SWEET TART PASTRY
A low-salt tart recipe. Fill with your favorite filling.
Provided by JJOHN32
Categories Desserts Pies 100+ Pie Crust Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Sift together the flour, sugar, and salt into a bowl.
- Toss butter through flour mixture to coat pieces. Using fingertips, rub fat into flour, working it until you have created a coarse meal with a few pea-size particles of fat.
- Empty crumbs onto a cool surface. Form mixture into a mound. Make a 4 to 5 inch well in center of the mound. Combine egg and vanilla and pour mixture into the well. Using a fork, draw crumbs into egg mixture, about 1 - 2 tablespoons at a time. When all crumbs are added, toss mixture a few times with a pastry blender to form large clumps, then scrape into a mound.
- Using the heel of your hand, push 2 - 3 tablespoons of the dough at a time, outward in 6 to 8 inch sweeps. This will blend fat and flour and give crust a delicate texture. If your hand becomes sticky, flour it as needed. Repeat process until all dough has been worked. Gather dough into a mound again. Repeat procedure 2 more times.
- After third time, flour your hands. Gently knead the dough 5 or 6 times to make it smooth. Shape into a 5 inch disk. Dust disk lightly with flour, score with side of your hand, cover with plastic wrap, refrigerate for 20 minutes before shaping. DO NOT LET DOUGH BECOME TOO HARD or it will be difficult to roll. If this happens, let pastry soften at room temperature.
- Roll out to 1/8 inch thickness. After dough has been rolled, position rolling pin 4 inches from top of the pastry. Lift dough over top of rolling pin and gently roll dough toward you. Lift pastry up. Make sure you keep a finger pressed against barrel of rolling pin to keep it from slipping. Position pastry, leaving about 1 1/2 inches of dough hanging over edge of pan on side closest to you. Then unroll pastry over an ungreased tart pan, moving pin away from you. Immediately lift overhang into pan to prevent sharp edge of the pan from cutting dough.
- Working a small portion of the dough at a time, mold it into crease of the pan. Trim excess pastry from top edge of pan. Chill pastry in refrigerator or freezer for up to 30 minutes. Tear an 18 inch square of tin foil. Make a buttered circle in center of foil 2 inches larger than size of pan. Place foil buttered side down, centering it into the baking pan. Using your hand, press foil flush against the sides.
- Heat oven to 425 degrees F (220 degrees C). Position shelf in lower third of oven. Fill pan with enough dried beans or baking nuggets to just cover surface of pan. DO NOT OVERFILL. Bake pastry shell on a shallow pan with sides. Bake crust 15 to 18 minutes or until sides begin to brown. Remove pan from the oven. Let stand about 30 seconds. Gently remove foil and beans. Reduce oven to 375 degrees F (190 degrees C). Continue to bake crust for 3 to 5 minutes or until it is golden. If bottom of pastry shell puffs up, tap it gently with bottom of a fork to expel the air. Do this carefully so the pastry crust doesn't break. When crust is done, cool completely before filling.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 22.7 g, Cholesterol 63.9 mg, Fat 16.2 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 9.9 g, Sodium 84 mg, Sugar 4.8 g
THE CHEF'S FAVORITE LEMON TART
Steps:
- Preparation for the tart shell: In a food processor, pulse together the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk mixture and pulse just until the dough can be gathered into a ball. Flatten into a 6-inch disc, wrap in plastic, and chill several hours or overnight. Let the dough soften slightly at room temperature before rolling.
- On a lightly floured surface, roll the dough into a 13-inch round. Fit the dough into a 10 1/2-inch tart pan with a removable bottom. Trim the dough flush with the rim and freeze the tart shell until firm. Meanwhile, preheat the oven to 350 degrees F.
- Line the shell with foil or parchment and fill with pie weights, rice, or dried beans. Bake for 20 minutes until set. Remove the foil and weights and bake an additional 10 to 15 minutes until lightly golden. Remove the shell from the oven and immediately brush the hot pastry with the egg white.
- Hint: When rolling tart pastry, always save all the dough scraps in case you need them to repair a crack in a partially baked shell. If the pastry "bubbles up" during the baking process, gently prick the pastry with a fork to release air bubbles. Check several times and repeat if necessary. The egg white serves to seal the pastry, which is especially helpful with a liquid filling such as this. It is essential that there be no cracks or holes visible in the partially baked shell. Make any necessary repairs prior to filling.
