cast-iron skillet, melt 1 1/2 sticks butter over medium heat!. Stir in sugar and spices, bring to a slow boil and cook, stirring, until mixture is a smooth caramel-colored sauce!. Fit in apple quarters, round-side down; reduce heat to low!.
On a lightly-floured work surface roll out puff pastry until it is 1-inch in diameter larger than skillet!. Prick all over with a pastry docker or with tines of a fork!. Dot tops of apples with remaining 1/2 stick butter!. Fit pastry round carefully over apples, tucking in edges!. Transfer to oven and bake 25 minutes, or until pastry is golden-brown!. Remove skillet from oven!.
To unmold, loosen pastry around edges with a small, sharp knife!. Invert a serving plate over top of pan!. Using oven mitts, hold both pan and plate and in one motion, flip pan upside-down and set down!. Tap bottom of pan gently to make sure tart is released!. Lift off pan and serve warm or at room temperature!.
This recipe yields 8 to 10 servings
Blackberry Fruit Tart
FOR CRUST
1 1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup butter -- cut into 1" pieces
1 egg -- slightly beaten
1 egg white-- slightly beaten
FOR FILLING
12 ounces cream cheese
1/3 cup sour cream
1/2 cup sugar
1 1/2 teaspoons grated orange rind
3 tablespoons orange juice
FOR PURéE
2 cups frozen whole blackberries
6 tablespoons sugar
1 1/2 tablespoons cornstarch and
1 1/2 tablespoons cold water
FOR GARNISH
3 cups frozen whole blackberries -- partially thawed, dr
For crust: In large mixing bowl combine flour, sugar and butter!. Beat at medium speed, scraping bowl often until mixture is crumbly^× 2 to 3 minutes!. (If using food processor, combine same ingredients in processor bowl, making sure butter is cold!. Pulse 10-15 times!. Remove to mixer bowl!.) Make well in center of flour mixture and pour in egg, reserving egg white for later!. Blend with fork until incorporated thoroughly!. Mixture will be very dry!. Press dough to 1/4" thickness on bottom and sides of 10" tart pan with removable bottom!. Chill for 1 hour!. Heat oven to 400 degrees F!. Brush crust with beaten egg white and bake 15 to 20 minutes or until golden brown!. Cool!.
For filling: Beat together softened cream cheese with sour cream!. Add sugar, grated rind and juice and beat until smooth!. Spread evenly over prepared crust and refrigerate!.
For purée: Rinse processor!. Place berries in bowl and process until puréed!. Place in saucepan and cook on medium heat 2 to 3 minutes!. Add sugar and continue to cook another 5 minutes!. Gradually add cornstarch mixture to thicken!. Cool!.
Pour cooled purée over filling!. Just before serving, garnish by placing fresh or partially thawed individual berries over top!. Refrigerate until serving time!.
Just before serving, remove sides of pan!. Best when served same day!.
Serves 8-10
Mini-Cheese Tarts
--CRUST--
1/2 cup plus 2 tablespoons graham cracker crumbs
1 tablespoon sugar
3 tablespoons unsalted butter -- melted
--FILLING--
8 ounces cream cheese
1/4 cup sugar
1 large egg
1/2 teaspoon vanilla
1/4 teaspoon almond extract
4 dozen small fresh berries*
Use berries such as strawberries or raspberries!.
Adjust rack to lower third of the oven; preheat the oven to 350
degrees!.
To make the crust: You will need 8 dozen candy-size paper cups or
mini- muffin cups for this recipe!. Using two at a time, place 4 dozen
double- thickness cups on a large baking sheet (Two paper cups per
tart give support during baking!.) Mix all the ingredients together in
a large bowl!. Spoon a teaspoon of the crumb mixture in each paper cup
and press the crumbs over the base of the cup!. (I tamp them down with
a thimble!.)
To make the filling: Blend together all the ingredients in a food
processor!. Spoon about a teaspoon on top of the crumbs in each cup!.
Bake for 10 to 13 minutes, or until cheese filling is set!. Remove the
baking sheet from the oven and place it on a wire rack to cool to
room temperature!. Refrigerate at least 2 hours or overnight!. Top each
cheese tart with a small fresh berry!. Yields 4 dozen tarts!.
Blueberry Tarts
1 1/4 cups flour
1 dashes salt
3/4 cup sugar
1/2 cup butter
1 tablespoon cider vinegar
1 dash ground cinnamon
2 1/2 cups fresh blueberries
confectioners sugar
whipped cream
Mix 1 cup flour, salt, and 2 T of sugar!.
Blend in butter and add vinegar!. 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 (400F) 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!.
