Star Tart Recipes

STAR TART

Steps:

• Fill the tart shell with pastry cream.
• Gently press a medium to large star-shaped cookie cutter into the center of the tart to make a slight imprint in the pastry cream for the star pattern; remove the cookie cutter.
• For the blueberry star: Arrange blueberries in the center of the star outline. Fill the spaces surrounding the star with upside-down raspberries, creating a circular center. Arrange 2 to 3 layers of strawberries in a circular pattern around the perimeter of the raspberries to finish.
• For the strawberry star: Select similarly sized strawberry slices for the tips of the star. Starting at the tip of one point, layer strawberries inward towards the center. Repeat with remaining 4 tips. Fill in the spaces surrounding the star with stem-side-up blueberries, creating a circular border. Place upside-down raspberries around blueberry perimeter to fill in the remainder of the tart.
• Chill until ready to serve, at least 30 minutes and up to 8 hours.

BUTTER TARTS

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Cream the butter, sugar and eggs well. Add remaining ingredients and mix thoroughly.
• Pour batter into tart shells, no more than half full. Bake for 20 - 25 minutes. Watch carefully!!--they'll burn quickly. Filling will keep in the refrigerator for 2 weeks or so. Liquid coffee creamer can be used for cream. Use any good pie pastry for shells.

STAR-SPANGLED FRUIT TART

Steps:

• Press cookie dough onto an ungreased 12-in. pizza pan. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack., In a small bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. In center of tart, arrange berries in the shape of a star; add a berry border. Refrigerate until serving.

AWARD-WINNING BUTTER TARTS

Steps:

• Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
• In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
• In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
• Add egg and vanilla and mix well.
• Drain raisins.
• Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
• Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
• Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.
• I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish.
• Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.