Deloress Sunflower Tart Recipes

SUNFLOWER COCKTAIL

Sunflower Cocktail image

Easy... all equal parts.

Provided by yumster

Categories Drinks Recipes Cocktail Recipes Gin Drinks Recipes

Time 5m

Yield 2

Number Of Ingredients 5

Ingredients

2 (1.5 fluid ounce) jiggers gin (such as Aviation® or Hendrick's®)
2 (1.5 fluid ounce) jiggers orange-flavored liqueur (such as Cointreau®)
2 (1.5 fluid ounce) jiggers elderflower liqueur (such as St. Germain®)
2 (1.5 fluid ounce) jiggers lemon juice
crushed ice

Steps:

Combine gin, orange-flavored liqueur, elderflower liqueur, and lemon juice with some crushed ice in a cocktail shaker. Cover and shake until the outside of shaker has frosted. Strain into 2 glasses.

Nutrition Facts : Calories 428.6 calories, Carbohydrate 42.1 g, Fat 0.3 g, Fiber 0.2 g, Protein 0.2 g, Sodium 6.9 mg, Sugar 36.1 g

DIANE'S ALMOND TARTS

Diane's Almond Tarts image

These are my all time favorite - they're delicious. Everyone requests them.

Provided by Diane Renwick

Categories Desserts Pies Tarts

Time 1h

Yield 24

Number Of Ingredients 15

Ingredients

1 cup butter, softened
½ cup confectioners' sugar
2 cups all-purpose flour
¼ cup cornstarch
½ cup raspberry jam
½ cup butter
½ cup white sugar
½ cup rice flour
¼ cup unsweetened cocoa powder
2 eggs
2 teaspoons almond extract
1 cup confectioners' sugar
2 tablespoons melted butter
½ teaspoon almond extract
24 maraschino cherries with stems

Steps:

In a large bowl, cream 1 cup butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in 2 cups all-purpose flour and 1/4 cup cornstarch. Shape into a ball and refrigerate for 1 hour. Roll out to 1/4 inch thickness, cut into appropriate size circles with a glass or cookie cutter and press into tart shells. Spoon 1 teaspoon jam into bottom of each shell.
In a large bowl, cream 1/2 cup butter and 1/2 cup white sugar until light and fluffy. Beat in rice flour and cocoa powder. Beat in eggs and 2 teaspoons almond extract. Fill tarts 2/3 full.
Bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set. Allow to cool.
In a small bowl, Stir together 1 cup confectioners' sugar, 2 tablespoons butter and 1/2 teaspoon almond extract. Spread on tarts. Garnish each tart with a maraschino cherry.

Nutrition Facts : Calories 246.6 calories, Carbohydrate 30.9 g, Cholesterol 48.5 mg, Fat 13.2 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 8.1 g, Sodium 95 mg, Sugar 16.2 g

DELORES'S SUNFLOWER TART

Delores's Sunflower Tart image

Provided by Molly O'Neill

Categories dessert

Time 2h10m

Yield 8 servings

Number Of Ingredients 12

Ingredients

3 large eggs
3 large egg yolks
3/4 cup sugar
9 tablespoons strained fresh lemon juice
1 tablespoon grated lemon zest
12 tablespoons unsalted butter, diced
Pastry dough for 2-crust pie
1 egg yolk
1 tablespoon cool water
2 or 3 nectarines, halved, pitted and cut into 3/4-inch slices
1/3 cup strained apricot jam
Fresh red currants or dried black currants

Steps:

To make the custard, place the eggs and yolks in a large, heavy-bottomed saucepan and whisk to combine. Whisking after each addition, add the sugar, lemon juice and zest. Add the butter, place over medium heat and cook, stirring constantly, until custard reaches 160 degrees on a candy thermometer or has thickened. (Do not let it boil or it will curdle.) Immediately scrape it into a bowl, cover with plastic wrap and refrigerate until cool.
To make the crust, roll half the pie pastry into an 11-inch circle on a lightly floured surface. Ease the dough into a 9-inch tart pan with a removable bottom. Fold any excess into the pan and press it against the sides. Place the pan on a baking sheet. Surround its outside edge with a collar of aluminum foil.
Beat together the yolk and water. On a lightly floured surface, roll the remaining dough out to a thickness of inch. Cut into petals 2 inches long. Using a bit of the egg-and-water mixture as glue, attach petals to the dough just inside the pan's rim. Refrigerate 1 hour.
Preheat oven to 400 degrees. Line the tart shell with a piece of foil and fill with dry beans. Bake 20 minutes. Carefully remove foil and beans and bake an additional 15 to 20 minutes or until golden brown. Remove from the oven and cool.
One hour before serving, spread the cooled custard into the tart shell. Arrange nectarine slices in the custard so that only the red skins are exposed. In a small saucepan, heat the jam until just melted and with a pastry brush quickly spread it over the nectarine petals. Chill for 1 hour. Serve cold or lightly brown under the broiler. Carefully remove from the pan. Garnish with currants and serve.

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