What are some of yall's favorite tart recipies????!


Question:

What are some of yall's favorite tart recipies????

i have been on a huge kick on making tarts lately and i have made all kinds but i am running out of new ideas. Please help if you can...thanks!


Answers: Lemon Crème Br?lée Tart
From Apply Now,
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Homemade Pate Brisée (Homemade pie crust recipe)
INGREDIENTS:
1 recipe pate brisée or refrigerated pie crust
For the filling:
3/4 cup + 2 Tablespoons sugar
3/4 cup whipping cream
4 large egg yolks
2 large eggs
1/2 cup freshly squeezed lemon juice
1 Tablespoon (packed) finely grated lemon peel
For garnish: lemon slices
PREPARATION:
Preheat oven to 350°F.
1. Pat the pastry into a 9" tart pan with removable bottom. Chill for 20 minutes.

2. Line the pastry shell with waxed paper and fill it with dried beans or rice.
Bake in preheated oven for 10 minutes, remove the paper and beans and bake another 3-5 minutes.

3. For the filling: Whisk 3/4 cup of the sugar, cream, yolks and eggs in a bowl to blend. Mix in the lemon juice and peel.

4. Pour the filling into the warm crust and bake about 30 minutes. The filling should be slightly puffed at the edges and set in the center. Cool for at least one hour.

5. Preheat the broiler and place the tart on a baking sheet.

6. Sprinkle the tart with 2 tablespoons of sugar and broil until the sugar melts and caramelizes, about 2 minutes. Transfer to a rack and cool for 1 hour.
To serve:
Push tart pan bottom up, releasing tart. Place on a platter and decorate with lemon slices.


below will keep you tart happy for a while lol Source(s):
http://search.yahoo.com/search?search=ta... ~idk, i've never had one! what is a tart? BUTTER TARTS

1 egg
1 cup brown sugar
3 tbsp milk
1 tsp vanilla
1/3 cup butter
1/2 tsp salt

Cream egg, sugar, salt, butter, milk and

vanilla. Beat thoroughly. Line tart tins with

pastry shells. Fill a bit more than half full.
Bake at 375°F for 30 minutes
--------------------------or--...
PECAN TARTS

TARTS:

Pecan pieces
2 (3 oz.) pkgs. cream cheese
1 c. butter
2 c. flour

FILLING:

2 c. brown sugar (1 - 16 oz. box)
3 tbsp. butter
1 tsp. vanilla
3 eggs, lightly beaten

Beat cheese until fluffy. Add butter, then

flour. Refrigerate dough overnight. Shape

into small balls about 1 full teaspoon of

dough. Press into greased miniature tart

pans. Beat filling together. Sprinkle few

pecans in each tart, add filling 1/2 full.

Bake 30 minutes at 325 degrees. Cool and

remove from pans.
Makes 48 tarts.
-----------------------or-----...
FRESH STRAWBERRY TARTS

1 qt. fresh strawberries, (sm. to med.)
3/4 c. sugar
Dash of salt
2 tsp. fresh lemon juice
6 baked tart shells
1 1/2 tbsp. cornstarch
1 c. water
1/4 tsp. vanilla

Wash and hull berries. Mix sugar,

cornstarch and salt in a small saucepan.

Stir in water. Cook, stirring constantly 6 to

8 minutes or until mixture is clear and

thickened. Remove from heat and add lemon

juice and vanilla. Cool slightly.
Arrange whole strawberries, stem end down

in tart shells. Spoon glaze over the top.

Refrigerate to set glaze. Top with whipped

cream or sour cream, if desired. Makes 6

servings. MMMMMMMMM! Apricot tarts!
Blend a can of apricot halves with about 1/2 c sugar & 1/4 tsp cloves & cinnamon.
OH! Drain the juice please!LOL!It will be too runny if you don't.
Mix about a half tsp of corn starch in there too.Then spoon it into the shells.Bake in a slow oven for about an hour at 325* Hong Kong Style Egg Tarts

INGREDIENTS
* 1 cup confectioners' sugar
* 3 cups all-purpose flour
* 1 cup butter
* 1 egg, beaten
* 1 dash vanilla extract
*
* 2/3 cup white sugar
* 1 1/2 cups water
* 9 eggs, beaten
* 1 dash vanilla extract
* 1 cup canned evaporated milk

DIRECTIONS
1. In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
2. Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
3. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

Note
Whole milk will work as a substitute for evaporated milk. Ingredients:
1 box vanilla or lemon flavor instant pudding mix
1 zested orange
1/2 cup seedless raspberry or blackberry preserves
1 prepared graham cracker crust
1/2 pint raspberries
1/2 pint blackberries or blueberries
6 large sliced strawberries
2 tablespoons chopped fresh mint (optional)


Directions:

Make pudding according to package directions and let stand 5 minutes. Stir orange zest into the pudding.

