GRANDMA MONETTE'S CHERRY JAM TART
Provided by Melissa d'Arabian : Food Network
Time 1h40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Make the filling: Combine the cherry preserves and lemon juice in a bowl, stirring to break up any clumps.
- Make the crust: Butter a 10-inch tart pan with a removable bottom. Cream the butter and sugar in a bowl with a mixer on medium speed. Add the whole egg, then the vanilla. Whisk the all-purpose flour, almond flour, lemon zest, cinnamon and cloves in a bowl. With the mixer on medium speed, gradually add the dry ingredients to the butter mixture. Reduce the mixer speed to low and mix in up to 1 tablespoon water until the dough just comes together. Wrap two-thirds of the dough in plastic wrap, then wrap the remaining one-third in plastic wrap. Refrigerate both for 30 minutes.
- Put the larger piece of dough between 2 sheets of parchment paper and roll it out into an 11-inch round. Remove the top sheet of parchment paper and invert the dough into the prepared tart pan; peel off the other sheet of parchment paper and trim the excess dough. Spread the jam evenly on the crust. Roll out the remaining dough to about 1/4 inch thick and cut it into 1/2- to 1-inch-wide strips (10 to 14 strips). Arrange the strips in a lattice pattern on top of the filling. Beat the egg yolk with 1 tablespoon water and brush on the lattice and edge of the crust. Bake until the crust is golden and the filling is bubbly, about 30 minutes. Let cool completely.
- Photography by Steve Giralt
COTTAGE CHERRY TARTS
Make and share this Cottage Cherry Tarts recipe from Food.com.
Provided by Orchards Finestreg
Categories Tarts
Time 24m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- HEAT oven to 350°F Mix flour and salt in a medium bowl. Cut shortening into flour mixture with pastry blender. Cut in cottage cheese and vanilla until a firm dough is formed.
- SPRINKLE counter with powdered sugar. Roll out dough to 1/8-inch thickness. Cut into 2-inch squares. Fill with 1/2 teaspoon preserves. Overlap opposite corners; seal tightly. Place 2 inches apart on ungreased baking sheets.
- BAKE 14 to 16 minutes or until light golden brown. Cool 2 minutes. Remove to wire rack to cool completely. Arrange on serving platter; sprinkle with powdered sugar, if desired.
Nutrition Facts : Calories 1032, Fat 54.5, SaturatedFat 13.9, Cholesterol 9.6, Sodium 817, Carbohydrate 120.2, Fiber 3, Sugar 43.1, Protein 14.6
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
EASY CHERRY TARTS
I just came across this recipe, I plan on trying it at a party I am having within the next week. I'll post later how I liked them.
Provided by Jalisa
Categories Tarts
Time 12m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Place crescent dough on a lightly floured surface; seal seams and preforations. Cut into 2" circles. Place in a greased mini tart pan.
- Beat cream cheese and confectioner sugar until smooth. Place about 1/2 teaspoons in each cup. Combine pie filling and almond extract; place about 2 teaspoons in each cup.
- Bake @ 375* for 12-14 minutes, or until edges are lightly brown. Remove to wire rack to cool. Refrigerate until ready to serve.
Nutrition Facts : Calories 26.7, Fat 1.2, SaturatedFat 0.8, Cholesterol 3.9, Sodium 12, Carbohydrate 3.6, Fiber 0.1, Sugar 1.2, Protein 0.3
COTTAGE CHEESE POCKET TARTS - CZECH
This recipe is being entered for ZWT II & my source is fooddownunder.com. Funny the things you can find after so many yrs of loving & craving Czech kolaches. I was raised on them, but this kolache variation sounds wonderful to me & is so easy to make. This may well become my NEW favorite kolache! (Yield depends on size of tart made & has been "roughly estimated". Time does not include time to chill the dough.)
Provided by twissis
Categories Dessert
Time 45m
Yield 12 Tarts, 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F.
- Cream butter till fluffy. Add cottage cheese & blend VERY well.
- Work in flour & chill dough thoroughly.
- Roll on lightly floured surface into thin sheets & cut into squares.
- On ea square of dough, place 1 teaspoon of strawberry preserves. Fold over to make a triangle & press edges together w/tines of a fork.
- Place on baking sheet, bake for 15 min & serve warm.
- NOTE: Altho strawberry preserves are used in this recipe, more typically Czech fillings are suggested as well & include: prune, apricot or date-nut.
EASY CHERRY TARTS
Make and share this Easy Cherry Tarts recipe from Food.com.
Provided by children from A to Z
Categories Tarts
Time 27m
Yield 2 dozen
Number Of Ingredients 5
Steps:
- Place crescent dough on a lightly floured surface; seal seams.
- Cut into 2 inches circles. Place in greased mini muffin cups.
- In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth.
- Place about 1/2 teaspoons in each cup.
- Combine pie filling and extract; place about 2 teaspoons in each cup.
- Bake 375 degrees for 12-14 minute or until edges are lightly browned.
- Remove to wire racks to cool.
- Refrigerate until serving.
Nutrition Facts : Calories 668.1, Fat 22.2, SaturatedFat 11.2, Cholesterol 103.5, Sodium 761.6, Carbohydrate 102.3, Fiber 4.8, Sugar 19.7, Protein 14.3
CHERRY LEMON TARTS
Make and share this Cherry Lemon Tarts recipe from Food.com.
Provided by PaulaG
Categories Tarts
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In 5- or 6-oz custard cup, place 2 of cupcake liners.
- In small bowl microwave the butter until melted.
- Stir graham cracker crumbs and sugar into melted butter.
- In each custard cup, place 1 rounded tablespoon crumb mixture, press down with bottom of small glass.
- Blend the condensed milk, eggs, lemon peel and lemon juice until thickened.
- Pour 2 tablespoons in each prepared custard cup.
- Arrange in a ring in microwave oven and microwave at 50% power for 2 to 5 minutes or until each bubbles in 1 or 2 spots, rotating after half the cooking time.
- The tarts should be removed as they appear done.
- Repeat the process for the remaining 6 tarts.
- Cool and serve topped with pie filling.
Nutrition Facts : Calories 125.4, Fat 3.5, SaturatedFat 1.6, Cholesterol 36.1, Sodium 71.2, Carbohydrate 22, Fiber 0.6, Sugar 4.5, Protein 1.8
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.
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