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tarts Recipes
(Chronologically Listed)
Strawberry-Banana Tarts
Grease six 6 ounces Custard cups; set aside.
Unfold phyllo dough.
Remove 1 sheet, keeping rest covered with plastic wrap and a damp towel.
Place the 1 sheet of phyllo on a waxed paper lined cutting board.
Brush with some of the 1/4 cup melted butter.
Top with a second sheet of phyllo, then brush with more butter.
Repeat layering with the remaining phyllo and butter.
Cut stack crosswise into six 3 inch wide strips.
Cut lengthwise into thirds forming 18 4×3 inch rectangles.
Press three rectangles into each custard cup with shorter edges overlapping in bottoms of cups.
Place cups in a 15×10x1 inch baking pan.
Combine sugar and cinnamon.
Sprinkle over phyllo.
Bake in a 350 oven 15 to 18 minutes or until golden.
Cool in cups.
For filling, in medium mixing bowl combine whipping cream, powdered sugar, orange peel, and vanilla.
Beat with an electric mixer on low speed just until stiff peaks form.
Fold in sour cream.
Set aside 3/4 cup of mixture.
To assemble, carefully lift baked phyllo shells from custard cus and place on a serving plate.
Spoon about 1/4 cup of the filling into each shell.
Top with strawberry and banana slices.
Spoon or pipe a rounded tablespoon of the remaining filling on top of each tart.
Strawberry Tarts
Preheat oven to 400.
Bake puff pastry shells according to directions.
Cool on wire rack.
Meanwhile, in medium bowl, with electric mixer on high, beat heavy cream and sugar until stiff peaks form.
Im medium bowl, combine cheese and liqueur; beat until soft.
Fold whipped cream into cheese mixture.
Place a few strawberry halves on the bottom of each shell; fill with cream mixture.
Top with strawbery halves cut into fan shape.
In small saucepan, over medium-low heat, cook jelly with 2 tsp water until melted.
Brush jelly over strawberries.
Garnish with remaining strawberries.
Strawberry Meringue Tarts
Preheat oven to 375f/190c.
For meringues, beat egg whites with cream of tartar until light.
Beat in 1/2 cup/125 milliliters sugar gradually until stiff peaks form.
Beat in vanilla.
Trace 12 3-inch/7.5 centimeters circles on parchment paper-lined baking sheets.
Spread meringue inside circles.
Place meringues in oven and turn off heat immediately.
Allow to rest in oven for 6 hours or overnight.
Freeze if not using right away.
For filling, combine sliced berries with 1 tbsp/15 milliliters sugar and allow to marinate for 30 to 60 minutes.
Combine yogurt cheese with remaining 2 tbsp/25 milliliters sugar and liqueur just before using.
Set one meringue on each of 6 serving plates.
Top with berries.
Spoon yogurt cheese on top.
Place remaining meringues on top and dust with icing sugar.
Garnish with whole berries and fresh mint.
Serve immediately.
Notes: meringues can be fussy to make on the best of days.
Perfect meringues are supposed to be crisp and crunchy.
But this dish actually works better when the meringues are slightly chewy.
Spinach Tarts-Hg
To make the pastry, mix together the flour and the salt.
Using your fingertips, rub the butter and shortening into the flour until the mixture resembles coarse breadcrumbs.
Add water and knead lightly.
Form the dough into a ball, dust with flour, wrap in wax paper and chill for 1 hour.
Roll the dough thinly and line 6 small tart pans.
Prick the base of the shells and chill for 1 hour.
To make the filling, melt the butter in a pan over medium heat and add the scallions.
When soft, add the spinach, nutmeg and pepper.
Cook for 5 minutes.
Place in a bowl and beat in the cream cheese.
Separate the eggs, add 4 yolks, one at a time to the spinach.
Add the cream.
In another bowl, beat the egg whites until stiff and fold them into the spinach mixture.
Preheat oven to 400f.
Cover the base of the tarts with wax paper and dried beans or rice and bake for 15 minutes.
Remove beans and paper and allow the pastry sheels to cool.
Reduce the oven heat to 350f.
