Glazed Strawberry Tart Recipes

ROSé-GLAZED STRAWBERRY TART RECIPE - (4.6/5)

Steps:

• Preheat oven to 350°F. To prepare crust, spread almond meal in an even layer on a rimmed baking sheet. Bake at 350°F until lightly browned and fragrant, about 6 minutes. Cool 10 minutes. Process almond meal, graham crackers, 2 tablespoons sugar, and salt in a food processor until finely ground, about 20 seconds. Place egg white in a small bowl; whisk until foamy. Add egg white and melted butter to food processor; pulse just until crumbs are moist, 3 to 4 times. (Do not overprocess.) Coat a 13 1/2- x 4-inch tart pan with removable bottom with baking spray. Press crumb mixture into bottom and up sides of prepared pan. Place tart pan on a baking sheet. Bake crust at 350°F until lightly browned, about 10 to 12 minutes. Cool completely on a wire rack, about 30 minutes. To prepare filling, beat cream cheese and 1/3 cup sugar with a mixer on medium speed until light and fluffy and sugar is dissolved, 1 to 2 minutes. Add yogurt, lemon rind, and vanilla, and beat until blended and smooth. Spread filling evenly in cooled crust. Cover and chill until firm, about 2 hours. To prepare glaze, bring wine and 2 tablespoons sugar to a boil in a small saucepan over medium-high, stirring occasionally until sugar dissolves. Cook until syrupy and reduced to about 2 1/2 tablespoons, about 12 minutes. Cool 10 minutes. Arrange strawberry slices in rows over filling; drizzle with rosé glaze. Garnish with mint leaves, if desired. Serve immediately.

GLAZED STRAWBERRY TART

Steps:

• Stir together flour, almonds, sugar, lemon peel and salt in a large bowl.
• Cut butter into flour mixture with a pastry blender or 2 knives until coarse crumbs form.
• Whisk together eggs and vanilla in a small bowl; stir into flour mixture until dough forms.
• Shape into disk.
• Wrap in plastic and chill for at least 1 hour or overnight.
• Preheat oven to 350 degrees.
• Grease and flour a baking sheet.
• Place dough on baking sheet; pat into a 10-inch circle forming a high edge.
• Pierce bottom of dough all over with a fork.
• Bake until slightly browned about 25 minutes.
• Place baking sheet on a wire rack and cook for 10 minutes.
• Transfer shell to rack to cool completely.
• Melt jam with lemon juice in a small saucepan over low heat until spreadable.
• Spread 1/2 cup jam mixture over bottom of the shell.
• Arrange berries on top, cut sides down.
• Brush with remaining jam mixture.
• Serve with whipped cream if desired.

STRAWBERRY TARTS

Steps:

• To Make Glaze: Blend the sugar, cornstarch, and salt; stir into apple juice. Cook over a medium heat, stirring constantly until smooth and thick. Allow to cool for 10 minutes.
• Spread a small quantity of the glaze over the bottoms of the shells. Arrange washed and hulled fresh berries over the glaze, slicing if necessary to fit into the tarts. Spoon remaining glaze carefully over the berries, covering them well. Chill for 2 to 4 hours. Serve garnished with whipped cream if desired.

ORANGE-GLAZED STRAWBERRY TART

Steps:

• Heat oven to 400°F.
• Mix flour, butter, powdered sugar and salt with hands until crumbly. Press firmly and evenly in bottom of ungreased 11-inch tart pan with removable bottom or 12-inch pizza pan.
• Bake 8 to 10 minutes or until light brown; cool. Remove side from tart pan if necessary.
• Mix sour cream, milk and pudding and pie filling (dry) with hand beater or electric mixer on low speed 1 to 2 minutes until blended; spread over crust. Arrange strawberries on pudding mixture. Heat marmalade and liqueur over low heat until melted. Cool slightly; spoon over strawberries. Immediately refrigerate any remaining dessert after serving.

GLAZED STRAWBERRY TART

Steps:

• HEAT oven to 350°F.
• MIX flour and brown sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; knead mixture well to form dough. Press onto bottom and up sides of 10-inch tart pan with removable bottom. Bake 15 minute or until golden brown; cool completely.
• MEANWHILE, bring 1/2 cup granulated sugar, cornstarch, gelatin mix and water to boil in saucepan, stirring occasionally; cook and stir 2 minute Cool 20 minute
• BEAT cream cheese, remaining granulated sugar and zest in large bowl with mixer until well blended. Whisk in COOL WHIP; spread onto bottom of crust. Top with berries and gelatin glaze. Refrigerate 3 hours or until chilled. Remove tart from pan before serving.