Lemon And Raisin Tarts Recipes

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RAISIN BUTTER TARTS



Raisin Butter Tarts image

This is another old recipe from our ancestral heritage. These are very good.

Provided by Carol

Categories     Desserts     Pies     Vintage Pie Recipes     Raisin Pie Recipes

Yield 14

Number Of Ingredients 7

14 (4 inch) prepared tart shells
1 egg
1 cup packed brown sugar
3 tablespoons butter, melted
2 tablespoons lemon juice
¼ teaspoon ground nutmeg
1 cup raisins

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat the egg with the sugar using a fork until well blended. Stir in the melted butter, lemon juice, nutmeg, and raisins. Fill tart shells half full.
  • Bake for 15 to 20 minutes. Allow tarts to stand for a few minutes in the pans before removing to racks to cool.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 54.2 g, Cholesterol 19.8 mg, Fat 15.4 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 4.4 g, Sodium 171 mg, Sugar 28.6 g

LEMON MERINGUE TARTS



Lemon Meringue Tarts image

Provided by Alton Brown

Categories     dessert

Time 4h30m

Yield 6 tartlets

Number Of Ingredients 15

150 grams all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
110 grams (8 tablespoons) cold unsalted butter, sliced into very thin pats
1/4 cup ice water
4 large egg yolks (reserve whites for meringue)
50 grams (1/3 cup) cornstarch
280 grams (1 1/3 cups) sugar
1 1/2 cups water
1/4 teaspoon kosher salt
45 grams (3 tablespoons) unsalted butter
1/2 cup lemon juice plus 1 tablespoon finely grated lemon zest
4 large egg whites
120 grams sugar
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt

Steps:

  • For the crust: Place 12 identical 3 1/4-inch brioche a tete molds in the freezer.
  • Combine flour and salt in the bowl of a food processor and pulse to 2 to 4 times, then add butter and pulse 8 to 10 times, until texture looks mealy and no large lumps of butter remain. Pour on water and pulse 5 times. (At this point, the mixture should hold together when squeezed.) Turn the dough out onto a sheet of plastic wrap and draw the plastic up around it, squeezing and pressing the dough into a ball. Flatten into a 1-inch-thick disk and refrigerate for 15 minutes.
  • Remove the dough from the refrigerator, unwrap and place on a lightly floured piece of parchment paper. Dust the top of the disk with a small amount of flour and top with a second sheet of parchment. Roll dough out into a round 1/8-inch thick. Use a 5-inch biscuit cutter and cut 6 circles out of the dough. Re-roll once if necessary.
  • Remove the brioche molds from the freezer. Line 6 of the molds with the dough, being careful to press the dough into all the nooks and crannies. Gently run the rolling pin over the tops of the molds to trim the edges. Nestle each of the empty brioche molds inside the molds with the dough. Place the sandwiched molds in the freezer refrigerator for 15 minutes.
  • Meanwhile, preheat the oven to 300 degrees F and position a rack in the center of the oven with a second just beneath it.
  • Remove the sandwiched molds from the freezer. Place them, inverted, directly on the center rack with a sheet pan on the rack below to catch any butter that might render out. Bake for 30 minutes. Remove the molds from the oven. Flip right-side up and remove the top molds.
  • Turn the oven up to 400 degrees F, return the tart shells to the oven and bake until golden brown, about 10 minutes more. Remove the tart shells from the oven and let cool completely on a baking rack before removing the shells from the molds.
  • For the lemon filling: Whisk egg yolks until light in color in a medium nonreactive bowl and set aside.
  • Whisk cornstarch, sugar, water and salt in a medium saucepan and bring to a simmer over medium heat. Remove from heat and temper the yolks by slowly adding the hot starch mixture to them in a steady stream, whisking constantly, until a third of the starch mixture has been worked into the eggs, then return that mixture to the saucepan. Whisk in the butter and continue heating until just boiling.
  • Stir in the lemon juice and zest, reduce heat to medium-low and whisk constantly until mixture returns to a boil. Cook for 1 full minute more, then transfer to a medium bowl over an ice bath. Cool, stirring occasionally, until the curd is just slightly warmer than room temperature. (Do not chill or cool completely, or the curd will become difficult to spread.) Pour or use a pastry or zip top bag with the corner cut off to pipe the mostly cooled curd into the tart shells until flush with the tops of the shells. Cool filled tarts completely on a baking rack while you make the meringue topping.
  • For the meringue: Whisk together the egg whites until foamy, then add the sugar, cream of tartar and salt in the heat-proof bowl of a stand mixer. Place the bowl over a pot of simmering water and whisk constantly until the mixture reaches 165 degrees F. Then return the bowl to the base of the stand mixer and whip the egg whites on medium-high speed until medium-stiff peaks form. Increase the speed to high and whip until stiff peaks form, about 5 minutes total. Transfer the meringue to a pastry bag fitted with a star tip.
  • Pipe the meringue to cover the top of the cooled tarts. Brown the meringue under a preheated low broiler, about 1 minute, or with a kitchen torch.

