EASY LEMON BERRY TARTLETS
These fruity, flaky tartlets filled with raspberries and topped with lemon-tinged cream cheese are a sweet ending to any weeknight meal. They are elegant yet come together quickly and easily. —Elizabeth Dehart, West Jordan, Utah
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 15 tartlets.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the thawed raspberries and confectioners' sugar; mash with a fork. Spoon into tart shells., In another small bowl, combine cream cheese and lemon curd. Pipe or spoon over filling. Top with fresh raspberries if desired.
Nutrition Facts : Calories 51 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 43mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
BERRIES AND CREAM TARTLETS
Perfect for a party, these individual berry desserts are easy to customize.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h35m
Yield Makes thirty-two 2 1/2-inch tartlets or twenty-five 3-inch tartlets
Number Of Ingredients 14
Steps:
- Make the crusts: Beat butter and sugar with a mixer on low speed until just combined. Add flour and 1/8 teaspoon salt; beat on low speed until dough comes together, 3 to 5 minutes. Press dough into a disk, and wrap in plastic. Refrigerate for 20 minutes.
- Preheat oven to 325 degrees. Roll out dough to a scant 1/4-inch thickness on a lightly floured surface. Cut out thirty-two 3-inch rounds or twenty-five 3 1/2-inch rounds, and fit each into a 2 1/2- or 3-inch tart pan. Trim excess dough flush with edges of pans using a knife. Refrigerate until firm, at least 1 hour or overnight. Bake, pressing down dough if puffing, until pale gold, about 25 minutes. Let cool completely.
- Make the filling: Heat milk and 1/2 cup cream in a medium saucepan over medium-high heat until almost boiling. Whisk together yolks, sugar, cornstarch, flour, and a pinch of salt. Slowly pour some of the warm milk mixture into yolk mixture, and whisk to combine. Pour yolk mixture into saucepan with remaining milk mixture. Bring to a boil, whisking constantly, and cook for 1 minute, continuing to whisk.
- Strain mixture through a fine sieve, and whisk in vanilla. Place plastic wrap directly on surface of pastry cream, and refrigerate at least 1 hour or overnight. When ready to use, whip remaining 1/2 cup heavy cream until soft peaks form. Fold into pastry cream.
- Assemble the tarts: Fill each tart shell halfway with pastry cream. Top with berries; gently brush with jam.
LEMON BERRY TARTLETS
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Place frozen puff pastry sheet on a work surface dusted with flour. Allow to thaw for 2 to 3 minutes. Using a 1 1/2 to 2-inch round cookie or biscuit cutter, cut out 12 round pieces. Place pastry rounds on the prepared baking sheet. Using a slightly smaller round cookie or biscuit cutter, cut out inner circles in each pastry round, leaving them in place. Brush each pastry round with beaten egg.
- Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Allow to cool completely before filling.
- Cut around the small inner circle of each pastry round and gently push it down. Fill each tartlet with lemon curd and top with a blackberry. Dust with confectioners' sugar.
Nutrition Facts : Calories 296.2 calories, Carbohydrate 32.7 g, Cholesterol 42.3 mg, Fat 17 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 123.2 mg, Sugar 11.9 g
BERRY GALETTE
Nothing says summer like fresh berries baked up into a juicy dessert! Galettes are easier than pies, and I love the rustic look. I used raspberries and blueberries in this galette, but it works with a mix of any berries, or just one kind. Make sure you have ice cream or whipped cream to top it with!
Provided by LauraF
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h55m
Yield 8
Number Of Ingredients 16
Steps:
- Pulse flour, sugar, and salt together in a food processor. Add butter and cream cheese; pulse until mixture looks like wet sand.
- Sprinkle 1 tablespoon ice water over the mixture. Pulse until dough just starts to clump together; add a bit more water if it looks very dry.
- Turn dough out onto a sheet of plastic wrap. Gather and gently press together into a cohesive ball. Use the wrap to press dough out into a thick disk. Wrap well and chill until firm, at least 1 hour and up to overnight.
