INDIVIDUAL RHUBARB AND RASPBERRY TARTLETS
These sweet-and-tart treats work as a dessert, or as portable snack any time of day. The extra tablespoon of flour, sprinkled into the center of each pastry circle, helps thicken the rhubarb juices as the tartlets cook.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 5
Steps:
- Combine rhubarb, berries, 1/2 cup flour, and sugar in a medium bowl; set aside.
- Divide dough evenly into 8 pieces. On a lightly floured surface, roll out each piece of dough into a rough circle about 7 inches in diameter and 1/8 inch thick. Chill dough until just cold and easy to work with, about 30 minutes.
- Spoon 1 tablespoon flour in the center of each unbaked shell. Cover with about 1/2 cup rhubarb mixture, spreading the mixture out to about 1 inch from edge of shell. Fold edges of the shells over the rhubarb filling, leaving the tarts open in the center; gently brush between the folds with water, and press gently on folds so that the dough adheres together. Transfer tarts to two parchment-lined baking sheets, arranging them so that they are several inches apart. Return to the refrigerator to chill at least 30 minutes.
- Preheat oven to 400 degrees. Remove the tarts from the refrigerator, brush them with water, and sprinkle with sugar. Place in oven to bake until the crust is golden brown, about 30 minutes, rotating pans halfway through. Reduce heat to 350 degrees, and continue to bake until the juices are bubbly and just starting to run out from center of each tartlet, 10 to 12 minutes more, rotating pans as needed. Transfer immediately to a wire rack, and let cool before serving.
PATE BRISEE (FRENCH SHORTCRUST)
This is an easy, versatile, and delicious pate brisee for tarts that can be used with savory and sweet fillings. It makes two crusts, so refrigerate half and save it for a weekday quiche! You can store dough in the freezer for up to 2 weeks.
Provided by tessaf
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 50m
Yield 16
Number Of Ingredients 5
Steps:
- Place flour, sugar, and salt in a food processor and pulse 3 or 4 times to mix. Add cubed butter; pulse until crumbly.
- Pour slow stream of ice water through feed tube while the processor is on low speed until dough holds together when pinched, making sure not to add too much.
- Divide dough evenly into 2 pieces. Form dough into discs on a lightly floured work surface. Wrap discs with wax paper or parchment paper before wrapping with plastic wrap. Chill in the refrigerator for 30 minutes or until use.
- Roll dough out on a lightly floured work surface using a lightly floured rolling pin between 2 pieces of parchment paper to desired thickness when ready to use.
- Butter two 9-inch tart pans. Roll crusts 1 at a time onto the rolling pin and unroll over tart pans. Gently push dough into the prepared pans, molding to the sides. Trim edges with fingers or a knife. Fill and bake according to filling recipe instructions.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 16.5 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 154.9 mg, Sugar 1.6 g
PATE BRISEE FOR INDIVIDUAL RHUBARB AND RASPBERRY TARTLETS
The pie dough may be made one day ahead and refrigerated, well wrapped in plastic, or frozen up to one month.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes dough for 8 tartlets
Number Of Ingredients 5
Steps:
- Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds. Add the ice water in a slow, steady stream, pouring it through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds.
- Turn the dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.
STRAWBERRY RHUBARB MINIATURE TARTS
Sweet, savory, tangy - this dessert is a balance of fall flavor and winter comfort. It is easily converted to a vegan dessert by omitting the egg white for 2 tablespoons of cornstarch in the fruit filling, and substituting butter with margarine in the crust. Add a dollop of whipped topping and enjoy! It's hard to eat just one :) Feel free to customize the amount of pretzel versus nut mixture. I do not always do it exactly, but either way it produces a savory, sweet, crunchy crust that is delicious. serve warm with whipped cream, whipped topping, gelato, or ice cream (either traditional vanilla or a non-dairy variety of ice cream tastes great).
Provided by reinitarica
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
- Stir pretzel crumbs, butter, walnuts, brown sugar, maple syrup, cinnamon, and cardamom in a bowl until mixture is well combined and loose. Spoon pretzel mixture into the bottom of prepared muffin cups, filling them about 1/4 full. Press the crust down.
- Beat egg whites in a large mixing bowl until frothy, and mix in raw sugar, self-rising flour, and vanilla extract to make a batter; stir in rhubarb and strawberries. Spoon fruit mixture over pretzel crust, filling muffin cups to the top.
- Bake in the preheated oven until the fruit filling is bubbling and golden brown on top, about 30 minutes. Cool 10 to 15 minutes; serve warm.
Nutrition Facts : Calories 284.6 calories, Carbohydrate 36.2 g, Cholesterol 30.5 mg, Fat 15.2 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 7.7 g, Sodium 297.6 mg, Sugar 23.9 g
PâTE BRISéE TART CRUST
To ensure a crispy tart crust, the pastry shell is partially baked before it's filled.
Provided by Julia Child
Categories Bake Chill Butter Bon Appétit
Yield Makes one 8-inch-diameter crust
Number Of Ingredients 10
Steps:
- Whisk flour, salt, and sugar in medium bowl. Add butter and shortening; rub in with fingertips until mixture resembles coarse meal. Add 4 tablespoons cold water. Work mixture with fingertips until dough comes together in moist clumps, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, at least 1 hour.
- Position rack in center of oven; preheat to 400°F. Roll out dough on floured work surface to 10-inch round. Carefully transfer dough to 8-inch springform pan. Press dough onto bottom and about 1 1/2 inches up sides of pan, pressing to adhere to sides. Fold down and roll 1/2 inch of dough sides inward, forming double-thick edge at top of crust sides. Using dull edge of small knife, make small indentations at 1/2-inch intervals on double-thick edge. Chill 20 minutes.
- Line crust with foil; fill with dried beans or pie weights. Bake crust until sides of crust are set, about 18 minutes. Remove foil and beans. Pierce bottom of crust all over with fork. Continue to bake until bottom is set and pale golden, about 14 minutes longer. Remove from oven and cool in pan on rack.
PATE BRISEE
dough for sweet tarts
Provided by cmuell15
Time 15m
Yield Makes Batch
Number Of Ingredients 0
Steps:
- Sieve flour and add salt and sugar
- Add butter and use your fingertips to mix it qickly into fine lumbs
- Add the egg and mix well without overkneading
- Add flour if dough is too moist
- Wrap in cling foil and rest in fridge for an hour
RASPBERRY RHUBARB TART
Make and share this Raspberry Rhubarb Tart recipe from Food.com.
Provided by Charlotte J
Categories Tarts
Time 1h5m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Press the pie crust into a tart pan.
- In a bowl, toss the remaining ingredients together.
- The flour will help thicken it a bit, while the sugar will add some sweetness and help draw the juices out.
- Next pour the mixture in your pie crust and bake for about an hour at 450 degrees.
- Once the tart has cooled, paint on some warmed red currant jelly and sift some powdered sugar over the top.
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