TANTALIZING RASPBERRY TARTS
Another recipe from "The Anne of Green Gables Cookbook": "The little girls of Avonlea school always pooled their lunches, and to eat three raspberry tarts all alone or even to share them only with one's best chum would have forever and ever branded as "awful mean" the girl who did it. And yet, when the tarts were divided among ten girls you just got enough to tantalize you. " (from "Anne of Green Gables" by L.M. Montgomery). Times are estimated and do not include cooling time beyond the initial 15 minutes (included in cooking time). The original recipe did not specify the size of package of frozen berries, so I guessed a 10 oz package based on the fresh raspberry substitution.
Provided by Halcyon Eve
Categories Tarts
Time 1h10m
Yield 8-10 tarts, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Combine flour, sugar, and salt in a large mixing bowl. Cut butter into flour mixture until it resembles tiny peas.
- Combine egg yolk, water, and lemon juice with a fork.
- Sprinkle egg yolk mixture over flour mixture and stir together with a fork until it forms a ball.
- Pull small pieces of pastry from the ball and press into bottom and sides of the tart pans to about 1/8 inch thickness. Refrigerate until ready to use.
- Combine cornstarch and cold water in a small saucepan until smooth. Stir in sugar and raspberries. Cook and stir over medium-low heat until thickened, about 10-15 minutes. Allow mixture to cool.
- Spoon filling evenly into tart shells, filling each no more than 2/3 full.
- Bake at 425° F for 10 minutes. Reduce heat to 350° F and bake for an additional 15 minutes or until pastry is golden brown.
- Remove from oven and cool, in pans, for 15 minutes. Remove from pans to cooling racks and cool completely.
RUSTIC RASPBERRY TART
Steps:
- Crust: In a large bowl mix flour and sugar. Cut in the butter until it resembles coarse crumbs. Add the milk and mix gently until it can be shaped into a ball. Shape dough into a round ball and flatten, wrap in plastic, and refrigerate 1 hour, or until firm.
- Filling: Preheat the oven to 400 degrees F.
- In a bowl, combine sugar, flour, and lemon zest. Add berries and roll them in mixture until coated.
- Remove dough from the refrigerator and roll out until 1/4-inch thick and roughly 12 inches round. Place on baking sheet.
- Mound berries in center of dough, leaving 1 1/2 inches uncovered around the edge. Gently fold the dough up to meet the berries, and drizzle with melted butter.
- Mix egg and milk. Brush dough with mixture.
- Bake approximately 35 to 40 minutes, or until crust is golden brown.
- Let cool and dust with powdered sugar.
- Serve warm or at room temperature.
RASPBERRY VELVET TART
White chocolate and fresh raspberries make up this impressive tart, garnished with white chocolate leaves and more fresh berries. Originally from a December 1989 issue of Bon Appetit that featured chocolate desserts.For the white chocolate leaves, you will need 16 small thick leaves, such as lemon,camillia,or gardinia with 1/8-inch stems.
Provided by Leslie in Texas
Categories Tarts
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For Crust:.
- Mix flours and sugar in large bowl.
- Add butter and cut in until mixture resembles coarse meal.
- Beat yolk with cream to blend.
- Pour over flour mixture and stir until dough comes together, adding water to bind dough, if necessary.
- Gather dough into ball, flatten into disk, wrap in plastic and refrigerate for 30 minutes.
- (Can be prepared 1 day ahead. Let dough soften slightly before continuing.).
- Roll dough out on lightly floured surface to 1/8-inch-thick round.
- Roll dough up on rolling pin and transfer to 9-inch tart pan with removable bottom.
- Trim and finish edges; refrigerate for 30 minutes.
- Preheat oven to 350 degrees.
- Line pastry with foil or parchment and fill with beans or pie weights.
- Bake 15 minutes; remove beans and foil and continue baking crust until golden brown, about 15 minutes.
- Cool crust completely on wire rack.
- For Filling:.
- Melt white chocolate in top of double boiler over simmering water, stirring until smooth.
- Mix in cream and butter; remove from over water.
- Distribute raspberries evenly over bottom of prepared crust, reserving a few for garnish.
- Pour chocolate mixture over, filling crust completely.
- Refrigerate until firm, about 1 hour.
- (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.
- Arrange leaves and reserved berries decoratively atop tart.
- Sift powdered sugar lightly over and serve.
- For White Chocolate Leaves:.
- Melt white chocolate in top of double boiler over simmering water, stirring until smooth.
- Spread in thin layer over veined undersides of leaves, being careful not to drip on edges.
- Refrigerate until firm, about 30 minutes.
- Gently peel off leaves, starting at stem end.
- (Can be prepared 1 week ahead. Cover airtight and refrigerate.).
CREAMY RASPBERRY TARTS
Make and share this Creamy Raspberry Tarts recipe from Food.com.
Provided by Derf2440
Categories Tarts
Time 29m
Yield 16 tarts
Number Of Ingredients 9
Steps:
- Combine 1 tablespoon brown sugar, cinnamon, and nutmeg, stir and set aside.
- Cut rounds from each tortilla, using a 3 1/2 inch biscuit cutter, discard excess.
- Brush both sides or tortillas with warm water.
- Coat top side of each round with cooking spray, sprinkle with brown sugar mixture.
- Press each tortilla into a muffin cup.
- Bake at 350 degrees for 14 minutes.
- Cool in pan on a wire rack.
- Remove from pan, and set aside.
- Rinse berries, drain and set aside.
- Combine cream cheese, almond extract and remaining 2 teaspoons brown sugar in a small bowl, stir well.
- Spoon cream cheese mixture evenly into each taret shell, and top with raspberries.
Nutrition Facts : Calories 93.9, Fat 3.4, SaturatedFat 1.4, Cholesterol 5.4, Sodium 162.5, Carbohydrate 13.4, Fiber 1.2, Sugar 2.1, Protein 2.5
NUTTY TARTS
Make and share this Nutty Tarts recipe from Food.com.
Provided by Darlene Summers
Categories Tarts
Time 40m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- Pastry: Mix pastry ingredients very well.
- Make 18 small balls and pat into (bottom only) of a muffin pan.
- Filling: Mix filling ingredients well with an electric mixer.
- Put one tablespoonful on each crust in muffin pans.
- Sprinkle pecans on top of each tart.
- Bake in preheated oven at 350° for 25 minutes.
Nutrition Facts : Calories 146.5, Fat 7.8, SaturatedFat 4.8, Cholesterol 32.2, Sodium 63.7, Carbohydrate 18, Fiber 0.2, Sugar 11.8, Protein 1.6
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