- Preparation for the tart: When the pastry is almost done baking, assemble the filling. Whisk together the eggs, sugar, orange juice, lemon juice, lemon zest and orange zest and cream till smooth. Transfer the tart shell to the oven. Place the filling in a pitcher and slowly pour into the shell as high as possible without overfilling. There might be a bit of filling left over.
- Bake the tart for approximately 25 minutes, until the filling is barely set. Check the tart after 20 minutes and keep checking it every few minutes after that. It is crucial not to overbake this filling!
- Cool to room temperature before serving with berries and whipped cream.
- For serving: .
TART PASTRY
This is a wonderful pastry recipe to use for tarts, it's the perfect amount to fill a 11-inch fluted round tart pan and has a wonderful texture. Use shortening for this only. Pie weights or raw rice will be needed to bake the crust. The pastry can be made by hand or in the food processor.
Provided by Kittencalrecipezazz
Categories Tarts
Time 1h15m
Yield 1 pastry shell
Number Of Ingredients 6
Steps:
- Blend together flour, sugar, salt, butter and shortening with your fingers or a pastry blender (or pulse on a processor) just until the mixture resembles coarse meal, the mixture should be pea-size.
- Drizzle the ice water starting with 3 tablespoons over the flour mixture; gently stir with a fork (or pulse with a processor) until incorporated.
- Squeeze a small amount in your hands, if it does not hold together add in more ice water 1 tablespoon at a time, stirring or pulsing with a processor until JUST combined.
- Test again, but be careful not to overwork the mixture, as the pastry will be tough.
- Transfer the mixture onto a lightly floured surface and divide into 6 portions.
- Using the heel of your hand, smear each portion once or twice in a forward motion.
- Gather dough together with a scraper and press into 1 ball.
- Flatten into a 6-inch disc.
- Wrap in plastic wrap and chill for about 1 hour.
- Roll out dough with a floured rolling pin into a 13-inch round on a lightly floured surface.
- Fit into the 11-inch tart pan.
- trim any excess dough leaving a 1/2-inch overhang.
- Fold the overhang inward and press against the side of the pan to reinforce edge.
- Lightly prick the bottom and sides of the pastry with a fork.
- Chill for 30 minutes.
- Set oven to 375 degrees.
- Line the shell with foil and fill with pie weights or raw rice.
- Bake in the center of the oven until the pastry is golden along the rim (about 20 minutes).
- Remove the shell from the oven, and carefully remove the foil and pie weights, return back to oven and bake for another 10 minutes or until golden all over.
THE CHEF'S FAVORITE LEMON TART
Provided by Food Network
Categories dessert
Time 5h
Yield 1 (10 1/2-inch) tart, 8 to 12
Number Of Ingredients 13
Steps:
- In a food processor, pulse together the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk mixture and pulse just until the dough can be gathered into a ball. Flatten into a 6-inch disc, wrap in plastic, and chill several hours or overnight. Let the dough soften slightly at room temperature before rolling.
- On a lightly floured surface, roll the dough into a 13-inch round. Fit the dough into a 10 1/2-inch tart pan with a removable bottom. Trim the dough flush with the rim and freeze the tart shell until firm. Meanwhile, preheat oven to 350 degrees.
- Line the shell with foil or parchment, and fill with pie weights, rice or dried beans. Bake for 20 minutes until set. Remove the foil and weights and bake an additional 10 to 15 minutes, until lightly golden. Remove the shell from the oven and immediately brush the hot pastry with the egg white.
- When the pastry is almost done baking, assemble the filling. Whisk together the eggs, sugar, orange juice, lemon juice, lemon zest, orange zest and cream until smooth. Transfer the tart shell to a preheated 350 degree oven. Place the filling in a pitcher and slowly pour into the shell as high as possible without overfilling. There might be a bit of filling left over.
- Bake the tart for approximately 25 minutes, until the filling is barely set. Check the tart after 20 minutes and keep checking it every few minutes after that. It is crucial to not overbake this filling. Cool to room temperature before serving.
MAGNOLIA GRILL'S FAVORITE LEMON TART
It is actually the owner's favorite dessert, and is in their words a "sophisticated take on southern style lemon chess pie". If fresh berries aren't in season, make a berry sauce out of frozen raspberries. Chill the dough a few hours or overnight. See hint at bottom for tart pastries.
