CREME FRAICHE
This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!
Provided by NEONWILLIE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Yield 16
Number Of Ingredients 2
Steps:
- Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
- Cover and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 0.9 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.7 g, SaturatedFat 6.9 g, Sodium 13.3 mg, Sugar 0.1 g
AMERICAN FLAG TART
You'll need two 4-by-14-inch tarts to create the flag. One tart has seven rows of berries and the other has six rows, so sort the berries according to size, using the smaller ones for the seven-row tart. We used golden raspberries for the white stripes; red raspberries would work as well.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 4-by-14-inch tarts
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll out a disc of pate sucree 1/8 inch thick to fit a 3 3/4-by-13 1/4-inch fluted, rectangular tart pan with a removable bottom. Brush off excess flour with a dry pastry brush. Carefully transfer dough to tart pan, tuck dough into the edges, gently pressing along sides, and allow excess dough to overhang the edges. Trim the dough by running your rolling pin over the dough against the edges. Gently shape the edges by pressing the length of your forefinger against each flute along the sides. Prick all over the bottom with the tines of a fork. Repeat with remaining disc of dough. Transfer to the refrigerator, and chill for 1 hour.
- Preheat oven to 375 degrees. Remove chilled tart shells from refrigerator, and line each with a piece of parchment paper that overhangs the edges by at least 2 inches. Fill parchment with pie weights or dried beans. Bake until just starting to color, about 20 minutes. Remove parchment and weights from tart shells, and return tart shells to oven. Continue baking until tart bottom is golden, about 20 minutes more. Transfer tart shells to a cooling rack, and allow to cool completely. Carefully remove tart shells from pan.
- In a small bowl in the microwave or set over a pan of simmering water, heat chocolate until it is just melted, about 1 1/2 minutes; stir until smooth. Using the back of a spoon, line each tart shell with chocolate. Refrigerate to set, at least 5 minutes. Meanwhile, heat apricot and raspberry jams in two separate saucepans with about 1 tablespoon water in each; strain into separate small bowls.
- Make top tart: Remove one lined tart shell from refrigerator and spread 1/3 of the creme fraiche filling over the bottom. Arrange 3 rows of unglazed raspberries 2/3 the length of the tart, leaving space between each row and at the top and bottom edges for 4 more rows. Dust with confectioners' sugar until raspberries are completely coated. Toss blueberries in a bowl with strained apricot jam. Fill left third of tart shell with a layer of glazed blueberries arranged snugly in rows; top with another layer of blueberries. Toss half the remaining raspberries with the strained raspberry jam, and carefully fill empty rows with some of the glazed raspberries, rinsing your hands as needed.
- Make bottom tart: Remove remaining tart shell from refrigerator, and spread a third of the creme fraiche filling over the bottom. Arrange 3 rows of remaining unglazed raspberries, starting at the top edge and leaving space between each and at the bottom edge for 4 more rows. Dust with confectioners' sugar until raspberries are completely coated. Fill empty rows with remaining glazed raspberries.
- Arrange tarts on a large board or tray to resemble the flag, and serve with remaining creme fraiche filling on the side. Finished tarts will hold at room temperature for several hours.
AMERICAN FLAG FRUIT TART
A sweet pastry crust with a luscious cream cheese filling topped with berries and cream to resemble an American flag! Crust adapted from Dorie Greenspan.
Provided by Liz Berg
Categories Holidays
Time 1h3m
Number Of Ingredients 13
Steps:
- To make crust,put the flour, powdered sugar and salt in a food processor and pulse to combine.
- Add the butter and pulse until the mixture resembles cornmeal with some pea sized chunks.
- Whisk the egg yolk, and add it a little at a time, pulsing after each addition. Continue pulsing with long 10 second pulses until the mixture comes together.
- Turn the dough out onto a lightly floured work surface and gently knead until any extra flour is incorporated.
- Press the dough into an 11-inch greased tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan. Freeze the crust for at least 30 minutes.
- Preheat the oven to 375 degrees.
- Top with a piece of non-stick foil or buttered foil and press it onto the surface.
- Place the tart pan on a baking sheet and bake for 25 minutes or until the crust is golden brown. Remove to wire rack to cool completely.
- When crust is cooled, make filling by placing all filling ingredients in a bowl and beat until the mixture is smooth. Scrape into the tart shell and smooth top with an offset spatula.
- To decorate, select the biggest blueberries and cut strawberries in half, removing the stems and hulls. Set aside.
- Whip cream with powdered sugar and pipe some rows of cream across the surface leaving enough space between for rows of strawberries. Leave one corner free of whipped cream for the blueberries.
- Add strawberry halves, cut side down, in rows, then fill the open area with rows of blueberries.
- Keep chilled until you serve.
Nutrition Facts : Calories 354 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 139 milligrams sodium, Sugar 39 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CREME FRAICHE FILLING
For a New Orleans-style twist on this creme fraiche filling, replace half the regular cream cheese with the Creole variety, which has a thick layer of cream on top and a slightly liquid layer on bottom; drain it before using, if desired.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 3 four-by-fourteen-inch tarts
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and vanilla until soft In a separate bowl, whisk creme fraiche with a balloon whisk until it holds soft peaks.
- Whisk a third of the creme fraiche into cream-cheese mixture to lighten. Fold in remaining creme fraiche while gradually sifting the confectioners' sugar over the top; fold just until combined. Cover with plastic wrap; place in refrigerator until ready to use, up to 2 hours.
