BREAKFAST TARTS
Provided by Food Network
Categories dessert
Time 2h
Yield 12 to 16 servings
Number Of Ingredients 15
Steps:
- For the tart crust: Mix the flour, sugar, cardamom and salt in a food processor. Add the butter and shortening, and pulse until the mixture looks like coarse meal. Drizzle in the ice water and vanilla, and pulse until the dough comes together. Turn the dough out onto a piece of plastic wrap and form into a ball. Wrap and refrigerate until firm, about 1 hour.
- For the blueberry compote: While the dough is resting, place the blueberries, sugar and lemon juice in a pot and bring to a boil. Boil for 8 to 10 minutes. Remove from the heat and add the cornstarch and water, stirring to combine. Return to the heat and simmer until the compote reaches a thick, jam-like consistency, about 8 minutes.
- To assemble: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Roll out the dough to about 1/8-inch thick on a floured work surface and then cut into 4-by-3-inch rectangles using a pastry press or knife. Transfer to the prepared baking sheet. Place a heaping teaspoon of blueberry compote in the center of half of the rectangles and brush the edges with beaten egg. Top with the remaining rectangles and seal using a fork or dough crimper.
- Bake the tarts for 10 minutes. Remove from the oven and brush the tops with milk. Return to the oven for another 10 minutes, until golden brown.
PEAR-BERRY BREAKFAST TARTS
When my kids were small, I could never get pancakes on the table while they were all still hot. Then I got the idea for these breakfast tarts. They're a good and simple recipe for any busy family. -Joan Elbourn, Gardner, Massachusetts
Provided by Taste of Home
Time 1h5m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture to form a dough. Divide dough in half; shape each into a rectangle. Wrap and refrigerate 1 hour., Meanwhile, in a small saucepan over medium heat, combine pears and remaining sugar. Cook and stir until sugar is dissolved and pears are softened, 6-8 minutes. In a small bowl, mix cornstarch and water until smooth; stir into pear mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; cool. Stir in raspberries., Preheat oven to 350°. On a lightly floured surface, roll half the dough into a 15x8-in. rectangle. Cut into ten 4x3-in. rectangles. Transfer to parchment-lined baking sheets; spoon about 2 tablespoons filling over each pastry to within 1/2 in. of edges. Roll remaining dough into a 15x8-in. rectangle; cut into ten 4x3-in. rectangles and place over filling. Press edges with a fork to seal. Whisk egg white and 1 tablespoon milk; brush over pastries. Bake until golden brown and filling is bubbly, 20-25 minutes., Remove from baking sheets to wire racks to cool. For icing, mix confectioners' sugar and enough of remaining milk to reach desired consistency; tint with food coloring if desired. Spread or drizzle on pastries.
Nutrition Facts : Calories 379 calories, Fat 11g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 193mg sodium, Carbohydrate 67g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.
BACON AND EGG BREAKFAST TARTS
Perfect selection for a brunch, but also convenient enough for serving on a weekday. Instead of Canadian bacon, try using 1/2 cup diced cooked ham or 1/2 cup crumbled cooked bacon. Place 2 tablespoons of meat into each pastry cup.
Provided by JJOHN32
Categories 100+ Breakfast and Brunch Recipes Eggs
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Prepare pastry for a one crust pie as directed on package. Divide pastry into 4 equal parts. Roll each part into a 6 inch circle on a well floured, cloth covered board with a floured, cloth covered rolling pin. Fit pastry over backs of large muffin cups (3 x 1 1/2 inch), or 6 ounce custard cups; make pleats so pastry will fit closely. If using individual pie pans or tart pans, cut circles 1 inch larger than inverted pans, and fit into pans. Prick surface. Place tarts on an ungreased cookie sheet.
- Bake until light brown, about 8 to 10 minutes. Cool 5 minutes, and carefully remove from cups. Reduce oven temperature to 350 degrees F (175 degrees C).
- Place 2 bacon slices in the bottom of each pastry cup. Sprinkle cheese over the meat, making slight well in centers. Break 1 egg into each. Add 1 tablespoon milk into each tart. Sprinkle with nutmeg and pepper. Place tarts on an ungreased cookie sheet
- Bake until eggs are soft cooked, about 15 to 20 minutes.
