FRUIT TARTS
Provided by Ree Drummond : Food Network
Categories dessert
Time 45m
Yield 18 servings
Number Of Ingredients 10
Steps:
- Put the cookie dough slices on parchment-lined baking sheets and slightly flatten each one. Bake according to the package instructions, then set aside to cool.
- In a bowl, mix the cream cheese, sugar and vanilla until smooth. Spread some onto each cooled cookie. Arrange a kiwi slice, strawberry piece, raspberry and 2 blueberries on top of each. Warm the apple jelly in a small pan over low heat until just loosened, 2 to 3 minutes. Brush the fruit with the apple jelly to glaze it, then garnish each with a mint leaf.
COOKIE CRUST
Cookie crust is the sweetest tart-shell dough of all, and is flavored with vanilla.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 9-inch tart shells
Number Of Ingredients 6
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 4 minutes. Add vanilla and egg yolks, one at a time, beating well after each addition. Add flour and salt; beat until just coming together but still crumbly.
- Divide dough in half. Use immediately, or wrap each half in plastic wrap and refrigerate until ready to use.
SUGAR COOKIE TARTS
A tart for all reasons: Have fun by letting everyone-kids too-create their own cookie tart decorations. You'll have smile tarts, goofy tarts and pretty tarts...and happy bakers!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Number Of Ingredients 3
Steps:
- Spread about 2 tablespoons cream cheese over each cookie.
- Arrange toppings on cream cheese. Cover and refrigerate any remaining tarts.
Nutrition Facts : Calories 225, Carbohydrate 18 g, Cholesterol 40 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 180 mg
EASY FRUIT COOKIE TARTS
Make everyone smile with a cookie tart to call their own! Decorate each frosted tart with each person's favorite fresh fruit.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Stir Bisquick, 2/3 cup sugar, the butter and eggs in large bowl until soft dough forms. Pat dough into sixteen 3-inch circles on ungreased cookie sheets.
- Bake 8 to 10 minutes or until edges just begin to brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- Beat cream cheese, 1/3 cup sugar and the vanilla in small bowl with electric mixer on low speed until smooth. Beat in whipping cream on high speed until stiff peaks form. Spread over tarts to within 1/4 inch of edges. Place fruit on top; brush with jelly. Store covered in refrigerator.
Nutrition Facts : Calories 320, Carbohydrate 36 g, Cholesterol 45 mg, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 540 mg
TRUFFLE-FILLED COOKIE TARTS
I made chocolate truffles as a Christmas tradition for many years. I created this recipe to incorporate my truffles into the center of fudgy cookies. It was a hit with friends and family.-Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. In a large bowl, beat butter and sugars until blended. Beat in egg and vanilla. In another bowl, whisk flour, cocoa and baking soda; gradually beat into creamed mixture. , Shape level tablespoons of dough into 2-1/2-in.-wide patties. Press onto bottoms and up the sides of greased mini-muffin cups., Bake until set, 8-10 minutes. Immediately press a deep indentation in center of each with the end of a wooden spoon handle. Cool in pans 5 minutes. Remove to wire racks to cool completely., For filling, in a small heavy saucepan, combine chocolate chips, cream and butter; cook and stir over medium heat until smooth. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat, stirring constantly, until mixture is thickened and a thermometer reads at least 160°, 15-17 minutes. Do not allow to boil. Immediately transfer filling to a bowl; cool 20 minutes, stirring occasionally., Spoon 1 tablespoon filling into each crust. Top with sprinkles. Refrigerate until cold, about 1 hour.
Nutrition Facts : Calories 171 calories, Fat 11g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 54mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CHIP COOKIE TART
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes one 9-inch tart or pie plus about 1 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Spray a 9-inch tart pan with a removable bottom or a 9-inch pie tin with vegetable-oil cooking spray; set aside. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
- Press 3 cups of this dough into prepared pan. Bake until edges are golden and center is almost set, 40 to 45 minutes. Let cool at least 20 minutes, and remove from pan. Bake remaining dough as cookies at 350 degrees for 8 to 10 minutes.