Fill the shells with the spinach mixture, dot with butter and bake 15-20 minutes.
Allow to cool before serving.
Garnish with watercress and cherry tomatoes.
Sour Cream Tarts
Combine sugar, corn-starch, salt, nutmeg, and cloves.
Add to cream.
Mix thoroughly.
Cook over hot water, stirring constantly, until thick and smooth.
Cool.
Add nuts.
Pour into baked individual pastry shells.
Fold powdered sugar into egg whites.
Pile lightly on top of pastry.
Bake in slow oven 325 f 20 minutes.
The household searchlight.
Short Paste For Tarts
In a bowl combine flour and sugar.
Add buter and, with your fingers, rub into flour mixture til well blended.
With a fork stir in egg yolks til dough holds together.
Or whirl flour, sugar and butter in a food processor til mixture resembles fine crumbs; add yolks and whirl til dough holds together.
With your hands, press dough firmly into a smooth ball, kneading a bit to refrigerate up to 1 week; let come to room temp before using.
Press pastry into an 11″ tart pan with removable rim, pushing dough firmly into bottom and sides to make an even layer; the edge should be flush with pan rim.
Bake in a 300@ oven, uncovered, til lightly browned, 30 to 40 mins.
Let cool in pan.
Fill tart and remove rim to serve.
Sandtortchen (Sand Tarts)
Cream sugar and butter.
Beat in 2 eggs.
Gradually blend in the flour.
Chill dough overnight.
Roll as thin as possible on well floured board.
Work with 1/4 of the dough at a time.
Keep remaining dough chilled.
Cut into diamonds with a knife.
Place on greased cookie sheets.
Brush each cookie with beaten egg white.
Sprinkle with sugar and a pinch of cinnamon.
Placd a pecan half in center of each cookie.
Bake in preheated 350 degree fahrenheit oven for 8 to 10 minutes or until edges are light brown.
Cool on cookie sheets 1 minute, then remove to wire racks.
Store in airtight tins.
Sandbakkelse (Sand Tarts)
This recipe for sand tarts sandbakkelse comes from the scandinavian cookbook, cooking magic series, culinary arts institute, 1975 printing.
Set out sandbakkelse molds and cookie sheets.
Measure flour and set aside.
Chop almonds very finely and set aside.
Cream together butter and almond extract until butter is softened.
Add sugar gradually, creaming just until blended.
Blend in egg.
Add the flour in fourths, blending well after each addition.
Blend in the chopped almonds.
Chill dough in refrigerator.
Remove a portion of the dough from refrigerator and return remaining dough to continue chilling.
Place about two teaspoons dough in each mold.
Using the thumb, firmly press dough into each mold, coating the bottom and sides evenly.
Place molds on the cookie sheets.
Repeat with the remaining dough.
Bake at 375 degrees fahrenheit 6 to 8 minutes, or until sand tarts are golden brown.
Immediately invert molds onto a smooth surface.
Cool slightly.
To remove sand tart from mold, hold the mold in the hand and tap lightly but firmly with the back of a spoon.
Remove pan and place sand tarts on a smooth surface to cool completely.
Serve sand tarts inverted.
Or turn sand tarts right side up and fill with jam, jelly, or whipped cream.
Sand Tarts (Real Old German Style)
Cream the butter and sugar together.
Slowly add the flour, working it in well.
Add the well-beaten eggs and mix thoroughly.
Chill over night.
Roll out thin on lightly floured board; brush cookies with the egg white which has been slightly beaten, sprinkle with sugar and a little cinnamon and press 1/2 pecan into center of cookie.
Bake at 350-f about 10 minutes.
Press, 1936.
Sand Tarts
Cream sugar and butter.
Beat in 2 eggs.
Gradually blend in the flour.
Chill dough overnight.
Roll as thin as possible on well floured board.
Work with 1/4 of the dough at a time.
Keep remaining dough chilled.
Cut into diamonds with a knife.
Place on greased cookie sheets.
Brush each cookie with beaten egg white.
Sprinkle with sugar and a pinch of cinnamon.