LEMON RASPBERRY TARTS



Lemon Raspberry Tarts image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h5m

Yield 12 tarts

Number Of Ingredients 10

1 cup sugar
3 large eggs
3 medium lemons, zested and juiced
3 tablespoons butter
1 pint raspberries
2 tablespoons sugar
12 frozen phyllo tart shells
1/2 cup heavy cream
Splash vanilla extract
12 small fresh mint leaves

Steps:

  • For the curd: Whisk together the sugar and eggs in a heatproof bowl until the sugar is completely dissolved. Reserve 1 teaspoon of the lemon zest for garnish, then stir the lemon juice and remaining zest into the sugar-egg mixture. Put the bowl over a double boiler and cook, whisking, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the butter. Scrape into a clean bowl and press plastic wrap directly onto the surface of the curd. Refrigerate for at least 2 hours.
  • For the raspberry sauce: Reserve 12 raspberries for garnish and put the rest into a small pan. Add the sugar and cook over medium-low heat, breaking up the raspberries to release their juices. Do not let boil. Strain the juice into a bowl and let cool; discard the solids.
  • For the tarts: Preheat the oven to 350 degrees F. Put the phyllo shells on a baking sheet and bake until lightly browned, 3 to 5 minutes. Remove the shells to a rack to cool.
  • To assemble the tarts: Spoon a small amount of the raspberry sauce into each tart shell. Whisk the cream with a spoonful or 2 of the raspberry sauce and a splash of vanilla. Fill each shell with the lemon curd and then top with a dollop of whipped cream and a whole raspberry. Sprinkle with some of the reserved lemon zest and add a mint leaf.

MICHEL'S RAISIN TART



Michel's Raisin Tart image

This tart is a re-creation of one of the desserts chef Michel Richard, owner of the Citron and Citronelle restaurants, ate as a boy growing up in France.

Provided by Martha Stewart

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

Number Of Ingredients 11

1 cup raisins
1 1/2 tablespoons dark rum
3 cups half-and-half
Pinch of salt
3/4 cup sugar
1 to 2 vanilla beans, slit lengthwise
6 egg yolks
1/2 cup all-purpose flour
Michel's Basic Tart Crust
1 large egg, blended with a fork
Michel's Hot Buttered Rum Sauce

Steps:

  • Soak raisins in the rum in a small bowl at room temperature for at least 4 hours or overnight, stirring occasionally.
  • Place half-and-half, salt, and 1/4 cup sugar in a large heavy saucepan. Scrape the seeds from the vanilla beans into the mixture, add the beans, and bring to a boil over medium-high heat. Remove from the heat, and let the vanilla beans steep for at least 1 hour or until the mixture cools to room temperature.
  • Beat egg yolks and the remaining 1/2 cup sugar using an electric mixer until thick and pale-lemon in color. Mix in flour.
  • Reheat the half-and-half mixture, and discard the vanilla beans. Gradually beat the mixture into the yolks. Stir in the rum-soaked raisins.
  • Return the mixture to the saucepan. Whisk over medium-high heat until the mixture comes to a boil and becomes very lumpy. Reduce heat to medium low, and whisk mixture until smooth, 2 to 3 minutes.
  • Preheat oven to 400 degrees. Fill the prebaked tart with the custard, and smooth the top with a spatula. Brush with egg. Transfer to oven, and bake until the custard is well browned, 20 to 25 minutes. Cool in the tart pan on a rack for 3 to 4 hours.
  • To serve, remove the outer ring of the tart pan. Cut 6 to 8 wedges, and transfer them to dessert plates. Reheat the rum sauce, stirring over medium-high heat. Ladle over tart slices. Serve immediately.

LEMONY WALNUT-RAISIN GALETTE



Lemony Walnut-Raisin Galette image

This flaky, buttery pastry dessert has a filling of fruit, walnuts, coconut and cinnamon. There's a lot to love! For even more appeal, dollop sweetened whipped cream on top of each serving. -Ellen Kozak, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 10 servings.

