Fall Harvest Tart Recipes

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RUSTIC FALL FRUIT TART



Rustic Fall Fruit Tart image

This rustic tart is full of apples, fresh cranberries, walnuts, and spices, and is baked in a cream cheese pastry.

Provided by Carrie C.

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 50m

Yield 8

Number Of Ingredients 14

2 cups all-purpose flour
½ cup butter, chilled
½ cup cream cheese
1 tablespoon water, or as needed
4 apples - peeled, cored, and thinly sliced
⅔ cup fresh cranberries
¼ cup brown sugar, or more to taste
¼ cup white sugar, or more to taste
2 tablespoons all-purpose flour
¾ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅓ cup roughly chopped walnuts, or more to taste
1 egg, beaten
1 tablespoon raw sugar

Steps:

  • Place 2 cups flour in a bowl. Cut butter and cream cheese into flour using a knife or pastry blender until mixture resembles coarse crumbs. Gently mix water into flour mixture until dough forms into a ball.
  • Mix apples and cranberries with brown sugar, white sugar, 2 tablespoons flour, cinnamon, and nutmeg in a bowl until coated.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  • Roll dough onto a lightly floured work surface, forming about an 11-inch circle. Transfer dough to the prepared baking sheet. Arrange apple-cranberry mixture decoratively on the dough, leaving a 2-inch rim of exposed dough. Sprinkle walnuts over apple-cranberry mixture. Fold exposed crust up and over the edge of the fruit.
  • Brush egg over the crust and around the edge of the tart; sprinkle with raw sugar.
  • Bake in the preheated oven until crust is browned and filling is tender, 30 to 35 minutes.

Nutrition Facts : Calories 402.1 calories, Carbohydrate 49.5 g, Cholesterol 69.7 mg, Fat 20.8 g, Fiber 3.4 g, Protein 6.4 g, SaturatedFat 11 g, Sodium 137 mg, Sugar 20 g

FALL HARVEST POT PIE SKILLET RECIPE BY TASTY



Fall Harvest Pot Pie Skillet Recipe by Tasty image

Here's what you need: unsalted butter, leek, garlic, butternut squash, carrot, gold potato, kosher salt, freshly ground black pepper, chicken broth, brussels sprouts, Campbell's® Cream of Chicken Soup, fresh thyme, fresh sage, heavy cream, parmesan cheese, cooked chicken, puff pastry, large egg, water

Provided by Campbell's

Categories     Dinner

Yield 6 servings

Number Of Ingredients 19

2 tablespoons unsalted butter
1 leek, white and light green parts only, chopped
2 cloves garlic, minced
1 ½ cups butternut squash, cut into 1/2 (1.2 cm)
½ cup carrot, diced
½ cup gold potato, cut into 1/2 (1.2 cm) cubes
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
1 ½ cups chicken broth
½ cup brussels sprouts
1 can Campbell's® Cream of Chicken Soup
1 tablespoon fresh thyme, chopped
½ tablespoon fresh sage, chopped
¼ cup heavy cream
1 ½ tablespoons parmesan cheese, finely grated
1 cup cooked chicken, cut into 1/2 in cubes
1 sheet puff pastry, thawed
1 large egg
1 teaspoon water

Steps:

  • Preheat the oven to 400°F (200°C).
  • Melt the butter in a 10-inch (25 cm) cast iron skillet over medium heat. Add the leek and garlic, and sauté for 5 minutes, or until the leek is tender and just beginning to brown.
  • Add the butternut squash, carrots, potatoes, salt, and pepper. Sauté for 1-2 minutes, until salt is dissolved and everything is combined.
  • Pour in the chicken broth and simmer for 8-10 minutes, or until the vegetables are starting to soften and the liquid has reduced by half. Stir in the Brussels sprouts.
  • Add the Campbell's® Cream of Chicken Soup, thyme, sage, heavy cream, Parmesan cheese, and chicken, and stir to incorporate. Bring to a simmer. Season with more salt and pepper if desired, then remove the pan from the heat.
  • Roll the puff pastry out slightly if needed to fit over the pan, then place over the skillet. Using a sharp knife, trim off any overhanging edges and reserve the excess dough.
  • Tuck the pastry down around the inner edge of the skillet. Using a fork, press gently around the edges of the pastry to seal and crimp. Cut 4 vent holes in the center of the crust to release steam.
  • Cut out 4 leaf shapes from the excess dough.
  • In a small bowl, whisk together the egg and water, then brush evenly over the crust. Arrange the leaves on top and brush with the egg wash.
  • Bake the pot pie for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling. Remove from the oven and let rest for 10 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 626 calories, Carbohydrate 49 grams, Fat 40 grams, Fiber 3 grams, Protein 19 grams, Sugar 5 grams

