STRAWBERRY TARTS
This 6 ingredient strawberry tarts recipe can't get any easier. It's for people who hate to bake because it's so simple no one will ever believe how easy it is to make.
Provided by Ayngelina Brogan
Categories Canada
Time 15m
Number Of Ingredients 8
Steps:
- Cook tart shells according to package instructions.
- Blend cream cheese, vanilla and sugar until smooth. Spread over cooled crust.
- Over medium heat, in a saucepan, combine 1/4 cup sugar with pureed strawberries.
- Combine 1 tablespoon cornstarch with 1/4 cup of water. Add to pureed strawberries. Cook, stirring constantly until mixture is clear.
- Put individual strawberries on top of filling. Pour pureed strawberries on top.
Nutrition Facts : Calories 374 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 288 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
FRESH STRAWBERRY TART
This free-form strawberry tart in a buttercrust pastry is thickly glazed and beautiful. You can use a tart pan, but going free-form is kind of fun. Be sure to use perfectly ripe, sweet strawberries.
Provided by Chef John
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Place pastry dough on a lightly floured work surface. Roll out dough to a round disk about 1/8-inch thick and 12 inches in diameter. Transfer to prepared baking sheet.
- Brush outside 2 inches around the edges of circle lightly with water. Tightly curl up a bit of the edge of the dough to give it a rounder shape with a slightly thickened edge. If some edges are thicker than others, pinch off excess and add to thinner edges forming a circle with even edges. Roll each edge again just once to make the edges thick enough to crimp. Crimp crust with your floured fingers.
- Use a fork to "dock" the bottom surface, covering it with tiny holes to prevent the dough from bubbling up as it bakes.
- Bake in preheated oven until golden brown, 20 to 25 minutes. Let cool about 10 minutes. Do not turn off the oven.
- Place cream cheese, creme fraiche, egg yolk, sugar, salt, vanilla, and lemon zest in mixing bowl. Mix together thoroughly. Carefully pour a thin layer of mixture evenly into pastry shell (you may not need all the cheese mixture).
- Transfer filled tart to oven. Bake until cheese layer is set and crust is browned, about 20 minutes. Let tart cool completely to room temperature before adding berries.
- Arrange berries cut side down, pointy end out starting with the larger berries around the edges. You can lean strawberries up a bit as your work your way toward the center. Cut some berry halves in half again to fit into any gaps on the cheese layer.
- Place apricot jam and 2 teaspoons water in saucepan. Heat over low heat until thin enough to brush. Let cool slightly before brushing generously over all berries and crust. Transfer tart to serving plate.
Nutrition Facts : Calories 320.4 calories, Carbohydrate 33.8 g, Cholesterol 61.5 mg, Fat 18.7 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 8.6 g, Sodium 297.4 mg, Sugar 18.6 g
STRAWBERRY TARTLETS
This is a very simple recipe and the beauty lies in the details. Whenever I make anything with red fruits, I always take care to wash them when they are still whole so that no water penetrates the fruit, diluting the flavor. I also love drawing out some of the wonderful juices and using that as part of this dessert. The tart shells and strawberry mix can be made in advance but do not fill the shells with the sour cream and strawberries until JUST before serving. The juice from the strawberries makes them soggy quickly but they are delicious and fresh!
Provided by Alex Guarnaschelli
Categories dessert
Time 1h35m
Yield 12 tartlets
Number Of Ingredients 10
Steps:
- Put the strawberries on a flat surface and cut them, widthwise, into 1/4-inch thick slices. The slices should be thin enough to bend slightly when you cut them.
- Using a vegetable peeler and, with a light touch, remove the zest from half of the lemon. Try to remove the zest in small pieces and leave the pith (the white part) behind. Juice the lemon and the lime and add them to a bowl along with the zest, sugar and strawberries. Cover the bowl and refrigerate.
- Preheat the oven to 375 degrees F. Meanwhile, sift the powdered sugar and flour into a medium bowl. Use your hands to push the sugar and flour through the strainer to make it easier. Stir in the melted butter and the orange juice. Stir to blend.
- Invert a baking sheet and put it on a flat surface. Coat it with a thin layer of nonstick spray as an added precaution against sticking. Spoon a generous teaspoon of the batter near the corner of the sheet and use a small offset spatula to spread it thinly into a small, imperfect oval. Take care to leave space between each oval because they will spread when they are baked. You should be able to fit about 12 on the tray.
- Bake them in the oven until light brown, about 5 to 8 minutes. Remove the tray from the oven. Put the tray by the inverted muffin tin. Use the offset spatula to lift the shells, 1 by 1, off the tray. Using your fingers, put a shell over the muffin tin bottom, pressing down to create a tart shell. The sides will overlap or be higher than the muffin hole. Your goal is to make a tart shell to fill with the strawberries. Repeat with the remaining shells. Allow them to cool.
- Strain the liquid from the strawberries and pour it into a small pan. Reduce over medium heat until it becomes syrupy and thick. Pour it back over the strawberries and toss to blend. Return to the refrigerator to chill again. When ready to serve, put a small dollop of sour cream in the bottom of each shell and top with some of the strawberries. Sprinkle with a touch of granulated sugar. Serve immediately.
STRAWBERRY TARTLETS
These summery tarts are bursting with berries and crème fraîche. Allow guests to fill their own tarts at the table, so that the shells don't become soggy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 6 four-inch tarts
Number Of Ingredients 8
Steps:
- Place the flour, 1 1/2 tablespoons sugar, and salt in a food processor. Pulse to combine. Add butter, and process until mixture resembles coarse meal.
- In a small bowl, mix together egg yolk and ice water. With machine running, add egg mixture in a slow, steady stream through the feed tube. Process until dough just holds together, about 20 seconds. If dough feels dry, add more ice water, 1 tablespoon at a time.
- Preheat oven to 400 degrees. Divide the dough evenly among six 4-inch tartlet pans; gently press into pans. Prick bottoms with a fork. Refrigerate shells until firm to the touch, at least 30 minutes.
- Line each shell with foil, and fill with pie weights or dried beans. Place tart pans on a rimmed baking sheet; bake until the edges just begin to brown, about 15 minutes. Remove foil and weights. Continue to bake until bottom of crust is golden brown and crisp, about 10 minutes more. Transfer to a wire rack; let cool completely. Remove shells from pans.
- Meanwhile, in a medium bowl, mix strawberries with remaining 3 tablespoons sugar. Cover with plastic wrap, and let macerate until juicy, about 1 hour.
- When ready to serve, fill each tart shell with about 1/3 cup creme fraiche; divide strawberries evenly among tarts.
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