Spread a thin layer of preserves across the bottom of graham cracker crust.

Top with pudding. Arrange fruit on pudding, then sprinkle pie with mint, if desired.

This recipe for 10-Minute Fruit Tart serves/makes 6

Ingredients:
2 tablespoons butter
1/2 cup sugar
1 square baking chocolate -- melted
1 egg
1/2 teaspoon vanilla
1 1/4 cup all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon salt
8 ounces cream cheese
1/2 cup sugar
1 egg
1/2 cup maraschino cherries -- finely chopped
24 maraschino cherry halves


Directions:

Cream butter and sugar; blend in melted chocolate. Add egg and vanilla; beat well. Sift dry ingredients together and blend into chocolate mixture. Roll pastry to 1/8-inch thickness on lightly floured pastry cloth.

Cut circles with 3-inch cookie cutter and place in buttered tartlet pans or shallow muffin tins. Blend cream cheese, sugar, and egg; fold in chopped cherries. Place 1 tablespoon filling in each tart. Bake at 350F for 10 to 12 minutes. Remove from oven, top with cherry half. Chill.

This recipe for Chocolate Cherry Tarts serves/makes 2 dozen

Ingredients:
6 sheets phyllo dough
1 tablespoon melted butter
2 tablespoons light raspberry jam spread
1 cup lowfat ricotta cheese
6 tablespoons granulated sugar -- divided
1 tablespoon grated lemon rind
1 egg
4 medium apples (peeled) -- thinly sliced
1/2 teaspoon ground cinnamon


Directions:

Place 2 sheets of phyllo in centre of a 9-inch pie plate, allowing edges to overhang. Brush lightly with butter. Repeat twice. Spread bottom of phyllo with jam. Whisk together cheese, 3 Tbsp. sugar, lemon rind and egg; pour over jam.

Combine apples with remaining sugar and cinnamon. Arrange apples over top of cheese layer. Carefully roll and crumble overhanging edges of phyllo and tuck into pie plate, making a rim. Bake at 375F for 45 to 55 minutes, or until apples are tender and cheese is set. Cool at room temperature; refrigerate. Serve warm or cold.

Per serving: 248 Calories (kcal); 5g Total Fat; (22% calories from fat); 9g Protein; 34g Carbohydrate; 53mg Cholesterol; 315mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 1 Other Carbohydrates

This recipe for Apple Cheese Phyllo Tart serves/makes 6

Ingredients:
3 eggs
1/2 cup brown sugar
2 tablespoons sugar PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon vanilla, fruit liquor, or brandy
1 tablespoon flour
5 ounces brown butter
1 Tart shell
Fresh or frozen fruit


Directions:

Lightly whisk eggs in medium sized bowl. Whisk in sugars, salt and vanilla.

Stir in flour. Mixture will be slightly lumpy. Slowly pour brown butter into mixture, whisking constantly until fully incorporated.

Fill a pre-baked tart shell approximately 1/3 of the way full with brown butter. Place fruit in the shell in any fashion you choose. Just remember that fruit shrinks, so don't be afraid to overstuff the tart shell with fruit. If the brown butter starts getting too close to the top edge of the shell, simply siphon some off.

While it bakes, it will puff somewhat and if filled too high it may spill over and you will have trouble getting the shell out of the pan and end up with a messy looking tart.

Bake for 25-60 minutes depending on the size of the tart and the type of fruit (peaches, apples and plums will take longer to cook than raspberries and blueberries). You will know that the tart is cooked through when you take a knife and gently cut into the tart and the brown butter filling looks puffed and dry.

Glaze the tart with strained apricot jam or dust with powdered sugar.

This recipe for Brown Butter Fruit Tart Filling serves/makes 8



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