BERRY TARTLETS
Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. -Mary J. Walters, Westerville, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.
Nutrition Facts : Calories 241 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 160mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
BERRY TART
A buttery, flaky homemade crust, vanilla bean custard filling, and juicy berries make this berry tart the ultimate summer dessert! It's a beautiful and delicious way to showcase all the best fruit this season has to offer!
Provided by Alyssa Rivers
Categories Dessert
Time 6h18m
Number Of Ingredients 17
Steps:
- In a medium bowl, mix the flour, sugar, and salt together. Using a fork or a pastry blender, cut the cold butter into the flour mixture and continue to cut it in until it begins to resemble breadcrumbs.
- Add in the egg yolk and mix as best you can with a fork before adding 2 tbsp of the chilled water. Knead the dough together gently, adding more water if necessary to bring the dough together in a ball.
- Wrap the dough in plastic wrap and allow to chill in the fridge for 30 minutes and preheat the oven to 375° while it chills.
- Once chilled, roll the dough out into a 1/8 inch thick circle. If the dough is cracking as you roll, give it a few minutes to warm up slightly before trying again. To transfer it to the tart pan, roll the pastry up on your rolling pin and unroll it over the tart pan.
- Press the bottom and sides into the pan. Trim the excess dough by rolling the rolling pin over the top of the tart pan. Prick the bottom of the pan a few times with a fork and lay a good-sized piece of parchment in the center of the crust. Add pie weights, uncooked beans, or uncooked rice to the center to weigh down the parchment.
- Bake for 15 minutes, remove the parchment and weights from the crust and then bake for an additional 10 minutes, or until the edges are golden brown. Let cool completely.
- Use the blunt side of a paring knife to remove the seeds from the vanilla pod.
- Add the milk and vanilla beans to a medium saucepan. Heat over medium heat until the edges of the milk begin to bubble, but not boil.
- While the milk heats, whisk together the sugar, salt, cornstarch, and egg yolks in a medium sized bowl. As soon as the milk starts simmering, remove it from the heat and slowly pour it into the egg yolk mixture while whisking constantly.
- Add the mixture back into the saucepan and return to medium heat. Whisk constantly for 1-2 minutes until it starts to thicken. Lower the heat to low and continue to whisk for 3-4 minutes as the mixture continues to thicken and starts to bubble.
- Remove from the heat and whisk in the butter until it is completely absorbed. Pour the custard into the cooled crust. Immediately cover the hot custard with plastic wrap, being sure the plastic wrap touches the entire surface to prevent a skin from forming.
- Place in the fridge and cool for 4 hours, or overnight.
- Top with fresh berries as desired being sure to cover the whole top of the custard. In a small bowl mix 2 tablespoons of apricot jam mix with 1 teaspoon of water and heat in the microwave for 10 seconds. Mix again before using a pastry brush to brush the glaze across the top of the berries.
- Serve Immediately.
Nutrition Facts : Calories 271 kcal, Carbohydrate 32 g, Protein 5 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 172 mg, Sodium 86 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 5 g, ServingSize 1 serving
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.
BERRY TARTS
These delicate tarts are lovely. A tender crust and hint of lemon make them irresistible.-Stephanie Mullen, Whitehorse, Yukon
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 32 tarts.
Number Of Ingredients 15
Steps:
- In a bowl, combine flour, sugar, lemon zest and salt; cut in butter until crumbly. Combine eggs, water and lemon juice until smooth; drizzle over flour mixture. Toss with a fork until mixture is moist enough to shape into a ball (dough will be sticky). Divide in half; shape into balls and wrap in plastic. Refrigerate for at least 30 minutes. Remove from the refrigerator; let stand 15 minutes before rolling. , On a floured surface, roll the dough to 1/8-in. thickness. Cut into 3-in. circles. Ease into 2-in. tart pans, pressing pastry onto the bottom and sides of pan. Bake at 400° for 10 minutes. Cool. , Place three to four berries in each shell. In a bowl, combine sugar, flour and lemon zest. Stir in sour cream and egg yolk. Spoon 1 tablespoon of filling over berries. Place pans on a baking sheet. Bake at 350° for 15-20 minutes or until pastry is golden and filling is set. Cool in pans for 1 minute before removing to wire racks.
Nutrition Facts : Calories 272 calories, Fat 13g fat (8g saturated fat), Cholesterol 75mg cholesterol, Sodium 134mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
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