Highest Rated
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(5 out of 5) - Preserved Figs (5 out of 5)
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- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
- Spatzle (Spaetzle Noodles) (5 out of 5)
- Gahb Buttermilk Biscuits (5 out of 5)
- Fluffy Biscuits (5 out of 5)
tart Recipes
(Chronologically Listed)
Strawberry-Lemon Cream Tart
Whip cream to stiff peaks.
Place lemon curd in medium bowl.
Stir in 1/2 of whipped cream.
Fold in remaining cream.
Can be prepared 1 day ahead.
Cover and refrigerate.
Preheat oven to 350°f.
Roll pastry out on lightly floured surface to 14×11-inch rectangle.
Cut 4 1-inch-wide strips off short side and 4 1-inch strips off long side.
Transfer pastry rectangle to ungreased cookie sheet.
Pierce with fork.
Brush with some of egg glaze.
Arrange 1 pastry strip on each edge of rectangle so outside edges meet, trimming as necessary, forming tart edges.
Brush top of strips with egg glaze.
Repeat with remaining pastry strips.
Brush top of strips with egg and sprinkle with sugar.
Bake tart 5 minutes.
Pierce with fork if puffed.
Continue baking until golden brown, about 20 minutes.
Cool completely.
Spread cream mixture in tart.
Arrange strawberries atop lemon cream in rows, cut side down.
Strawberry White Chocolate Mousse Tart
For pastry: mix first 4 ingredients in a large bowl.
Add butter and cut into mixture until it resembles fine meal.
Blend orange juice with egg yolk and vanillla.
Add enough juice mixture to dry imgredients to form ball that comes together.
Gather dough into a ball and flatten into roughly a 12 inch round.
Position rack in center of oven and preheat to 375 degrees.
Roll dough out between sheets of plastic wrap to 1/8 inch thickness.
Trim to an 11 inch circle use tart pan as guide.
Remove plastic wrap from top and invert into a 10 inch round springform pan with removable bottom.
Remove plastic wrap and press into bottom and up sides of pan.
Crimp top edges.
Freeze for 15 minutes.
Line tart shell with aluminum foil and weight with pie weights or beans.
Bake until sides are set - about 10 minutes.
Remove foil and weights.
Bake crust until golden brown - about 16-20 minutes.
Sprinkle two ounces of white chocola te over hot crust.
Let stand for about 1 minute.
Using the back of a spoon, spread chocolate over bottom and up sides.
Transfer to rack to cool.
For mousse: melt white chocolate with 1/4 cups heavy cream in a small heavy saucepan over very low heat, stirring constantly.
Pour into bowl.
Let stand until just cool.
Beat egg white in a small bowl until soft peaks form.
Gradually add sugar and beat until stiff but not dry.
Fold whipped cream, 1 tbsp.
Liqueuer, and egg white into chocolate mixture.
Spoon mousse into prepared pan, spreading evenly.
Refrigerate until mousse is set 2 hours or overnight can be made ahead and frozen at this point.
To assemble: fan all strawberries by making several legthwise cuts in each, starting 1/4 inch from base and extending through the tip.
Fan with fingertips.
Bring jam and remaining 1 tbsp.
Liqueuer to a boil in a heavy small saucepan, stirring constantly.
Transfer to processor and puree.
Brush thin layer of jam over mouse.
Place 2 fanned strawberries with stems on opposing sides of mousse.
Arrange smaller fanned strawberries atop artistically.
Strawberry Tart
Use an 8- or 9-inch tart pan with removeable bottom.
Firmly pat gramham cracker pie shell into tart pan.
Set aside.
Blend milk with instant pudding mix in deep bowl using a whisk or an electric mixer.
Continue mixing at low speed for 1 minute or until pudding is dissolved.
Add grated orange rind.
Let stand for 5 minutes and pour into pie shell.
Let stand for 15 minutes or until set.
Arrange strawberries or other berries decoratively over pudding shortly before serving.
Ford exchanges per serving: 1 starch exchange 1 fat exchange; cal: 134; cho: 18g; pro: 3g; fat: 5g; sod: 320mg; cho: 1mg; low-sodium diet; this recipe is suitable for occasional use.
Use unsalted margarine in pie shell.
