(for the tart)
1 1/2 cups all purpose flour
1/4 t salt
10 T unsalted butter, softened
6 T granulated sugar
1 large egg
1 t vanilla extract
(for the curd)
1 1/2 cups fresh or frozen cranberries
1/2 cup granulated sugar
1 t grated orange zest
2 T orange juice
pinch salt
1 large egg plus 1 large yolk
4 T unsalted butter, cut into 1/2" and chilled
(for the topping)
1 cup blackberries, halved lenghwise
1/2 cup blueberries
fresh mint leaves
confectioners' sugar
[how to make]
(for the tart)
*Whisk flour and salt together in bowl; set aside.
*Using stand mixer fitted with paddle, beat butter and sugar on medium high speed until pale and fluffy, about 3 minutes.
*Add egg and vanilla and beat until combined.
*Reduce speed to low, add flour mixture, and beat until just combined, scraping down bowl as needed.
*Press dough with spatula until dough sticks together in cohesive mass.
*Form dough into 5" disk, wrap in plastic wrap, and refrigerate for at least 2 hour or up to 2 days.
*Let chilled dough sit on counter to softened slightly, about 10 minutes, before rolling. (Wrapped dough can be frozen for up to 1 month.)
(for the curd)
*Cook cranberries, granulated sugar, orange zest and juice, and salt in medium saucepan over medium low heat until cranberries have softened, 5~8 minutes.
*Mash with potato masher until cranberries are completely broken down, then strain through fine mesh strainer into bowl, pressing on solids with rubber spatula to extract as much puree as possible.
*Discard solids and refrigerate cranberry puree until cooled, about 10 minutes.
*Wipe saucepan clean with paper towels.
*Return cooled cranberry puree to clean saucepan and whisk in egg and yolk.
*Cook over medium low heat, stirring constantly with rubber spatula, until mixture is thickened and registers 170 degrees, 3~5 minutes.
*Off heat, whisk in butter until smooth.
*Transfer curd to clean bowl, press plastic directly on surface of curd, and refrigerate for at least 1 1/2 hour. (Curd can be refrigerated for up to 3 days.)
(for the finish)
*Heat the oven to 300 degrees.
*Spray 9" tart pan with removable bottom with vegetable oil spray.
*Roll dough between 2 large sheets of plastic into 9" circle.
*Remove top sheet of plastic and gently flip dough into prepared tart pan.
*Press dough into even layer in pan to edge of pan, discarding remaining plastic. (Do not push dough up sides of tart pan.)
*Bake on rimmed baking sheet until puffed and golden, 50~55 minutes, rotating sheet halfway through baking.
*Let tart cool completely on sheet on wire rack, about 1 hour.
*Remove outer metal ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter.
*Spread cranberry curd over top of tart, leaving 1/2" border around edge.
*Arrange blackberries and blueberries decoratively over top, sprinkle with mint, and dust with confectioners' sugar. Serve.
-serves 8-
Note: I found this recipe in "The Perfect Pie".
Labels: berry tart recipe, cranberry curd recipe, tart recipe
(for the tart shell)
1 cup plus 2 T all-purpose flour
1/2 cup ground hazelnuts
1/2 t ground cinnamon
a pinch salt
7 T butter, chilled and diced
1 1/2 T confectioners' sugar
1 egg, lightly beaten
(for the hazelnut ganache)
scant 1/3 cup whipping cream
3/4 cup chopped dark/bittersweet chocolate
generous 1/2 cup chopped milk/semi-sweet chocolate
1 T honey
3 1/2 T hazelnut butter
(others)
250g cherry compote
1 1/2 cup chopped dark/bittersweet chocolate
12 fresh cherries
[how to make]
(for the tart shell)
*Tip the flour and ground hazelnuts into the bowl of a food processor, add the cinnamon, salt and butter.
*Pulse to rub the butter into the flour until it is pale and sand-like in texture.
*Add the confectioners' sugar and mix again to combine.
*Add the beaten egg and pulse until the mixture starts to come together to a neat ball.
*Flatten into a disc, cover in plastic wrap and chill in the fridge for at least 1 hour until firm.
*Roll the dough out on a lightly floured work surface to a thickness of no more than 1/16".
*Using the cookie cutter stamp out 12 discs from the dough.
*Gently press the discs into the muffin pan.
*Chill in the fridge for 20 minutes.
*Preheat the oven to 350 degrees.
*Line the tart cases with a square of baking parchment or foil and fill with baking beans or rice.
*Bake in the preheated oven for 10 minutes until pale golden.
*Remove the tarts from the oven and carefully lift out the baking beans or rice and parchment or foil, and return the pans to the oven for 1 minute more to dry out the tart bases.
*Remove from the oven and leave until cold before removing from the pan.
*Melt the chocolate and pour into the favorite mold. Set it hard in the fridge and unmold it.
(for the hazelnut ganache)
*Tip all of the ganache ingredients into a heatproof bowl and set over a pan of barely simmering water.
*Stir gently to combine into a silky smooth mixture, remove from the heat and leave to cool for 15 minutes.
*Transfer to the pastry bag and set aside.
(for the assembly)
*Divide the cherry compote between the pastry cases and spread level.
*Pipe ganache over the cherry compote in an even, smooth layer.
*Finish each tart with a fresh cherry and a chocolate decoration on top.
-makes 12 tarts-
Note: I adapted the recipe from "afternoon tea at home" by Will Torrent.
Labels: cherry tart recipe, chocolate tart recipe, tart recipe
Labels: cream cheese tar recipe, matcha cheese tart recipe, no-bake tart recipe, tart recipe
(for the pastry)
2 eggs plus 1 yolk
8.9 oz. all purpose flour
3.5 oz. pistachio flour
4.4 oz. butter, cold
4.4 oz. sugar
(for the almond cream)
1/2 cup plus 2 1/4 t butter
5/8 cup superfine sugar
1 1/4 cups ground almonds
3 T all purpose flour
1 1/2 eggs
1 T rum
(for the custard cream)
1/2 cup whole milk
1/2 vanilla bean
1 1/2 egg yolks
2 1/2 T superfine sugar
1 1/2 T all purpose flour
(for the glaze)
2/3 cup apricot jam
1 T water
(for the topping)
2 pints raspberries
1/2 cup ground pistachios
[how to make]
(for the pastry)
*Mix all the ingredients of the pastry, and rest the pastry in the refrigerator for at least 1 hour, preferably several, or, better still, overnight.
