CHERRY TARTS
At our house, we celebrate George Washington's birthday with this cherry dessert.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball. Refrigerate for 30 minutes., Preheat oven to 450°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut out eight 5-in. circles. Place each over an inverted custard cup on an ungreased 15x10x1-in. baking pan; flute edges. , Bake 10-11 minutes or until golden brown. Cool 5 minutes before removing tart shells from custard cups; cool completely on wire racks., For filling, in a large saucepan, combine sugar and cornstarch. Drain cherries, reserving 1 cup juice. Set cherries aside. Stir reserved juice into sugar mixture until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cherries, butter, almond extract and food coloring if desired. Cool to room temperature. Spoon about 1/4 cup filling into each tart shell.
Nutrition Facts : Calories 331 calories, Fat 14g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 166mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
BOOZY CHERRY WALNUT TART
Cherries in winter may sound counterintuitive, but like frozen peas and corn, frozen cherries are, well, pretty good. Baked on a bed of easy press-in crust, the boozy cherries sink into the almost-frangipane mixture which soaks up much of the juiciness cherries are known for. The trick to a nice, crunchy bottom tart shell is baking longer than you think, so make sure you give it the full time recommended.
Provided by Alison Roman
Categories pies and tarts, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the crust: Mix flour, sugar and salt in a medium bowl. Pour butter over the dry ingredients and, using your hands, mix together until you've got a Play-Doh-like texture.
- Press crust into a 9-inch tart pan with a removable bottom. (Alternatively, use a 9-inch cake pan lined with parchment; the crust can go about 3/4 inch up the sides of the pan.) Set aside.
- Make the filling: Heat oven to 350 degrees. Toast walnuts on a rimmed baking sheet until well browned and fragrant, 5 to 8 minutes; remove from heat and let cool.
- Pulse walnuts, butter, 1/4 cup/50 grams sugar, 2 tablespoons flour and a pinch of kosher salt in a food processor until finely ground. Add the egg and pulse just to blend. Spread walnut mixture on the bottom of the prepared crust.
- Toss cherries with bourbon, orange zest, remaining 1/3 cup/65 grams sugar, remaining 3 tablespoons flour and a pinch of salt. Scatter cherries over the walnut mixture and sprinkle with a bit more sugar to finish.
- Place tart on a rimmed baking sheet lined with foil and bake until the crust is golden brown at the edges and the cherries are thick and saucy, 55 to 65 minutes. Let cool at least 30 minutes before removing from the pan and slicing. (If you can wait an hour to let the juices fully settle, even better.)
CHERRY TART
Provided by Food Network
Categories dessert
Time 1h20m
Yield One 9-inch/23-cm tart
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F/180 degrees C
- For the pastry: Put the flour, sugar and salt in a large bowl. Add the butter pieces, and pinch with the fingers to create a crumb texture. Make a well in the middle, and add the eggs. Quickly work in the flour mixture to create dough. Do not over-mix. Pat into a disk and refrigerate 15 minutes before rolling out. Fit into a 9-inch tart pan.
- For the filling: Arrange the cherries in the crust. Beat the eggs with the sugar, and then stir in the creme fraiche and vanilla. Pour the custard over the cherries. Bake until set, about 25 minutes. Cool before serving.
CHERRY TART WITH COCOA NIB CRUST
Chocolate crust cradles a bevy of "superfoods," including almonds, cherries, and eggs. Inspired by the French classic clafoutis, this tart is "choc full" of cherries. They float jewel-like inside a sweet, vanilla-scented custard. By the way, here are three good ways to pit a cherry: (1) Use an old-fashioned vegetable peeler that has a curved edge on top to scratch around the top of the cherry pit, then dig around the stone, scoop under it, and it will pop right out; (2) use a paring knife as above (but watch out-it's easy to slice your fingertips); (3) use a cherry-pitter carried by some gourmet kitchen stores-a special tool invented just for this job! This recipe requires only half a batch of the Chocolate Sugar Dough-make a full batch and freeze half for future crust or cookie needs.