Hess,r.
,m.
And katharine middleton.
Strawberry Rhubarb Tart With Chocolate Crust
In a food processor, combine butter and sugar and process until softened.
Add flour, cocoa, vanilla and salt and process until mixture forms a ball.
Refrigerate dough 1 hour if too soft, then press into an ungreased flan pan with a removable bottom.
Refrigerate.
Combine filling ingredients in a bowl and toss well.
Spread into prepared crust and bake for 45 minutes at 350 fahrenheit 180 c or until rhubarb is very tender and filling is bubbly.
Typed & tested by: bob white.
Strawberry Or Raspberry Custard Tart
Crust: finely grind almonds in a food processor with an on/off mixture with a rolling pin until as finely ground as possible.
Add flour, salt and brown sugar to processor and blend, or combine ground almonds, flour, salt, and brown sugar in a bowl and stir to blend.
Add butter and process or work with the fingertips until mixture ressembles coarse crumbs.
In a small bowl beat egg lightly.
Stir in the vanilla and lemon zest.
With processor on, add egg mixture to the dough through feed tube and process until dough forms.
Pat dough into a ball, wrap in plastic wrap and chill in refrigerator for at least 30 minutes.
Remove dough from refrigerator.
Press in 10 inch tart pan with removable bottom, patting in even minutes before baking.
Bake line with foil for 15 minutes, remove foil and bake a further 20 to 30 minutes empty.
Custard cream: in a medium mixing bowl, beat egg yolks and sugar until pale yellow and thick.
Beat in 4 tbsp all purpose flour.
Heat half-and-half in medium sized non reactive saucepan over low heat until small bubbles form around edges.
Remove from heat and pour a small amount of hot mixture into egg yolk mixture, whisking constantly.
Add remaining half and half mixture, whisking.
Pour mixture back into pan on heat, lower heat and cook it, stirring for 5-7 minutes.
Add vanilla, let the mixture cool and chill it, covered use plastic wrap until needed.
Assembly: spread custard cream even over fully baked almond crust.
Arrange hulled strawberries or raspberries in concentric circles, stem ends down, over pastry cream.
Melt red currant jelly with 1 tsp lemon juice and brush the glaze gently over the fruit.
Strawberry Creme Caramel Tart
Make creme caramel: preheat oven to 225 degrees.
Spread strawberries on a baking sheet and bake in middle of oven 30 minutes to dry slightly.
Transfer baking sheet to a rack to cool strawberries.
Increase temperature to 350 degrees.
In a dry heavy saucepan cook granulated sugar over moderately-low heat, stirring slowly with a fork to help sugar melt evenly, until melted and pale golden.
Cook caramel, without stirring, swirling pan, until deep golden.
Immediately pour caramel into a 9-inch glass pie plate, tilting plate to coat bottom and sides evenly.
Put pie plate in a baking pan.
In a saucepan heat cream just to a boil and remove pan from heat.
In a bowl whisk together egg, yolks, vanilla, and a pinch of salt until combined well and in a stream add warm cream, whisking.
Skim off any froth and carefully pour custard into pie plate.
Arrange strawberries decoratively on their sides in custard custard should completely cover strawberries and add enough hot water to pan to reach halfway up side of plate.
Bake creme caramel in middle of oven about 40 minutes, or until custard is just set but still trembles slightly custard will continue to set as it cools.
Remove plate from pan and cool custard completely on a rack.
Chill creme caramel, loosely covered with plastic wrap, at least 4 hours and up to 1 day.
Make crust: in a large bowl with fingertips or a pastry blender blend together flour, brown sugar, salt, and butter until mixture resembles coarse meal.
Add 1 tablespoon ice water and toss mixture with a fork until incorporated.
Add some or all of remaining ice water, 1/2 tablespoon at a time, tossing with fork to incorporate until mixture just begins to form a dough.
On a work surface with heel of hand smear dough in 3 or 4 forward motions to help distribute butter.
Form dough into a ball and flatten to form a disk.
Chill dough, wrapped in plastic wrap, 1 hour.
On a lightly floured surface roll out dough into a 10-inch round about 1/8-inch thick and transfer to a baking sheet.
Using a 9-inch plate as a guide, trim dough to a 9-inch round.