*Lightly grease three 12-hole tartlet pans or a 7 3/4" square pan.
*Flour your work surface and roll out the pastry 1/8" thick for tartlets or 3/16" thick for a large tart.
*Use it to line your pan, then put into the refrigerator to rest for 30 minutes.
(for the almond cream)
*Beat the butter until very soft, preferably in a stand mixer.
*With the motor running, add the sugar and ground almonds and mix some more.
*Now mix in the flour, then the eggs, and finally the rum.
*Transfer to a small bowl and put in the refrigerator for 15 minutes.
(for the custard cream)
*Put the milk into a heavy based saucepan.
*Using a sharp knife, split the vanilla bean along its length, scrape the seeds into the milk, then put the halved in too.
*Put the egg yolks and sugar into a bowl and whisk until pale and creamy.
*Add the flour and mix until smooth.
*Put the pan of milk over medium heat, bring to just under a boil, then slowly pour half of it into the egg mixture, whisking well as you do so.
*Add the remainder of the milk and whisk again, then pour the mixture back into the pan.
*Bring to a boil, whisking all the time, then keep boiling and whisking continuously for 1 minute. Remove from the heat.
*Pour the mixture into a clean bowl and scoop out the vanilla pods.
*Cover the surface of the bowl with parchment paper straightaway to prevent a skin forming.
*Allow to cool, then store int eh refrigerator until you are ready to use it.
(baking)
*Preheat the oven to 350 degrees.
*Mix the almond cream and custard cream together in a bowl.
*Using a spoon or piping bag, fill the pastry crusts to the top with mixture.
*Bake the tartlets for 15-20 minutes and the large tart for 25-30 minutes, until golden brown.
*Leave to cool in the pans for 15 minutes before lifting out and cooling on a rack.
(for the glaze)
*Put the jam into a saucepan with the water and bring to just under a simmer. (Do not let the mixture boil or the jam will become gooey to spread properly.)
*Press the jam through a fine sieve to remove any pulp.
*Using a pastry brush, lightly glaze the top of the tartlets or tart.
(for the topping)
*Sprinkle the tops with the ground pistachios.
*Place a row of raspberries down the middle and lightly glaze again.
-makes 36 tartlets or 1 large tart-
Note: I found this recipe in "Pastry" by Richard Bertinet.
Labels: tart recipe, tartlet recipe
21 oz. fresh blackberries
(for the crust)
1 1/4 cups whole wheat flour
3/4 cup whole raw almonds
1/4 t salt
3 T unsalted butter, melted
2 T maple syrup
1 t vanilla extract
(for the filling)
1/2 cup while sugar
2 T cornstarch
1/4 t salt
3 large eggs, lightly beaten
1 egg yolk, lightly beaten
1 T lemon juice
1/4 t lemon zest
3 T unsalted butter, cut into 1/2" pieces
(for the topping)
1 cup fresh blackberries
[how to make]
*Place blackberries in a large pot over medium heat.
*Cook until berries pop and release their juices, about 10 minutes.
*Using the back of a wooden spoon, press berries through a fine mesh sieve set over a large bowl to collect approximately 1 cup blackberry juice.
*Discard seeds and pulp.
*Allow juice to cool to room temperature, about 30 minutes.
(for the crust)
*Preheat the oven to 350 degrees.
*Lightly grease a 9" tart pan with a removable bottom.
*Combine flour, almonds, and salt in the bowl of a food processor; pulse a few times until everything is combined and almonds are finely ground.
*Add in melted butter, maple syrup, and vanilla extract.
*Pulse several more times until mixture is crumbly and resembles wet sand.
*Pour mixture into the prepared tart pan, pressing it very firmly and evenly into the bottom and sides of the pan.
*Bake in the preheated oven until edges of the crust are lightly browned, about 20 minutes.
*Cool on wire rack while preparing the filling.
(for the filling)
*Whisk together sugar, cornstarch, and salt in a large heat-safe bowl for the filling.
*Mix in the cooled blackberry juice, eggs, egg yolk, lemon juice, and lemon zest until smooth.
*Bring a pot of water to a low simmer.
*Place bowl with blackberry mixture over the pot of simmering water, making sure bowl does not tough water.
*Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 10 minutes.
*Remove bowl from heat and stir in butter, 1 piece at a time, ensuring each piece melts before adding the next.
*Strain custard mixture through a fine-mesh sieve into the prepared crust.
*Bake in the preheated oven until filling is just set, 20 to 25 minutes.
*Allow tart to cool completely before removing from pan.
*Top with additional fresh blackberries just before serving.
-makes 10-
Note: I found this recipe in allrecipes.com.
Labels: blackberry curd recipe, blackberry tart recipe, tart recipe
(for the shortcrust pastry)
250g flour
125g unsalted butter (room temperature)
1 egg yolk
8g (1 T) cornstarch
10g (1 T) brown sugar
60mL water (if needed)
(for the vanilla custrad)
500mL full fat milk
50g brown sugar
5 egg yolks
50g cornstarch
1 vanilla bean (or 1/2 t vanilla paste)
(for the toppings)
2 red plums
2 black plums
12 mint leaves (optional)
[how to make]
(for the shortcrust pastry)
*Put the flour, cornstarch and brown sugar in a large bowl.
*Cut the butter in small cubes.
*Rub the butter and flour between your palms and fingers until small crumbs form.
*Create a well in the middle of the crumbs and pour the egg yolk.
*Slowly incorporate it with the rest of the dough.
*Quickly knead the dough into a large ball. (If the dough is too dry and doesn't stick together, add a little bit of water, one spoon at the time.)
*Put the dough to rest in the fridge for at least 30 minutes.
*Preheat your oven on 350 degrees.
*When rested, spread the dough with a rolling pin.
*Try to roll the dough as thinly as possible without breaking it.
*Transfer it into a tart tin, and stick a fork all over the dough.
*Cover with baking paper and baking beads.
