LEMONY WALNUT-RAISIN GALETTE
This flaky, buttery pastry dessert has a filling of fruit, walnuts, coconut and cinnamon. There's a lot to love! For even more appeal, dollop sweetened whipped cream on top of each serving. -Ellen Kozak, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cut unpeeled lemon into 8 wedges; remove seeds. Place wedges in a food processor; process until finely chopped. Transfer to a large bowl; stir in walnuts, raisins, spreadable fruit, coconut and cinnamon., Place 1 sheet of phyllo dough on a parchment-lined baking sheet; brush with butter. Layer with remaining phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Spoon filling onto center of phyllo, leaving a 2-in. border on all sides. Fold edges of phyllo over filling, leaving center uncovered. Brush folded edges with butter. Bake 30-35 minutes or until golden brown. Using parchment, carefully slide galette onto a wire rack to cool slightly. If desired, serve with whipped cream.
Nutrition Facts : Calories 324 calories, Fat 18g fat (8g saturated fat), Cholesterol 16mg cholesterol, Sodium 125mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 3g fiber), Protein 4g protein.
RAISIN TART
This simple tart is loaded with golden and dark raisins and flavored with a hint of lemon. Martha made this recipe on episode 509 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch double-crust tart
Number Of Ingredients 11
Steps:
- Combine golden and dark raisins in a large bowl, cover with boiling water, and soak 15 minutes. Drain, and return raisins to bowl. Add sugar, flour, and lemon zest and juice; stir to combine, and set aside to thicken for about 10 minutes.
- On a lightly floured work surface, roll out 1 pate brisee disk to an 1/8-inch thickness. Carefully drape over a 9-inch tart pan with removable bottom. Working quickly, roll out remaining pate brisee disk to an 1/8-inch thickness. Use a ruler to measure a 9-inch circle in center, and mark lightly without cutting through dough. With a 1/2-inch round cutter, cut holes within the marked circle about 1 inch apart.
- Fill prepared tart pan with raisin mixture. Using a pastry brush, gently brush edge of dough in tart pan with water, and top with perforated dough, making sure to center it. Using kitchen shears, trim excess dough, leaving a 1/2-inch overhang. Press doughs together to seal. Using a rolling pin, roll over top of tart, flush with rim, and remove dough scraps. Refrigerate 20 minutes.
- Heat oven to 425 degrees with rack placed in lower third of oven. Whisk together egg yolk and cream in a small bowl. Brush sparingly onto tart and sprinkle with sanding sugar.
- Place tart on a rimmed baking sheet and transfer to oven. Bake 20 minutes, reduce oven temperature to 375 degrees, and bake until dark golden brown, 40 to 50 minutes more. (If tart browns too quickly, cover loosely with aluminum foil.) Let cool completely in pan on a wire rack.
BEST RAISIN CURRANT BUTTER TARTS
Homemade pastry is cut into 4-inch rounds and fitted into muffin pans. It is then filled with a butter, brown sugar and raisin and currant filling. Bigger (and better) than the tarts you would buy in a store.
Provided by TEENCHEF2
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h10m
Yield 36
Number Of Ingredients 12
Steps:
- Whisk flour and salt together in a large bowl; cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until the flour mixture is moistened. When you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide dough in half and shape into balls.
- Preheat oven to 450 degrees F (230 degrees C). Spray 36 muffin cups with cooking spray.
- Roll pastry out 1/8-inch thick on a lightly floured surface. Cut into 4-inch rounds; press rounds into the bottom and up sides of muffin cups to make tart shells.
- Beat brown sugar and butter together with an electric mixer until smooth and creamy; beat in eggs, milk, and vanilla extract just until combined. Stir raisins and currants into butter mixture; fill tart shells with mixture 2/3-full.
- Bake in the preheated oven for 8 minutes; leaving oven closed, reduce temperature to 350 degrees F (180 degrees C) and bake until filling is bubbly and pastry is lightly browned, about 15 minutes.
Nutrition Facts : Calories 403.8 calories, Carbohydrate 52.5 g, Cholesterol 48.8 mg, Fat 20.9 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 8.6 g, Sodium 211.5 mg, Sugar 36.8 g
MINI LEMON TARTS
I have found these mini lemon tarts to be a great spring dessert. Serve with whipped topping. Refrigerate any leftovers.
Provided by DublinMom
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h55m
Yield 12
Number Of Ingredients 9
Steps:
- Mix flour, butter, and salt together in the bowl of an electric stand mixer, or with a pastry blender, until dough becomes crumbly. Add ice water, 2 tablespoons at a time, until the consistency is smooth. Wrap dough in plastic wrap and chill for 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup cupcake pan.
- Roll out dough on a cutting board and cut into 3-inch circles using a scalloped cookie cutter. Place dough into the prepared pan, pressing down the sides to fit.
- Combine egg yolks, sugar, lemon juice, butter, and lemon zest in a heavy, non-aluminum saucepan. Cook over medium-low heat, stirring constantly, until butter is melted and filling thickens slightly. Do not allow to boil. Remove from heat and transfer to a bowl and cool, 15 to 20 minutes. Pour filling into the dough cups.
- Bake in the preheated oven until filling is set, 15 to 18 minutes. Let cool for 20 to 30 minutes before serving.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 28.6 g, Cholesterol 127.9 mg, Fat 11.9 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 6.9 g, Sodium 85.9 mg, Sugar 17 g
THE BEST LEMON TART EVER
Very lemony-flavored with a shortbread crust; to die for! You can make smaller slices and tart can yield 16. Very decadent!
