GAINSBOROUGH TART
Make and share this Gainsborough Tart recipe from Food.com.
Provided by McCarthy
Categories Dessert
Time 30m
Yield 1 tart, 6 serving(s)
Number Of Ingredients 7
Steps:
- Roll out pastry and line 20cm sandwich tin. Prick base and spread with jam.
- Melt butter, stir in egg, sugar, coconut and baking powder. Mix well.
- Spread mixture into pastry case.
- Bake 350F 30-35 minutes.
Nutrition Facts : Calories 318, Fat 18.5, SaturatedFat 9.4, Cholesterol 44.1, Sodium 252.2, Carbohydrate 35.6, Fiber 1.8, Sugar 20.5, Protein 3.3
GRAMMA'S BUTTER TARTS
This is my Grandma's recipe for butter tarts in homemade pastry.
Provided by GoGoGoMom
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h50m
Yield 24
Number Of Ingredients 11
Steps:
- Whisk flour and 1 teaspoon salt together in a large bowl; cut lard into flour mixture with a pastry blender until crumbly. Make a well in the flour mixture and place 1 beaten egg into the well.
- Pour ice cold water and vinegar into flour mixture; stir with a wooden spoon until a dough forms. Divide dough into two balls; wrap dough in waxed paper and chill in the refrigerator for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat brown sugar and butter together in a bowl with an electric mixer until smooth; beat in 2 eggs one at a time. Stir raisins and vanilla extract into butter mixture.
- Roll out one ball of dough on a lightly floured surface to 1/8-inch thickness; reserve remaining dough for another use. Cut dough into circles large enough to fit into the bottom and partway up sides of the wells of a muffin tin using a round biscuit cutter. Press dough circles lightly into muffin tin to form tart shells; fill each shell 3/4 full with raisin mixture.
- Bake in the preheated oven until filling is bubbly and pastry is lightly browned, about 20 minutes.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 29.7 g, Cholesterol 46.3 mg, Fat 21.7 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 8.9 g, Sodium 123.1 mg, Sugar 12.6 g
MILLIONAIRE'S CHOCOLATE BROWNIE TART
Imagine a chocolate shortbread pastry case with fudgy brownie filling that hides pockets of oozy caramel... This is a chocolate lover's dream dessert
Provided by Tom Kerridge
Categories Dessert
Time 1h55m
Number Of Ingredients 11
Steps:
- To make the pastry, sift the flour, icing sugar and cocoa together into a bowl. Add the butter and rub it in with your fingers until the mixture resembles breadcrumbs. Add the egg yolks and 3 tbsp ice-cold water, and continue to mix with your fingers until you have a soft dough. Alternatively, do this in a food processor by pulsing the ingredients together. Wrap the dough and chill for at least 1 hr. Will keep chilled for up to two days.
- Roll the dough out on a lightly floured surface to the thickness of a £1 coin, then use it to line a 23cm loose-bottomed tart tin, working the pastry to the edge and leaving some overhanging. Cover and put in the fridge to chill for a further hour.
- Heat the oven to 190C/170C fan/gas 5. Line the case with baking parchment, then fill with baking beans. Bake for 20 mins. Remove the baking beans and parchment, and bake for a further 15-20 mins, or until the base is crisp. Leave to cool completely. Once cooled, use a sharp knife to trim off the excess pastry and create a smooth edge.
- For the filling, melt the butter and dark chocolate together in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, remove from the heat and leave to cool slightly. Beat the eggs and sugar with an electric whisk in another bowl for 5-6 mins, or until thick and pale. Fold in the chocolate, then sift in the cocoa.
- Scatter the caramel chocolates over the base of the pastry case, then pour over the filling. Transfer the tart to a baking sheet and put in the oven (still set at 190C/170C fan/gas 5) for 20-25 mins, or until set and the top has formed a crust. Leave to cool to room temperature, then carefully remove from the tin and put on a serving plate. Dust with the extra cocoa and sprinkle over a little sea salt, if you like.
Nutrition Facts : Calories 528 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
ASPARAGUS, GOAT CHEESE AND TARRAGON TART
Because you don't have to make your own crust, this gorgeous asparagus-striped tart is so easy it almost feels like cheating. But it's not. It's just simple yet stunning, effortlessly chic and company-ready. As there are so few ingredients in this recipe that each one makes an impact, be sure to buy a good all-butter brand of puff pastry. If you can manage to serve this tart warm, within an hour of baking, it will be at its absolute best, with crisp pastry that shatters into buttery bits when you bite down and still-runny cheese. But it's also excellent a few hours later, should you want to get all your baking done before your guests arrive. If tarragon isn't your favorite herb, you can use chives, basil or mint instead. And if you can manage to trim all the asparagus to the same length, this tart will be especially neat and orderly looking.
Provided by Melissa Clark
Categories weekday, pies and tarts, appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth. Switch to a whisk and beat in the crème fraîche until smooth.
- On a lightly floured surface, roll out puff pastry into a 13-by-11-inch rectangle about 1/8-inch thick. Transfer the dough to a parchment-lined cookie sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.
- Spread the crème fraîche mixture evenly inside the scored border. Line up the asparagus spears on top, and brush them with olive oil. Sprinkle some salt and the grated Parmesan over the asparagus.
- Bake until the pastry is puffed and golden, 25 to 30 minutes. Let it cool on the cookie sheet for at least 15 minutes or up to 4 hours before serving. Then sprinkle black pepper, red-pepper flakes (if using), the shaved Parmesan and tarragon leaves. Drizzle a little oil on top.
More about "gainsborough tart recipes"
GAINSBOROUGH TART | THE VINTAGE COOKBOOK TRIALS
From vintagecookbooktrials.wordpress.com
MANCHESTER TART RECIPE - BBC FOOD
From bbc.co.uk
GAINSBOROUGH TART | LEMON COCONUT SLICE, SWEET SNACKS
From pinterest.co.uk
EASY NECTARINE RECIPES | OLIVEMAGAZINE
From olivemagazine.com
WWW.CRECIPE.COM
OUR BEST BUTTER TART-INSPIRED RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
GAINSBOROUGH TARTLETS – ELIZABETH SORIć
From soric.au
BEST TART RECIPES TO BAKE TODAY | READER'S DIGEST CANADA
From readersdigest.ca
GAINSBOROUGH TART - CREATIVE LIVING - TAPATALK
From tapatalk.com
WORLD BEST COCONUT COOKING RECIPES: GAINSBOROUGH TART
From worldbestcoconutrecipes.blogspot.com
CLASSIC CAKE AND BAKE RECIPES: GAINSBOROUGH TART
From recipes.foodglad.com
GAINSBOROUGH TART RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ASPARAGUS TART - HOUSE OF NASH EATS
From houseofnasheats.com
CHEESY PUFF PASTRY ASPARAGUS TART - SIMPLY DELICIOUS
From simply-delicious-food.com
DARK CHOCOLATE TART WITH GINGERSNAP CRUST RECIPE | BON APPéTIT
From bonappetit.com
PHIL VICKERY'S HUNT FOR THE BEST BAKEWELL TART | THIS MORNING - ITVX
From itv.com
OUR BEST CHICKEN SALAD RECIPES, INCLUDING LEMONY, HERBY AND …
From washingtonpost.com
CHEESY ASPARAGUS TART - THE PIONEER WOMAN
From thepioneerwoman.com
You'll also love