*Blind bake the shortcrust pastry for about 20 minutes or until fully cooked and golden.
(for the vanilla custard)
*In a small pot, heat the milk and vanilla bean and let it infuse for 5 minutes.
*Remove from the heat, split the vanilla bean in half, scrape all the vanilla seeds and add them to the milk.
*In the meantime, mix the egg yolks and sugar in a separate bowl until creamy.
*Slowly add the cornstarch while beating.
*Pour half of the warm milk in the bowl with the egg mixture, stir quickly, then transfer the whole batter back into the pot with the rest of the milk.
*Turn the heat back (low heat) on and whisk continuously until the custard start thickening.
*Transfer the custard into a bowl and let it rest int eh fridge until cold.
(Assembling)
*Once the pre-baked shortcrust pastry has cooled down, pour in the vanilla custard.
*Thinly slice the red and black plums and place them over the vanilla custard.
(Chop the mint leaves and sprinkle them over the tart.)
-makes 6-
Note: I found this recipe in "A Baking Journey".
Labels: custard tart recipe, plum tart recipe, tart recipe
(for the pastry)
12 T unsalted butter, at room temperature
1/2 cup sugar
kosher salt
1/2 t vanilla extract
1 3/4 cups all purpose flour
(for the filling)
16~18 oz. mascarpone cheese
1/2 cup sugar
1 1/2 T Grand Manier
1 t Cognac, or brandy
1 t vanilla extract
1 pint fresh strawberries
1 cup raspberries
1 cup blueberries
[how to make]
(for the pastry)
*Preheat the oven to 350 degrees.
*In the bowl of an electric mixer fitted with the paddle attachment, mix the butter, sugar and 1/4 t salt on low speed just until combined.
*Add 1/2 t vanilla, and slowly add the flour and mix just until the dough starts to come together.
*Transfer to a 10" round tart pan with a removable bottom and press into the bottom and sides of the pan. Refrigerate for 15 minutes.
*Butter one side of a 12" square of aluminum foil and place it, buttered side dwon, directly on the pastry.
*Fill the foil with pie weights, dried beans or rice.
*Bake for 20 minutes, then remove the foil and weights, prick the tart all over with a fork and bake for 15 to 20 minutes, until the crust is lightly browned. Set on a rack to cool.
(for the filling)
*Place the mascarpone, 1/2 cup sugar, Grand Marnier, Cognac and 1 t vanilla in the bowl of an electric mixer fitted with the paddle attachment and mix on medium-high speed until smooth and slightly fluffy.
*Remove the rim of the tart pan, transfer the tart shell to a flat serving plate and spread the filling evenly in the shell.
*Arrange the berries artfully on top. Serve at room temperature.
Note: I found the recipe in Food Network Magazine.
Labels: berry tart recipe, mascarpone tart recipe, tart recipe
(for the crust)
7 T unsalted butter, melted, warm
3 T sugar
1 t grated lemon peel
1/4 t salt
1 cup all purpose flour
(for the pistachio layer)
3/4 cup unsalted pistachios
dash salt
1/2 t grated lemon peel
1/2 t grated orange peel
1 T plus 1 t honey
(for the filling)
4 oz. white chocolate, finely chopped
2 1/2 T boiling water
8 oz. cream cheese, softened
1/4 cup sugar
1 egg
1 T unsalted pistachios, chopped
[how to make]
(for the crust)
*Heat oven to 350 degrees.
*Combine butter, sugar, lemon peel and salt in medium bowl.
*Stir in flour just until well blended.
*Press dough in thin layer over bottom and sides of 9" tart pan with removable bottom.
*Place tart pan on baking sheet.
*Bake 15 minutes.
*If crust has puffed up, press down gently with fork.
*Bake an additional 5 to 10 minutes or until deep golden brown.
*Place on wire rack; reduce oven temperature to 300 degrees.
(for the pistachio layer)
*Pulse pistachios and salt in food processor until nuts are finely ground.
*Add lemon & orange peel; pulse to combine.
*Add honey; pulse until mixture resembles moist crumbs.
(for the filling)
*Place white chocolate in small bowl; add boiling water.
*Let stand 1 to 2 minutes or until chocolate is softened; stir until melted and smooth.
*Beat cream cheese and sugar in large bowl at medium speed until smooth.
*Add egg; beat until smooth.
*At lower speed, beat in white chocolate.
(for the finishing)
*Carefully press pistachio mixture over bottom of bot crust.
*Pour white chocolate mixture over pistchio layer; spread evenly.
*Bake at 300 degrees for 12 to 15 minutes or until filling looks set but moves slightly like firm gelatin when pan is tapped.
*Cool completely on wire rack.
*Cover and refrigerate overnight.
*Sprinkle with pistachios before serving.
*Store in refrigerator.
-makes 8-
Note: I found this recipe in cookingclub.com.
Labels: pistachio recipe, tart recipe, whitechocolate tart recipe
(for the sweet pastry)
200g plain flour
80g icing sugar
100g salted butter, chilled and diced
2 large free-range egg yolks
2 T rosewater
a little beaten egg, for brushing
(for the praline)
150g whole blanched almonds
100g caster sugar
(for the macarons)
75g icing sugar, sifted
75g ground almonds
75g caster sugar
2 large free-range egg whites, at room temperature
red edible food colouring gel
(for the lychee creme patissiere)
500ml full-fat milk
6 large free-range egg yolks, at room temperature
100g caster sugar
3 T cornflour
25g unsalted butter, at room temperature
1 x 425g tin lychees in light syrup, drained and finely chopped
icing sugar, to sprinkle
(for the creme mascarpone)
1 large free-range egg, at room temperature
30g caster sugar
2 t raspberry liqueur
1 t rosewater
1/2 t agar flakes
175g mascarpone, well chilled
(to finish)
150g fresh raspberries
3 T seedless raspberry jam, heated
[how to make]
(for the pastry)
*Put the flour and icing sugar into the bowl of a food-processor and pulse a couple of times to combine.
*Add the diced butter and process until the mixture looks like fine crumbs.
*With the motor running, add the yolks and rosewater through the feed tube.
*Stop the machine when the dough comes together in a ball.
*Wrap in clingfilm and chill for 30 minutes.