Prick round all over with a fork and chill 30 minutes.
Bake round in middle of oven until golden, about 30 minutes, and cool completely on baking sheet on a rack.
Just before serving, assemble tart.
Have ready a flat serving plate at least 10 inches in diameter with a slight lip.
Run a thin knife around edge of creme caramel and rotate pie plate back and forth to make sure creme caramel is loosened.
Slide crust on top of creme caramel and invert serving plate on top of crust.
Invert tart onto serving plate caramel will run to edges of plate and garnish with strawberries.
This recipe yields ?? servings.
Strawberry And Chocolate Tart With Walnut Crust
For Crust:
Combine flour, sugar and salt in processor and mix.
Add walnuts; process until chopped.
Add butter and cut in using on/off turns until mixture resembles coarse meal.
Add yolks and process just until moist clumps form.
Gather dough into ball; flatten to disk.
Wrap in plastic and chill 30 minutes.
Preheat oven 375f.
Butter 9-inch-diameter tart pan with removable bottom.
Roll out dough between sheets of waxed paper to 11-inch round.
Peel off top sheet of paper.
Transfer crust to prepared pan, pressing dough firmly to fit pan and patching if necessary.
Discard paper.
Trim edges of crust.
Freeze crust 15 minutes.
Bake until golden brown, about 25 minutes.
Spread jam in crust.
Return to oven and bake until jam sets, about 4 minutes.
Cool completely on rack.
For Filling:
Heat cream in heavy small saucepan over medium-low heat until tiny bubbles appear around edges.
Remove from heat.
Add chocolate and stir until melted.
Cool until mixture is room temperature and beginning to thicken but still pourable, stirring occasionally, about 50 minutes.
Pour chocolate filling into crust.
Refrigerate until filling is set, about 1 hour 45 minutes.
Can be prepared 1 day ahead.
Cover and keep refrigerated.
Arrange strawberries cut side down in concentric circles atop filling.
Serve immediately or refrigerate up to 1 hour.
Strawberry Cheese Tart
Strawberry cheese tart.
Mix together cheese and yogurt until smooth.
Do not overmix.
Pour into cooled baked crust.
Cut off stems from strawberries and place stem ends down into filling.
Melt jelly and 1/2 tsp water and brush over strawberries.
Strawberry And Raspberry Festive Tart
* note” see the “pate brisee” recipe which is included in this collection.
Roll out the pate brisee dough 1/8-inch thick on a lightly floured surface, fit it into an 11- by 8-inch rectangular or 10- or 11-inch round tart pan with a removable fluted rim, and chill the shell while making the frangipane.
In a small bowl cream together the butter and the sugar and beat in the egg, the almonds, the almond extract, the amaretto, and the flour.
Spread the frangipane evenly on the bottom of the shell and bake the tart in the middle of a preheated 375 degree oven for 20 to 25 minutes, or until the shell is pale golden.
If the frangipane begins to turn too brown, cover the tart loosely with a piece of foil.
Let the tart cool.
Cut the strawberries lengthwise into 1/8-inch-thick slices, arrange the slices, overlapping, decoratively with the raspberries in rows on the frangipane, and brush them gently with the jam.
This recipe yields ?? servings.
Strawberries And Cream Tart
Heat the oven to 450* fahrenheit prepare pie crust according to directions on the pack Place prepared crust in bottom and up sides of 9 - 10 inch tart pan.
Trim edges.
Generously prick crust with fork.
Bake at 450 * for 9 to 11 mins.
Or until lightly cool.
In large bowl, beat cream cheese until fluffy.
Gradually add sugarand almond extract; blend well.
Fold in whippeed cream.
Spoon into cooled pie crust.
Arrange strawberries pointed side up over filling.
Chill.
In small saucepan over low heat, melt choc.
Chips and shortening, stirring constantly until smooth.
Drizzle over strawberries and filling.
Chill until set.
Store in refrigerator.
From four seasons of pie baking, put out by pillsbury.
Steamed Fish With Tart Thai Sauce
Combine the carrot, lime juice, rice vinegar, soy sauce, water, sugar, chili oil and minced cilantro.
Set aside.