- Line a baking sheet with parchment paper. Lightly dust a flat work surface with flour. Roll dough into a 12-inch circle, moving dough around frequently to prevent sticking. Trim edges if they look very rough. Fold up dough into quarters. Brush off excess flour and transfer to the baking sheet. Unfold gently.
- Refrigerate dough while preparing the filling.
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine berries, lemon juice, and vanilla extract in a large bowl. Mix sugar, cornstarch, and salt in a small bowl. Pour over berries and toss gently to combine.
- Remove dough from the refrigerator. Spread jam over the middle, leaving a thick border around the edges. Mound berries over the jam. Fold the edges of the dough over the berries and pleat it every few inches.
- Whisk egg and water together. Brush the border of the galette with the egg wash and sprinkle with turbinado sugar.
- Bake in the preheated oven until crust is deep golden and juices are bubbling, 25 to 30 minutes. Check the underside of the galette is also browned. Transfer baking sheet to a wire rack and let cool before slicing.
Nutrition Facts : Calories 317.2 calories, Carbohydrate 37.9 g, Cholesterol 69.2 mg, Fat 17.4 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 10.6 g, Sodium 145.1 mg, Sugar 18.4 g
BERRY TARTLETS
Each of these tartlets is a miniature still life featuring a smattering of sun-ripened berries. These sweet treats are sure to be a hit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes sixteen 2 1/2-inch tartlets
Number Of Ingredients 5
Steps:
- Divide dough in half. On a lightly floured surface, roll out 1 piece to 1/8 inch thick. (Keep remaining dough refrigerated.) Using a 3-inch round cookie cutter, cut out 8 rounds. Gently press into eight 2 1/2-inch round tart pans. Trim dough flush with top edge of pans. Refrigerate until cold, about 30 minutes.
- Preheat oven to 375 degrees. Line tart shells with parchment, and fill with pie weights or dried beans. Bake until edges are golden, 12 to 14 minutes. Remove parchment and weights; continue baking until surfaces are golden, about 10 minutes. Let cool on a wire rack. Repeat process with remaining dough.
- Remove tart shells from pans; spoon 2 teaspoons pastry cream into each. Top with berries. Refrigerate until ready to serve. Top with berry leaves, if desired.
LEMON BERRY TARTLETS
Provided by Food Network
Number Of Ingredients 6
Steps:
- 1 WHISK sweetened condensed milk, lemon juice and lemon peel until blended and mixture begins to thicken. Fold in whipped topping.
- 2 DIVIDE evenly between the 6 mini pie crusts. Press down in center with a spoon to make a depression about 1-inch deep. Refrigerate for 2 hours or until firm. Make depression again a little bit deeper. Fill each tartlet with a heaping tablespoon of preserves. Serve immediately.
BERRY RICOTTA TARTLETS
Provided by Giada De Laurentiis
Time 1h46m
Yield 15 to 18 tartlets
Number Of Ingredients 16
Steps:
- For the crust: In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. Set aside. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the honey and vanilla. With the machine running, gradually add the dry ingredients and blend until incorporated. Transfer the mixture to a work surface and knead into a dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone liner. Set aside.
- On a lightly floured work surface, roll the dough into a 12-inch diameter circle, about 1/4-inch thick. Using a 2 1/2-inch round cookie cutter, cut out circles of the dough and arrange on the prepared baking sheet. Gather any scraps of dough and gently knead together. Roll out until 1/4-inch thick. Cut out additional circles of dough and place on the baking sheet (there should be a total of 15 to 18 circles). Bake until slightly golden around the edges, 10 to 12 minutes. Cool on the baking sheet for 15 minutes.
- For the berries: In a medium bowl toss together the strawberries, blackberries, blueberries, lemon juice, and sugar. Let the mixture stand for 30 minutes.
- For the ricotta topping: In a medium bowl, mix together the cheese, powdered sugar, and lemon zest.
