TOFFEE CHERRY BUTTER TARTS
Traditional Canadian butter tarts with a delicious twist - dried cherries replace the standard raisins, and the optional melted toffee bits provide a sweet, chewy topping.
Provided by Helen Adams
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Spray twelve 3-inch tart tins with cooking spray.
- Roll out pie crust on a lightly floured surface and cut twelve 4-inch circles with a cookie cutter, rerolling scraps if necessary. Line tart tins with pastry circles.
- Beat eggs, brown sugar, vinegar, and vanilla together in a bowl until smooth; stir in melted butter, cherries, and walnuts. Fill tart shells 2/3 full with butter mixture.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling is bubbling, about 20 minutes.
- Remove tarts from oven; sprinkle evenly with toffee bits. Return tarts to the oven; bake until toffee bits are just melted, about 5 minutes. Cool on a wire rack, about 15 minutes. Gently lift tarts from tins.
Nutrition Facts : Calories 455.9 calories, Carbohydrate 51.5 g, Cholesterol 59.5 mg, Fat 26.1 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 10.1 g, Sodium 292 mg, Sugar 28 g
CHERRY TARTS
At our house, we celebrate George Washington's birthday with this cherry dessert.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball. Refrigerate for 30 minutes., Preheat oven to 450°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut out eight 5-in. circles. Place each over an inverted custard cup on an ungreased 15x10x1-in. baking pan; flute edges. , Bake 10-11 minutes or until golden brown. Cool 5 minutes before removing tart shells from custard cups; cool completely on wire racks., For filling, in a large saucepan, combine sugar and cornstarch. Drain cherries, reserving 1 cup juice. Set cherries aside. Stir reserved juice into sugar mixture until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cherries, butter, almond extract and food coloring if desired. Cool to room temperature. Spoon about 1/4 cup filling into each tart shell.
Nutrition Facts : Calories 331 calories, Fat 14g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 166mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
SOUR CHERRY TART
Gloria Zimmerman picks well-ripened sour cherries from the cherry tree in a friend's yard each summer, pits them and freezes them. Although this tart can be made with sweet cherries, it is better made with sour cherries. The pate brisee recipe is very rich and must be handled with care to make it conform to the tart mold. The unglazed tart should not be refrigerated; it should be served while still lukewarm - difficult to do in a restaurant - with strong coffee.
Provided by Jacques Pepin
Categories dinner, dessert
Time 3h30m
Yield One 11-inch tart
Number Of Ingredients 10
Steps:
- For the pate brisee, place the flour, sugar, salt and butter pieces in owl and crush the butter into the dry ingredients with the tips of your fingers until combined somewhat but with pieces of butter still visible in the mixture. Add the ice water and stir with a fork just until the mixture holds together. Gather it up, pressing it between your hands to flatten it and make it round, and wrap it in plastic wrap. Refrigerate for one hour.
- Rub a small amount of flour into a pastry cloth and roll the dough into a very thin circle, about 12 1/2 inches in diameter. Roll the dough onto the rolling pin and gently fit it into the bottom and up the sides of an 11-inch tart pan with a removable bottom. Press the dough against the sides of the pan to fill in any holes and make it adhere to the metal. Remove any excess overhanging dough by rolling the rolling pin across the top of the pan. Refrigerate the tart shell for one hour.
- Meanwhile, in a bowl combine the cherries, tapioca, sugar and almond extract. Sprinkle the ground almond-sugar mixture in the pastry shell and arrange the cherry mixture on top. Place the tart pan on a cookie sheet and bake in a 400-degree oven for one to one-and-a-quarter hours, until the dough is nicely browned. Unmold and serve with strong coffee.
TOFFEE CHERRY BUTTER TARTS
Traditional Canadian butter tarts with a delicious twist - dried cherries replace the standard raisins, and the optional melted toffee bits provide a sweet, chewy topping.
Provided by Helen Adams
Categories Fruit Tarts
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Spray twelve 3-inch tart tins with cooking spray.
- Roll out pie crust on a lightly floured surface and cut twelve 4-inch circles with a cookie cutter, rerolling scraps if necessary. Line tart tins with pastry circles.
- Beat eggs, brown sugar, vinegar, and vanilla together in a bowl until smooth; stir in melted butter, cherries, and walnuts. Fill tart shells 2/3 full with butter mixture.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling is bubbling, about 20 minutes.