Provided by MarraMamba
Categories Tarts
Time 1h25m
Yield 1 10 1/2 inch tart, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- In a food processor, pulse together the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk mixture and pulse just until the dough can be gathered into a ball. Flatten into a 6-inch disc, wrap in plastic, and chill several hours or overnight.
- Let the dough soften slightly at room temperature before rolling.
- Preheat oven to 350 degrees. On a lightly floured surface, roll the dough into a 13-inch round. Fit the dough into a 10 1/2 inch tart pan with a removable bottom. Trim the dough flush with the rim and freeze the tart shell until firm.
- Line the shell with foil or parchment, and fill with pie weights, rice, or dried beans. Bake for 20 minutes until set. Remove the foil and weights and bake an additional 10 to 15 minutes until lightly golden. Remove the shell from the oven and immediately brush the hot pastry with the egg white.
- When the pastry is almost done baking, assemble the filling. Whisk together the eggs, sugar, orange juice, lemon juice, lemon zest, and orange zest and cream till smooth. Transfer the tart shell to the oven. Place the filling in a pitcher and slowly pour into the shell as high as possible without overfilling. There might be a bit of filling left over.
- Bake the tart for approximately 25 minutes, until the filling is barely set. Check the tart after 20 minutes and keep checking it every few minutes after that. It is crucial to not over bake this filling!
- Cool to room temperature before serving with berries and whipped cream.
- HINT: When rolling tart pastry, always save all the dough scraps in case you need them to repair a crack in a partially baked shell. If the pastry "bubbles up" during the baking process, gently prick the pastry with a fork to release air bubbles. Check several times and repeat if necessary. The egg white serves to seal the pastry, which is especially helpful with a liquid filling such as this. It is essential that there be no cracks or holes visible in the partially baked shell. Make any necessary repairs prior to filling.
Nutrition Facts : Calories 416.7, Fat 17.6, SaturatedFat 10.1, Cholesterol 173, Sodium 85.3, Carbohydrate 59.5, Fiber 0.7, Sugar 41.5, Protein 6.7
MARTHA'S FAVORITE TARTE TATIN
This recipe comes from Martha's "Pies & Tarts."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 5
Steps:
- Halve and core apples. Set aside one half. Quarter remaining apples and transfer to a large bowl. Squeeze lemon over apple slices and set aside.
- Combine sugar and water in a 9-inch cast-iron skillet. Bring mixture to a boil over medium-high heat; immediately reduce heat to medium and cook until mixture begins to thicken and turn amber. Remove from heat and stir in butter.
- Place reserved apples in center of skillet. Decoratively arrange remaining apple slices, cut side up, in skillet around reserved apples. Continue layering slices until level with top of skillet. Cut any remaining apples into thick slices to fill in gaps. If fruit does not completely fill pan, tart will collapse when inverted.
- Place skillet over low heat and cook until syrup thickens and is reduced by half, about 20 minutes. Do not let syrup burn. Remove from heat and let cool.
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
- Roll out pate brisee to a 10- to 11-inch circle, about 1/8 inch thick; transfer to a baking sheet and chill until firm, about 30 minutes.
- Place pate brisee over apples and tuck edges. Transfer skillet to prepared baking sheet; transfer baking sheet to oven and bake until golden brown, about 35 minutes. Transfer to a wire rack and let cool 15 to 20 minutes. Loosen pastry from skillet using a sharp knife. Place a rimmed platter over skillet; quickly and carefully invert. Serve immediately.
TART PASTRY
Provided by Moira Hodgson
Categories weekday, dessert
Time 1h35m
Yield 1 eleven-inch pastry shell
Number Of Ingredients 6
Steps:
- Combine the flour, sugar and salt. Cut the butter into eight pieces. Cut it into the flour or work it with your hands until the mixture is the texture of corn meal and begins to hold together when pressed (you may do this in a food processor).
- Combine the lemon juice or the lemon peel and water with the vanilla. Work it into the flour mixture and add a little more liquid, if necessary, to make the dough hold together. Press the dough into a ball, wrap with plastic. Chill for 30 minutes.
- Press an even layer into an 11-inch fluted tart pan with a removable rim. Make sure you press the dough down evenly otherwise some parts will cook more quickly than others. Cover with plastic and place in freezer for 30 minutes or overnight.
- Preheat oven to 375 degrees.
- Bake the tart shell for 20 to 25 minutes until golden brown. You do not need to fill the shell with beans for baking.