(for the praline)
*Put the sugar and nuts into a medium-sized heavy-based pan and setting over a fairly low heat.
*Stir occassionally with a metal spoon until the sugar starts to melt.
*When all the sugar has melted turn up the heat to medium and cook until the mixture starts to colour, then stir gently until it turns a good chestnut-brown color.
*Immediately pour onto a well-oiled baked sheet and leave to cool and set.
*When cold and set, crush or coarsely chop into pieces the size of your little fingernail. Set aside until needed.
(for finishing the pastry)
*On a floured worktop and use to line a 23cm deep loose-based flan tin.
*Prick the base and chill for 20 minutes.
*Meanwhile, preheat the oven to 180c/350f.
*Bake the pastry case 'blind' for 12-15 minutes then remove the paper and beans, lightly brush the inside of the pastry case with beaten egg then tip about half of the praline into the case and press onto the sides and base.
*Return the pastry case to the oven and bake for a further 10-12 minutes until the pastry is golden and crisp.
*Leave to cool but do not turn out. Leave the oven on.
(for the macarons)
*Combine the icing sugar and ground almonds; set aside until needed.
*Gently heat the caster sugar with 2 1/2 T of water in a small pan until dissolved.
*Meanwhile, put the egg whites and a litle red colouring gel into a large mixing bowl and whisk with an electric mixer until soft peaks form.
*Bring the sugar syrup to the boil and boil rapidly until it reaches 118c/245f on a sugar thermometer, then slowly pour onto the egg whites in a thin, steady stream while whisking on full speed, to make a thick, glossy meringue.
*Continue whisking until the meringue cools to room temperature, then fold in the icing sugar mixture.
*Spoon the meringue mixture into the piping bag fitted with the 2cm plain tube and pipe tiny macaroons about 2.5cm across on a lined baking sheet (you'll be able to pipe about 48 macarons).
*Leave to stand for 15 minutes to form a crust, then bake for about 12 minutes until firm but not turning brown. Leave to cool on the sheet.
(for the creme patissiere)
*Heat the milk in a medium pan.
*Then set a heatproof bowl on a damp cloth, add the egg yolks, sugar and conflour and whisk for a couple of minutes until smooth, light and thick.
*Whisk in the hot milk, then tip the whole lot back in the pan.
*Set over a medium heat and whisk constantly until the mixture boils and thickens to make a smooth custard.
*Once the custard has thickened, remove from the heat and leave to cool for 10 minutes before stirring in the butter and lychees.
*Transfer the mixture to a bowl.
Sprinkle the surface with icing sugar to prevent a skin from forming, then cover and chill for at least 1 hour.
(for the creme mascarpone)
*Put the egg and sugar into a medium heatproof bowl and set over a pan of boiling water and whisk with an electric hand-held mixer until frothy and just slightly too hot for your finger to bear comfortably.
*Add the liqueur, rosewater and agar flakes, then continue whisking until the mixture is thick enough to leave a ribbon-like trail when the whisk is lifted.
*Remove the bowl, set it in iced water and mix until cold.
*Whisk in the mascarpone, the cover and chill until ready to assemble.
(for the assembling)
*Lightly brush or paint each raspberry with hot raspberry jam and leave to set on a sheet of baking paper.
*Unmould the pastry case and set it on a serving platter.
*Stir the creme patissiere until creamy, then spoon into the pastry case and spread out evenly.
*Carefully spread the creme mascarpone over the top of the creme patissiere.
*Arrange the glazed raspberries on top. Finish with the macaroons and rest of the praline. Serve as soon as possible; best eaten the same day.
Labels: macaron recipe, raspberry tart recipe, tart recipe
(for the fruits)
8 3/4 oz. strawberries, bulled & halved
7 oz. cherries, stoned & halved
4 ripe figs, quartered or sliced
2 peaches, stoned & sliced
7 oz. raspberries
confectioners' sugar for dusting
(for the pastry)
1 1/2 cups all purpose flour
a pinch of salt
1/2 cup plus 1 T unsalted butter, diced & chilled
4 1/2 T confectioners' sugar
1 medium egg yolk
1~2 T ice-cold water
2 t lemon juice
(for the mousseline)
3/4 cup granulated sugar
1 T hot water
3/4 cup blanched hazelnuts
1 1/4 cups whole milk
4 medium egg yolks
1 T cornstarch
1 t vanilla bean paste
3/4 cup heavy cream
[how to make]
(for the pastry)
*Tip the flour and salt into a bowl.
*Add the butter and, using a palette knife, cut the butter into the flour until the pieces are half of their original size.
*Switch to using your hands to rub the butter into the flour.
*Working quickly, pick up handfuls of the flour and butter and allow it to pass across your fingertips, gently pressing and rubbing the mixture as it falls back into the bowl.
*Still working quickly, continue rubbing the butter into the flour until there are only very small flecks of butter remaining.
*Add the sugar and mix.
*Make a well int he middle of the mixture, add the egg yolk, ice-cold water and lemon juice and mix using the palette knife until the pastry starts to clump together.
*Gather into a ball using your hands and very lightly knead for 10 seconds until smooth.
*Flatten the pastry into a disc, wrap in cling film and chill for at least 2 hours.
(for the mousseline)
*Tip 1/2 cup of the sugar into a non-stick frying pan, add the hot water and set the pan over a low medium haeat to gently dissolve the sugar without stirring.
*Increase the heat, bring the syrup tot eh boil and continue to cook until the sugar becomes a deep amber caramel.
*Working quickly, tip the hazelnuts into the pan and, using a lightly oiled fork, stir to coat the nuts in the caramel.
*When the hazelnuts are lightly toasted and enrobed in caramel, tip the contends of the pan onto a sheet of baking parchment.
*Leave ti ciik and harden.
*Pour the milk into a small saucepan and heat to just below boiling point.
*In a bowl, whisk the egg yolks with the remaining 1/4 cup sugar, the cornstarch and vanilla.
*Pour the hot milk into the bowl and whisk constantly until thoroughly combined.
*Return the mixture to the saucepan and set the pan over a low medium heat.
*Slowly bring to the boil, whisking constantly to cook the eggs and cornstarch and to thicken the custard.
