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.
CHERRY FRANGIPANE TART
The perfect summer dessert - fruity, sweet and delicious
Provided by Orlando Murrin
Categories Dessert, Dinner, Lunch, Supper
Time 55m
Number Of Ingredients 13
Steps:
- To make the pastry, process the flour (or flour and semolina, which gives it extra crunch) and butter, then add the sugar, followed by the beaten egg and just enough water (about 2 tbsp) to form a dough. Shape into a disc, wrap in cling film and leave to rest in the fridge for 20 mins.
- Meanwhile, to make the filling, place the sugar, ground almonds, butter, egg and egg yolk in a bowl and mix to make a creamy paste. Stir in the kirsch or Armagnac. Chill for at least 20 mins.
- Heat oven to 190C/fan 170C/gas 5. Roll the pastry out onto a floured surface and use to line a 23cm loose-bottomed tart tin. Fill with lightly greased foil and baking beans and bake for 20-25 mins, removing foil after 15 mins, until golden. Spread the almond paste onto the base of the pastry and bake for 25 mins until golden and crisp. When the tart comes out of the oven, arrange the cherries on top in a single layer. Heat the cherry conserve with 1 tbsp water until smooth, then brush over the cherries. Leave to cool before removing from the tin. Cut into wedges to serve, adding a spoonful of crème fraîche if you like.
Nutrition Facts : Calories 765 calories, Fat 50 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.72 milligram of sodium
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
CHERRY TART POPS
These cherry mini toaster tarts are much better than the store-bought version. You can make them as pops or make them regular-sized. The kids love these!
Provided by Cheri
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 3h45m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Soak wooden pop sticks in water.
- Place the cherries into a saucepan, and stir in white sugar, cornstarch, water, and almond extract. Stirring constantly, bring the mixture to a boil over medium heat, and cook until thick, about 2 minutes. Remove from heat and let cool.
- On a floured surface, unroll the pie crusts, and roll each crust out to an 11-inch circle. Cut each crust into 18 rectangles about 1 1/2-inch by 2 inches.
- Place 18 squares onto the prepared baking sheet about 1 inch apart, and place a wooden pop stick onto each square so that about 1 inch of the stick is on the dough rectangle. Spoon about 1 teaspoon of the cherry filling into center of each dough rectangle. Top each tart with a second rectangle of dough, and crimp the edges of the little tarts with a fork. Press dough around stick to help hold the stick in place.
- Bake in the preheated oven until the tarts are lightly browned at the edges, 10 to 12 minutes. Allow to cool.
- Make the glaze by stirring confectioners' sugar with milk and vanilla extract until smooth and pourable (not thin). Spread a coating of glaze over each tart, and sprinkle the tarts with candy sprinkles. Allow the glaze to set for several hours before serving.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 17.8 g, Cholesterol 0.1 mg, Fat 7.3 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 1.8 g, Sodium 113 mg, Sugar 6.9 g
AMARENA CHERRY & ALMOND TART
This sweet and sour cherry and almond tart from Lina Stores is the ultimate Italian treat. Serve up a slice as the perfect end to any meal
Provided by Lina Stores
Categories Dessert
Time 1h20m
Yield Makes 12 slices
Number Of Ingredients 11
Steps:
- Mix together the butter, sugar, flour, a pinch of salt and the egg in a food processor to make a dough, then wrap and leave to rest in the fridge for 30 mins. The dough should be cold but still easy to work with by the time you roll it out.
- Meanwhile, make the frangipane filling. Melt the butter in a pan over a low heat, then set aside to cool slightly. Beat the sugar with the eggs and lemon zest in a bowl until creamy. Pour in the melted butter while continuing to beat, then add the ground almonds (or almond flour) and fold into the mixture. Heat oven to 175C/155C fan/gas 3½.
- Line a buttered tart tin or ring mould (approximately 23cm) with the rolled-out pastry dough, then trim any overhanging edges. Spread the frangipane evenly into the tin and arrange the cherries on top with some of their syrup, so the top of the tart is covered in a thin layer.
- Put the tart in the oven and bake for about 40-45 mins until golden brown, puffed and firm to the touch. Leave to cool on a rack. Dust with some icing sugar, if you like, before serving in slices.
