GRANDMA MONETTE'S CHERRY JAM TART
Provided by Melissa d'Arabian : Food Network
Time 1h40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Make the filling: Combine the cherry preserves and lemon juice in a bowl, stirring to break up any clumps.
- Make the crust: Butter a 10-inch tart pan with a removable bottom. Cream the butter and sugar in a bowl with a mixer on medium speed. Add the whole egg, then the vanilla. Whisk the all-purpose flour, almond flour, lemon zest, cinnamon and cloves in a bowl. With the mixer on medium speed, gradually add the dry ingredients to the butter mixture. Reduce the mixer speed to low and mix in up to 1 tablespoon water until the dough just comes together. Wrap two-thirds of the dough in plastic wrap, then wrap the remaining one-third in plastic wrap. Refrigerate both for 30 minutes.
- Put the larger piece of dough between 2 sheets of parchment paper and roll it out into an 11-inch round. Remove the top sheet of parchment paper and invert the dough into the prepared tart pan; peel off the other sheet of parchment paper and trim the excess dough. Spread the jam evenly on the crust. Roll out the remaining dough to about 1/4 inch thick and cut it into 1/2- to 1-inch-wide strips (10 to 14 strips). Arrange the strips in a lattice pattern on top of the filling. Beat the egg yolk with 1 tablespoon water and brush on the lattice and edge of the crust. Bake until the crust is golden and the filling is bubbly, about 30 minutes. Let cool completely.
- Photography by Steve Giralt
APPLE MARZIPAN PUFF PASTRY TART
This is a variation on a puff pastry tart recipe: the marzipan adds a sweet extra layer to this dessert. Autumn is the time to try it out when the apples are sweet and crisp. I like using McIntosh apples as they are an excellent baking apple with not too much liquid, but other types like Lobo can be used. This is a super easy recipe for apple pie and makes a spectacular presentation at a dinner party.
Provided by ChristinaT
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Roll puff pastry out into a 14- to 15-inch circle on a floured surface. Place onto the prepared baking sheet.
- Place marzipan between 2 pieces of plastic wrap and roll into a circle about 11 inches in diameter. Remove plastic wrap and place marzipan in the center of the puff pastry.
- Toss apples, cornstarch, butter, flour, cinnamon, and nutmeg together in a large bowl. Add brown sugar and toss quickly.
- Arrange the apple slices in concentric circles onto the marzipan, leaving about 3 inches of pastry free at the edges. Pile the apple filling high up in layers and add all the dry bits remaining in the bowl. Sprinkle with pecans.
- Fold edges of the puff pastry up around the filling, leaving center open and pinching the edges where it overlaps. Press pastry gently around the filling to squeeze out any excess air in between. Brush a little egg around the top.
- Place in the preheated oven and immediately reduce the temperature to 350 degrees F (175 degrees C). Bake until puff pastry is golden brown and apples are fork-tender, 35 to 40 minutes.
Nutrition Facts : Calories 276.5 calories, Carbohydrate 38.3 g, Cholesterol 20.6 mg, Fat 13.2 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 3.4 g, Sodium 75.1 mg, Sugar 23.7 g
CHERRY FRANGIPANE TART
The classic combination of cherries and almonds is irresistible. For this tart, whole pitted cherries are baked in a rich almond batter called frangipane. Softly whipped cream, crème fraîche or vanilla ice cream make nice accompaniments.
Provided by David Tanis
Categories snack, pies and tarts, dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the tart dough: Combine flour, sugar and salt in a mixing bowl. Work in butter thoroughly. Stir in egg yolk mixture and knead briefly until dough is smooth, then form into a flat disk.
- Roll dough to a large circle and lay it in a 10-inch/23-centimeter fluted tart pan with a removable bottom. Press in well (patch any cracks with extra dough). Refrigerate or freeze for 1 hour.
- Heat oven to 425 degrees. Blind bake tart shell until lightly browned, about 15 minutes. (You do not need to cover the shell or use pie weights.)
