MAPLE SYRUP TARTS
For those of us who live in the land of maple syrup, we see plenty in the month of March. The trees are tapped, maple syrup runs freely, and we all head out to the sugar bush for samples. This recipe is an old favorite from our ancestors.
Provided by Carol
Categories Desserts Pies Tarts
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat the egg gently with a fork, and then mix with maple syrup, melted butter, brown sugar, lemon juice, and nuts. Fill tarts 2/3 full.
- Bake for 20 to 25 minutes.
Nutrition Facts : Calories 270 calories, Carbohydrate 41.7 g, Cholesterol 18.3 mg, Fat 11 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 2.6 g, Sodium 106.6 mg, Sugar 25.3 g
SYRUP TART
Make and share this Syrup Tart recipe from Food.com.
Provided by Angela Sara
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to Gas 6/400F degrees.
- Line a pie plate with the rolled out pastry.
- Prick the base with a fork.
- Mix the syrup, breadcrumbs and lemon juice.
- Spread it over the pastry base.
- Bake for 20 minutes.
FRESH FRUIT TARTS
This recipe is for one big tart or four little tarts. The shells of individual tarts will bake a little faster, so watch them carefully as they bake. Also, use any fruit you want. Apples and bananas don't work well because they get brown and mushy. You can also use just one kind of fruit or many different kinds. For this recipe, I used some figs from my tree in my backyard! Go foraging in your neighborhood and see what you can find.
Provided by Duff Goldman
Categories dessert
Time 2h10m
Yield One 9-inch tart or four 4-inch mini tarts
Number Of Ingredients 21
Steps:
- Make the crust: In a small bowl, whisk together the egg yolks and heavy cream. In the bowl of a food processor with a blade attachment, pulse the flour, butter, sugar and salt until no big chunks of butter remain. Slowly add the yolk mixture to the flour mixture. Blend to combine but don't overwork the dough.
- Remove the dough and, turning it out onto a lightly floured surface, knead it 4 or 5 times to incorporate.
- Divide the dough in half if making one large tart. Divide the dough into four pieces if making mini tarts. Flatten the dough pieces into discs with your hands, wrap them in plastic wrap and refrigerate at least 20 minutes and up to overnight. (Freeze any remaining pieces for another project for up to 3 months.)
- Make the pastry cream: Put a damp kitchen towel under a medium bowl and whisk together the egg yolks and 1/4 cup of the sugar until the yolks are lighter in color, about 2 minutes. (The towel will ensure the bowl doesn't slide around.) Add the cornstarch and salt, whisk again, and set the bowl aside.
- In a medium saucepan over medium heat, combine the milk and the remaining sugar 1/4 cup sugar and cook until the mixture almost boils, 4 to 5 minutes. With one hand, start whisking the egg yolk mixture; with the other hand, slowly drizzle the hot milk into the bowl, whisking until all the milk is incorporated.
- Pour the custard back into the saucepan and continue cooking, stirring constantly, on medium-high heat, until the mixture is thick and one bubble plops up on top, about 2 minutes.
- Remove the custard from the heat and pour into a clean medium bowl. Don't scrape the pot if the bottom looks burned or like scrambled eggs. Now, stir in the butter and vanilla. Keep stirring until the butter melts. Place a piece of plastic wrap over the bowl so it is touching the pastry cream, then refrigerate for 1 hour.
- Bake the tart shell or shells: Preheat the oven to 400 degrees F.
- Using a rolling pin, roll out the dough on a floured surface until it is a circle (about 9 inches across and 1/2 inch thick for one large tart and about 6 inches across and 1/8 to 1/4 inch thick for four mini tarts.
- Lay the dough onto the tart pan, and then using your fingers, gently press it down. Try not to tear the dough or make it too thin. Ideally, it should be an even thickness all the way across.
- Using a sharp knife, carefully trim the edges so the dough is perfectly even with the top of the tart shell (see Cook's Note). Place the tart shell on a parchment-lined rimmed baking sheet. Using a fork, poke a bunch of holes in the bottom of the tart shell to keep bubbles from forming during baking. Refrigerate the tart shell for 20 minutes. Repeat with the remaining tart shells if using.
- Remove the pan or pans from the fridge and lay a piece of parchment over the chilled dough. Fill the uncooked tart shell with pie weights or dried beans or uncooked rice.
- Bake for 10 minutes, then, using oven mitts, remove the baking sheet from the oven. Remove the pie weights and parchment. Return the baking sheet to the oven, continuing to bake until the crust is golden brown, 5 to 8 more minutes. Let the pan or pans cool on a wire rack.
- Make the glaze and finish the tart: In a medium pot over medium heat, cook the apricot jam and water. Stir with a fork as it cooks until the mixture is a thin, shiny liquid, about 3 minutes.
- Take the pastry cream from the fridge and, in the bowl of a stand mixer with the paddle attachment on medium-high speed, beat the pastry cream to loosen it up. Spread the pastry cream in a thin 1/4- to 1/2-inch layer on the bottom of the tart shell.
- Carefully cut the strawberries, blueberries, raspberries, kiwi, mangos and figs. Arrange the fruit so there is no visible pastry cream. (You can make the tart look awesome by laying the fruit in cool patterns.)