- Remove tarts from oven; sprinkle evenly with toffee bits. Return tarts to the oven; bake until toffee bits are just melted, about 5 minutes. Cool on a wire rack, about 15 minutes. Gently lift tarts from tins.
Nutrition Facts : Calories 455.9 calories, Carbohydrate 51.5 g, Cholesterol 59.5 mg, Fat 26.1 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 10.1 g, Sodium 292 mg, Sugar 28 g
SHELLEY'S TOFFEE TARTS
This recipe is one of many in my DMIL's arsenal for Christmas baking, but I like them so much I make them year round! It's a great recipe for summer as you only need the oven to brown the tart shells. Enjoy!
Provided by Davalyn_rain
Categories Tarts
Time 50m
Yield 24 tarts
Number Of Ingredients 4
Steps:
- 1. Bake tart shells until brown.
- 2. Melt toffee & whipping cream in a saucepan on medium heat until smooth.
- 3. Pour into shells & place a chocolate chip in the center of each tart.
- 4. Cool.
- Please note that the prep time depends on how fast you unwrap the toffee and the cooking time depends on your oven and how fast the toffee melts for you.
Nutrition Facts : Calories 239.1, Fat 15.4, SaturatedFat 9.1, Cholesterol 21.8, Sodium 93.3, Carbohydrate 26.9, Fiber 1.2, Sugar 25, Protein 1.6
TART CHERRY CAKE
Dotted with cherries and topped with a rich butter sauce, this cake is good simple country cooking.-Lavonn Bormuth, Westerville, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt. Combine the egg and cherries; add to dry ingredients. Stir until well combined and batter no longer appears dry. Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack., For sauce, combine the sugar, butter and milk in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook and stir for 5 minutes or until thickened. Remove from the heat; stir in vanilla. Serve warm over cake.
Nutrition Facts :
CHERRY TART
Provided by Julia Reed
Categories dessert, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 21
Steps:
- Make the pastry shell. Mix the flour, sugar, salt and lemon peel in a bowl or food processor. Cut the butter into 1/2-inch slices and work them into the flour mixture with your fingers, or use the pulse motion of your processor, until the pastry is mostly cornmeal-size pieces and the mixture begins to hold together. Combine the water and vanilla and work them into the mixture just until the pastry is well blended and will hold together if you press it. Press the dough evenly over the bottom and up the sides of a 9-inch tart pan. Wrap in foil and freeze for 30 minutes or overnight.
- Preheat the oven to 375 degrees. Lightly press foil to line the bottom and sides of the pastry shell and fill with pie weights or dried beans. Bake for about 25 minutes, or until the pastry edges are golden brown. Carefully lift off the weights and foil. Bake the pastry 5 minutes longer. Cool the pan on a wire rack.
- While the pastry bakes, make the cherry filling. Combine 6 tablespoons of the sugar, the wine and the lemon juice in a medium-size saucepan and stir until the sugar is dissolved. Heat to boiling. Drop in the cherries and simmer for 5 minutes, or until they are just tender. Cool in the syrup for 30 minutes. Then drain, saving the syrup for another use. (It can be kept covered in the refrigerator for up to 2 weeks.)
- Meanwhile, make the almond custard. Whisk the egg and egg yolk in a mixing bowl until blended and gradually whisk in the sugar until the mixture is pale yellow. Whisk in the flour. Heat the milk to boiling in a small saucepan and whisk it into the egg mixture in a thin stream. Whisk until smooth. Pour into a medium-size saucepan and cook over medium heat, whisking slowly, until the mixture coagulates into lumps. Whisk vigorously until the custard is smooth. Lower the heat and beat with a wooden spoon 2 to 3 minutes longer to cook the flour thoroughly. Remove from the heat; beat in the butter, Cognac and extracts. Fold in the almonds and the drained cherries.
- Preheat the broiler. Spread the cherry filling in the tart shell. Sprinkle the remaining 3 tablespoons of sugar over the tart and broil 2 to 3 minutes to caramelize the sugar lightly.
Nutrition Facts : @context http, Calories 514, UnsaturatedFat 10 grams, Carbohydrate 65 grams, Fat 23 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 102 milligrams, Sugar 44 grams, TransFat 1 gram
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