*Once boiling, allow the custard to gently bubble and blip for 30 seconds to cook out the cornstarch.
*Strain into a clean bowl, cover the surface of the custard with cling film and leave to cool.
*Once completely cold, chill until ready to use.
(for the continued pastry)
*Dust the work surface with flour and roll out the pastry into a round 2~3mm thick, and with a diameter a generous 6cm wider than the base of the tart tin.
*Carefully line the tart tin with the pastry, trim the exvess from the top and prick the base of the tart shell with a fork.
*Chill for 20 minutes while you preheat the oven to 350 degrees.
*Line the tart shell with foil and baking rice and place on a solid baking sheet.
*Cook on the middle shelf of the oven for about 15 minutes until the top edge of the pastry starts to turn golden.
*Remove the foil and rice and cook for a further 4 minutes or so until the pastry is crisp and golden all over. Leave to cool before filling.
(for the assembly)
*Break the caramelized hazelnuts into pieces and whizz in a food processor until finely ground.
*Continue whizzing for a further minute or two until the praline starts to turn into nearly smooth, nutty paste.
*Whip the cream until it will hold a peak then fold int eh chilled custard followed by the hazelnut cramel paste.
*Spoon this hazelnut mousseline into the tart shell and spread level.
*Arrange all the fruit on top of the hazelnut mousseline--as neatly or haphazardly as you like.
*Finally, dust with the icing sugar, and serve.
-makes 8 to 10-
Note: I found this recipe in "Pies & Tarts for all seasons" by Annie Rigg.
Labels: Fruit Tart recipe, mousseline tart recipe, tart recipe
(for the crust)
1 cup all purpose flour
1/3 cup powdered sugar
1/8 t salt
1/2 cup unsalted butter, chilled, cut up
1 egg yolk
1 1/2 t grated orange peel
1 t Grand Marnier or orange juice
(for the filling)
1 lb. fresh strawberries, sliced
1/4 cup plus 2 T sugar, divided
3 t Grand Marnier of orange juice, divided
3/4 cup mascarpone cheese
3/4 cup shipping creawm
1 t grated orange peel
[how to make]
(for the crust)
*Pulse flour, powdered sugar and salt in food processor until combined.
*Add butter; pulse until mixture resembles coarse cornmeal.
*Add all reminging crust ingredients; pulse briefly until mixture is moist and cumbbly.
*Shape into flat round.
*Cover and refrigerate 10 to 15 minutes.
*With lightly floured hands, press dough into bottom of 9" tart pan with removable bottom, working from center out.
*Prick all over with fork.
*Freeze at least 20 minutes, or refrigerate 45 minutes or overnight.
*Meanwhile, heat oven to 350 degrees.
*Bake crust 20 to 25 minutes or until golden brown around edges and just starting to brown on bottom.
*Cool completely on wire rack, 20 to 30 minutes.
(for the filling)
*Combine strawberries, 1/4 cup of the sugar and 1 t of the Grand Marnier in medium bowl.
*Place strawberries in sieve set over medium bowl to catch juices.
*Gently whisk mascarpone cheese and cream in large bowl.
*Whisk in remaining 3 T sugar, remaining 2 t Grand Marnier and 1 t orange peel.
*Beat at medium speed 4 minutes or just until soft peaks from.
*Spread in cooled crust. Chill 1 to 2 hours before serving.
*Reserve 2 cups of the strawberries.
*Puree remaining strawberries with strained juices in food processor to make sauce.
*Pour reserved 2 cups strawberries over filling.
*Serve sauce with tart.
-makes 8-
Note: I found this recipe in cookingclub.com.
Labels: mascarpone tart recipe, strawberry mascarpone tart recipe, tart recipe
(for the pastry)
zest of one lemon or lime
1/2 cup butter
3/4 cup icing sugar
1 egg
1/3 cup almond meal
1 1/2 cups all purpose flour
(for the filling)
1 cup cream cheese
3 T superfine sugar
1 t vanilla extract
1 cup heavy cream
(for the topping)
3 lbs. fresh cherries
1/4 cup seedless raspberry jam
[how to make]
(for the pastry)
*Preheat the oven to 350 degrees.
*Using an electric mixer, whisk together the zest, butter, and powdered sugar until creamy.
*Add the egg and whisk some more.
*Mix in the almond meal and then finally the flour.
*Keep mixing until it just starts to clump together.
*Press together with your hands to form a ball, then place it between two sheets of plastic wrap.
*Using a rolling pin, roll it out to be slightly bigger then athe size of your tin (14" X 5").
*Remove the top layer of plastic.
*Using the plastic underneath to support the pastry, lift it up and flip it over onto the tin.
*Gently press into all the corners, then remove the top layer of plastic.
*Use a knife to trim off the excess pastry from around the edge.
*Line with baking paper and add ceramic baking weights on top of the paper.
*Bake in the oven for 10 to 15 minutes.
*Remove the paper and baking weight, then bake for a further 3 to 5 minutes or until golden. Cool in the tin.
(for the filling)
*Using an electric mixer, whip together the cream cheese and sugar until fht mixture is smooth and creamy.
*Add the vanilla and half of the cream. Whisk well.
*Add the remaining cream and whisk until thick and fuluffy.
*Remove the pastry shell from the tin and put onto a serving platter.
*Put the filling in the center and use a spatula to spread it out evenly.
(for the topping)
*Wash and pit the cherries.
*Add a layer of cherries neatly in rows to cover the filling.
*Then stack a second layer of cherries on top.
*Heat the jam in the microwave until it is runny.
*Use a pastry brush to brush a layer of hot jam over the cherries.
-makes 1 tart-
Note: I found the recipe in "Crazy Sweet Creations" by Ann Reardon.
Labels: cherry tart recipe, sweet cherry tart recipe, tart recipe
1 cup flour
3 T plus 1/2 cup sugar, divided
2 1/2 T finely chopped crystallized ginger, divided
1/3 cup cold butter, cut into chunks
1 large egg yolk
1/2 t cinnamon
2 T lemon juice, divided
3 1/2 T brandy, divided
1 lbs. firm-ripe small to medium persimmons
8 oz. mascarpone cheese
2 T whipping cream
[how to make]
*Preheat oven to 350 degrees.