HAWAIIAN COOKIE TARTS
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, confectioners' sugar, and cornstarch in a large bowl. Mix well. Add butter and vanilla extract and stir until a soft dough forms. Shape into 36 balls. Place 1 ball in each of 36 ungreased mini muffins cups; press lightly into the bottom and up the sides to make a crust.
- Spoon 1 teaspoon pineapple preserves into each crust. Sprinkle 1 teaspoon macadamia nuts over pineapple. Beat sugar and egg together in a small bowl to combine; mix in coconut until well blended. Spoon 1 teaspoon of the mixture over each macadamia layer.
- Bake in the preheated oven until crust and coconut are golden brown, 23 to 33 minutes.
- Cool in pans for 20 minutes. Hold each pan upside-down at an angle over a wire rack; tap bottoms of cups lightly with a butter knife to release tarts. Let cool completely.
Nutrition Facts : Calories 163.2 calories, Carbohydrate 16.7 g, Cholesterol 18.7 mg, Fat 10.6 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 6 g, Sodium 40.1 mg, Sugar 10.3 g
HAWAIIAN COOKIE TARTS
These melt in your mouth cookies are perfect for party trays. They are like miniature pineapple pies.
Provided by Olha7397
Categories Tarts
Time 48m
Yield 3 doz
Number Of Ingredients 10
Steps:
- Heat oven to 350°F In large bowl, combine flour, 1/2 cup powdered sugar and cornstarch; blend well. Add margarine and vanilla. By hand, blend until a soft dough forms. Shape dough into 1-inch balls. Place 1 ball in each of 36 ungreased miniature muffin cups; press in bottom and up sides of each cup.*.
- Spoon 1 teaspoon pineapple preserves into each dough lined cup. In small bowl, combine sugar and egg. Using fork, beat until well blended. Stir in coconut until well coated with egg mixture. Spoon 1 teaspoon coconut mixture over pineapple preserves in each cup.
- Bake at 350°F for 23 to 33 minutes or until crusts are very light golden brown. Cool 20 minutes. To release cookies from cups, hold muffin pan upside down at an angle over wire rack. Using handle of table knife, firmly tap bottom of each cup until cookie releases. Cool completely. Just before serving, sprinkle with powdered sugar. Yield: 3 dozen cookies.
- TIP* If only 1 miniature muffin pan is available, keep remaining cookie dough refrigerated until ready to bake.
- Pillsbury The Complete Book of Baking.
LEMON COOKIE TARTS
Is it a cookie or is it a tart? My favorite is lemon. I have made these tarts filled with recipe #213080. Also banana cream or coconut pie filling will work nicely to.
Provided by Calee
Categories Pie
Time 42m
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- In food processor pulse sugar, powdered sugar and butter till creamy. Can be done with electric beaters as well.
- Mix rest of ingredients except lemon curd and sweetened condensed milk, mix until a smooth dough is formed.
- Chill 15 minutes wrapped in plastic wrap.
- Spray mini muffin tins with Pam.
- Measure 1 Tbsp of dough.
- Roll into ball place one in each hole of mini tart pan.
- Using your thumb make a centre with the dough making sure that the dough in uniform size all around and not to thin on the top.
- Bake at 350°F for 9 minutes or until dough is slightly firm but not set. They may close up during cooking.
- Remove tart shells from oven working quickly and using the back of a rounded 1/2 tsp measuring spoon gently press a shallow indentation in each shell. (Don't let them cool or it will be harder to get them to form a shell).
- Bake 2-3 minutes longer or until edges of shells are firm and golden.
- Let cool in the pan for 5 minutes.
- Carefully remove from pan and transfer to cooling rack, if they need more shaping you can do that now.