Nutrition Facts : Calories 659.9 calories, Carbohydrate 42.5 g, Cholesterol 238.1 mg, Fat 41.8 g, Fiber 1.6 g, Protein 27.9 g, SaturatedFat 14.8 g, Sodium 1430.4 mg, Sugar 1.3 g
COUNTRY MANOR BREAKFAST TART
I couldn't believe all the heavenly tastes and textures in this dish when I first tried it. It takes a bit of work but definitely worth the effort!
Provided by bettina
Categories Breakfast and Brunch Eggs Quiche
Time 1h40m
Yield 20
Number Of Ingredients 24
Steps:
- Mix together flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add water, egg, and vinegar. Mix together but do not work too much. Divide pastry into two pieces, cover and chill for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Form each piece into a round and roll out crust on lightly floured surface. Carefully fit into two 10 inch tart pans.
- Blind bake tart shells in preheated oven until golden brown. Let cool.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
- Saute onion in butter until translucent. Divide ham, bacon and onion into two equal portions and sprinkle over the bottom of tart shells.
- Whisk together cream and beaten eggs. Add salt, pepper, nutmeg, basil, and thyme, and stir well. Pour egg mixture over bacon mixture. Sprinkle cream cheese cubes and grated Cheddar and Monterey Jack cheeses over the top of each filled tart. Sprinkle green onions over cheese, followed by sliced almonds.
- Bake in preheated 350 degrees F (175 degrees C) oven for 30 to 40 minutes. Let cool slightly, then cut and serve.
Nutrition Facts : Calories 494.7 calories, Carbohydrate 23 g, Cholesterol 130.7 mg, Fat 40.8 g, Fiber 1.3 g, Protein 10 g, SaturatedFat 16.7 g, Sodium 492.9 mg, Sugar 1.7 g
SAVORY BREAKFAST TART
Make and share this Savory Breakfast Tart recipe from Food.com.
Provided by katiemajewski3
Categories Breakfast
Time 1h10m
Yield 1 9" tart pan, 6 serving(s)
Number Of Ingredients 22
Steps:
- Crust:.
- Preheat oven to 400 degrees fahrenheit.
- Chopped chilled butter into 1/4 inch pieces and mix in flour and salt. Add water until dough holds together loosely.
- Shape into a 5"x5" disc and wrap in cling wrap; chill in refrigerator for 15 minutes.
- Press dough into tart pan using "lift and pinch" method. Poke 3-4 times with fork. Line with parchment paper or tin foil, and fill with baking beads or rice.
- Bake for 15 minutes, remove parchment and baking beads, then bake for an additional 5 minutes.
- Set aside to cool.
- Filling:.
- Dice yellow onion and saute in olive oil until carmelized. Remove from heat.
- Line bottom of tart crust with grated Gruyere cheese.
- Layer bacon bits on top.
- Once cooled, gently lay sauteed onions on top of bacon layer.
- Whisk together egg yolks, egg, salt, pepper, and heavy cream.
- Pour egg mixture into tart crust until filling approaches top edge of tart crust.
- Sprinkle grated parmesan on top.
- Cook tart in oven for 20-25 minutes.
- Allow to cool before serving.
- Tomato Balsamic Jam:.
- Dice onions and garlic. Use box grater to coarsley grate apple.
- Saute onions and garlic in large sauce pan until onions are translucent (about 5 minutes).
- Add in apple, vinegar, salt, pepper, and tomatoes.
- Keep on low simmer stirring occasionally, for about 45 minutes until jam has paste consistency.
- Remove from heat. Once jam has cooled, spread a thin layer in a ring on top of tart. Garnish with arugala (optional).
Nutrition Facts : Calories 629.5, Fat 45, SaturatedFat 24.4, Cholesterol 206, Sodium 1456.3, Carbohydrate 43.1, Fiber 4.5, Sugar 4.9, Protein 15.8
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- For pastry, in a large bowl* stir together flour, sugar, and salt. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir beaten egg into flour mixture. Using the 2 to 4 tablespoons milk, sprinkle 1 tablespoon of the milk over part of the flour mixture; toss gently with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the milk at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry in half; form halves into balls. If desired, cover with plastic wrap and chill until ready to use.
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- Spoon 1 tablespoon of the jam onto each of six pastry rectangles; spread to within 1/2 inch of the edges. Moisten edges with additional milk and top with the remaining pastry rectangles; press edges together with a fork to seal. Using a floured spatula, transfer filled pastries to a baking sheet. Brush tops with additional milk; prick with the fork.
- Bake for 17 to 20 minutes or until tarts are golden. Transfer to a wire rack; cool for 5 minutes. Drizzle with Vanilla Icing; serve warm.
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