Provided by ChefChristi1221
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake crust until light golden brown, 15 to 20 minutes.
- Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
- Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.
Nutrition Facts : Calories 507 calories, Carbohydrate 78.8 g, Cholesterol 115.5 mg, Fat 19.5 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 149.8 mg, Sugar 50.9 g
LEMON AND RAISIN TARTS
Make and share this Lemon and Raisin Tarts recipe from Food.com.
Provided by cookalot 2
Categories Tarts
Time 30m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients except raisins.
- Place a few raisins in each tart shell.
- Fill 2/3 with lemon mixture.
- Bake 425 degrees for 12 to 15 minutes~.
RAISIN BUTTER TARTS
This is another old recipe from our ancestral heritage. These are very good.
Provided by Carol
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat the egg with the sugar using a fork until well blended. Stir in the melted butter, lemon juice, nutmeg, and raisins. Fill tart shells half full.
- Bake for 15 to 20 minutes. Allow tarts to stand for a few minutes in the pans before removing to racks to cool.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 54.2 g, Cholesterol 19.8 mg, Fat 15.4 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 4.4 g, Sodium 171 mg, Sugar 28.6 g
MICHEL'S RAISIN TART
This tart is a re-creation of one of the desserts chef Michel Richard, owner of the Citron and Citronelle restaurants, ate as a boy growing up in France.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 11
Steps:
- Soak raisins in the rum in a small bowl at room temperature for at least 4 hours or overnight, stirring occasionally.
- Place half-and-half, salt, and 1/4 cup sugar in a large heavy saucepan. Scrape the seeds from the vanilla beans into the mixture, add the beans, and bring to a boil over medium-high heat. Remove from the heat, and let the vanilla beans steep for at least 1 hour or until the mixture cools to room temperature.
- Beat egg yolks and the remaining 1/2 cup sugar using an electric mixer until thick and pale-lemon in color. Mix in flour.
- Reheat the half-and-half mixture, and discard the vanilla beans. Gradually beat the mixture into the yolks. Stir in the rum-soaked raisins.
- Return the mixture to the saucepan. Whisk over medium-high heat until the mixture comes to a boil and becomes very lumpy. Reduce heat to medium low, and whisk mixture until smooth, 2 to 3 minutes.
- Preheat oven to 400 degrees. Fill the prebaked tart with the custard, and smooth the top with a spatula. Brush with egg. Transfer to oven, and bake until the custard is well browned, 20 to 25 minutes. Cool in the tart pan on a rack for 3 to 4 hours.
- To serve, remove the outer ring of the tart pan. Cut 6 to 8 wedges, and transfer them to dessert plates. Reheat the rum sauce, stirring over medium-high heat. Ladle over tart slices. Serve immediately.
LEMON & RAISIN MERINGUE TARTLETS
I came up with a tart recipe, and thought it would be nice to have them as individual sized. My first time ever coming up with my own individual recipe...so I'm hoping you all like it.
Provided by crazycookinmama
Categories Tarts
Time 1h
Yield 8 Mini Tarts, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt.
- Mix up powdered milk (1 1/2 cups) stir into sugar mixture, add lemon zest and lemon juice.
- Cook over medium high heat, stirring frequently until mixture comes to a boil.
- Stir in butter.
- Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture, transfer to pan.
- Bring to a boil; continue to cook while stirring constantly until thick.
- Remove from heat, add raisins; stir until mixed well.
- Line each cup of a large muffin pan with 3 sheets each of the phyllo dough, brushing with melted butter after each addition.
- Fill with 1/3 cup of lemon mixture into each cup.
- Cover mixture with ends of phyllo dough.
- Repeat until all phyllo dough is folded over.
- Flatten dough and brush with butter.
- Bake for 20 minutes.
- Meanwhile take the egg whites and beat them until firm.
- Gradually add 6 tablespoons of sugar, beat until stiff peaks form.
- Spoon meringue onto each tart and put back into oven for 10 minutes until golden brown.
Nutrition Facts : Calories 531.3, Fat 14.9, SaturatedFat 7.4, Cholesterol 125.3, Sodium 489.2, Carbohydrate 88.1, Fiber 2.8, Sugar 49.3, Protein 14.2
SWEET AND SIMPLE LEMON TART
'A taste you'll never forget.'
Provided by luvluv1
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h15m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
- Combine butter with 1/4 cup confectioners' sugar in a bowl until smooth; stir in 1 cup flour. Press dough into prepared baking pan; pierce crust with fork in several places to prevent crust from puffing up during baking.
- Bake crust in the preheated oven until slightly golden brown, 10 to 15 minutes. Let cool.
- Whisk white sugar and eggs in a bowl; stir 3 tablespoons flour into mixture and add lemon juice, lemon peel, and salt. Whisk until thoroughly combined. Pour mixture into baked tart crust.
- Bake until filling is set, 20 to 25 minutes. Let cool and dust with 3 tablespoons confectioners' sugar.
Nutrition Facts : Calories 155.8 calories, Carbohydrate 23.2 g, Cholesterol 38.5 mg, Fat 6.5 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3.9 g, Sodium 86.2 mg, Sugar 15.9 g
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