Number Of Ingredients 9

1 medium lemon
1 cup finely chopped walnuts
1 cup raisins
1 cup apricot spreadable fruit
2/3 cup unsweetened finely shredded coconut
2 teaspoons ground cinnamon
8 sheets phyllo dough (14x9-inch size)
1/3 cup butter, melted
Sweetened whipped cream, optional

Steps:

  • Preheat oven to 350°. Cut unpeeled lemon into 8 wedges; remove seeds. Place wedges in a food processor; process until finely chopped. Transfer to a large bowl; stir in walnuts, raisins, spreadable fruit, coconut and cinnamon., Place 1 sheet of phyllo dough on a parchment-lined baking sheet; brush with butter. Layer with remaining phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Spoon filling onto center of phyllo, leaving a 2-in. border on all sides. Fold edges of phyllo over filling, leaving center uncovered. Brush folded edges with butter. Bake 30-35 minutes or until golden brown. Using parchment, carefully slide galette onto a wire rack to cool slightly. If desired, serve with whipped cream.

Nutrition Facts : Calories 324 calories, Fat 18g fat (8g saturated fat), Cholesterol 16mg cholesterol, Sodium 125mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 3g fiber), Protein 4g protein.

THE BEST LEMON TART EVER



The Best Lemon Tart Ever image

Very lemony-flavored with a shortbread crust; to die for! You can make smaller slices and tart can yield 16. Very decadent!

Provided by ChefChristi1221

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

¾ cup butter, at room temperature
½ cup white sugar
½ teaspoon vanilla extract
1 pinch salt
1 ¾ cups all-purpose flour
1 ½ cups white sugar
3 large eggs
1 tablespoon lemon zest
½ cup freshly squeezed lemon juice
½ cup all-purpose flour
1 teaspoon confectioners' sugar, or to taste

Steps:

  • Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake crust until light golden brown, 15 to 20 minutes.
  • Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
  • Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.

Nutrition Facts : Calories 507 calories, Carbohydrate 78.8 g, Cholesterol 115.5 mg, Fat 19.5 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 149.8 mg, Sugar 50.9 g

RAISIN TART



Raisin Tart image

This simple tart is loaded with golden and dark raisins and flavored with a hint of lemon. Martha made this recipe on episode 509 of Martha Bakes.

Provided by Martha Stewart

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

Yield Makes one 9-inch double-crust tart

Number Of Ingredients 11

1 1/2 cups golden raisins
1 1/2 cups dark raisins
Boiling water, for soaking
1 cup sugar
1/4 cup all-purpose flour, plus more for work surface
Finely grated zest of 1 lemon, plus 2 tablespoons juice
Vegetable oil cooking spray
Pate Brisee for Raisin Tart
1 large egg yolk
1 tablespoon heavy cream
Sanding sugar, for sprinkling

Steps:

  • Combine golden and dark raisins in a large bowl, cover with boiling water, and soak 15 minutes. Drain, and return raisins to bowl. Add sugar, flour, and lemon zest and juice; stir to combine, and set aside to thicken for about 10 minutes.
  • On a lightly floured work surface, roll out 1 pate brisee disk to an 1/8-inch thickness. Carefully drape over a 9-inch tart pan with removable bottom. Working quickly, roll out remaining pate brisee disk to an 1/8-inch thickness. Use a ruler to measure a 9-inch circle in center, and mark lightly without cutting through dough. With a 1/2-inch round cutter, cut holes within the marked circle about 1 inch apart.
  • Fill prepared tart pan with raisin mixture. Using a pastry brush, gently brush edge of dough in tart pan with water, and top with perforated dough, making sure to center it. Using kitchen shears, trim excess dough, leaving a 1/2-inch overhang. Press doughs together to seal. Using a rolling pin, roll over top of tart, flush with rim, and remove dough scraps. Refrigerate 20 minutes.
  • Heat oven to 425 degrees with rack placed in lower third of oven. Whisk together egg yolk and cream in a small bowl. Brush sparingly onto tart and sprinkle with sanding sugar.
  • Place tart on a rimmed baking sheet and transfer to oven. Bake 20 minutes, reduce oven temperature to 375 degrees, and bake until dark golden brown, 40 to 50 minutes more. (If tart browns too quickly, cover loosely with aluminum foil.) Let cool completely in pan on a wire rack.

LEMON AND RAISIN TARTS



Lemon and Raisin Tarts image

Make and share this Lemon and Raisin Tarts recipe from Food.com.

Provided by cookalot 2

Categories     Tarts

Time 30m

Yield 30 serving(s)

Number Of Ingredients 7

1/4 cup butter
3/4 cup sugar
2 eggs
1 lemon, juice and rind of
1/4 cup cream
1 cup raisins
30 prepared tart shells

Steps:

  • Mix all ingredients except raisins.
  • Place a few raisins in each tart shell.
  • Fill 2/3 with lemon mixture.
  • Bake 425 degrees for 12 to 15 minutes~.

