CHRISTMAS TREE TARTS
Provided by Ree Drummond : Food Network
Categories dessert
Time 45m
Yield 8 tarts
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Unroll one of the pie crusts onto a cutting board. Using a 2 1/2-inch plain-edged round cutter, cut out 8 circles from the crust. Place the circles on the parchment-lined baking sheet. Discard the remaining dough.
- Unroll the second pie crust onto the cutting board. Using the same 2 1/2-inch round cutter, cut out 8 more circles. Then, use a 2-inch plain-edged round cutter and cut out 8 smaller circles from the larger circles on the board. Set aside the rings. Using a 1 1/2-inch Christmas tree cutter, cut out 8 small trees from the smaller full circles. You should now have eight 2 1/2-inch full circles, eight 2 1/2-inch rings and eight small Christmas trees of dough.
- Beat the egg with 1 tablespoon of water. Use your finger or a brush to brush the edge of the 2 1/2-inch circles. This will help the rings adhere during baking. Lay the rings on top of the egg-washed circles. Working carefully, spoon 3 cherries into the center of each tart. Place a tiny tree on top of each tart over the cherries. The trunk of the tree should be touching the outer ring. Using your finger or a pastry brush, brush the pie-crust ring and tree with the egg wash. Bake the tarts until the dough is golden brown, about 15 minutes. Allow to cool completely.
- Create a bed of rosemary on a platter or cake stand and arrange the baked tarts on top of the rosemary. Dust with confectioners' sugar and enjoy!
CHRISTMAS MORNING BREAKFAST TARTS
Make and share this Christmas Morning Breakfast Tarts recipe from Food.com.
Provided by Food.com
Categories Tarts
Time 58m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Roll out the puff pastry sheet; cut into 4 squares measuring 5 1/2 inches by 5 1/2 inches.
- Then cut an outline, measuring 1/2 inch wide, around the square pastry; after it's cut carefully lift and remove (this will be used as a bow on top).
- Then score the outline of the tart making a 1/4 inch border; stab the inner-square of the pastry with a knife to keep the tart center flat as it bakes.
- Take square 1/2 inch wide tart and lay it flat on the surface; then lift/fold the corners so that they meet in the center, creating a bow.
- Brush egg wash over the bow as well as the border of the main tart.
- Place all the pasty components on a baking sheet; bake at 415 degrees F for 10 minutes.
- Spoon on and spread 2 teaspoons of pesto atop each baked tart; spread evenly.
- Add a layer of grated cheddar cheese.
- Then add several pieces of bacon and top with a raw egg.
- Bake again at 400 degrees F for 5-8 minutes or until the egg is cooked (sunny side.
- up style).
- Set the baked pastry bow on top.
- Add a sprig of thyme (optional).
Nutrition Facts : Calories 456.7, Fat 32.3, SaturatedFat 9.6, Cholesterol 196.1, Sodium 301.1, Carbohydrate 28.2, Fiber 0.9, Sugar 0.7, Protein 13
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