HARVEST TART



Harvest Tart image

Provided by Sheila Lukins

Categories     Liqueur     Fruit     Dessert     Bake     Thanksgiving     Dried Fruit     Prune     Raisin     Apple     Apricot     Walnut     Fall     Parade

Number Of Ingredients 14

For the pie dough:
2 1/2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
8 tablespoons (1 stick) cold butter
6 tablespoons cold solid vegetable shortening
About 6 tablespoons ice water
1 cup each: pitted prunes, dried apricots and peeled, chopped apples
1/2 cup golden raisins
1/3 cup sugar
1/2 cup shelled walnut halves
4 tablespoons unsalted butter, melted
2/3 cup Grand Marnier liqueur
1 egg, beaten

Steps:

  • 1. Make the dough: Sift the flour, sugar and salt into a bowl. Add the butter and shortening. Using fingertips or a pastry blender, rub the ingredients together until the mixture resembles coarse meal. Sprinkle in the ice water, 2 tablespoons at a time, stirring with a fork until the dough gathers together. Divide the dough into 2 disks; wrap in plastic and refrigerate for 2 hours.
  • 2. Preheat the oven to 350°:F.
  • 3. In a pot, place the fruits in water just to cover; simmer until tender, 20 minutes. Drain thoroughly and chop. Return to the pot; add the sugar, walnuts, butter and Grand Marnier; simmer for 5 minutes, stirring. Let cool.
  • 4. Roll a disk of dough into an 11-inch circle, 1/4-inch thick, on a lightly floured surface. Line a 9-inch pie pan, leaving a 1-inch overhang; spoon in the filling, mounding it slightly.
  • 5. Roll the remaining disk as before; cut into 1/2-inch strips and arrange lattice-fashion over the filling; crimp decoratively. Brush the lattice with the beaten egg.
  • 6. Bake the tart until the top is golden brown and the filling is bubbling, 30 to 35 minutes. Serve warm or cool.

BUCKWHEAT HARVEST TART



Buckwheat Harvest Tart image

This vegetarian tart is trifle elaborate, but it's the sort of substantial dish that even meat-eaters will enjoy. It came to The Times in 2012 from the self-taught vegetarian chef and blogger, Sara Forte.

Provided by Tara Parker-Pope

Categories     dinner, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 18

1 cup buckwheat flour
3/4 cup unbleached all-purpose flour
1/2 teaspoon sea salt
1/2 cup cold unsalted butter, cut into cubes
2 teaspoons fresh thyme leaves
1 tablespoon apple cider vinegar
2 to 3 tablespoons cold water
3 cups cubed butternut squash (1/4-inch cubes)
2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
2 cloves garlic, minced
1 bunch Swiss chard, stems removed, coarsely chopped (about 6 cups chopped)
1/2 teaspoon red pepper flakes
1 small yellow onion
2 tablespoons balsamic vinegar
3 eggs
1 cup grated Gruyère

Steps:

  • To make the crust: In a food processor, add both flours and the salt and pulse to combine. Add the butter and thyme and pulse until pea-size chunks form. Keep pulsing while adding the vinegar and then the cold water, 1 tablespoon at a time, stopping when the dough just barely holds together. Form the dough into a disk, wrap it in plastic wrap and chill in the fridge for at least 30 minutes or up to overnight.
  • Preheat oven to 400 degrees.
  • On a lightly floured surface, roll out the dough into a 13-inch circle. It should be about 1/4 inch thick. Roll the dough around the rolling pin and lift it into an 11-inch fluted tart pan with a removable bottom. Press the dough into the edges and up the sides, making sure to patch up any holes. Gently roll your rolling pin across the top of the tart pan to remove the extra dough and create a clean edge. Prick the bottom of the dough with a fork, lay a piece of parchment paper on top, and fill the tart shell with pie weights (at the Sprouted Kitchen, we use rocks from the yard - classy, I know). Bake for 15 minutes. Remove the weights and parchment, and bake until the top looks almost dry, 10 to 12 minutes more. Remove from the oven and let cool.
  • While the crust is cooling, prepare the filling. On a rimmed baking sheet, toss the squash with 1/2 tablespoon of the olive oil, 1/2 teaspoon salt and the nutmeg. Spread in an even layer and bake until the squash begins to brown around the edges, 20 to 25 minutes. Remove from the oven and let cool.
  • In a large sauté pan over medium heat, warm 1 tablespoon of the olive oil and the garlic. When the garlic starts to sizzle a bit and becomes fragrant, add the Swiss chard, red pepper flakes and a pinch of salt. Sauté until the chard is wilted, about 5 minutes. Transfer to a large mixing bowl and set aside.
  • Peel and halve the onion and thinly slice. In the same pan you used for the chard, heat the remaining 1/2 tablespoon olive oil over medium heat. Add the onion and a pinch of salt and stir every so often until it is caramelized, about 20 minutes. When the onions are a nice light brown color, add the balsamic vinegar, stir and turn off the heat. The onions will absorb the vinegar as they cool a bit.
  • Squeeze out any excess water from the Swiss chard and return to the bowl. In a separate bowl, whisk the eggs until they are blended well, then add to the chard. To the bowl with the chard, add three-fourths of the squash, half of the cheese, the onion and a few grinds of black pepper. Gently mix everything together and pour into the tart pan. Spread into an even layer. Scatter the remaining squash and cheese across the top. Bake in the oven until the egg is just set and the top is browned, 24 to 28 minutes. Remove the tart from the oven and allow it to cool for 5 to 10 minutes before cutting into slices and serving.

Nutrition Facts : @context http, Calories 482, UnsaturatedFat 13 grams, Carbohydrate 40 grams, Fat 30 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 15 grams, Sodium 642 milligrams, Sugar 4 grams, TransFat 1 gram

FALL HARVEST TART



FALL HARVEST TART image

Categories     Brunch     Side     Bake     Vegetarian     Dinner     Buffet     Squash     Fall

Yield 4 people

Number Of Ingredients 15

CRUST
1 1/4 c flour
1/4 c. stone-ground cornmeal
1/2 t. coarse kosher salt
3 oz. cream cheese, cold and cut into 4 chunks
1/2 c. unsalted butter, cold, cut in sm cubes
2 - 3 T. ice water
Milk to brush the crust
FILLING
1 med. delicata squash, unpeeled but tough ends discarded, halved lengthwise, seeded, sliced into 1/3 in. slices
1 sm. red onion, peeled, halved, cut into 8 wedges
2 T. olive oil
1/2 t. coarse kosher salt
2 sm. apples, unpeeled, cored, cut in 1/2 inch cubes
1 cup (4 oz) grated cheddar cheese

Steps:

  • 1. Preheat oven 375, rack in second lowest position 2. Make the crust: In the bowl of a food processor fitted with the metal blade, blend flour, cornmeal and salt. Add cream cheese and process for about 20 seconds, or until mixture resembles coarse crumbs. Add butter and pulse until no butter is larger than the size of a pea. Add ice water and process for about 30 seconds, or until a pinch of dough holds together. If it doesn't, add more water, a teaspoon at a time. 3. Dump dough out onto a lightly floured counter. Knead just until it holds together in one piece. Shape dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 min. (If you child it much longer give it time to warm up a little before rolling it out.) 4. Make the filing: While dough is chilling, toss sliced squash in a rimmed baking sheet with onion wedges, oil and salt. Roast for 20-25 min, tossing once or twice, until softened but not browned. 5. Remove chilled dough from fridge and, on a non-stick baking mat or piece of parchment paper, roll dough into a rough circle about 1/8 inch thick and 14 - 16 inches in diameter. (The circle does not have to be smooth and neat and it can go over the edge of the baking mat.) Life the baking mat with the crust onto a cookie sheet. 6. Spread half the cheese over the crust, leaving a one-inch border around the edge. Sprinkle evenly with roasted squash and onions followed by cubed apple, and top with remaining cheese. Fold edges of crust in over the filling, pleating edges as necessary. Brush crust with milk. 7. Bake tart for about 30-35 min until crust is golden. Serve hot, warm or at room temp.

HARVEST TART



Harvest Tart image

This special tart is the best way to showcase beautiful dried figs, apricots, prunes, and dates.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 12-inch tart

Number Of Ingredients 17

1 cup (2 sticks) unsalted butter
3 cups sifted all-purpose flour
1/4 cup granulated sugar
2 egg yolks
Zest of 1 lemon
1/4 cup ice water
8 ounces dried apple slices
8 ounces dried apricot halves
8 ounces dried pitted prunes
8 ounces golden raisins
8 ounces muscat raisins
8 ounces Calimyrna figs
8 ounces Medjool dates
8 ounces Turkish figs
2 cups cognac
2 cups warm water
1 cup apricot jam, heated and strained, with 1/2 cup cognac

Steps:

  • Soak dried fruits in separate bowls filled to cover with the 2 cups cognac and warm water, overnight.
  • Cut the butter into the flour. Add sugar and lemon zest. Beat egg yolks with ice water and quickly mix into dough. Press dough together with fingers and chill for 15 minutes. Press into a 12-inch tart pan, bringing the dough up the sides of the pan.
  • Chill unbaked shell for at least 1 hour.
  • Cook fruits over low flame until plump. Drain and cool.
  • Heat oven to 350 degrees.
  • Arrange fruit in a decorative pattern on top of the pastry. Bake for 25 to 30 minutes, until pastry is light golden color. Cool and brush with glaze.

HARVEST TART



Harvest Tart image

Categories     Liqueur     Dessert     Bake     Cranberry     Prune     Raisin     Apple     Pear     Apricot     Pecan     Walnut     Fall     Chill     Simmer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1 tart

Number Of Ingredients 14

For filling
1 tart apple such as Granny Smith
1 firm-ripe pear
1 cup dried apricots (about 1/2 pound)
1 cup pitted prunes (about 1/2 pound)
1/2 cup dried cranberries
1/2 cup raisins
1/4 cup sugar
1/2 stick (1/4 cup) unsalted butter
1/2 cup chopped walnuts or pecans
1/2 cup Calvados, Grand Marnier or kirsch
enough sweet pastry dough for 1 1/2 pie crusts (to fill a 9- to 10-inch pie pan)
an egg wash made by beating 1 large egg with 1 tablespoon water
Accompaniment: vanilla ice cream or sweetened whipped cream

Steps:

  • Make filling:
  • Peel, core, and chop coarse apple and pear. In a large heavy saucepan combine dried and fresh fruits with water to cover and simmer, stirring occasionally, until softened, about 15 minutes. Drain fruit in a sieve, discarding liquid, and chop coarse. Return fruit to pan and add remaining filling ingredients. Simmer filling, stirring occasionally, 5 minutes, or until thickened. Transfer filling to a heat-proof bowl and cool.
  • On a lightly floured surface roll out about two thirds dough into a 12-inch round (about 1/8 inch thick) and fit into a 10-inch tart or pie pan with a removable fluted rim. Chill shell 30 minutes. Gather dough scraps together with remaining dough and on a lightly floured surface roll out into a 10-inch round (about 1/8 inch thick). Cut round into 1/2-inch-wide strips and chill on a baking sheet 30 minutes.
  • Preheat oven to 350°F.
  • Spread filling in shell, smoothing top, and weave dough strips in a lattice pattern over pie, trimming lattice edges flush with rim of pan and brushing dough lightly with egg wash. Bake tart in middle of oven 40 minutes, or until crust is pale golden. Cool tart in pan on a rack 15 minutes and remove side of pan.
  • Serve tart at room temperature with ice cream or whipped cream.