More about "favorite tart pastry recipes"
33 PUFF PASTRY RECIPES, BOTH SAVORY & SWEET | BON APPéTIT
From bonappetit.com
- Ham and Cheese Feuilleté. These ham-and-cheese bites are the perfect cocktail party appetizer. View Recipe.
- Spinach and Feta Tarte Soleil. The most impressive appetizer to “casually” pull out of the oven when your friends come over (and it also happens to make a nice Thanksgiving snack for while the turkey rests—just sayin').
- One-Skillet Rotisserie Chicken Pot Pie. Rotisserie chicken, store-bought puff pastry, and just one skillet keep this hearty dinner recipe from feeling too fussy—or taking all day to make.
52 PUFF PASTRY RECIPES: APPETIZERS, MAINS, AND DESSERTS ...
From epicurious.com
- Leek, Fennel, and Poppy Seed Tart. This elegant-but-easy dish features thinly sliced leeks, fennel, grated Parmesan, and a smattering of poppy seeds. Offer it alongside a big bowl of green salad.
- Chocolate-Hazelnut Napoleons. Weighing the puff pastry down with an extra sheet pan while it blind-bakes is a classic way to get the crackle without the height and also gives the pastries a sleek, modern look.
- One-Hour Apricot and Almond Galette. A luxurious almond cream makes this one-hour stone fruit dessert taste like an all-day labor of love. If you're short on time, you can even make the almond cream up to three days ahead.
65 OF OUR FAVORITE TART RECIPES | MYRECIPES
From myrecipes.com
Estimated Reading Time 9 mins
FREEFORM PUFF PASTRY TART RECIPE | EASY PARTY FOOD | SARAH ...
From sarahscucinabella.com
- On a floured cutting board, roll out the puff pastry dough until the seams are going and it's a slightly larger square. Use a pizza cutter to cut the dough into two rectangles.
- Working with one rectangle at a time, fold over about 1/2 inch of dough on each side of the rectangle, using a fork to seal the edges. When all four sides have been folded, transfer the dough to the prepared baking sheet. Prick the center of the pastry with a fork several times.
25 SIMPLE SAVORY PUFF PASTRY RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
- Gruyere, Mushroom, & Caramelized Onion Bites. Even though these take less than an hour to make, they look amazing and taste even better. They look like super high-class appetizers, making them perfect for any occasion.
- Asparagus Tart. I’m not sure what part of this tasty tart is the best – the warm, flaky crust or the tender, perfectly seasoned asparagus. Oh! And let’s not forget the Gruyere and Parmesan cheeses!
- Leek and Onion Puff Pastry Tart. Speaking of incredible tarts… you won’t want to miss out on this leek and onion one either, especially if you’re a fan of earthy flavors and creamy Camembert cheese.
CHEF'S FAVORITE LEMON TART RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
- In a food processor, pulse together the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk mixture and pulse just until the dough can be gathered into a ball. Flatten into a 6-inch disc, wrap in plastic, and chill several hours or overnight. Let the dough soften slightly at room temperature before rolling.
BASIC SAVORY TART PASTRY - SUGARLOVESPICES
FRESH FRUIT TART WITH PASTRY CREAM - BROWN EYED BAKER
From browneyedbaker.com
- Make the Pastry Cream: Heat the half-and-half, 6 tablespoons of the sugar, and the salt in a medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve the sugar.
- Meanwhile, whisk the egg yolks in a medium bowl until thoroughly combined. Whisk in the remaining 2 tablespoons sugar and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.
- When the half-and-half mixture reaches a full simmer, gradually whisk the simmering half-and-half into the yolk mixture to temper. Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Off the heat, whisk in the butter and vanilla. Strain the pastry cream through a fine-mesh sieve set over a medium bowl. Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours or up to 2 days.
MY FAVORITE FRUIT TART - THE BAKER CHICK
From thebakerchick.com
- To make pastry:In a food processor, mix the flour and sugar together for a few seconds. Add the butter and process for a 20-30 seconds until coarse crumbs form. With the machine running add the yolk and ice water until dough comes together. Form into a disc and wrap with plastic wrap- chill for at least an hour. Roll pastry large enough to cover base and sides of a 9-inch fluted tart pan sprayed with Baker's Joy; trim edges; place sheet of foil into pastry and fill with pie weights (or dried beans); bake 20-25 minutes at 375F. Remove foil and beans and bake a further 5 minutes; allow to cool.