Yield makes 1 (9-inch) tart
Number Of Ingredients 13
Steps:
- To prepare the crust, make the Chocolate Sugar Dough. Knead in the cocoa nibs. Press the dough into a flat disk, wrap with plastic or place in a sealable plastic freezer bag, and chill for 20 minutes or so. Roll out the dough on a lightly floured piece of parchment paper or flat surface to about 1/2 inch thick. Transfer to a tart pan (9 inches in diameter, 2 inches deep) by loosening the dough from the work surface with an offset spatula, then sliding the tart pan under it. Once you smooth the dough in the tart pan (pinching any rips or cracks together with your fingers), line the top of the dough with a layer of almonds, lightly pressing them into the dough. Cover this prepared tart shell with plastic wrap and put in the refrigerator.
- Preheat the oven to 300°F.
- To make the custard, combine the milk and cream in a small saucepan with the vanilla bean pod and seeds. Bring the mixture to a simmer.
- Meanwhile, briskly whisk together the eggs, sugar, arrowroot, almond extract, nut liqueur, and salt in a bowl. Remove the vanilla bean pod from the hot milk mixture and slowly pour one-third of the hot milk mixture into the egg mixture and continue to whisk. Repeat this process two more times and stir until the batter is smooth.
- Remove the prepared tart shell from the refrigerator and remove the plastic wrap. Put the cherries in the shell. Then pour the batter over the cherries and allow the mixture to rest for about a minute. Place a cake pan half full of water in the oven to keep the oven moist. Place the tart pan in the oven and bake for about 40 minutes, or until the custard is lightly browned and solid, with no liquid jiggle in the center.
- Allow the tart to cool in the pan to room temperature before serving.
CHOCOLATE-CHERRY TART
Categories Mixer Chocolate Fruit Dessert Bake Dried Fruit Cherry Kirsch Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 23
Steps:
- For fruit:
- Stir 1/2 cup water and sugar in heavy medium saucepan over medium heat until sugar dissolves and syrup comes to boil. Add cherries. Remove mixture from heat; cool 30 minutes. Mix in kirsch. Cover and refrigerate 1 day.
- For crust:
- Using electric mixer, beat butter in large bowl until fluffy. Add sugar and beat until smooth. Beat in egg and vanilla. Sift flour, cocoa, and salt over; beat to blend. Using moistened fingertips, press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Cover and chill at least 1 hour and up to 1 day.
- For filling:
- Preheat oven to 350°F. Drain cherries, reserving cherry syrup. Sprinkle cherries in crust. Combine eggs, corn syrup, butter, vanilla, and salt in large bowl. Add sugar and 1/4 cup cherry syrup; beat to blend. Mix in chocolate. Pour filling into crust.
- Bake tart until set in center, about 1 hour. Cool on rack 30 minutes. (Can be made 1 day ahead. Cover; store at room temperature.) Release tart from pan. Dust with powdered sugar and cocoa. Serve warm or at room temperature.
BLANCA'S CHERRY CHEESE TARTS
These miniature cheesecakes with graham cracker crusts and rich cherry topping are absolutely the best!!!! You just can't have one. It's a hit at every gathering!
Provided by BLANCA CASTELLO
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 50m
Yield 26
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place cup cake liners into muffin tins.
- To Make Filling: In a medium bowl, combine cream cheese and 1/2 cup sugar. Stir in eggs, vanilla and lemon juice. Mix thoroughly.
- To Make Crust: Combine crumbs, 2 tablespoons sugar and cinnamon. Cut in butter until crust forms small crumbs. Put one spoonful of crust into each cup cake liner and pat it down. Spoon a layer of filling on top of crusts.
- Bake in preheated oven for 30 minutes. When tarts are fresh from oven, spoon cherry pie filling over top of each. Let tarts chill in refrigerator for 30 minutes to an hour.
Nutrition Facts : Calories 143.1 calories, Carbohydrate 14.6 g, Cholesterol 34.3 mg, Fat 8.6 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 5.1 g, Sodium 95.3 mg, Sugar 6.1 g
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3.6/5 (8)Total Time 13 hrs 20 minsServings 10Calories 327 per serving
- Lightly grease a 9" or 10" tart pan., To make the crust: In a medium bowl, beat the butter, sugar, and salt together until smooth.
- Add the vanilla, cocoa and flour and mix until evenly blended., Press the crust into the bottom and up the sides of the prepared pan.
- Prick all over with a fork and freeze for 30 minutes while your preheat the oven to 400°F., Place the tart pan on a baking sheet and bake for 15 to 18 minutes, until you smell chocolate and the crust is set.
- Remove from the oven and set aside to cool., To make the filling: Combine the cherries and brandy in a 2-cup glass measuring cup or medium bowl.
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