*In a food processor, pulse flour, 3 T sugar, 1 1/2 T ginger, and the butter until fine crumbs form.
*Add egg yolk and whirl until dough comes together.
*Press over the bottom and 1/2" up the sides of a 4" by 14" tart pan with a removable rim (or use a 9" round tart pan).
*Combine 6 T sugar, remaining 1 T ginger, the cinnamon, 1 1/2 T lemon juice, and 1 1/2 T brandy in a bowl.
*Core persimmons, slice 1/3" thick, and stir into brandied sugar.
*Arrange fruit in overlapping rows in crust (for a round pan, in circles).
*Spoon sugar mixture from bowl over fruit.
*Bake tart on center rack until crust is deep golden, 25~30 minutes.
*Cover loosely with foil and bake until persimmons are tender when pierced, 20~30 minutes more.
*Remove tart from oven and preheat broiler.
*Set tart on a baking sheet.
*Cover pastry edges with strips of foil.
*Broil on rack close to heat until edges of fruit brown, 1~2 minutes.
*Let cool at least 30 minutes.
*Whisk mascarpone and cream with remaining 2 T sugar, 2 T brandy, and 2 t lemon juice.
*Loosen crust from rim with a small knife, then remove rim.
*Serve with mascarpone.
-makes 8-
Note: I found this recipe in "Sunset" magazine.
Labels: mascarpone sauce recipe, persimmon tart recipe, tart recipe
(for the almond crust)
1 1/2 cups flour
1 1/2 cups almond meal
2 T granulated sugar
1 t cinnamon
1/2 t salt
3/4cup butter (cold and hard)
8 to 12 T ice water
(for the berry jam filling)
4 cups mixed berries fresh or frozen
1/3 cup granulated sugar
1/2 t cinnamon
1/2 t salt
(for the berry curd filling)
1 1/2 cups mixed berries fresh or frozen
3/4 cup granulated sugar
1/3 cup lime or lemon juice
2 T water
1 T quality balsamic vinegar
2 eggs
2 egg yolks
2 t corn starch
6 T butter cut into individual tablespoons
(for the garnish)
1 cup berries fresh
[how to make]
(for the almond crust)
*In a large bowl, mix together the flour, almond meal, sugar, cinnamon, and salt until combined.
*Grate the butter in the large hole of the grater above the bowl, stopping to stir and coat the butter bits in the flour mixture every 30 seconds.
*Pinch the mixture together with your fingertips until it resembles the texture of damp sand.
*Add the water, a tablespoon at a time, mixing it with a fork, until the dough just holds together when you squeeze a fistful of it in your hand.
*Roll out the dough into a circle until it is 1/4-inch thick, and transfer it to a 9-inch deep-dish tart pan.
*Press the crust into the pan, and trim off the excess overhang.
*Poke it all over with fork and place it in freezer for 30 minutes.
*Preheat oven to 375 degrees Fahrenheit.
*Grease a piece of tin foil and press the greased side into the crust in the pan.
*Bake for 15 minutes, then remove foil, pat down any bubbling parts, and bake until edges are lightly gold, about 15 minutes more.
*Pat down any additional bubbling parts and allow crust to cool completely on a wire rack.
*Then remove the crust from the pan.
(for the berry jam filling)
*Mix together all of the ingredients in a medium-sized saucepan.
*Place over medium heat and bring to a boil.
*Reduce heat to medium low and continue to simmer the mixture until the berries have softened and begun releasing their juice.
*Add the cornstarch and stir.
*Continue cooking until the mixture has thickened slightly and has a jammier texture, about 9 to 12 minutes, stirring every 3 minutes or so.
*Remove from heat and allow to cool.
(for the berry curd filling)
*Heat the berries and 1/2 cup sugar in a small saucepan over medium heat until softened and *just* beginning to release their juice, stirring frequently.
*Remove the pan from the heat and allow to cool to warm.
*Press the berries through a metal mesh sieve to extract the juice.
*Discard the pulp, reserving the juice.
*In the top of a double boiler that is boiling over medium heat, whisk together the berry juice, lemon juice, water, balsamic vinegar, egg, egg yolks, and remaining 1/4 cup sugar.
*Continue whisking while the mixture thickens very slightly, about 5 minutes.
*Whisk in the cornstarch, then the butter, one tablespoon a time.
*Continue whisking until the mixture thickens to coat the back of a spoon, about 7 to 12 minutes more.
*Remove from heat and place the top of the double boiler in an ace bath.
*Continue whisking until the curd cools to room temperature, then remove from the ice bath and set it aside.
(for the assembly)
*Pour the berry jam into the tart crust and spread evenly across the bottom.
*Pour the berry curd over the jam and use a spatula to spread it evenly over the jam.
*Garnish the top with fresh berries and refrigerate for at least 3 hours before serving.
-makes 12-
Note: I found this recipe in "Adventures in Cooking".
Labels: almond crust recipe, berry curt tart recipe, tart recipe
(for the crust)
1 1/2 cups unbleached all purpose flour
1/2 cup Wondra flour
1/2 t salt
1/2 t sugar
12 T cold unsalted butter, cut into 5/8" cubes
7~9 T ice water
(for the filling)
1 1/2 lbs. apples
2 T unsalted butter, cut into 1/4" pieces
1/4 cup sugar
2 T apricot preserves
1 T water
[how to make]
*Combine flours, salt, and sugar in food processor with three 1-second pulses.
*Scatter butter pieces over flour, pulse to cut butter into flour until butter pieces are size of large pebbles, about 1/2", about six 1-second pulses.
*Sprinkle 1 T water over mixture and pulse once quickly to combine; repeat, adding water 1 T at a time and pulsing, until dough begins to form small curds that hold together when pinched with fingers.
*Empty dough onto work surface and gather into rough rectangular mound about 12" long and 5" wide.
*Starting at farthest end, use heel of and to smear small amount of dough against counter, pushing firmly down and away from you, to create separate pile of dough.
*Continue process until all dough has been worked.
*Gather dough into rough 12" x 5" mound and repeat smearing process. (Dough will not have to be smeared as much as first time and should form cohesive ball once entire portion is worked.)