- Meanwhile, make the filling: Put almonds, flour and sugar in work bowl of food processor and grind to a rough powder. Add butter and pulse until well incorporated. Add eggs and almond extract and process until smooth and creamy, about 2 minutes. (Alternatively, use ground almonds and make batter with a mixer instead.)
- Pour almond batter into prebaked shell and smooth with a spatula. Press cherries into batter in a single layer. Sprinkle with a handful of sliced almonds. Lower oven temperature to 375 degrees and bake until golden, 30 to 40 minutes. (An inserted skewer should come out clean.) Cool on a rack and remove outer rim of tart pan. Place tart on a serving dish and dust with confectioners' sugar.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 22 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 13 grams, Sodium 56 milligrams, Sugar 21 grams, TransFat 1 gram
CHERRY FRANGIPANE TART
The perfect summer dessert - fruity, sweet and delicious
Provided by Orlando Murrin
Categories Dessert, Dinner, Lunch, Supper
Time 55m
Number Of Ingredients 13
Steps:
- To make the pastry, process the flour (or flour and semolina, which gives it extra crunch) and butter, then add the sugar, followed by the beaten egg and just enough water (about 2 tbsp) to form a dough. Shape into a disc, wrap in cling film and leave to rest in the fridge for 20 mins.
- Meanwhile, to make the filling, place the sugar, ground almonds, butter, egg and egg yolk in a bowl and mix to make a creamy paste. Stir in the kirsch or Armagnac. Chill for at least 20 mins.
- Heat oven to 190C/fan 170C/gas 5. Roll the pastry out onto a floured surface and use to line a 23cm loose-bottomed tart tin. Fill with lightly greased foil and baking beans and bake for 20-25 mins, removing foil after 15 mins, until golden. Spread the almond paste onto the base of the pastry and bake for 25 mins until golden and crisp. When the tart comes out of the oven, arrange the cherries on top in a single layer. Heat the cherry conserve with 1 tbsp water until smooth, then brush over the cherries. Leave to cool before removing from the tin. Cut into wedges to serve, adding a spoonful of crème fraîche if you like.
Nutrition Facts : Calories 765 calories, Fat 50 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.72 milligram of sodium
CHERRY TOMATO TART
This tart came about as a way to use up some odds-and-ends ingredients that I had been wanting to get used up. Make sure to place a baking sheet under the tart pan while baking--those tomatoes can make a bit of a mess when they burst open! They add quite a bit of juice, which can pool on top a little. I simply dabbed up extra juice with a paper towel and that worked fine. This is best served warm, on the day it's made. Garnish with additional basil, if desired.
Provided by Kim
Categories Appetizers and Snacks Pastries
Time 2h
Yield 10
Number Of Ingredients 15
Steps:
- Roll out pie dough into a 12-inch circle on a lightly floured surface. Gently transfer dough to a 9-inch tart pan with a removable bottom; press to fit snugly. Trim dough so there's 1/2-inch overhang on all sides. Gently fold edges of dough under to create a slight lip of dough over the top of the pan on all sides.
- Prick the bottom of the crust several times with a fork, being sure to not puncture all the way through. Place the prepared crust into the freezer until completely chilled, at least 30 minutes.
- Meanwhile, prepare the filling. Heat olive oil in a medium skillet over medium heat. Add onion and garlic; cook until golden brown, stirring often, about 10 minutes. Remove from heat and cool to room temperature.
- Mix Gouda, basil, mayonnaise, Cheddar, Parmesan, Dijon mustard, oregano, pepper, nutmeg, and salt together in a medium bowl. Stir in the cooled onion and garlic until completely combined.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove tart pan from the freezer. Gently spread the cheese mixture evenly over the bottom. Place cherry tomatoes evenly over the top and gently press down. Place tart on a large baking sheet.
