Mixed Potato Tart Recipes

SAVORY POTATO TART

Steps:

• Put flour and salt in a mixing bowl (or use a food processor or a stand mixer with paddle attachment). Add half the butter and mix well, until mixture resembles coarse meal. Add remaining butter chunks and the water and mix until dough comes together. Remove dough, divide into two equal pieces and dust with flour. Quickly form each piece into a ball, then press down to make two 1-inch-thick disks. Wrap and refrigerate for at least an hour. (May be made a day in advance or frozen for up to 2 weeks.)
• Slice potatoes as thinly as possible, using a sharp knife, mandolin or food processor. Put potato slices in a large bowl and add crème fraîche, salt, pepper, nutmeg, garlic and thyme. Mix well with hands, making sure all slices are coated and seasoning is well distributed. Set aside.
• Heat oven to 425 degrees. On a well-floured surface, roll out each pastry disk to 12 1/2 inches in diameter. Line an 11-inch fluted French tart pan (with removable bottom) with one sheet of pastry, pressing in at the sides and leaving a 1-inch overlap hanging.
• Add the potatoes to the tart pan in even layers, making sure to scrape in all remaining crème fraîche with a rubber spatula. Lay the second pastry sheet on top. With a paring knife, trim excess dough and crimp the edges all around to seal. Make a few slits in the dough to allow steam to escape. Line a baking sheet with aluminum foil and set tart on it. Stir egg yolk and cream together and paint the top of the tart generously.
• Bake for 10 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 1 hour more, until top is golden and potatoes are tender when probed with a paring knife. Cool slightly, then set tart pan over a small, sturdy bowl, so that the bottom of the tart pan is elevated and the fluted ring comes off. Carefully transfer tart to a plate. Serve small slices, hot or at room temperature. May be cooled completely and reheated if desired.

MIXED-FRUIT TART

Steps:

• Heat oven to 350°F. In medium bowl, mix all crust ingredients, using fork or pastry blender, until soft dough forms. Press firmly in 12-inch pizza pan to within 1/2 inch of edge of pan. Prick thoroughly with fork. Bake 20 to 25 minutes or until golden brown. Cool completely.
• In medium bowl, beat cream cheese and marshmallow creme until smooth. Spread evenly over crust. Arrange fruit on cream cheese mixture.
• In 1-quart saucepan, heat preserves and water over low heat, stirring occasionally, until preserves are melted. Cool slightly. Spoon over fruit. Store in refrigerator.

MIXED BERRY CRUMBLE TART

Steps:

• Heat oven to 425°F. Roll pie crust into 13-inch round. Fold into fourths and place in 10- or 11-inch tart pan with removable bottom; unfold and press against bottom and side of pan. Trim overhanging edge of pastry even with top of pan.
• In large bowl, gently toss berries with 2/3 cup sugar and the cornstarch. Spoon into pastry-lined pan.
• In small bowl, stir flour, 1/2 cup sugar, the orange peel and melted butter with fork until crumbly. Sprinkle evenly over berries.
• Bake 35 to 45 minutes or until fruit bubbles in center. Remove tart from side of pan. Serve warm.

MIXED MUSHROOM TARTLETS

Steps:

• In a large skillet, saute mushrooms and onion in butter and oil in batches until tender. Reduce heat to medium. Stir in wine, thyme and salt. Cook until liquid is reduced by half. Stir in cream. Cook until thickened, about 10 minutes. Remove from heat and set aside., Unfold 1 puff pastry sheet. Roll out into a 12x8-in. rectangle. Cut into 8 rectangles. Using a sharp knife, score 1/2 in. from the edges of each pastry (do not cut through)., Transfer to baking sheets. Repeat with remaining sheet of puff pastry. Spoon mushroom mixture into centers. Whisk egg yolk and water; brush over pastry edges., Bake at 400° until golden brown, 13-16 minutes.

JILL'S BASIC POTATO TART

Steps:

• Preheat Oven: 350 degrees F.
• Line a 10 to 12-inch tart pan with your favorite pastry shell. Lightly brush or spread the Dijon mustard on the shell. Sprinkle 1/2 cup Swiss cheese over the mustard. Peel the potatoes and cut them into large chunks. Boil potatoes in lightly salted water until tender. Drain the potatoes and then transfer to a large mixing bowl. Mash the potatoes. In a large saute pan melt the butter with the oil. Dice onions and saute in butter/oil mixture. Add the onion to the mashed potatoes. Add 1 cup of ricotta cheese, eggs and the remaining 1 cup of grated Swiss cheese to the potato/onion mixture. Add salt and pepper. Spoon mixture into the pastry shell. Bake for 45 minutes or until lightly brown on top.