*Form dough into 4" square, wrap in plastic, and refrigerate until cold and firm but still malleable, 30 minutes to 1 hour.
*About 15 minutes before baking, adjust oven rack to middle position and heat oven to 400 degrees.
*Peel, core, and halve apples.
*Cut apple halves lengthwise into 1/8" thick slices.
*Place dough on floured 16" x 12" piece of parchment paper and dust wit more flour.
*Roll dough until it just overhangs all flour sides of parchment and is about 1/8" thick, dusting top and bottom of dough and rolling pin with flour as needed to keep dough from sticking.
*Trim dough so edges are even with parchment paper.
*Roll up 1" of each edge and pinch firmly to create 1/2" thick border.
*Transfer dough and parchment to rimmed baking sheet.
*Starting in one corner, shingle sliced apples to form even row across bottom of dough, overlapping each slice by about one-half.
*Continue to layer apples in rows, overlapping each row by half.
*Dot apples with butter and sprinkle evenly with sugar.
*Bake until bottom of tart is deep golden brown and apples have caramelized, 45 to 60 minutes.
*While galette is cooking, combine apricot preserves and water in medium microwave safe bowl.
*Microwave on medium power until mixture begins to bubble, about 1 minute.
*Pass through fine mesh strainer to remove any large apricot pieces.
*Brush baked galette with glaze and cool on wire rack for 15 minutes.
*Transfer to cutting board.
*Cut in half lengthwise and then crosswise into individual portions; serve.
-makes 8 to 10-
Note: I found this recipe in "America's Test Kitchen".
Labels: apple galette recipe, galette recipe, tart recipe
1 cup unsalted butter (2 sticks), room temperature
60 g confectioner's sugar (about 1/2 cup plus 1 tablespoon)
1 large egg yolk
¾ t vanilla extract
150 g all-purpose flour (about 1 1/4 cups)
20 g Dutch-processed cocoa powder (about 1/4 cup)
¼ t fine sea salt
⅓ cup honey
2 T heavy cream
55 g dark brown sugar (about 1/3 cup)
1 large egg
2 T bourbon
30 g coconut flakes (about 1/2 cup)
175 g whole pecans (about 1 3/4 cups)
[how to make]
*In the bowl of an electric mixer, cream together 8 T butter and the confectioner's sugar.
*Beat in the yolk until combined, then beat in the vanilla.
*Sift together the flour, cocoa powder and 1/8 t salt.
*With the mixer running on low, beat in the dry ingredients until just combined.
*Scrape the dough into a ball and flatten into a disc.
*Cover with plastic wrap and chill 1 hour.
*On a lightly floured surface, roll the dough into an 11" round.
*Transfer to a 10" fluted tart pan. Chill 30 minutes.
*Heat the oven to 325 degrees.
*Line the crust with foil or parchment paper and fill with pie weights.
*Bake 15 minutes; remove weights and foil and return crust to the oven to bake until dry to the touch, 5 to 10 minutes more. Cool.
*Melt the remaining stick of butter.
*In a bowl, combine butter, honey, cream, brown sugar, egg, bourbon and 1/8 t salt.
*Stir in the coconut and pecans.
*Pour filling into the crust.
*Bake until the top is golden brown and the filling is gently set, 35 to 45 minutes.
*Cool completely before serving.
-serves 8-
Note: This recipe came from "The New York Times".
Labels: chocolate coconut pecan tart recipe, pecan tart recipe, tart recipe
(for the white chocolate ganache)
2 cups heavy cream
1/4 cup light corn syrup
1/4 t salt
1 lb. white chocolate, chopped
2 t pure vanilla extract
(for the dark chocolate ganache)
1 1/4 cups water
2/3 cup light corn syrup
2 T unsweetened cocoa powder
1/4 t salt
1 1/4 lbs. bittersweet chocolate, coarsely chopped
1 1/4 t chocolate extract
(for the crust)
12 T unsalted butter, softened
1/2 cup confectioners' sugar
1 1/2 cups all purpose flour
1/4 cup dark chocolate ganache, melted
(for the filling)
1/4 cup heavy whipping cream
1 cup white chocolate ganache, at room temperature
8 oz. cream cheese, softened
(for the glaze)
1/4 cup apricot preserves
1 T water
2 cups chopped or sliced assorted fruit
[how to make]
(for the white chocolate ganache)
*In a large, heavy saucepan, bring the cream, corn syrup, and salt to a boil over medium high heat.
*Whisk until blended.
*Remove the pan from the heat.
*Immediately add the white chocolate and vanilla to the pan and whisk until smooth.
*Set aside for about 2 hours to cool completely, whisking every 15 minutes or so.
*When cool, transfer the ganache to a rigid plastic or glass container, cover, and refrigerate overnight before using. (Ganache will keep refrigerated for up to 3 months.)
(for the dark chocolate ganache)
*In a large, heavy saucepan, bring the water, corn syrup, cocoa powder, and salt to a boil over medium high heat.
*Whisk until blended.
*Remove the pan from the heat.
*Immediately add the chocolate and chocolate extract to the pan and whisk until smooth.
*Set aside for about 1 hour to cool completely, whisking every 15 minutes or so.
*When cool, transfer the ganache to a right plastic or glass container, cover, and refrigerate for up to 3 months.
(for the crust)
*Heat the oven to 300 degrees.
*In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners' sugar on medium speed until light and fluffy, 3 to 5 minutes.
* Reduce the speed to low and mix in the flour until the dough comes together.
*Press the dough over the bottom and up the sides of a 12" tart pan with a removable bottom.
*Bake for 20 to 25 minutes or until just lightly brown.
*Let the pie crust cool completely on a wire cooling rack.
*When the crust is cool, brush the melted dark chocolate ganache over the bottom and sides of the pie crust.
(for the filling)
*In the bowl of an electric mixer fitted with the whisk attachment, whip the cream until stiff peaks form.
*Beat in the white chocolate ganache and cream cheese.
*Spread the filling evenly over the baked crust.
*Cover with plastic wrap and chill for at least 1 hour or overnigh until ready to serve.
(for the glaze)
*In a small saucepan, heat the preserves and water over medium high heat until boiling.
*Remove from the heat and let cool.