- Cool completely before filling. Can be made to this point and frozen (but thaw to room temp before filling).
- For the filling mix together purchased or homemade lemon curd and sweetened condensed milk.
- Put a small amount of powdered sugar in a sieve and shake a little on the top of each tart, garnish with a long piece of lemon zest.
CHOCOLATE CHIP COOKIE DOUGH BREAKFAST TARTS
Provided by Amanda Freitag
Categories dessert
Time 2h20m
Yield 9 breakfast tarts
Number Of Ingredients 7
Steps:
- Divide the pie dough into two flattened discs; wrap in plastic and chill.
- Preheat the oven to 375 degrees F. Line two cookie sheets with parchment.
- Working one disc at a time, roll out the dough into a 1/8-inch-thick rectangle on a floured work surface. Cut into 9 even rectangles, then transfer to the prepared cookie sheets and chill.
- Remove one of the cookie sheets of portioned dough to a work surface. Whisk the egg and brush it evenly on the surface of the rectangles. Add 1 heaping tablespoon of the cookie dough to each rectangle. Cover with the rectangles on the second cookie sheet, pressing the edges with your fingers. With a fork, go over edges to seal and poke holes on the top to allow steam to exit. Place the assembled tarts back in the refrigerator for 30 minutes.
- Bake for 16 minutes, until golden brown, rotating every 5 minutes for even cooking. Let cool for 5 to 7 minutes.
- In a small bowl, mix together the powdered sugar, milk and vanilla; evenly ice each tart. Sprinkle with the mini chocolate chips.
NECTARINE-PECAN COOKIE TARTS
Categories Food Processor Dairy Fruit Nut Dessert Bake Nectarine Pecan Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 15
Steps:
- For crust:
- Finely chop pecans with sugar in processor. Add flour and salt; process 30 seconds to blend. Add butter; process just until clumps form. Gather dough together; flatten into rectangle. Wrap in plastic; chill 30 minutes.
- Line large rimmed baking sheet with parchment paper. Roll out dough on lightly floured work surface to generous 12x10-inch rectangle. Trim edges just to even sides. Cut dough into eight 5x3-inch rectangles. Transfer rectangles to prepared baking sheet, spacing 1 inch apart. Chill while preparing topping.
- For pecan topping:
- Preheat oven to 375°F. Combine pecans, sugar, and butter in processor. Process until pecans are very finely chopped. Add egg white and process until well blended. Divide pecan topping equally among dough rect-angles; spread to within 1/4 inch of edges. Bake until pecan topping is set but cookies are still pale, about 10 minutes. Remove cookies from oven; maintain oven temperature.
- Meanwhile, prepare nectarines and glaze:
- Thinly slice nectarine halves, keeping slices from each half together. Arrange 1 nectarine half atop each cookie, fanning slices decoratively. Return to oven and bake until cookies are light golden around edges, about 10 minutes. Transfer baking sheet with tarts to rack.
- Bring apricot preserves and 1 tablespoon water to simmer in heavy small saucepan. Strain glaze through sieve set over bowl. Brush glaze over nectarine slices. Cool tarts completely on baking sheet. (Tarts can be made 6 hours ahead. Let stand at room temperature. Rewarm any remaining glaze and brush over tarts before serving, if desired.)