Nutrition Facts : Calories 401 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
CHERRY TART
Kirsch brings out the sweet, juicy flavor of fresh Bing cherries in this sophisticated tart. Martha made this recipe on episode 611 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 13
Steps:
- Turn out dough onto a lightly floured work surface. Roll out to a 12-inch round, a bit less than 1/4 inch thick; fit in a 9-inch fluted tart pan with a removable bottom. Freeze until firm, about 15 minutes.
- Preheat oven to 375 degrees. Line shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights. Bake for about 20 minutes. Remove parchment and weights. Bake until golden brown, 10 to 12 minutes more. Transfer to a wire rack and let cool completely.
- Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.
- Strain pastry cream through a fine-mesh sieve into a bowl and immediately whisk in 4 teaspoons cherry liqueur. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, whisk until smooth.
- Fold whipped cream into chilled pastry cream and transfer to cooled tart shell. Working from the outside in, shingle cherries in concentric circles to cover completely.
- Heat preserves in a small saucepan over medium heat until warm. Add remaining teaspoon kirsch and stir to combine. Brush mixture over cherries. Refrigerate until ready to serve.
CHERRY TART
Provided by Food Network
Categories dessert
Time 1h20m
Yield One 9-inch/23-cm tart
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F/180 degrees C
- For the pastry: Put the flour, sugar and salt in a large bowl. Add the butter pieces, and pinch with the fingers to create a crumb texture. Make a well in the middle, and add the eggs. Quickly work in the flour mixture to create dough. Do not over-mix. Pat into a disk and refrigerate 15 minutes before rolling out. Fit into a 9-inch tart pan.
- For the filling: Arrange the cherries in the crust. Beat the eggs with the sugar, and then stir in the creme fraiche and vanilla. Pour the custard over the cherries. Bake until set, about 25 minutes. Cool before serving.
PISTACHIO, CHERRY AND CHOCOLATE TART
Provided by Giada De Laurentiis
Categories dessert
Time 5h55m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Combine the biscotti, butter and sugar in a food processor. Blend until the mixture forms moist crumbs that stick together when pressed. Firmly press the crumbs into the bottom of the prepared pan. Bake until golden and feels firm to the touch, about 15 minutes. Cool to room temperature, about 20 minutes. Spread the cherry preserves over the cooled crust leaving a 1/2 to 1-inch border.
- For the filling: Place the chocolate chips in a medium bowl. Heat the cream in a medium saucepan over medium heat to just below a boil. Remove the pan from the heat and pour the cream over the chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Add the dried cherries and 1/2 cup of the pistachios. Pour the chocolate filling over the cherry preserves and sprinkle the remaining 1/4 cup pistachios on top. Refrigerate for at least 5 hours or preferably overnight.
- Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Sprinkle with a pinch of salt flakes, if using. Cut into wedges and serve.
CHERRY TART
This comes from The Book Lovers Cookbook. It is easy and attractive and tastes great. This recipe makes two tarts.
Provided by pattikay in L.A.
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- To make pastry:.
- Combine the flour, sugar and salt in a large bowl.
- Add the butter and mix together with a fork or fingers till the texture is crumbly.
- In a separate bowl, mix the egg yolks with the lemon juice.
- Stir the yolk mixture and water into crumbly flour.
- Use your hands to form the dough into a ball.
- Press the dough into the bottom only of two 9-inch pie pans or two 9-inch springform pans to about a 3/8 inch thickness.
- Refrigerate the crusts for about 15 minutes.
- For the topping:.
- In a medium bowl, combine all the ingredients except cherries and mix well.
- Fold in cherries.
- Spread mixture to about 1/2 inch thickness on top of chilled crust, leaving a 1/4 inch margin uncovered at edge.
- Bake at 425 for 15 minutes.
- Reduce heat to 350 and bake for about another 40-45 minutes.
- Cool and slice as desired for serving.
CHERRY TART
This is a wonderfully delicious dessert and very easy to make - I love the flavor of the cherries always, so this is just another recipe that's one of my favorites.
