RUSTIC CRANBERRY TARTS
I like to serve colorful desserts for gatherings with family and friends. These beautiful tarts are filled with cranberry and citrus flavor, and they're easy to make and serve. -Holly Bauer, West Bend, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 tarts (6 servings each).
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a large bowl, mix marmalade, sugar and flour; stir in cranberries., Unroll 1 pie crust onto a parchment-lined baking sheet. Spoon half of the cranberry mixture over crust to within 2 in. of edge. Fold edge over filling, pleating as you go and leaving a 5-in. opening in the center. Brush folded crust with egg white; sprinkle with half of the coarse sugar., Bake 18-22 minutes or until crust is golden and filling is bubbly. Repeat with remaining ingredients. Transfer tarts to wire racks to cool.
Nutrition Facts : Calories 260 calories, Fat 9g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 144mg sodium, Carbohydrate 45g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein.
RUSTIC PEAR-CRANBERRY TART
Provided by Bon Appétit Test Kitchen
Categories Berry Fruit Dessert Bake Sauté Low Fat Quick & Easy Low Cal Cranberry Pear Fall Winter Low Cholesterol Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Line heavy rimmed baking sheet with parchment paper. Melt butter in large nonstick skillet over medium-high heat. Add pears. Sauté until almost tender, about 8 minutes. Sprinkle with 1 tablespoon sugar; toss 1 minute. Add cranberries, juice concentrate, and jelly. Sauté until pears are tender and juices are thick, 2 to 3 minutes longer. Scrape pear mixture onto large plate and place in freezer 5 minutes to cool quickly.
- Unroll dough onto prepared sheet. Cut 1 1/2-inch-wide strip off 1 short end, forming rough 9-inch square. Pull dough strip to twice its length and cut crosswise in half.
- Scrape pear mixture into center of dough square. Spread mixture to cover, leaving 1 1/2-inch plain border. Fold up border over edge of filling. Place 2 dough strips diagonally over filling, spacing strips 2 to 3 inches apart; press ends to border to adhere. Sprinkle border and strips with 1 tablespoon sugar.
- Bake tart until dough is golden and cooked through, 22 to 23 minutes. Cool to lukewarm on baking sheet.
RUSTIC CHOCOLATE RASPBERRY TART
Here's a delectable dessert that's simple but feels upscale. With its fresh raspberries and Nutella-covered homemade pastry crust, you and your guests won't be able to get enough. -Christina Seremetis, Rockland, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Process cream cheese and butter in a food processor until blended. Add flour; process just until a dough forms. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. In a small bowl, toss raspberries, sugar and cornstarch with a fork, mashing some of the berries slightly., On a lightly floured surface, roll dough into a 14x8-in. rectangle. Transfer to a parchment-lined baking sheet. Spread with Nutella to within 1 in. of edges. Top with raspberry mixture. Fold pastry edge toward center of tart, pleating and pinching as needed., Bake until crust is golden brown, 45-50 minutes. Transfer tart to a wire rack to cool.
Nutrition Facts : Calories 315 calories, Fat 19g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 130mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 3g fiber), Protein 5g protein.
RUSTIC CRANBERRY-APPLE TART
This is a fast, delicious, beautiful tart I made to use leftover nut roll filling. So easy you can whip it up for a quick dessert and so impressive you'll be proud to serve it for guests, too. Take it over the top with jarred caramel sauce, heated and drizzled over a scoop of good vanilla bean ice cream--outstanding!
Provided by Cindy Velt
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 415 degrees F (210 degrees C). Line a baking sheet with parchment paper.
- Arrange pie crust on the prepared baking sheet. Mix walnuts, brown sugar, 1 egg, butter, and vanilla extract together in a bowl. Spread the walnut filling over the pie crust, leaving a 1-inch border. Reserve 2 tablespoons of the filling in the bowl.
- Arrange apple slices in a circular pattern over the filling. Sprinkle cranberries over the apples. Drop small amounts of the reserved walnut filling here and there over the apples. Fold crust over the filling, overlapping as necessary to form a rustic circle.
- Beat remaining egg and water together to make egg wash. Brush edges of crust with the egg wash. Sprinkle Demerara sugar on top.
- Bake in the preheated oven until the crust is browned and apples are bubbling, about 30 minutes. Place baking sheet on a cooling rack for 30 minutes. Lift up tart using the parchment paper and place directly on a cooling rack for 1 hour.
- Run a large knife or angled cake spatula under the tart to release the parchment paper and transfer to a serving tray.
Nutrition Facts : Calories 506.8 calories, Carbohydrate 49.6 g, Cholesterol 56.2 mg, Fat 33.5 g, Fiber 3.9 g, Protein 7.4 g, SaturatedFat 7.7 g, Sodium 208.2 mg, Sugar 16.1 g
APPLE-CRANBERRY TART
If you think spiralizers are just for making zucchini zoodles, you're in for a surprise. You can make thinly-sliced, half apple slices in no time using a spiralizer.
Provided by lutzflcat
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h23m
Yield 4
Number Of Ingredients 13
Steps:
- Place cranberries in a small bowl. Cover with boiling water. Let soak until plump, about 15 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with cooking spray.
- Cut a deep vertical slice into both sides of each apple, being sure not to cut through to the core. Attach 1 apple to a spiralizer fitted with the straight-flat blade and cut into thin half-slices. Repeat with second apple.
- Combine cranberries, apple slices, lemon juice, and vanilla extract in a bowl; toss to coat.
- Mix white sugar, cornstarch, cinnamon, nutmeg, and salt together in a bowl. Stir into the apple mixture.
- Roll pie crust out into a 10-inch round on a floured work surface. Transfer to the baking sheet.
- Spoon apple mixture into the center of the crust, leaving a 2-inch border. Lift up edges of crust and fold around apple mixture. Brush edges with egg white. Sprinkle turbinado sugar all over tart.
- Bake in the preheated oven until apples are tender and crust is golden brown, 38 to 40 minutes. Transfer to a serving plate and slice.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 47 g, Fat 15.1 g, Fiber 3.6 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 395.2 mg, Sugar 21.5 g
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