Place the fish on a rack or in a bamboo steamer; lay the cilantro sprigs on top of the fish.
Put over boiling water, cover and steam 12 minutes per inch thickness.
Spoon the sauce over the fish and serve, with rice.
St Gallen Monastery Tart
Units: 100 grams = 3 1/2 ounces 1 dl = 3 1/2 fl ounces = 2/5 cup; 180 degrees celsius = 350 of; 200 degrees celsius = 400 of; 230 degrees celsius = 450 of; 250 degrees celsius = 475 of; 2.5 centimeters = 1 inch.
The Story:
It was an irish monk who established the monastery of st.
Gallen in ad 613 and the town developed around it.
The ruling of the monastery had a great influence over the lives of the surrounding community, which did not gain its independence until the 14th century.
Although the townsfolk and countryfolk sometimes suffered under their monastic rulers, they also proves that it is not just a legend that monks enjoyed good food.
The Recipe:
Cream the butter and sugar.
Mix the almonds, cocoa, cinnamon, flour and baking powder together.
Add the milk, beaten egg white and dry ingredients to the creamed butter mixture.
Work these together quickly until a soft dough is formed, leaving the sides of the bowl clean.
Cover and leave in the refrigerator for 30 minutes.
Line a buttered flan ring or tin with 3/4 of the dough.
Cover the bottom with jam.
Use the remaining dough to make strips, then criss-cross lattice fashion over the tart.
Brush with beaten egg yolk.
Bake for 45 minutes at 180 oc.
Serve cold.
Typed for you by rene gagnaux @ 2:301/212.19.
St Gallen Monastery Tart (St Gallen)
Units: 100 grams = 3 1/2 ounces 1 dl = 3 1/2 fl ounces = 2/5 cup; 180 degrees celsius = 350 of; 200 degrees celsius = 400 of; 230 degrees celsius = 450 of; 250 degrees celsius = 475 of; 2.5 centimeters = 1 inch.
The Story:
It was an irish monk who established the monastery of st.
Gallen in ad 613 and the town developed around it.
The ruling of the monastery had a great influence over the lives of the surrounding community, which did not gain its independence until the 14th century.
Although the townsfolk and countryfolk sometimes suffered under their monastic rulers, they also proves that it is not just a legend that monks enjoyed good food.
The Recipe:
Cream the butter and sugar.
Mix the almonds, cocoa, cinnamon, flour and baking powder together.
Add the milk, beaten egg white and dry ingredients to the creamed butter mixture.
Work these together quickly until a soft dough is formed, leaving the sides of the bowl clean.
Cover and leave in the refrigerator for 30 minutes.
Line a buttered flan ring or tin with 3/4 of the dough.
Cover the bottom with jam.
Use the remaining dough to make strips, then criss-cross lattice fashion over the tart.
Brush with beaten egg yolk.
Bake for 45 minutes at 180 oc.
Serve cold.
Typed for you by rene gagnaux @ 2:301/212.19.
Spinach Salad With Smoked Trout And Tart Apple
Into a large bowl cut apple into 1-inch wedges and core.
Cut wedges crosswise into 1/4-inch-thick slices.
In a large bowl whisk together oil, lemon juice, and mustard and add apple, tossing to coat.
Add remaining ingredients, tossing to combine, and season with salt and pepper.
Serve with store bought rosemary or herb focaccia.
Spinach And Leek Egg Tart
Work flour and shortening with hands until mixture becomes crumbly.
Add enough water to hold the dough together.
Form into a round ball.
Roll out to fit a 9 inch pie pan or quiche dish.
Bake for 10 minutes at 425.
Prepare filling.
Trim the leeks at the root and cut off fibrous dark green portion.
Split leeks lengthwise and wash thoroughly in cold water to remove grit.
Coarsely chop leeks.
Beat eggs and sour cream lightly with a wire wisk.
Add swiss cheese, leek/spinach mixture and nutmeg.
Adjust seasonings as necessary.
Pour into pastry shell.
Sprinkle with a little more swiss cheese and bake at 350 for 40 minutes or until set.
Remember you can add garlic powder or other seasonings of your choice.
My notes: i used mini processor to chop leeks.
I sprinkled garlic powder over top before baking.
I used pilsbury already pie crusts.