Placd a pecan half in center of each cookie.
Bake in preheated 350 degree fahrenheit oven for 8 to 10 minutes or until edges are light brown.
Cool on cookie sheets 1 minute, then remove to wire racks.
Store in airtight tins.
Runny Butter Tarts
Preheat oven to 400f.
Sprinkle raisins evenly in baked shells.
In bowl, cream together butter and sugar; beat in corn syrup, egg, vinegar, vanilla and salt.
Pour into pastry shells, filling each 3/4s full.
Bake in 400f oven for about 10 minutes or just till runny in centre.
Let cool in pan for 1 minute, remove to rack and let cool completely.
Rice Pudding Tarts
Preheat oven to 350f.
In a medium saucepan, combine rice, sugar raisins and salt and 1 cup of the milk.
Stirring frequently, cook over medium-low heat until thick and creamy, about 25-35 minutes.
Meanwhile, in small bowl, beat together egg and egg whites.
Remove hot rice mixture from heat; stir a small amount of the hot rice mixture in beaten eggs.
Stir egg mixture into hot rice mixture, then return to saucepan.
Stir in remaining 3/4 cups milk and vanilla and almond extracts.
Spoon equal amounts of pudding into pastry shells, sprinkle with nutmeg and place on a baking sheet.
Bake for 25-30 minutes or until pudding is set.
Let cool on wire rack for 1 hour.
Use a knife to carefully loosen edges of tarts from tart pans and unmold.
Serve at room temperature with whipped cream and fruit, if desired.
Refrigerate remaining tarts.
Note: medium or short grain rice will make a creamier pudding.
Also, instead of tart pastry shells, you can use a package of refrigerated un- baked pie crusts.
Trim piecrusts to fit into 8 individual tart pans and bake for 5 minutes at 450f.
Rhubarb Tarts With Walnut Pastry
Pastry
Creme fraiche or sour cream.
* a 10-ounce package of thawed frozen rhubarb can be substituted.
Drain well, reserving juices; substitute juice for water in filling.
Measure 1 cup rhubarb, reserving remainder for another use.
For pastry: combine flour, walnuts, and sugar in medium bowl.
Cut in butter until mixture resembles coarse meal.
Blend in water just until dough holds together.
Wrap dough in plastic and refrigerate thoroughly.
Preheat oven to 350 fahrenheit roll dough out on lightly floured surface to thickness of 1/8 inch.
Cut out two 4 1/2-inch fircles.
Fit into two 3 1/2 inch round tart pans.
Trim edges of dough even with edge of pan.
Prick bottom with fork.
Bake until crisp and lightly browned, about 25 minutes.
Let cool.
For filling: combine 1/3 cup water and 1/4 cup sugar in medium saucepan over low heat.
Add rhubarb, cover and bring to simmer, stirring gently once or twice.
Cook just until rhubarb is tender, about 3 to 5 minutes.
Drain, reserving liquid.
Taste and adjust sweetness of the rhubarb, adding more sugar if desired.
Return liquid ro pan.
Mix 2 tablespoons water with arrowroot.
Blend into rhubarb cooking liquid.
Place over low heat and stir gently until thickened and clear, about 5 minutes.
Add rhubarb.
Let cool.
Spoon filling into tart shells.
Melt jelly over very low heat.
Spoon or brush evenly over filling.
Refrigerate tarts until ready to serve.
Top each with a dollop of creme fraiche or sour cream.
Rhubarb Butter Tarts
Pastry or already made tart shells.
Scald rhubarb with boiling water.
Let stand for 5 minutes, then drain.
Add butter, sugar, salt, and syrup to rhubarb.
Stir thoroughly until butter is melted and sugar dissolved.
Add egg and vanilla.
Fill tart shells 3/4 full.
Bake at 425 fahrenheit for 15-20 minutes.
Origin: my mom shared by: sharon stevens.
Queen Of Hearts Tarts
Line muffin tins with pie pastry, prick and bake.