CREME FRAICHE FILLING FOR AMERICAN FLAG TART
Use this créme fraiche filling to make our American Flag Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Set aside. Whisk creme fraiche in another medium bowl until the whisk begins to leave lines, about 1 minute. Whisk 1/3 of creme fraiche into cream cheese. Add remaining creme fraiche, beating until smooth and scraping down sides of bowl as needed. Sift confectioners' sugar over top, and fold to combine. Stir in vanilla. Refrigerate at least 1 hour (up to 5 hours).
GERMAN FRUIT TART WITH CREME FRAICHE
This is an easy fruit tart. We usually make it the end of the summer during harvest time when there is an abundance of fresh fruits like Italian plum, pears, peaches, apples you can even use rhubarb.
Provided by Marlitt
Categories Tarts
Time 1h5m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix and kneed together the ingredients for the crust.
- Wrap in plastic wrap and refrigerate for 30 minutes.
- In the meantime wash, pare, and slice or chop your fruit.
- Grease a 10-inch springform pan.
- Preheat oven to 350°F.
- Roll out dough to fit bottom of spring form and about 1 1/2" up the side.
- Fit the dough into the spring form and using a stab tiny holes all over the crust using a fork.
- Arrange the fruit on the crust.
- In a bowl add the creme fraiche, eggs,sugar, and vanilla, and mix well.
- Pour the mixture over the fruit.
- Sprinkle with the nut slices.
- Back for 50 minutes.
- Remove from oven and let sit for 10 - 15 minutes.
- Carefully remove the the ring from the spring form and let the tart cool completely.
Nutrition Facts : Calories 876.9, Fat 51.1, SaturatedFat 29.8, Cholesterol 280.7, Sodium 259.8, Carbohydrate 97.3, Fiber 8.4, Sugar 45.2, Protein 11.9
APPLE TART WITH CREME FRAICHE
A juicy and moist apple tart perfect for afternoon tea and picnics by the river. Serve with creme fraiche for an extra treat.
Provided by nch
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan and line with parchment paper.
- Combine butter, 1 cup plus 2 tablespoons flour, 1/4 cup plus 2 tablespoons sugar, and 1 teaspoon vanilla extract in the bowl of a food processor; pulse until mixture resembles breadcrumbs. Turn out onto a clean work surface and quickly form into a ball. Dust a large piece of plastic wrap with flour and place pastry on top. Cover with a second piece of plastic wrap and roll out between the wrap to fit the 9-inch springform pan.
- Place pastry into the bottom and the sides of the prepared springform and prick numerous times with a fork. Line pastry with parchment paper and a layer of pie weights or dried beans. Bake in the preheated oven until the pastry crust is firm but not hard, about 15 minutes. Let the pastry cool for 5 minutes. Carefully remove the parchment paper and weights; continue baking until the crust sets, about 5 minutes more.
- Layer thinly sliced apples evenly over the pre-baked pastry crust.
- Whisk creme fraiche, eggs, and vanilla extract together in a bowl. Pour over apples.
- Bake tart in the preheated oven on top of a baking sheet (in case some filling spills) until tart is set and the top is golden brown, about 30 minutes. The filling should still be a little wobbly, as it firms up while cooling.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Strain apricot jam through a sieve. Combine apricot jam and water in a saucepan and heat until runny, about 3 minutes. Brush the jam over the top of the tart. Mix sugar and cinnamon in a small bowl and sprinkle over tart.
- Place tart under the broiler until the top is golden brown, about 1 to 2 minutes.
Nutrition Facts : Calories 271.3 calories, Carbohydrate 25 g, Cholesterol 80.4 mg, Fat 18.7 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 11.6 g, Sodium 21.6 mg, Sugar 13.8 g
RASPBERRY CREME FRAICHE TART
The crust for this tart is really more like a cake. Crème fraîche is a thickened cream found in the cheese section of the supermarket. Recipe Source: Relish Mag
Provided by Ceezie
Categories Tarts
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Combine butter and sugar in a large bowl. Beat with a mixer at medium speed until smooth. Add 1 teaspoon vanilla, 2 whole eggs, plus the white of the third egg. Beat until smooth. Add flour and mix at low speed just until combined.
- Scrape batter into a 9-inch tart pan, spreading over bottom and up sides of pan to create a rim.
- Mix egg yolk with crème fraîche and remaining vanilla. Pour over batter and spread just to the raised edge. Place berries on custard. Sprinkle with turbinado sugar. Bake until golden brown and edges of custard are set, about 40 minutes. Cool 30 minutes.
Nutrition Facts : Calories 330.5, Fat 22, SaturatedFat 13, Cholesterol 140.4, Sodium 117.2, Carbohydrate 29, Fiber 2.4, Sugar 14.2, Protein 4.9
RASPBERRY-CRèME FRAîCHE TART
Categories Milk/Cream Mixer Berry Dairy Fruit Dessert Bake Raspberry Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Place baking sheet in bottom of oven. Preheat oven to 375°F. Wrap outside of 11-inch-diameter tart pan with removable bottom with foil. Using electric mixer, beat butter, 1/2 cup sugar and salt in large bowl until blended. Add 3 eggs and 1/2 teaspoon vanilla; beat until smooth. Add flour; beat just until blended. Spread batter over bottom and 1/2 inch up sides of pan. Beat 1/4 cup sugar, 1 egg, 1/2 teaspoon vanilla and crème fraîche in bowl until well blended. Spread custard over batter. Arrange berries 1/4 inch apart atop custard. Sprinkle tart with 2 tablespoons sugar.
- Bake tart until set and brown around edges, about 45 minutes. Cool. (Can be made 1 day ahead. Cover loosely with foil; chill. Serve at room temperature.)
- Remove pan sides. Place tart on platter. Dust with powdered sugar, if desired.
- *Available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat; mix in 2 tablespoons buttermilk. Cover; let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill.
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