CARAMELIZED SUMMER FRUIT TART
Use this crunchy, flaky tart recipe as a template for any ripe summer fruit you have, adjusting the sugar and cornstarch depending on how sweet and juicy the fruit is (see Tip). Made from store-bought puff pastry that's been coated in Demerara sugar, the crust caramelizes as it bakes, turning shiny and crisp enough to shatter when you bite down. And feel free to change up the seasonings and substitute 1/2 teaspoon ground spices or grated lemon zest for the vanilla. It's an easy, fuss-free dessert that seems like a lot more work than it actually is. For maximum flakiness, serve this on the same day that it's baked.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Put a rack in the center of the oven and heat oven to 400 degrees. Line a baking sheet with a silicone liner or parchment paper. Sprinkle 2 tablespoons Demerara sugar in an approximate 10-by-13-inch rectangle in the center of the liner or paper.
- In a large mixing bowl, whisk together granulated sugar, cornstarch and salt. Add fruit, lemon juice, honey and vanilla. With a rubber spatula or large spoon, mix well, making sure fruit is coated with the cornstarch mixture. Set aside to macerate while rolling out dough.
- On a lightly floured surface, roll the cold puff pastry out to form a 10-by-13-inch rectangle. Work quickly, as the pastry becomes sticky as it warms up. Transfer the dough to prepared baking sheet, laying it on top of the Demerara sugar. With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
- Give the fruit another toss to dissolve any honey that may have clumped. Arrange fruit mixture in an even layer on pastry within the border, pouring the juices from the bowl over the top. Sprinkle the top of the tart, including the fruit and pastry borders, with more Demerara sugar.
- Bake until the pastry is puffed and deeply golden and the fruit is tender, about 30 to 40 minutes. Transfer the pan to a wire tack to cool for at least 15 minutes before serving (or up to 4 hours). If the fruit looks dry when the tart comes out of the oven, you can brush it with a little more honey while it's still warm. Serve with whipped cream, crème fraîche or ice cream.
CARAMELIZED PLUM TART
Steps:
- Heat the oven to 400 degrees F. Unfold the pastry on a baking sheet.
- Sprinkle the pastry sheet with the almonds and 2 tablespoons sugar to within 1/4-inch of the edge. Arrange the plum slices on the pastry sheet, overlapping slightly, if needed. Sprinkle the plums with the remaining sugar.
- Bake for 20 minutes or until the crust is golden brown. Top each serving with 1/2 cup ice cream, if desired.
CARAMELIZED BUTTER TARTS
Bake this easy recipe for Caramelized Butter Tarts from Food Network for a festive holiday dessert.
Provided by Next Iron Chef All Star: Beau MacMillan
Categories dessert
Time 40m
Yield 18 (1 1/2-inch) tarts
Number Of Ingredients 6
Steps:
- Combine the flour, salt, and sugar in a mixing bowl. Add the lemon zest and vanilla. Cut in the butter and mix until the butter is in pea-sized pieces. Add the eggs and water and mix until combined. Divide the dough into 18 pieces and roll each into a circle. Press the dough into tart pans.
- Filling: Melt the butter, brown sugar and milk in saucepan and stir until the sugar starts to dissolve. Take the pan off the heat and whisk in the egg and raisins.
- Preheat the oven to 350 degrees F. Bake the tart crusts for 12 minutes. Divide the filling among the tarts and bake until bubbly, about 5 minutes.
UPSIDE-DOWN CARAMELIZED APRICOT TART
Categories Fruit Dessert Bake Apricot Summer Phyllo/Puff Pastry Dough Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Position rack in center of oven and preheat to 425°F. Combine 1/2 cup sugar if using canned apricots (or 3/4 cup sugar if using fresh apricots) and 2 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 8 minutes. Add butter and cream (mixture will bubble vigorously). Stir over low heat until any caramel bits are dissolved. Immediately pour caramel into nonstick 10-inch-diameter ovenproof skillet; swirl to cover bottom of skillet. Carefully place apricot halves, rounded side down, tightly together atop caramel.
- Roll out puff pastry sheet on lightly floured surface to 12 1/2-inch square. Using 12-inch tart pan bottom or platter as guide, cut pastry into 12-inch round. Place puff pastry round atop apricots in skillet. Gently press down pastry around apricots at edge of skillet. Bake tart until pastry is puffed and deep golden, about 25 minutes. Remove from oven; cool 1 minute. Cut around edge of pastry to loosen. Place large rimmed platter atop skillet. Using oven mitts as aid, hold skillet and platter tightly together and invert, allowing tart and syrup to fall onto platter. Carefully lift off skillet. Rearrange any apricots that may have become dislodged. Serve warm.
CARAMELISED UPSIDE-DOWN APPLE TART - TARTE TATIN
Two French impoverished French women earned their living by baking their father's favourite tart now known as Tarte Tatin. The apples in this tart are cooked in the caramel so that the flavours are deep inside the fruit. You will need a deep heavy 23-25 metal handled pan
Provided by Sherrie-pie
Categories Pie
Time 1h45m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 10
Steps:
- Make a well in the centre of the flour. Put the egg yolks, sugar and a pinch of salt in the centre of the well, then add the butter and the water. Mix with your fingertips until the crumb stage. Use more water at your discretion. The dough must be very smooth. Shape into a ball and chill until firm.