More about "cookie tarts recipes"
QUICK + EASY COOKIE TART RECIPES AND IDEAS - PILLSBURY.COM
From pillsbury.com
DESSERT TART RECIPES | ALLRECIPES
From allrecipes.com
SUGAR COOKIE TARTS | GENERAL MILLS CONVENIENCE AND …
From generalmillscf.com
PERFECT TART CRUST RECIPE - BAKING A MOMENT
From bakingamoment.com
COOKIE SANDWICH TARTS - WIFE MAMA FOODIE
From wifemamafoodie.com
EASY JAM TARTS - 7 INGREDIENTS AND SO EASY | SUGAR SALT …
From sugarsaltmagic.com
MINI SUGAR COOKIE FRUIT TARTS - THE BAKER CHICK
From thebakerchick.com
65 OF OUR FAVORITE TART RECIPES | MYRECIPES
From myrecipes.com
COOKIE TARTLETS RECIPE - PILLSBURY.COM
From pillsbury.com
Servings 48Total Time 1 hrCategory DessertCalories 70 per serving
- Heat oven to 350°F. Lightly grease 24 mini muffin cups or small tart pans with shortening; sprinkle lightly with sugar. Cut half of dough into twelve 1/4-inch slices. (Keep remaining half of dough refrigerated.) Cut each slice in half. Roll each half into a ball; gently press in bottom and up side of muffin cup, using floured fingers if dough is sticky. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) With fork, prick dough several times.
- Bake 7 to 9 minutes or until light golden brown. Cool 10 minutes; remove from pans. Repeat with remaining dough to make 48 tartlet shells.
- Spoon or decoratively pipe about 1 tablespoon lemon pie filling into each of 16 tartlet shells; sprinkle pistachios over top of each.
COOKIE TART RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
BUTTER TART COOKIES | LACTANTIA
From lactantia.ca
MINI FRUIT COOKIE TARTS - REAL MOM KITCHEN - 5 INGREDIENTS OR LESS
From realmomkitchen.com
BUTTER TART CHOCOLATE CHIP COOKIE - CTV
From more.ctv.ca
8 COOKIES, TARTS & SQUARES IDEAS | SQUARE RECIPES, RECIPES, CARAMEL …
From pinterest.ca
FOOD NETWORK CANADA | BEST EASY RECIPES & COOKING TIPS
From foodnetwork.ca
NO BAKE MINI COOKIE BUTTER TARTS RECIPE - SUGAR & CLOTH
From sugarandcloth.com
SUGAR COOKIE FRUIT TARTS WITH A CHEESECAKE FILLING | NOBIGGIE
From nobiggie.net
SUGAR COOKIE LEMON TARTS - INQUIRING CHEF
From inquiringchef.com
LIME TARTS COOKIE CUPS - CRAZY FOR CRUST
From crazyforcrust.com
SUGAR COOKIE MINI FRUIT TARTS - FOR THE LOVE OF GOURMET
From fortheloveofgourmet.com
THE BEST BUTTER TART COOKIES - O CANADA - 5 STAR COOKIES
From 5starcookies.com
MANCHESTER TART | TESCO REAL FOOD
From realfood.tesco.com
COOKIE DOUGH CHOCOLATE TART - NADIA'S HEALTHY KITCHEN
From nadiashealthykitchen.com
40 OF OUR PRETTIEST TART RECIPES
From tasteofhome.com
SUGAR COOKIE FRUIT TARTS #SUNDAYSUPPER - ALIDA'S KITCHEN
From alidaskitchen.com
COOKIE TART CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SUGAR COOKIE FRUIT TARTS - ADVENTURES IN THE KITCHEN
From adventuresinthekitchen.com
BEST FRUIT TART RECIPE - HOW TO MAKE FRUIT TART - DELISH
From delish.com
EASY SUGAR COOKIE FRUIT TARTS FOR SPRING & SUMMER - KICKASS BAKER
From kickassbaker.com
CHOCOLATE CHIP COOKIE TART - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
SUGAR COOKIE FRUIT TARTS - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
COOKIE TARTS RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
ANNA OLSON’S PECAN BUTTER TARTS - FOOD NETWORK CANADA
From foodnetwork.ca
MINI FRUIT TART {DELICIOUS AND EASY TO MAKE ... - CHELSEA'S MESSY …
From chelseasmessyapron.com
COOKIE TARTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
COOKIE TART BARS – THE FOOD NANNY
From thefoodnanny.com
SCOTTISH COCONUT TARTS - CHRISTINA'S CUCINA
From christinascucina.com
You'll also love