RASPBERRY TART
Provided by Ina Garten
Categories dessert
Time 2h15m
Yield makes one 9-inch-square or 10-inch-round tart; serves 10 to 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
- Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
- Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.
BLUEBERRY TART
Provided by Valerie Bertinelli
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Special equipment: a 9-inch springform pan
- Preheat the oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray.
- Combine 1 cup of the flour, 1 1/2 tablespoons of the granulated sugar and the salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some large lumps. Add the egg yolks and pulse until blended.
- Place the dough in the springform pan, and press it evenly against the bottom and about 1 inch up the sides. Toss 2 1/2 cups of the berries, the lemon zest, juice, cinnamon, nutmeg, remaining 1 tablespoon flour and remaining 1/3 cup granulated sugar in a medium bowl. Pour the berry mixture into the shell and bake until vigorously bubbling, about 1 hour. Remove from the oven and immediately top with the remaining 1 1/2 cups blueberries.
- Just before serving, dust with confectioners' sugar by tapping it through a fine-mesh sieve. Serve warm or at room temperature.
BERRY TARTLETS
Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. -Mary J. Walters, Westerville, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.
Nutrition Facts : Calories 241 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 160mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
THE BEST AND EASIEST RASPBERRY COCONUT JAM TARTS EVER!!!
Oh these are so good. If you are not a tart lover, you will definitely be after trying one of these. This is my mom's recipe and is so good and will help any sweet tooth!
Provided by Jenny Dee
Categories Tarts
Time 30m
Yield 24 tarts, 24 serving(s)
Number Of Ingredients 7
Steps:
- Prepare pie crust according to your directions and cut and fit into small tart tins. Press evenly against bottom and sides. (or you can use pre-made small tarts
- Cream butter and sugar.
- Add eggs, one at a time, beating until smoothly blended.
- Stir in coconut and vanilla.
- Spoon 1/2 teaspoon jam into each tart shell.
- Cover each tart 2/3 full with coconut mixture.
- Bake on bottom shelf at 300°F for 15-20 minutes or until golden brown.
- Cool slightly then remove from pans. Makes 2 dozen tarts.
KIWI-BERRY TARTS
I was given this recipe by my Mother. It came from the Bisquick Cookbook, which is an awesome cookbook, for people like me who are busy but like to cook.
Provided by proudmommy04
Categories Dessert
Time 15m
Yield 6 tarts, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Mix Bisquick, 2 tablespoons sugar, butter and 3 oz cream cheese in small bowl until dough forms a ball.
- Divide dough into 6 parts. Press dough on bottom and 3/4 inch up side of 6 tart pans, 4 1/4 inch or 10 ounce custard cups. Place on cookie sheet. Bake 10 - 12 minutes or until light brown, cool on wire rack. Remove tart shells from pans.
- Beat remaining cream cheese, 1/4 cup sugar and the sour cream with electric mixer on medium speed until smooth. Spoon into tart shells, spreading over bottoms. Top with berries and kiwifruit. Brush with jelly.
- Store covered in refrigerator.
Nutrition Facts : Calories 335.6, Fat 17, SaturatedFat 9.5, Cholesterol 40.9, Sodium 364.2, Carbohydrate 43.1, Fiber 1.4, Sugar 26.8, Protein 4.4
CHERRY-BERRY TART
Provided by Molly O'Neill
Categories for one, dessert
Time 2h30m
Yield 1 tart
Number Of Ingredients 12
Steps:
- For the crust, place the almonds in a food processor and pulse until the almonds are finely ground. Add the rest of the dry ingredients and follow the instructions in the first step of the tart-dough recipe as above. Proceed with the dough's second step.
- To make the custard, combine the half-and-half, the scraped seeds from the vanilla bean, sugar, egg yolks, kirsch and flour and whisk well. Refrigerate.
- To make the fruit, toss the cherries with 1/2 cup of sugar and set aside. Toss the peach slices with the remaining sugar and set aside.
- Preheat the oven to 350 degrees. To assemble the tart, roll out the dough and fit into a 12-inch tart pan. Prick the dough lightly with a fork. Arrange the peach slices in concentric circles beginning at the outer edge of the tart and moving toward the center until all the slices have been used. Mound the blueberries in the center of the tart and sprinkle the cherries over all the fruit.
- Gently pour the half-and-half mixture over the fruit; the mixture will not cover the fruit, but it should be evenly dispersed throughout the tart. Bake until the custard is set, 45 to 50 minutes.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 10 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 13 milligrams, Sugar 34 grams, TransFat 0 grams
EASY LEMON BERRY TARTS
Yield 12
Number Of Ingredients 9
Steps:
- Preheat Oven to 375 Degrees.
- Place wonton wrappers in nonstick muffin tin, and lightly brush with butter.
- Bake for 7 minutes or until wrappers begin to turn golden brown on the edges.
- Whisk together sweetened condensed milk, whipped cream, and lemon filling.
- Once wonton wrappers have cooled, pipe filling into wonton wrappers, and top with your favorite berries.
- Dust with powdered sugar and serve!
Nutrition Facts : Servingsize 1 serving, Calories 1326 kcal, Fat 16 g, SaturatedFat 7 g, Cholesterol 63 mg, Sodium 451 mg, Carbohydrate 259 g, Sugar 205 g, Protein 27 mg
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