Provided by Chef mariajane
Categories Tarts
Time 25m
Yield 1 9-inch tart
Number Of Ingredients 10
Steps:
- Preheat oven to 350F
- Put the flour, sugar and salt in a large bowl. Add the butter pieces, and pinch with the fingers to create a crumb texture. Make a well in the middle, amd add the eggs. Quickly work in the flour to create dough,. Do not over-mix. Pat into a disc and refrigerate for 15 minutes before rolling out.
- Roll out and put in a tart pan, with removeable bottom.
- FILLING:.
- Arrange the cherries in the crust. Beat the eggs with the sugar, then stir in the cream and vanilla. Pour the custard over the cherries. Bake at 350F until set, about 25 minutes. Cool before serving.
Nutrition Facts : Calories 2849, Fat 182.3, SaturatedFat 107.3, Cholesterol 1378.6, Sodium 2272.5, Carbohydrate 268.8, Fiber 9.8, Sugar 157.4, Protein 44.5
CHERRY TART
Categories Dessert Bake Cherry Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 16
Steps:
- For crust:
- Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles fine meal. Add egg and process just until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap in plastic and chill until firm enough to roll, about 1 hour. (Can be prepared 1 day ahead. Keep chilled.)
- For filling:
- Position rack in bottom third of oven and preheat to 325°F. Mix preserves, chopped cherries, peel, and almond extract in medium bowl.
- Roll out 1 dough disk on lightly floured surface to 11-inch round. Transfer round to 9-inch-diameter tart pan with removable bottom. Press dough gently into pan; trim overhang even with top of pan sides. Spread filling in crust; sprinkle with pistachios. Roll out second dough disk on lightly floured surface to 11-inch round; cut into 3/4-inch-wide strips. Arrange several strips, spaced 3/4 inch apart, over filling. Top with more strips at slight angle, forming lattice. Press strip ends to edge of pan, trimming overhang.
- For glaze:
- Beat egg and whole milk in small bowl to blend. Brush some of glaze over lattice crust; sprinkle with 2 tablespoons sugar.
- Bake tart until crust is golden brown and cherry filling is bubbling thickly, about 1 hour 5 minutes. Cool tart completely in pan on rack. (Tart can be prepared 1 day ahead. Cover and store at room temperature.)
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- Speed up exercise recovery. Looking for a boost to speed recovery after your workout? Pass the cherries — specifically, tart cherries. Research shows that tart cherry juice helps reduce sore muscles and supports recovery after workouts.
- Support a healthy inflammation response. Cherries contain polyphenols, micronutrients that give many fruits and vegetables their color and make those foods powerful antioxidants.
- Help your body fight free radicals. Cherries pack a powerful antioxidant punch. You want antioxidants in your diet to help fight free radicals, which your cells produce when they use energy or get exposed to oxidative stress.
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- Roll the dough out onto a lightly floured piece of parchment paper, into a 14 inch circle. Transfer the parchment and dough onto a baking sheet.
- Pit and slice the cherries in half. Place in a large bowl and toss with the 1/3 cup sugar, the cornstarch and lemon juice until evenly coated. Pour fruit onto the center of the dough and spread out to within 2 inches of the edge.
- Fold up the edges over the fruit. Make an egg wash by whisking together the egg white and 1/2 teaspoon water with a fork. Brush the pastry with the egg wash and sprinkle evenly with 1/2 tablespoon sugar.
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- Pulse flour, powdered sugar, and salt in a food processor until combined, about 5 pulses. Add butter; pulse until mixture is crumbly and resembles coarse meal, about 15 pulses. Add egg yolk; pulse just until dough is no longer dry and starts to clump together, 10 to 15 pulses. Turn dough out onto a lightly floured work surface, and shape into a flat disk about 1 inch thick. Wrap in plastic wrap. Refrigerate until chilled, about 1 hour.
- Beat egg yolks, almond flour, butter, all-purpose flour, lemon zest, salt, almond extract, and 1/2 cup of the sugar with a stand mixer fitted with a paddle attachment on medium speed until pale and fluffy, about 4 minutes. Cover and refrigerate until completely chilled, at least 1 hour (or up to 24 hours).
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