- Melt the butter in a frying pan.When it starts to sizzle add the sugar all at once. Cook over medium heat, stirring now and then with a wooden spoon until caramelised to a deep golden brown. Cook gently once it starts to colour because it burns easily. This will take about 3 - 5 minutes. Remove from the heat and allow to cool until tepid.
- Arrange the apple halves upright in concentric circles to fill the pan. The apples will shrink during cooking so pack it in tightly. Cook the apples over high heat until caramelised, 15 - 25 minutes. Turn the apples over to caramelise on both sides - use a fork. Remove the pan from heat and let cool 10 - 15 minutes.
- Roll out the pastry into a round 2.5 cm larger than the frying pan. Roll up the dough around the rolling pin and transfer to the pan. Drape the dough over the pan. Tuck the edges of the dough down around the apples. Bake the tart in the heated oven until the crust is golden brown. 20 - 25 minutes.
- Let the tart cool until tepid in the pan then unmould it. Set a serving plate on top of the pan, hold firmly together and invert the two. If the apples stick to the pan, remove and replace on the tart. If any caramel remains, use it on the apples.
- Serve with creme fraiche.
Nutrition Facts : Calories 555.3, Fat 22.1, SaturatedFat 13.3, Cholesterol 101, Sodium 27.9, Carbohydrate 91.1, Fiber 8.6, Sugar 58.5, Protein 4.6
CARAMELISED PASSION FRUIT & LIME TART
This zingy tart has a wonderful flavour and is a great way to cook with passion friut
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dessert, Dinner, Supper, Treat
Time 1h10m
Number Of Ingredients 7
Steps:
- Roll out the pastry and use it to line a 23cm tart ring, then chill for at least 20 mins. Heat oven to 180C/fan160C/gas 4. Line the tart with baking parchment and baking beans, then bake for 15 mins. Remove the parchment, bake for a further 5-10 mins until golden, then remove from the oven and reduce the temperature to 140C/fan 120C/gas 1.
- While the case is cooking, cut the passion fruits in half, scoop out the flesh into a bowl, then blitz with a hand blender. Push the pulp through sieve and mix the juice with the lime zest and juice. Beat the sugar and yolks together until pale, then beat in the cream and fruit juice. Carefully pour the custard into the tart case, then bake for 40 mins, until set with a very slight wobble. Remove the tart from the oven, then leave to cool completely.
- You can now either serve the tart as it is, or try a chef's tip and dust it with icing sugar, then caramelise the top with a blowtorch.
Nutrition Facts : Calories 546 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 34 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.36 milligram of sodium
CARAMELIZED ONION TARTLETS
Sweet caramelized onion tarts, bite-sized with superior taste.
Provided by Jaimie
Categories Appetizers and Snacks Pastries
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat butter in a skillet over medium heat and stir in onion. Pour in red wine to cover the bottom of the pan and sprinkle with sugar. Cook and stir until onions are tender and translucent, 10 to 15 minutes.
- Combine heavy cream, mozzarella cheese, cayenne pepper, salt, and black pepper in a bowl. Stir into onion mixture.
- Cut pie crusts into 3-inch circles using a cookie cutter. Place circles into the bottom of 12 muffin cups in a muffin tin.
- Spoon onion mixture evenly on top of the tart crusts.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 20 minutes. Let cool 10 minutes before popping tartlets out of the muffin tin.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 18.6 g, Cholesterol 25.1 mg, Fat 18.7 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 7.7 g, Sodium 231.2 mg, Sugar 2.7 g
CARAMELIZED PEAR TART
This caramelized pear tart recipe is from a grocery store flyer. For the short crust pastry use recipe #140957 #140597 or no-roll short crust recipe #95116 #95116, or your favorite short crust pastry. I think this recipe would be equally good with caramelized apples or other fresh fruit. Serve with rich custard or vanilla ice cream.
Provided by foodtvfan
Categories Tarts
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a sauté pan on medium, melt unsalted butter; stir in 2 Tablespoons of the sugar.
- Simmer, stirring occasionally, until butter and sugar begin to turn golden brown and caramelize.
- Add pear slices and cook slowly over low heat to tenderize and caramelize, stirring gently occasionally. Watch carefully to prevent burning.
- Arrange caramelized pears in short crust pie shell.
- Mix together eggs with the remaining sugar, cream, ground almonds and pear brandy, if using.
- Pour mixture over pears.
- Preheat oven to 410 degrees Fahrenheit (205 degree Celsius) .
- Bake for about 25 minutes.
- Rest for three to five minutes before serving.
- Serve with rich custard or vanilla ice cream.
Nutrition Facts : Calories 652.1, Fat 36.5, SaturatedFat 13.5, Cholesterol 135.2, Sodium 323.4, Carbohydrate 76, Fiber 8.1, Sugar 42.6, Protein 9.9
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