Spicy Chocolate Tart
For the dough: place flour in a mixing bowl and sift the cocoa powder over it.
Stir in the sugar, salt and baking powder.
Rub in the butter finely, leaving the mixture cool and powdery.
Beat the egg and stir it into the dough.
Press the dough together and wrap and chill it.
Preheat oven to 350 degrees and set rack in the lower third of oven.
On a floured surface, roll the dough and line a buttered 10-inch tart pan.
Set aside while preparing filling.
In a saucepan, over medium heat, bring sugar and water to a boil.
Add butter and continue heating to melt butter.
Off heat whisk in finely cut chocolate.
Whisk eggs with spices, then whisk in chocolate mixture.
Pour into tart shell.
Bake for about 30 minutes, until well risen and firm.
Cool on a rack.
Unmold tart and serve with sweetened whipped cream.
Spiced Mediterranean Tart
Make pastry shell and bake in a two-piece 10-inch tart pan.
Wash spinach and transfer to large saucepan.
Cook over medium-high heat, using only water clinging to the leaves, until spinach is wilted.
Plunge immediately into ice water to stop cooking process.
Drain and pat dry.
Chop finely and set aside.
Position rack in lower third of oven and preheat to 350 degrees fahrenheit melt butter in a large saucepan over medium-high heat.
Add onion and saute until golden brown.
Stir in garlic, nuts and raisins and cook one minute.
Add spinach, cinnamon, salt, pepper and nutmeg and cook, stirring cinstantly, until moisture has evaporated, about one minute.
Set aside.
Combine cream cheese, sour cream, eggs, salt, pepper and red pepper in food processor and puree.
Spread spinach mixture over bottom of pre-baked crust.
Sprinkle with parmesan cheese.
Pour cream cheese mixture over top.
Bake at 350 degrees, until knife inserted between edge and center of filling comes out clean, about 40 minutes.
Cool to room temperature, cover and refrigerate.
Makes 6 main course servings or 12 appetizer.
Notes: this delicious and flavorful tart is always a hit as an appetizer or as a luncheon main course!
Southwest Cheese Tart
In a skillet heat oil and cook bell pepper, onion and garlic until tender; set aside to cool.
In a large bowl whisk eggs and cream until combined; stir in sauteed vegetables and remaining ingredients, season with spices, salt and pepper.
Pour egg mixture into tart shell and bake 30 minutes or until custard is firm to the touch.
Cool briefly before cutting.
Serve with pico de gallo alongside, sprinkled with corn kernels and cilantro.
Sour Cream And Blueberry Tart
Roll out the dough to an 11-inch ring.
Place dough in a 10-inch tart pan with a removable bottom.
Press dough carefully into pan and trim edges.
Chill until firm.
Preheat the oven to 350 degrees.
Line the tart pan with parchment paper and fill with beans or pie weights.
Bake for 15 to 20 minutes, or until the crust is golden.
Remove weights and let cool.
Preheat the oven to 325 degrees.
In a bowl whisk together the eggs, salt, vanilla extract and sugar.
Slowly stir in the sour cream, being careful not to create any foaminess.
Strain if necessary.
Fill the prepared tart shell with the berries.
Pour the custard into the shell and bake until custard is set, about 25 minutes.
Smoky Mushroom Tart
Preheat oven to 400 fahrenheit on lightly floured surface roll dough to a 14-inch round.
Transfer to an 11-inch tart pan with removable bottom.
Trim edges; prick bottom with tines of fork.
Line pastry shell with foil and and pastry weights, dried beans, or raw rice.
Bake 15 minutes.
Remove foil and weights.
Bake 5 to 6 minutes longer or just until pastry starts to turn golden.
Brush with egg white; bake 1 minute longer.
Cool completely on wire rack.
In large skillet, melt butter over medium-low heat.
Add mushrooms, garlic, oregano, and pepper.
Saute until mushrooms are golden and liquid has evaporated, about 8 minutes; cool to room temperature.
Cover bottom of tart shell with mozzarella, cutting slices to fill in spaces.
Top with mushroom mixture then sprinkle with asiago and walnuts.
Bake 20 minutes.
Cool 5 minutes on wire rack before removing outer ring.
Serve warm.