- Once the fruit is arranged, use a soft pastry brush to paint it with the warm apricot glaze. Don't leave any bare spots. Make sure to glaze all the fruit. Take your time.
- Cut and serve immediately or refrigerate for up to 12 hours.
MAPLE SYRUP TARTS
Make and share this Maple Syrup Tarts recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 15m
Yield 12 tartlets
Number Of Ingredients 6
Steps:
- Melt butter over low heat and blend in ornstarch, then syrup and milk.
- Bring to a boil.
- Stir and cook until thick.
- Continue cooking 2 or 3 minutes more, stirring frequently.
- Remove from heat, and let cool 15 minutes.
- Spoon into baked shells.
TREACLE TART
Any Harry Potter fan knows what this is. I finally procured the recipe from an British friend of mine. I know I can now find 'Lyle's Golden Syrup' in the grocery store along with the pancake syrups. Serve with ice cream or whipped cream.
Provided by OCEANVIXEN79
Categories World Cuisine Recipes European UK and Ireland English
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press the pie crust pastry evenly into the bottom of a 9-inch pie plate.
- Mix the syrup, cream, bread crumbs, lemon zest, and lemon juice together in a bowl; pour into the pie crust.
- Bake in the preheated oven until the filling is set, 35 to 40 minutes. Allow to cool slightly before serving.
Nutrition Facts : Calories 309.9 calories, Carbohydrate 52.1 g, Cholesterol 10.2 mg, Fat 10.9 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 244 mg, Sugar 12 g
COCONUT, SYRUP & LIME TART
A delightfully indulgent dessert that you can make ahead - a perfect way to round off a special meal
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner
Time 3h30m
Number Of Ingredients 16
Steps:
- Make the pastry (it's easiest in a food processor). Whizz the flour, sugars and a pinch of sea salt for a few seconds. Add the butter. Whizz for another few seconds until the mixture looks like coarse breadcrumbs.
- Whisk the egg yolk with 2 tbsp ice-cold water in a small bowl, then pour into the flour mixture. Whizz until the pastry has collected in a ball around the spindle, then remove it and press into a fat disc. Wrap the pastry in cling film and leave to rest in the fridge for at least 30 minutes.
- Bring the pastry back to cool room temperature and roll it out thinly on a well-floured surface. It is very short and crumbly, so work it quickly on a cold surface and patch up any tears using a little flour dabbled with a wet pastry brush. Line a loose-bottomed 25-26cm x 4cm tart tin, so it's slightly proud of the tin. Chill for at least 30 minutes.
- Preheat the oven to 200C/gas 6/ fan 180C. Line the pastry with foil, then pour in ceramic or dried beans. Bake for 12-14 minutes, remove the foil and beans and cook for a further 5 minutes or until the pastry is no longer raw-looking but remains uncoloured. Remove from the oven and put to one side while you get the filling ready.
- Put the creamed coconut in a heatproof bowl and add 150ml/¼ pint of boiling water. Whisk until the coconut has dissolved, then leave to cool.
- Put the remaining ingredients, except the double cream, into a food processor and whizz to combine. (The syrup and treacle can be weighed together and are easier to pour if the cans have been warmed first. Use a plastic spatula to scrape every last jot into the processor.) Add the cooled creamed coconut and double cream and whizz again.
- Preheat the oven to 170C/gas 3½/fan 150C. Put the tart tin on to a heavy baking sheet. Pour the filling in to reach the top of the pastry - it doesn't rise much so it won't overflow. Bake for 40-50 minutes, or until the tart is golden and set. Leave to cool for at least 15 minutes before serving warm or at room temperature. Serve dusted with icing sugar, with a jug of crème fraîche or double cream alongside.
Nutrition Facts : Calories 792 calories, Fat 56 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 25 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.69 milligram of sodium
TREACLE TART
Treat family and friends to a comforting treacle tart with crumbly pastry and rich filling. A classic British dessert, serve with ice cream or clotted cream
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Yield Serves 10
Number Of Ingredients 11
Steps:
- Sieve the flour and salt into a large bowl. Add the butter and rub together with your fingers to a fine breadcrumb-like texture (you can also do this part in a food processor). Stir though the icing sugar, then quickly add the egg yolks and 2 tbsp water, mixing swiftly with a cutlery knife to combine. Form into a ball (add another tbsp water if you need to), wrap and chill for 30 mins. Roll out to the thickness of a pound coin, and line a 22cm fluted tart tin with the pastry, leaving an overhang. Return to the fridge for 30 mins.
- Heat the oven to 200C/180C fan/gas 6. Put a baking sheet into the oven to heat up. Line the pastry case with baking parchment and baking beans, then put in the oven on the baking sheet, and bake for 15 mins. Remove the parchment and bake for a further 10 mins or until the pastry is golden brown. Leave the pastry to cool before trimming off the overhanging edges with a small serrated knife.
- Lower the oven temperature to 160C/140C fan/gas 4. Combine the golden syrup, ginger, ginger syrup, lemon, eggs and breadcrumbs in a bowl, briefly whisking everything together until combined. Carefully pour the filling into the pastry case put in the lower part of the oven to bake for 35-40 mins or until the filling is just set. Remove from the oven and leave to cool down for 20 mins before serving with ice cream or thick clotted cream.
Nutrition Facts : Calories 402 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.68 milligram of sodium
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