*Arrange the fruit of your choice decoratively over the top of the tart.
*Brush the cooled glaze over the fruit for shine.
-makes 6 to 8-
Note: I found this recipe in "Chocolatique" by Ed Engoron with Mary Goodbody.
Labels: Fruit Tart recipe, tart recipe, white chocolate cream filling recipe
1 1/2 cups all purpose flour
1/2 cup unsalted butter, cold, cut into small pieces
1 T sugar
pinch salt
1 egg yolk
1 to 2 T ice water
(for the filling)
2 large limes
1/2 cup sugar
2 eggs
1/2 cup ground unsalted macadamia nuts
6 T unsalted butter, melted
(for the garnish)
whipped cream
6 to 8 whole macadamia nuts
[how to make]
(for the pastry)
*Process the flour, butter, sugar, and salt in a food processor fitted with a steel blade until the mixture resembles coarse meal.
*Add the egg yolk.
*With the machine running, add enough of the water for the dough to gather into a ball.
*Remove from the machine, dust with flour, and wrap with plastic wrap.
*Refrigerate the dough at least 1 hour.
*Preheat oven to 400 degrees.
*Roll but the dough into a 12" circle on a lightly floured surface.
*Line a 9" tart pan with the dough.
*Trim and crimp the edges.
*Prick the bottom of the dough all over with a fork.
*Line the shell with parchment paper and weight with dried beans or pie weights and let cool.
(for the filling)
*Remove the zest from the limes with a vegetable peeler and chop fine with a chef's knife.
*Place the zest, sugar, eggs, and ground nuts in a food processor fitted with a steel blade.
*Process 30 seconds.
*Squeeze the juice from the limes and add the juice and butter to the egg mixture.
*Process until well combined, about 10 seconds.
*Remove the paper from the shell and carefully pour in the filling.
*Bake until the filling is firm and lightly browned on top, about 30 minutes.
*Let cool to room temperature
(for the finish)
*Cut the tart into wedges and garnish each serving with whipped cream and whole macadamia nuts.
-makes 6 to 8-
Note: I found this recipe in "The Silver Palate Good Times Cookbook".
Labels: lime tart recipe, macadamia tart recipe, tart recipe
(for the filling)
18oz. rhubarb, cut into 2cm slices
3/4 cup granulated sugar
2 T salted butter, softened
1 cup mascarpone
1/4 cup all purpose flour
grated zest of 1 orange
2 eggs, separated
100 mL heavy cream
(for the base)
9 T salted butter, softened
1/3 cup granulated sugar
1 1/4 cups all purpose flour
2 T cornstarch
3 T rice flour
(for the syrup)
2 t arrowroot powder
2 T water
freshly squeezed juice of 1 orange
[how to make]
*Preheat the oven to 375 degrees.
*Put the rhubarb in an ovenproof dish and sprinkle with 1/3 cup of the sugar.
*Cover with foil and roast in the preheated oven for about 15 minutes.
*Remove the rhubarb from the oven and strain it, reserving the juices for later. Set aside. Leave the oven on.
(for the base)
*Put the ingredients into a mixing bowl and rub together using your fingertips to form a paste.
*Knead gently into a smooth ball of dough.
(Alternatively, blend the ingredients in a food processor to form a smooth dough.)
*roll it out on a lightly floured surface into a circle a little larger than the pan.
*Using your rolling pin to help lift it, transfer the dough to the tart pan.
*Gently press it in and trim away any overhanging edges.
*Line the pastry with baking parchment and fill with baking beans.
*Blind bake in the preheated oven for 15 to 20 minutes.
*Take out the oven, then remove the parchment and baking beans and leave to cool.
*When cool, line the sides of the tart pan with strips of baking parchment about 2" high.
(for the filling)
*Beat together the butter, remaining sugar, mascarpone, flour and orange zest in a large bowl.
*Add the egg yolks and cream.
*Beat to a creamy consistency and set aside.
*Put the egg whites into a very clean bowl and use an electric whisk to beat ion Haigh speed until soft peaks form.
*whisk the egg whites into the mascarpone mixture, then spoon into the tart case.
*Scatter over the roasted rhubarb and bake in the preheated oven for 40 to 45 minutes or until the filling is set but with a slight wobble.
(for the syrup)
*Stir together the arrowroot and the water in a cup.
*Put the reserved rhubarb juice and the orange juice into a saucepan and bring to the boil.
*Remove from the heat and gradually stir in the arrowroot until the syrup is slightly thickened.(The syrup will thicken further as it cools.)
*Serve the tart warm with the syrup poured on top.
-makes 8 to 10-
Note: This recipe was found in "Rustic Fruit Desserts".
Labels: rhubarb mascarpone tart recipe, Rhubarb Tart recipe, tart recipe
(for tart crust)
7 T unsalted butter, softened
1/2 cup sugar
3/4 cup all purpose flour
1/3 cup cocoa
1/2 t vanilla
1/8 t salt
(for filling)
1 1/4 cups heavy whipping cream, room temperature
10 oz. semi-sweet chocolate
5 T raspberry liquor
(for topping)
raspberries & heavy cream whipped
>how to make<
(for tart crust)
*Preheat oven to 350 degrees.
*Grease an 11" loose-bottom fluted tart pan.
*In a mixer bowl, beat butter and sugar until light and fluffy.
*At low speed, beat in flour, cocoa, vanilla, and salt until a soft dough forms.
*Press dough into bottom and up sides of pan.
*Bake 8 to 10 minutes.
*Cool completely.
*Remove sides and bottom of tart pan, putting tart shell on serving platter.
(for filling)
*Place chocolate and liquor in heavy saucepan over very low heat and stir constantly until just melted.
*With wire whisk, pour in whipping cream, stirring until smooth and blended.
*Pour into tart shell and cool at room temperature for a couple of hours. Then refrigerate.
(for assembly)
*Put raspberries around the rim, and pipe out whipped cream.
*Puree raspberries, and remove seeds through sieve. Add some sugar to taste.
*Garnish with mint leaves, if you like.
-serves 12 to 15-
Note: This recipe was made by Marilyn Slaby.
Labels: chocolate tart recipe, Raspberry Truffle Tart recipe, tart recipe