- Bake in the preheated oven until the crust is golden brown, cheeses are bubbly, and most of the tomatoes have burst, 55 to 65 minutes. Cool for 20 minutes. Gently remove the tart from the pan and place on a serving platter. Serve warm.
Nutrition Facts : Calories 241.7 calories, Carbohydrate 13.9 g, Cholesterol 21.2 mg, Fat 18.2 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 5.7 g, Sodium 340.9 mg, Sugar 1.1 g
CITRUS & MARZIPAN BAKEWELL TART
Swap cherry for tangy lemon and lime for a zingy spin on this classic almond pie with sponge filling and layer of fruity curd
Provided by Sarah Cook
Categories Dessert
Time 1h40m
Yield Cuts into 9 slices
Number Of Ingredients 14
Steps:
- Roll out the pastry on a lightly floured surface to line a 12 x 35cm loose-bottomed tart tin. Press any overhanging pastry back over the outside of the tin (you can trim after baking). Prick the base all over with a fork and chill for 30 mins. Heat the oven to 200C/180C fan/gas 6.
- Bake the pastry for 15 mins until just cooked but not coloured. Lower the heat to 180C/160C fan/gas 4. Make the sponge mixture by beating the butter, sugar, ground almonds, flour, almond extract and eggs together with an electric whisk until well mixed. Tip in the candied peel and zests, then coarsely grate in the marzipan - the best way to do this is to keep dipping the end of the block in flour to stop it getting sticky, and stir into the mix every now and then to stop it all clumping back together. Give everything a good stir.
- Spoon 3 tbsp of the lemon curd into a disposable piping bag or a small food bag. Spread the rest of the lemon curd over the base of the tart, then spoon over the sponge mixture and spread evenly. Bake for 35-40 mins until golden and firm. Cool completely in the tin.
- Sift the icing sugar into a bowl and stir in enough of the lemon juice to get a smooth, thick but still runny icing. Spread all over the top of the tart and wiggle the tin to help it smooth. Snip off the tip of the bag of reserved lemon curd. Pipe lines horizontally across the length of the tin, then use the end of a cocktail stick or skewer to drag lines down the length of the tin to 'feather' the lemon curd into the icing. Will keep well for up to five days covered in the tin, or sliced in an airtight container.
Nutrition Facts : Calories 634 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 62 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
CHERRY ALMOND TART
Connie Raterink uses on-hand ingredients, including canned pie filling and a cake mix, to create this dazzling dessert. "It's fast to fix, looks elegant and tastes delicious," informs the Caledonia, Michigan cook.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 14-16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cake mix, cracker crumbs and butter until crumbly. Beat in egg. Stir in chopped almonds. , Press onto the bottom and up the sides of a greased 14-in. pizza pan. Bake at 350° for 11-13 minutes or until lightly browned. Cool completely. , In a small bowl, beat cream cheese and sugar until smooth. Spread over crust. Top with pie filling. Sprinkle with sliced almonds. Store leftovers in the refrigerator.
Nutrition Facts : Calories 345 calories, Fat 18g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 335mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
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- 1. Measure flour and salt into a large bowl. Cut room-temperature butter into flour, until the mixture resembles small peas, sprinkle in and mix lemon zest, and set aside. 2. In a medium bowl, using a whisk, beat egg yolks, whole egg, vanilla, and sugar until very thick and light in color. Add lemon juice and combine. Pour whisked eggs into flour mixture and use your hands to mix. Pat quickly into a disc of dough. Do not knead. Wrap disc in plastic wrap. Refrigerate for two hours.
- 3. In the meantime, prepare two 9x9 or 8x8 inch square tart pans with removable bottoms. After two hours, preheat oven to 365°F, remove the dough from the refrigerator and flour your work surface. Cut the dough in half. Return one piece to the refrigerator. Keeping the dough cold is essential; you must work fast. Divide the first half into two parts- about one-third and two-thirds. Take the two-thirds piece and roll out evenly into a square large enough to fit pan. Transfer dough to the tart pan and fit into place.
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