BUTTER TARTS
1 c!. light brown sugar
1 egg
2 tbsp!. cream
1 tbsp!. tap water
1/4 tsp!. salt
1 tsp!. vanilla
Pecans
Butter
Beat egg very well!. Add sugar and beat again!. Add remaining ingredients (cream, water, salt and vanilla)!. Make own pie crust recipe!. Use tart or cupcake tin!. Roll out enough dough for each tart and place in each cup!. Pour brown sugar mixture in each tart shell!. Top with pecans!. Dot each with butter!. Bake at 350 degrees for 20 - 30 minutes!. Makes 6 tarts!.
Join a personal cooking group with over 14000, Free to join and no obligations and someone to answer questions you might have!. Lot more tart recipes in group
http://groups!.msn!.com/CookingWithKayWww@FoodAQ@Com
2 sticks unsalted butter
1 cup brown sugar
1 tablespoon cinnamon
1 teaspoon nutmeg
6 apples
lemon juice
1 homemade or prepared puff pastry sheet
flour -- for rolling
Preheat oven to 350F!.
Peel, quarter, and core the apples!. Rub them with lemon juice to prevent discoloring!.
In a 9- or 10-inch cast-iron skillet, melt 1 1/2 sticks butter over medium heat!. Stir in sugar and spices, bring to a slow boil and cook, stirring, until mixture is a smooth caramel-colored sauce!. Fit in apple quarters, round-side down; reduce heat to low!.
On a lightly-floured work surface roll out puff pastry until it is 1-inch in diameter larger than skillet!. Prick all over with a pastry docker or with tines of a fork!. Dot tops of apples with remaining 1/2 stick butter!. Fit pastry round carefully over apples, tucking in edges!. Transfer to oven and bake 25 minutes, or until pastry is golden-brown!. Remove skillet from oven!.
To unmold, loosen pastry around edges with a small, sharp knife!. Invert a serving plate over top of pan!. Using oven mitts, hold both pan and plate and in one motion, flip pan upside-down and set down!. Tap bottom of pan gently to make sure tart is released!. Lift off pan and serve warm or at room temperature!.
This recipe yields 8 to 10 servings
Blackberry Fruit Tart
FOR CRUST
1 1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup butter -- cut into 1" pieces
1 egg -- slightly beaten
1 egg white-- slightly beaten
FOR FILLING
12 ounces cream cheese
1/3 cup sour cream
1/2 cup sugar
1 1/2 teaspoons grated orange rind
3 tablespoons orange juice
FOR PURéE
2 cups frozen whole blackberries
6 tablespoons sugar
1 1/2 tablespoons cornstarch and
1 1/2 tablespoons cold water
FOR GARNISH
3 cups frozen whole blackberries -- partially thawed, dr
For crust: In large mixing bowl combine flour, sugar and butter!. Beat at medium speed, scraping bowl often until mixture is crumbly^× 2 to 3 minutes!. (If using food processor, combine same ingredients in processor bowl, making sure butter is cold!. Pulse 10-15 times!. Remove to mixer bowl!.) Make well in center of flour mixture and pour in egg, reserving egg white for later!. Blend with fork until incorporated thoroughly!. Mixture will be very dry!. Press dough to 1/4" thickness on bottom and sides of 10" tart pan with removable bottom!. Chill for 1 hour!. Heat oven to 400 degrees F!. Brush crust with beaten egg white and bake 15 to 20 minutes or until golden brown!. Cool!.
For filling: Beat together softened cream cheese with sour cream!. Add sugar, grated rind and juice and beat until smooth!. Spread evenly over prepared crust and refrigerate!.
For purée: Rinse processor!. Place berries in bowl and process until puréed!. Place in saucepan and cook on medium heat 2 to 3 minutes!. Add sugar and continue to cook another 5 minutes!. Gradually add cornstarch mixture to thicken!. Cool!.
Pour cooled purée over filling!. Just before serving, garnish by placing fresh or partially thawed individual berries over top!. Refrigerate until serving time!.
Just before serving, remove sides of pan!. Best when served same day!.
Serves 8-10
Mini-Cheese Tarts
--CRUST--
1/2 cup plus 2 tablespoons graham cracker crumbs
1 tablespoon sugar
3 tablespoons unsalted butter -- melted
--FILLING--
8 ounces cream cheese
1/4 cup sugar
1 large egg
1/2 teaspoon vanilla
1/4 teaspoon almond extract
4 dozen small fresh berries*
Use berries such as strawberries or raspberries!.
Adjust rack to lower third of the oven; preheat the oven to 350
degrees!.
To make the crust: You will need 8 dozen candy-size paper cups or
mini- muffin cups for this recipe!. Using two at a time, place 4 dozen
double- thickness cups on a large baking sheet (Two paper cups per
tart give support during baking!.) Mix all the ingredients together in
a large bowl!. Spoon a teaspoon of the crumb mixture in each paper cup
and press the crumbs over the base of the cup!. (I tamp them down with
a thimble!.)
