GRAPE-VANILLA TARTLETS
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- 1/2 vanilla bean
- 1 1/2 cups whole milk
- 1/3 cup sugar
- Pinch of salt
- 3 large egg yolks
- 3 tablespoons cornstarch
- 1 tablespoon unsalted butter
- Make the pastry cream: Split the vanilla bean lengthwise and scrape out the seeds with a paring knife. Combine the milk, sugar, vanilla seeds and pod, and the salt in a medium saucepan. Bring to a simmer over medium heat, then remove from the heat.
- Whisk the egg yolks in a medium bowl, then whisk in the cornstarch until smooth. Slowly whisk about half of the hot milk mixture into the egg yolk mixture, then pour back into the saucepan with the remaining milk; cook over medium-high heat, whisking, until a few bubbles break the surface and the mixture is thick like pudding, about 2 minutes. Remove from the heat and discard the vanilla pod. Transfer the pastry cream to a bowl; whisk in the butter, then continue whisking until the mixture cools slightly, about 10 minutes. Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming; refrigerate until completely cooled, about 1 hour.
- Meanwhile make the tartlets: Bake the pastry shells as the label directs; use a fork to remove the centers. Brush the top rim of the shells with the melted butter, sprinkle lightly with the sugar and return to the oven until the sugar is slightly golden, about 5 minutes. Transfer the shells to a rack to cool completely.
- Whisk the jelly, brandy, lemon juice and water in a small skillet until smooth. Cook over medium heat, whisking constantly, until thick and bubbling, about 3 minutes. Remove from the heat and let cool slightly, about 5 minutes.
- Spoon the pastry cream into the shells. Top with the grapes and drizzle with the jelly mixture.
PEACH TARTLETS
Tarts are special treats that show off summer fruits so sweetly. The pastry is rich, tender and crunchy, almost like a cookie. I use it for every type of tart I can think of. -Leanne Wheless, Borger, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Add water and egg yolks; stir until dough forms a ball. , Divide into eight portions; press onto the bottom and up the sides of eight 4-in. tart pans. Bake at 400° for 15-20 minutes or until golden brown. Cool on wire racks., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in peaches and lemon juice., Spoon into tart shells. Chill until serving. Garnish with whipped cream if desired.
Nutrition Facts : Calories 557 calories, Fat 24g fat (15g saturated fat), Cholesterol 111mg cholesterol, Sodium 336mg sodium, Carbohydrate 78g carbohydrate (37g sugars, Fiber 2g fiber), Protein 6g protein.
BLOOD ORANGE CARAMEL TARTE TATIN
I never had blood oranges until I moved to California. Their growing season is pretty short, so I use them in everything I possibly can. Whenever I have something to go to, my friends demand that I bring this dessert. The sweet orange flavor pairs perfectly with brown sugar and looks so lovely. -Pamela Butkowski, Hermosa Beach, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. In an 8-in. cast-iron or other ovenproof skillet, melt butter over medium heat; stir in brown sugar and vanilla until dissolved. Arrange orange slices in a single layer over brown sugar., On a lightly floured surface, unfold puff pastry. Roll to a 9-in. square; place over oranges, tucking in corners., Bake until tart is golden brown and filling is heated through, 20-25 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 416 calories, Fat 26g fat (12g saturated fat), Cholesterol 41mg cholesterol, Sodium 262mg sodium, Carbohydrate 43g carbohydrate (19g sugars, Fiber 3g fiber), Protein 3g protein.
ORANGE & CHOCOLATE DRIZZLE TART
This stunning dessert will show off your skills, but uses a clever cheat when making the pastry base
Provided by Jane Hornby
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Tear the pastry into a food processor, add the cocoa, pulse until combined, then knead a few times on a floured surface until evenly brown. Use to line a 23cm fluted tart tin, and prick the base several times with a fork. Chill or freeze until very firm. Heat oven to 200C/180C fan/gas 6.
- Put the tart tin on a baking sheet then line the pastry case with overhanging baking parchment. Fill with baking beans, then bake for 15 mins, or until the sides of the pastry have set firm. Remove the beans and parchment, then bake for 10-15 mins more until the pastry feels dry all over. Leave to cool.
- Strain the orange juice, then measure 250ml into a heavy-based saucepan. Add the cream and bring to the boil. Strain again if necessary. Whisk the eggs and sugar in a bowl, then gradually whisk the hot cream into the mix. Wipe out the pan, return the custard to it and cook gently for about 10 mins over a low heat, whisking frequently until steaming and thick enough to coat the back of a spoon. Strain into a jug, whisk in the zest and pour the custard into the pastry case. Cool, then chill for at least 4 hrs, or ideally overnight, until set.
- Melt the drizzle ingredients together until smooth, spoon some over the tart, then return the tart to the fridge. Serve the rest of the drizzle warm for spooning alongside the chilled tart.
Nutrition Facts : Calories 368 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
APRICOT-ALMOND TARTLETS
These delicate, buttery tarts melt in your mouth. With their jeweled apricot tops, they make a pretty presentation on a holiday cookie tray. -Julie Dunsworth, Oviedo, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Add egg yolk and water; stir until dough forms a ball. Roll into twenty-four 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin cups., In a small bowl, beat almond paste and butter until blended; beat in egg white and almond extract. Spoon into tart shells, about 2 teaspoons in each., Bake at 350° until golden brown, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Top with apricot preserves.
Nutrition Facts : Calories 103 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 37mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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