FRENCH-STYLE LEMON TART RECIPE BY TASTY



French-style Lemon Tart Recipe by Tasty image

Here's what you need: egg yolks, eggs, sugar, lemon juice, lemon zests, butter, pre-baked tart shell

Provided by Ellie Holland

Categories     Desserts

Yield 4 servings

Number Of Ingredients 7

4 egg yolks
4 eggs
⅔ cup sugar
1 cup lemon juice
2 lemon zests
¾ cup butter
1 pre-baked tart shell

Steps:

  • Pre-heat the oven to 350°F (180°C).
  • Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
  • Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
  • Pour into a pre-baked tart shell.
  • Bake for 6 minutes.
  • Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
  • Leave the tart to cool before dusting with icing sugar.
  • Serve with the raspberry chantilly, fresh raspberries and mint for garnish.
  • Enjoy!

Nutrition Facts : Calories 866 calories, Carbohydrate 69 grams, Fat 58 grams, Fiber 4 grams, Protein 20 grams, Sugar 40 grams

LEMON & RAISIN MERINGUE TARTLETS



Lemon & Raisin Meringue Tartlets image

I came up with a tart recipe, and thought it would be nice to have them as individual sized. My first time ever coming up with my own individual recipe...so I'm hoping you all like it.

Provided by crazycookinmama

Categories     Tarts

Time 1h

Yield 8 Mini Tarts, 8 serving(s)

Number Of Ingredients 12

1 cup sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups powdered milk (1/3 cup powder to 1 cup water, mix)
2 lemons, zested and juiced
2 tablespoons butter
4 egg yolks, beaten
1/2 cup raisins
1 (16 ounce) package phyllo dough
4 egg whites
6 tablespoons sugar

Steps:

  • Preheat oven to 350°F.
  • In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt.
  • Mix up powdered milk (1 1/2 cups) stir into sugar mixture, add lemon zest and lemon juice.
  • Cook over medium high heat, stirring frequently until mixture comes to a boil.
  • Stir in butter.
  • Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture, transfer to pan.
  • Bring to a boil; continue to cook while stirring constantly until thick.
  • Remove from heat, add raisins; stir until mixed well.
  • Line each cup of a large muffin pan with 3 sheets each of the phyllo dough, brushing with melted butter after each addition.
  • Fill with 1/3 cup of lemon mixture into each cup.
  • Cover mixture with ends of phyllo dough.
  • Repeat until all phyllo dough is folded over.
  • Flatten dough and brush with butter.
  • Bake for 20 minutes.
  • Meanwhile take the egg whites and beat them until firm.
  • Gradually add 6 tablespoons of sugar, beat until stiff peaks form.
  • Spoon meringue onto each tart and put back into oven for 10 minutes until golden brown.

Nutrition Facts : Calories 531.3, Fat 14.9, SaturatedFat 7.4, Cholesterol 125.3, Sodium 489.2, Carbohydrate 88.1, Fiber 2.8, Sugar 49.3, Protein 14.2

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RECIPE: LEMON RAISIN PIE STEP BY STEP WITH PICTURES | HANDY.RECIPES
Boil the lemon for 15 minutes in boiling water, then cool in cold water. Squeeze out the juice into a small bowl, remove the seeds and add 0.5 glasses of sugar. Stir and set aside.
From handy.recipes


HOW TO MAKE A CLASSIC LEMON TART | KITCHN
2021-03-12 The filling is ready to come off the stove when it thickens just to the consistency of heavy cream, or 170ºF if you want to use a thermometer. Take it off the heat immediately, stir in some cream, and then strain out all the little bits out for a perfectly smooth filling. Credit: Photo: Ghazalle Badiozamani; Food Styling: Barrett Washburne.
From thekitchn.com


RAISIN BUTTER TART RECIPE - GETRECIPESUS.FUN
Dad's Butter Raisin Tarts Recipe - Food.com. Dec 02, 2009 · Combine all ingredients ,EXCEPT pastry and cook slowly for 7 minutes. Line muffin pans with pastry.
From getrecipesus.fun


WALNUT RAISIN BUTTER TARTS - SOBEYS INC.
Step 3. Pre-heat oven to 375°F (190°C). In a bowl combine melted butter and sugar, then add eggs one at a time while whisking. Add vanilla, cream, nuts and raisins and mix to combine. Divide filling evenly between the tart shells. Step 4. Bake for 15-20 minutes or until pastry is lightly browned and filling is set.
From sobeys.com


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