FALL HARVEST PIE



Fall Harvest Pie image

This is a pie with a really new fall flavour. I adapted it from one in the current Homemaker's magazine. I used Gravenstein Apples but any tart cooking apple will do

Provided by Janice Gill

Categories     Pie

Time 1h

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 12

1 pie shell, unbaked
2 eggs
1 tablespoon cornstarch
1/3 cup corn syrup
1/3 cup maple syrup
1/4 cup melted butter
1/4 cup brown sugar
1/4 cup granulated sugar
2 teaspoons grated orange zest
2 1/2 cups chopped pecans
2 cups cranberries
1 cup grated apple

Steps:

  • Line a 9-inch pie plate with pastry and prick with a fork.
  • Bake for 10 minutes in 425F oven.
  • Renmove from oven and lower oven temperature to 400F.
  • While shell is baking, beat eggs with cornstarch until smooth.
  • Add butter, syrups, sugar, orange zest, cranberries, pecans and apples.
  • Pour into the partially baked pie shell and return to the 400F oven
  • Bake 35 minutes.
  • Cool completely before serving.

Nutrition Facts : Calories 750.7, Fat 52.1, SaturatedFat 10.7, Cholesterol 90.8, Sodium 240.2, Carbohydrate 70.5, Fiber 7.5, Sugar 37.8, Protein 8.4

SUMMER HARVEST TART



Summer Harvest Tart image

One of my favorite bakeries makes this scrumptious tart that uses fall and summer fruit, so I created my own version. I like to serve it warm with whipped cream or ice cream and with a cup of coffee on a cool autumn night. -Sarah Knoblock, Hyde Park, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 23

2/3 cup butter, softened
1/4 cup sugar
Dash salt
2 tablespoons lightly beaten egg white
1/2 teaspoon vanilla extract
2 cups all-purpose flour
FILLING:
2/3 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup each fresh blackberries, blueberries and raspberries
1 cup finely chopped peeled apple (about 1 medium)
1 cup sliced peaches (about 2 small)
2 teaspoons lemon juice
TOPPING:
1/3 cup butter, softened
2/3 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup all-purpose flour
1/2 cup old-fashioned oats

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg white and vanilla. Gradually beat in flour. Press onto bottom and up sides of an 11-in. fluted tart pan with removable bottom; place on a baking sheet., Bake 25-30 minutes or until edges are light brown. Cool on a wire rack. Increase oven setting to 375°., For filling, in a large bowl, mix sugar, flour, cinnamon and nutmeg. Add fruit and lemon juice; toss to combine. , For topping, in a small bowl, cream butter, brown sugar and spices until blended. Gradually beat in flour and oats., Add filling to crust; sprinkle with topping. Bake 45-50 minutes or until top is golden brown and filling is bubbly. Cool on a wire rack. Serve warm or at room temperature.

Nutrition Facts : Calories 392 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 143mg sodium, Carbohydrate 59g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.

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63 EASY FALL DESSERT RECIPES - BEST TREATS FOR AUTUMN PARTIES
2020-09-09 63 Easy Fall Dessert Recipes - Best Treats for Autumn Parties. 1. Delicious Graduation Cake Ideas. 2. 55 Best Gifts for Dads From Their Sons. 3. 53 Genius Ways to …
From countryliving.com


BEST FALL DESSERT RECIPES | MARTHA STEWART
2021-10-18 30 Classic Fall Dessert Recipes Starring Apples, Pears, Pumpkins, and More. Fall is here and farmers' markets are filled with inspiring fruits. We've rounded up our favorite fall …
From marthastewart.com