- For pastry cream:In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat. In a medium bowl, whisk together the egg yolks, egg, sugar, and cornstarch. When the milk comes to a boil, slowly stream it into the bowl while mixing constantly so that you do not cook the eggs. Return the mixture back to the saucepan, stirring constantly until cream is thick and bubbling like lava. Remove from heat and stir in the butter and vanilla. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
- For the glaze*:Mix 2 tablespoons of water with the jam and heat in a small saucepan until it becomes thin and liquid-y.
PERFECT TART CRUST RECIPE - BAKING A MOMENT
From bakingamoment.com
- Place the flour, sugar, and salt in the bowl of a food processor, stand mixer, or in a medium mixing bowl.
- Add the egg yolk, cream, and vanilla, and process/mix/stir until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.
PERFECT SWEET TART CRUST (PASTRY CRUST) • JUST ONE COOKBOOK
From justonecookbook.com
- Gather all the ingredients. If possible, keep all ingredients chilled in the refrigerator until ready to start.
- Process all-purpose flour, sugar, and salt in a food processor for a few seconds until combined.
TART PASTRY RECIPE | MYRECIPES
From myrecipes.com
Servings 36
BEVAN SMITH'S 3-INGREDIENT HAZELNUT CARAMEL TART - NZ HERALD
From nzherald.co.nz
AIR FRYER POP TARTS - AIR FRYING FOODIE
From airfryingfoodie.com
OUR FAVORITE THANKSGIVING PIES AND TARTS - PASTRY AT HOME
From pastryathome.com
EASY PUFF PASTRY TART – GOOD DINNER MOM
From gooddinnermom.com
HARRY POTTER'S FAVORITE TREACLE TART RECIPE - THEFOODXP
From thefoodxp.com
PATE BRISéE: FAVORITE PIE AND TART PASTRY – LAUREN GROVEMAN
From laurengroveman.com
TAFFETY TARTS: HOW A 17TH-CENTURY PASTRY MADE IT INTO THE …
From shakespeareandbeyond.folger.edu
70 RECIPES FOR YOUR PASTRY BUCKET LIST - TASTE OF HOME
From tasteofhome.com
RECIPE - TART PASTRY
From lcbo.com
HARRY POTTER'S FAVORITE TREACLE TART RECIPE | THE DAILY ...
From thedailyprophet.net
WHAT PASTRY IS USED FOR TARTS : TART
From sugargirlcookies.com
FAVORITE TART PASTRY RECIPE - WEBETUTORIAL
From webetutorial.com
EASY PEAR TART WITH PUFF PASTRY - ENTERTAINING WITH BETH
From entertainingwithbeth.com
87 RECIPES TO TRY- PASTRY, TARTS, PIES.. IDEAS IN 2022 ...
From pinterest.ca
SWEET TART RECIPES - BBC GOOD FOOD
FROZEN BERRY TART RECIPE - FOOD NEWS
From foodnewsnews.com
THE LOW CARB TOASTER PASTRY - TASTY PASTRY // LEGENDARY FOODS
From eatlegendary.com
190 RECIPES- SAVOURY TARTS/PIES IDEAS IN 2022 | RECIPES ...
From pinterest.ca
PASTRIES, PIES & TART RECIPES - FOOD NEWS
From foodnewsnews.com
30 SWEET AND SAVORY TART RECIPES THAT ARE EASY AND TASTY ...
From insanelygoodrecipes.com
QUEEN ELIZABETH CUSTARD TART RECIPE - QUEEN ELIZABETH'S ...
From townandcountrymag.com
SAVORY VS. SWEET: OUR FAVORITE TARTS, PIES & GALETTES TO ...
From houseandhome.com
OUR 30+ BEST PUFF PASTRY RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
39 OF OUR FAVORITE MINI PIES AND TARTS | TASTE OF HOME
From tasteofhome.com
PEACH BRIE PASTRY TARTS WITH PEPPERED ROSEMARY HONEY ...
From halfbakedharvest.com
DESSERT TART RECIPES | ALLRECIPES
From allrecipes.com
22 FAVORITE WAYS TO USE PUFF PASTRY {RECIPES} | GLITTER, INC.
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #pies-and-tarts #tarts #desserts #eggs-dairy #oven #dinner-party #holiday-event #crusts-pastry-dough-2 #food-processor-blender #dietary #gifts #comfort-food #brunch #taste-mood #sweet #equipment #small-appliance #number-of-servings
You'll also love