- To assemble the tartlets: Spoon 1 1/2 tablespoons of the ricotta topping in the center of each crust. Using a small spoon, make a shallow well in the ricotta topping and fill with a little of the berry mixture. Arrange on a platter and serve.
CHOCOLATE BERRY TARTLETS
Make and share this Chocolate Berry Tartlets recipe from Food.com.
Provided by Mom2Rose
Categories Tarts
Time 50m
Yield 36 tartlets, 36 serving(s)
Number Of Ingredients 13
Steps:
- For filling, in medium saucepan combine chocolate and milk.
- Stir over low heat just until chocolate is melted and smooth; remove from heat.
- Stir in jam; fold in coconut.
- Cover; set aside.
- Preheat oven to 350°F
- Grease thirty-six mini muffin cups (recipe works best in metal pans); set aside.
- In a large mixing bowl beat butter with electric mixer for 30 seconds.
- Beat in sugar, egg, and vanilla until well combined.
- Add flour, cocoa powder, baking powder, baking soda, and salt.
- Beat on medium speed just until combined.
- Divide dough in 36 equal pieces; shape in 1-inch balls.
- Evenly press a ball of dough on bottom and up sides of each muffin cup.
- Divide filling among cups.
- Bake for 10 to 12 minutes or until crust is set and dry.
- Cool in muffin cups on wire rack for 15 minutes.
- Carefully remove tartlets; cool completely on rack.
- Sprinkle with sifted powdered sugar.
Nutrition Facts : Calories 135.2, Fat 5.8, SaturatedFat 3.7, Cholesterol 14.8, Sodium 57.1, Carbohydrate 19.6, Fiber 1.1, Sugar 12.9, Protein 1.8
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.
MIXED BERRY TART
This berry tart is light and fresh! Refrigerate any leftovers.
Provided by janet
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch tart pan with cooking spray.
- Combine flour, butter, confectioners' sugar, and salt in the bowl of a food processor; pulse until a soft dough forms. Press dough into the bottom of the prepared pan; prick with a fork.
- Bake in the preheated oven until edge of crust is golden, 15 to 20 minutes. Remove from the oven and cool; do not turn oven off.
- Place cream cheese in a large bowl; beat with an electric mixer until smooth, 2 to 3 minutes. Add sugar; mix until combined, 1 to 2 minutes. Add eggs; blend for 1 to 2 minutes. Add lemon zest and juice; mix until incorporated. Pour mixture into cooled tart shell.
- Bake in the preheated oven until filling has set, about 25 minutes. Chill thoroughly, at least 1 hour. Top with berries and garnish with mint.
Nutrition Facts : Calories 399.5 calories, Carbohydrate 39.2 g, Cholesterol 111.7 mg, Fat 25.1 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 15.3 g, Sodium 145.9 mg, Sugar 19.7 g
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MIXED BERRY TARTLETS - BETTER HOMES & GARDENS
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3.9/5 (23)Total Time 50 minsServings 12Calories 229 per serving
- Let pie crusts stand at room temperature for 15 minutes. Preheat oven to 400°F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray. For pastry shells, unroll pie crusts. Use a 3-1/2-to 4-inch round cutter to cut 6 rounds from each crust. Press rounds into prepared muffin cups, pleating to fit.
- For tartlet filling, in a medium bowl combine the 2 tablespoons sugar and the cornstarch; stir in berries and lemon juice. Spoon berry mixture into pastry shells. Bake for 20 minutes or until pastry is golden. Cool in muffin cups on a wire rack for 5 minutes. Carefully remove tartlets from muffin cups; cool completely on wire rack.
- In a medium mixing bowl combine whipping cream, lemon curd, 1 teaspoon sugar, and vanilla; beat with wire whisk or with electric mixer on medium speed until cream mixture mounds and is fluffy. Spoon on tarts. Garnish each tart with a mint sprig. Makes 12 servings.
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