NO FUSS LEMON TART. - HALF BAKED HARVEST
2019-05-24 First and foremost, this tart is delicious. It’s lightly sweetened, tangy, creamy and finished with sweet berries. The crust has a little (pretzel) twist and is lightly salted, providing a …
From halfbakedharvest.com


FALL TART RECIPES RECIPES ALL YOU NEED IS FOOD
Find seasonal recipes that take advantage of the fall harvest from Alex, Melissa and more Food Network chefs. ... Our Best Thanksgiving Pie and Tart Recipes 57 Photos. From …
From stevehacks.com


FALL VEGETABLE TART WITH FRESH HERBS - BETTER HOMES & GARDENS
Step 2. Meanwhile, in a small saucepan cook potatoes, carrot, broccoli, and onion in boiling salted water for 3 minutes; drain. Step 3. Spread cream cheese over partially baked pastry. Top with …
From bhg.com


TARTS & FLANS|FALL HARVEST APPLE FLAN | RECIPE | FLAN RECIPE, RECIPES, …
Oct 29, 2020 - Tarts & Flans|Fall Harvest Apple Flan: Tarts & Flans|Fall Harvest Apple Flan
From pinterest.ca


11 EASY HARVEST TART RECIPES FOR COZY WEATHER
Get the recipes here. For more food and drink, go to Domino. For more food and drink, go to Domino. Oct 2, 2018 - These easy-to-make tarts are not only tasty, but they also use fresh fall …
From pinterest.com


17 SQUASH RECIPES TO MAKE THIS FALL HARVEST - BRIT + CO
2016-09-13 Butternut Squash and Parsnip Tart: This wonderfully flaky tart is adorned with a creamy layer of ricotta and roasted root veggies, which makes it a guilt-free indulgence. …
From brit.co


BUCKWHEAT HARVEST TART RECIPE (VEGETARIAN) | FOODAL
2019-11-05 To Make the Crust: Add buckwheat flour, all-purpose flour, and salt to a food processor. Pulse to combine. Add cold cubed butter and thyme. Pulse again until the mixture …
From foodal.com


ROBINHOOD | FALL HARVEST APPLE FLAN
Preheat oven to 350°F (180°C). Fill a roasting pan half full of water. Place in oven to heat up while making flan. Heat butter on medium heat in large skillet. Add apples and cinnamon. Cook for …
From robinhood.ca


FALL HARVEST SALAD - A FAMILY FEAST®
2022-02-27 Sprinkle some sugar in the pan, stirring constantly until the sugar melts and coats the toasted seeds. Set aside to cool. Toast the pecans in a dry, hot skillet until lightly browned. …
From afamilyfeast.com


SUMMER HARVEST TART RECIPE: HOW TO MAKE IT
One of my favorite bakeries makes this scrumptious tart that uses fall and summer fruit, so I created my own version. I like to serve it warm with whipped cream or ice cream and with a …
From stage.tasteofhome.com


FALL HARVEST RECIPES | HALLMARK CHANNEL
Ingredients. 1) Whisk all ingredients together or use a blender (I prefer to blend). 2) In a large bowl toss the apples, farro, dates, almonds, and chicken chunks (optional). 3) Fold in the …
From hallmarkchannel.com


QUINCE TART RECIPE AND PREPARING A QUINCE - JOLLY TOMATO
Pulse the flour, salt, sugar, and butter in a food processor until evenly crumbly, about 30 seconds. Slowly pour in the ice-cold water through the feed tube and pulse for another 10 seconds or …
From jollytomato.com


HARVEST FRUIT TART - BETTER HOMES & GARDENS
Transfer filling to pastry-lined tart pan. Top with a lattice crust. If desired, brush pastry with milk and sprinkle with sugar. Bake in 375 degree F oven about 45 minutes or until fruit is bubbly …
From bhg.com


TASTY FALL HARVEST TARTS YOU CAN MAKE YOURSELF | DOMINO
Get the recipes here. For more food and drink, go to Domino. For more food and drink, go to Domino. Oct 1, 2017 - These easy-to-make tarts are not only tasty, but they also use fresh fall …
From pinterest.jp


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