Mix and cook until thick in a double boiler 1/2 cup sugar, 1/4 teaspoon salt, 2 tablespoons flour, 1 cup evaporated milk, 3/4 cup water, 2 tablespoons butter or margarine, and 3 beaten egg yolks.
Flavor with 1 teaspoon vanilla and chill.
Fill the cooled tart shells half full of this mixture and top with drained, sweetened canned cherries.
Cover each “tart” with sweetened whipped cream.
Notes: chicago tribune 1937.
Pumpkin Tarts
Combine all the pastry ingredients to form a firm dough.
Heat a frying pan and melt the butter.
Fry the pumpkin until just beginning to soften.
Line 4 x 7 1/2cm/3″ tart tins with the pastry.
Blind bake the tarts in the oven for 8-10 minutes until cooked through and golden.
Pile the caramelised pumpkin into the tarts and serve with whipped cream or greek yoghurt.
Pumpkin Pecan Tarts
Place all filling ingredients in blender or food processor and blend for 2 minutes.
Pour into tart shells and bake at 425f for 15 minutes.
Reduce heat to 275f and bake for 30 minutes more, or until a toothpick inserted in the centre comes out clean.
Let tarts cool.
For topping: mix nuts and sugar.
Stir in butter until mixture is uniformly moist.
Sprinkle over tarts.
Broil about 5 inches from heat for 1 to 2 minutes.
Serve with whipped cream and pecan halves.
Pumpkin Cheese Tarts With Gingersnap Crust
To make the crust: preheat the oven to 300 degrees fahrenheit in a mixing bowl, combine the gingersnap crumbs with the melted butter and toss together until the mixture clumps together.
Add an additional tablespoon of butter if necessary.
Pat the mixture into the base and slightly up the sides of eight 4 1/2 inch tartlet pans.
Bake for about 7 minutes, or until crisp.
To make the filling: press the grated ginger against the mesh of a fine sieve into a small bowl, pressing hard to extract all the juice.
Set the ginger juice aside and discard the pulp.
In the bowl of an electric mixer, combine cream cheese, brown sugar, cinnamon, nutmeg, allspice, ground cloves, and salt.
Beat until creamy and well combined, then add the ginger juice and the pumpkin puree and beat again.
Add the eggs, one at a time, mixing well after you add the first one, but do not overbeat the mixture.
Pour the filling into the tart pans and return them to the oven.
Bake for 25 to 30 minutes, or until the center is just firm to the touch.
Cool to room temperature, then chill for up to 2 hours or overnight before serving.
Pumpkin Cheesecake Tarts With Gingersnap Crust
Preheat the oven to 325 degrees.
To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed.
Add an additional tablespoon of melted butter if necessary.
Pat evenly over the bottom and halfway up the sides of eight 4 1/2-inch tartlet pans.
Bake about 7 minutes, or until set.
Remove from oven.
Meanwhile, make the filling.
Put the grated ginger in a fine sieve set over a small bowl and press against it to extract the juice.
Set aside the ginger juice and discard the pulp.
In the bowl of an electric mixer, combine the cream cheese, brown sugar, spices and salt.
Beat until creamy and well combined then beat in the ginger juice and the pumpkin puree.
Add the eggs one at a time beating after each until blended but being careful not to overbeat.
Pour the filling into the tartlet pans and bake 25 to 35 minutes, or until the center is just firm to the touch.
Cool to room temperature then chill at least 2 hours or overnight before serving.
Praline Pecan Tarts
Roll out each disk of dough 1/8 inch thick on a lightly floured surface and cut out six 7-inch rounds.
Fit rounds into tart pans with removable bottoms measuring 4 inches across top and 3/4 inch deep and roll a rolling pin over advance and kept covered and frozen on a baking sheet.
Let shells stand at room temperature 10 minutes before continuing with recipe.
Preheat the oven to 375f.
With a baking sheet on middle rack.
In a bowl whisk together syrup, eggs, salt, rum or vanilla, and butter.
Divide pralines among shells and pour in syrup mixture.
Arrange pecan halves on praline mixture and press pecans to coat with mixture.
Bake tarts on preheated baking sheet 20 to 25 minutes, or until tops are golden brown.