MIXED FRUIT TART

Steps:

• To make the crust, put the flour in a large bowl. Add the sugar and mix. Using your hands, make a well in the center. Place the butter pieces and egg yolk in the well. Using your fingers, work the butter and egg yolk together until well combined then work the butter-egg mixture into the flour mixture until combined. The dough will be crumbly, but when you squeeze a handful in your hand, it should hold together.
• Sprinkle into a 10-inch pie or tart pan. Press the dough firmly and evenly onto the bottom of the pan. Make ropes of the dough and press them onto the walls, making sure not to let the crust thicken at the corners. It should make a clean right angle where the sides meet the bottom. Chill the crust at least 30 minutes or, covered, up to 3 days.
• Preheat the oven to 375 degrees F. To make the frangipane filling, in a food processor fitted with a metal blade, pulse the almonds and sugar just until sandy. Do not over-process, or the mixture will become pasty. Add the butter and process just until blended. Add the eggs and process until blended. Scrape down the sides of the bowl, add the vanilla and flour, and process until smooth (you have just made a frangipane). Spoon the frangipane into the unbaked tart shell. Bake until the frangipane is golden brown and puffy and the crust is golden brown, 45 to 50 minutes.
• Let cool. Spread 3/4 cup apricot preserves or a little leftover custard on the surface of the baked tart to act as a bed for the fruit. Slice fruit and arrange it decoratively. Heat the remaining 1/4 cup apricot preserves with water until boiling and smooth. Brush the fruit with the apricot preserves to protect the fruit from drying out and make it glisten.

EASY MIXED BERRY AND CHOCOLATE TART RECIPE BY TASTY

Steps:

• Position an oven rack in the bottom third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Fill a small saucepan with about an inch of water and bring to a strong simmer. Place a medium heatproof bowl over the pot (making sure the bottom isn't touching the water) and add the chocolate chips. Melt, stirring often, until completely smooth, about 2 minutes. Remove the pot from the heat but leave the bowl sitting over the water so the chocolate stays warm. Alternatively, microwave the chocolate chips in 30-second intervals, stirring between, until melted and smooth.
• In a medium bowl, toss the thawed berries with the cornstarch and granulated sugar until fully coated.
• Lay the thawed puff pastry sheet on the prepared baking sheet. Drizzle the melted chocolate over to the center of the pastry and spread evenly, leaving a 1½-inch border around the edges. Scoop the berries on top of the chocolate. Fold the edges of the pastry over the berries.
• In a small bowl, whisk together the honey and warm water until fully combined. Brush the honey mixture over the exposed pastry.
• Bake the tart until the pastry is puffed and golden brown, 18-20 minutes. Remove the tart from the oven and let cool for 15-20 minutes.
• Dust the tart with powdered sugar, then slice and serve.
• Enjoy!

CHOCOLATE AND MIXED NUT TART

Steps:

• FOR CRUST: Combine flour and sugar in a food processor.
• Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
• Add 2 tablespoons cream and vanilla extract.
• Using on/off turns, blend until moist clumps form, adding more cream by tablespoonful if dough is dry.
• Gather dough together.
• Press dough over bottom and up the sides of an 11-inch diameter tart pan with removable bottom.
• (I used a 9-inch pan with very little crust and filling left over.) (Dough can be made 1 day ahead. Cover and chill, but let stand at room temperature 30 minutes before filling.) FOR FILLING: Preheat oven to 350 degrees.
• Combine all toasted nuts in a food processor; chop coarsely, using on/off turns.
• Whisk corn syrup, brown sugar, and melted butter in a large bowl to blend.
• Whisk in eggs and vanilla extract.
• Mix in chocolate chips, then nuts.
• Transfer filing to the prepared crust.
• Bake tart until firmly set in center and top is deep golden brown, about 50 minutes.
• Cool tart in pan on rack 30 minutes.
• Push up pan bottom to release tart.
• Serve warm or at room temperature.

BACON, POTATO AND CHEESE TART

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Coat an 8 inch round baking dish with the butter. Arrange bacon in a spiral fashion in the baking dish, draping ends of the slices over the pan edge to fold over filling.
• Arrange 1/3 of the potatoes over bacon, and sprinkle with 1/3 Fontina cheese. Repeat layers with remaining potatoes and cheese, and season with salt and pepper. Fold bacon over filling to form the upper layer.
• Bake uncovered in the preheated oven 1 hour, or until potatoes are tender. Drain any drippings, and cut into wedges to serve.