To make the filling: Blend together all the ingredients in a food
processor!. Spoon about a teaspoon on top of the crumbs in each cup!.
Bake for 10 to 13 minutes, or until cheese filling is set!. Remove the
baking sheet from the oven and place it on a wire rack to cool to
room temperature!. Refrigerate at least 2 hours or overnight!. Top each
cheese tart with a small fresh berry!. Yields 4 dozen tarts!.
Blueberry Tarts
1 1/4 cups flour
1 dashes salt
3/4 cup sugar
1/2 cup butter
1 tablespoon cider vinegar
1 dash ground cinnamon
2 1/2 cups fresh blueberries
confectioners sugar
whipped cream
Mix 1 cup flour, salt, and 2 T of sugar!.
Blend in butter and add vinegar!. 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 (400F) 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!.
BUTTER TARTS
1 c!. light brown sugar
1 egg
2 tbsp!. cream
1 tbsp!. tap water
1/4 tsp!. salt
1 tsp!. vanilla
Pecans
Butter
Beat egg very well!. Add sugar and beat again!. Add remaining ingredients (cream, water, salt and vanilla)!. Make own pie crust recipe!. Use tart or cupcake tin!. Roll out enough dough for each tart and place in each cup!. Pour brown sugar mixture in each tart shell!. Top with pecans!. Dot each with butter!. Bake at 350 degrees for 20 - 30 minutes!. Makes 6 tarts!.
Join a personal cooking group with over 14000, Free to join and no obligations and someone to answer questions you might have!. Lot more tart recipes in group
http://groups!.msn!.com/CookingWithKayWww@FoodAQ@Com
Amazing Apple Tarts
Courtesy of Keirra Winters
4 1/4 cups all-purpose flour (gluten-free if preferred)
1 1/2 cups dry sweetener
1 cup cold vegan margarine
Egg replacer equivalent to 4 eggs
2 tsp!. vanilla extract
4 tart apples, peeled, cored, and sliced
1/4 tsp!. ground nutmeg
1/4 tsp!. ground cinnamon
1/4 cup chopped walnuts
? In a large bowl, mix together the flour and 3/4 cup of the sweetener!. Cut in the margarine until crumbs form!. Add the egg replacer and vanilla extract slowly, forming a ball of dough!. Wrap in plastic or wax paper and refrigerate for a minimum of 1 hour but not longer than 1 day!. Remove from the refrigerator and let stand at room temperature for 30 minutes before rolling out!.
? Preheat the oven to 350°F!. Lightly grease 12 3-inch tart pans!.
? Knead the dough briefly on a lightly floured surface!. Cut into 12 equal portions!. Roll each portion into a 6- to 7-inch circle and carefully fit 1 circle into each tart pan!.
? In a medium bowl, gently toss the apples with the remaining sweetener, the nutmeg, and the cinnamon!. Fold in the walnuts!. Spoon an equal amount into each tart pan!. Fold the pastry over the filling, seal the edges closed, and make small cuts in the pastry top!.
? Bake for 30 minutes, until golden brown!.
Makes 12 servingsWww@FoodAQ@Com
Courtesy of Keirra Winters
4 1/4 cups all-purpose flour (gluten-free if preferred)
1 1/2 cups dry sweetener
1 cup cold vegan margarine
Egg replacer equivalent to 4 eggs
2 tsp!. vanilla extract
4 tart apples, peeled, cored, and sliced
1/4 tsp!. ground nutmeg
1/4 tsp!. ground cinnamon
1/4 cup chopped walnuts
? In a large bowl, mix together the flour and 3/4 cup of the sweetener!. Cut in the margarine until crumbs form!. Add the egg replacer and vanilla extract slowly, forming a ball of dough!. Wrap in plastic or wax paper and refrigerate for a minimum of 1 hour but not longer than 1 day!. Remove from the refrigerator and let stand at room temperature for 30 minutes before rolling out!.
? Preheat the oven to 350°F!. Lightly grease 12 3-inch tart pans!.
? Knead the dough briefly on a lightly floured surface!. Cut into 12 equal portions!. Roll each portion into a 6- to 7-inch circle and carefully fit 1 circle into each tart pan!.
? In a medium bowl, gently toss the apples with the remaining sweetener, the nutmeg, and the cinnamon!. Fold in the walnuts!. Spoon an equal amount into each tart pan!. Fold the pastry over the filling, seal the edges closed, and make small cuts in the pastry top!.
? Bake for 30 minutes, until golden brown!.
Makes 12 servingsWww@FoodAQ@Com
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What kind!?Www@FoodAQ@Com