PASTRY SHELL FOR 11" FRUIT OR QUICHE TARTS
This tart shell recipe comes from the Baker's Advantage 11" x1" Round Quiche/Tart Pan insert. Baking time varies according to your filling's recipe. Or, bake unfilled for 10-15 minutes; then, top with fresh fruit over which you pour melted apple jelly.
Provided by grammyof3
Categories Dessert
Time 20m
Yield 1 tart shell, 8 serving(s)
Number Of Ingredients 5
Steps:
- Place flour, sugar, and salt in food processor bowl. Add butter slices. Process, using rapid on/off pulces until mixture resembles small particles.
- Add 1 Tablespoon of water; process a couple seconds more. Add other Tablespoon water; pulse again The dough should be damp enough to form a rough mass. Add a few more drops of water if necessary.
- Roll dough out onto a generously floured work surface until it is about 1/8 inch thick. Cut dough into shape of tart pan and transfer to pan, patting some of the overhang in around the edge to make the sides of the shell thicker than the bottom. Trim off remaining overhang. The quiche/tart is now ready to be filled and baked.
Nutrition Facts : Calories 178.9, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 74.7, Carbohydrate 16.5, Fiber 0.5, Sugar 1.6, Protein 2.1
FREE FORM TART SHELLS
Provided by Food Network
Categories dessert
Yield dough for 8 free-form tarts
Number Of Ingredients 10
Steps:
- In a food processor, combine the sugar, flour, salt, baking powder. When well combined, add the butter and pulse the machine until the butter is broken up into the flour mixture. Add the egg and water and process until the dough forms a dough.
- Transfer the dough into waxed paper; pat it (with floured hands if need be) into a flat round and refrigerate for 30 to 45 minutes or until it has relaxed and you can roll it out.
- Divide the dough into approximately 8 equal pieces. On a lightly floured board roll out the pieces until slightly thicker than 1/8th-inch thick. Rather than bother fitting them into tartlet shells and prebaking them, simply shape them into rough rounds (3 inches or 3 1/2 inches round) or cut them into hearts or rectangles. Transfer the free form shapes to a baking sheet and chill 20 minutes while you preheat the oven to 400 degrees. Scraps can be shaped into smaller cookies.
- Prick the dough with a fork (just as you would the bottom dough of a tartlet shell) so the dough doesn't puff up. Bake for 10 to 12 minutes or until edges are brown. Remove them from the oven to a rack and let them cool. When completely cool top with whatever you like.
- To make a topping that simulates a fruit tart gently warm the red currant jelly in a saucepan and brush over the free form tart shells. Arrange some sliced berries over the top and center a whole one in the middle if you wish. You can glaze with more warm currant glaze or pipe whipped cream on top or dust with confectioner's sugar.
- You could also brush bottoms with warm glaze and set other fruit over top or brush bottoms with some lemon curd and top with fruit.
TART SHELL
Steps:
- Cream butter and sugar in a mixer with paddle. Slowly add egg yolks, beaten egg half, and vanilla. Add flour and mix until just combined. Wrap in plastic wrap and chill at least 2 hours. Remove from refrigerator, unwrap and roll on a floured surface into a 3/8-inch thick circle. Drape into an 11 or 12-inch tart pan and press into corners. Line pastry with parchment paper and fill with dried beans or pie weights and bake at 350 degrees for 20 minutes until light brown. While still warm, remove weights and parchment paper and brush slightly with a beaten egg white, taking care not to use too much and to only brush the inside of the shell. Let tart shell rest at room temperature until ready to fill.;
CREAM CHEESE TART SHELLS
Steps:
- Blend cream cheese and butter or margarine. Stir in flour just until blended. Chill about 1 hour. This can be made ahead and chilled for up to 24 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Shape dough into 24 one-inch balls and press into ungreased 1 1/2 inch muffin cups (mini-muffin size) to make a shallow shell. Fill with your favorite filling and bake for 20 minutes, or until the crust is light brown.
Nutrition Facts : Calories 65.2 calories, Carbohydrate 4.1 g, Cholesterol 14.1 mg, Fat 5.1 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 3.2 g, Sodium 37.8 mg
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.
PASTRY FOR A ONE-CRUST TART
Provided by Susan Herrmann Loomis
Categories Food Processor Vegetarian Chill
Yield Makes enough dough for a 10 1/2 inch tart pan
Number Of Ingredients 4
Steps:
- Place the flour and the salt in the bowl of a food processor and process to mix. Cut the butter in chunks and add it to the flour. Process it, using pulses, until the butter is incorporated into the flour and the mixture looks like coarse cornmeal. With the food processor running, add the water and process briefly, using pulses, just until the pastry beings to hold together in large clumps. Turn the pastry out onto a floured work surface and gather it into a ball. Proceed with any recipe calling for an un-baked tart pastry.
MINI QUICHE LORRAINE
These are delicious little quiche tarts perfect for a party, shower, or just to have on hand for fast breakfasts during the week. Try substituting different fillings to suit your own taste. Any variety of cheese can be used.
Provided by Catherine Parnell-Proulx
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Arrange tart shells in 2 muffin tins; line shell each with a layer of pie weights or dried beans.
- Bake shells in the preheated oven until edges of crusts are lightly browned and about 75% cooked, 5 to 10 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble when cooled.
- Divide 1 cup Swiss cheese, bacon, and green onions evenly into the tart shells.
- Whisk eggs, milk, mustard, salt, and black pepper together in a bowl. Ladle egg mixture into each tart shell about 2/3 full. Top each tart with the remaining 1/4 cup Swiss cheese.
- Bake in the preheated oven until egg is set in the middle of each tart and shells are browned, 25 to 30 minutes.
Nutrition Facts : Calories 380.4 calories, Carbohydrate 39.8 g, Cholesterol 80 mg, Fat 20.1 g, Fiber 0.1 g, Protein 10.5 g, SaturatedFat 6.5 g, Sodium 400.8 mg, Sugar 11.6 g
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