Country Manor Breakfast Tart Recipes

Steps:

• For the tart crust: Mix the flour, sugar, cardamom and salt in a food processor. Add the butter and shortening, and pulse until the mixture looks like coarse meal. Drizzle in the ice water and vanilla, and pulse until the dough comes together. Turn the dough out onto a piece of plastic wrap and form into a ball. Wrap and refrigerate until firm, about 1 hour.
• For the blueberry compote: While the dough is resting, place the blueberries, sugar and lemon juice in a pot and bring to a boil. Boil for 8 to 10 minutes. Remove from the heat and add the cornstarch and water, stirring to combine. Return to the heat and simmer until the compote reaches a thick, jam-like consistency, about 8 minutes.
• To assemble: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Roll out the dough to about 1/8-inch thick on a floured work surface and then cut into 4-by-3-inch rectangles using a pastry press or knife. Transfer to the prepared baking sheet. Place a heaping teaspoon of blueberry compote in the center of half of the rectangles and brush the edges with beaten egg. Top with the remaining rectangles and seal using a fork or dough crimper.
• Bake the tarts for 10 minutes. Remove from the oven and brush the tops with milk. Return to the oven for another 10 minutes, until golden brown.

Steps:

• Mix together flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add water, egg, and vinegar. Mix together but do not work too much. Divide pastry into two pieces, cover and chill for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Form each piece into a round and roll out crust on lightly floured surface. Carefully fit into two 10 inch tart pans.
• Blind bake tart shells in preheated oven until golden brown. Let cool.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Saute onion in butter until translucent. Divide ham, bacon and onion into two equal portions and sprinkle over the bottom of tart shells.
• Whisk together cream and beaten eggs. Add salt, pepper, nutmeg, basil, and thyme, and stir well. Pour egg mixture over bacon mixture. Sprinkle cream cheese cubes and grated Cheddar and Monterey Jack cheeses over the top of each filled tart. Sprinkle green onions over cheese, followed by sliced almonds.
• Bake in preheated 350 degrees F (175 degrees C) oven for 30 to 40 minutes. Let cool slightly, then cut and serve.

Steps:

• Crust:.
• Preheat oven to 400 degrees fahrenheit.
• Chopped chilled butter into 1/4 inch pieces and mix in flour and salt. Add water until dough holds together loosely.
• Shape into a 5"x5" disc and wrap in cling wrap; chill in refrigerator for 15 minutes.
• Press dough into tart pan using "lift and pinch" method. Poke 3-4 times with fork. Line with parchment paper or tin foil, and fill with baking beads or rice.
• Bake for 15 minutes, remove parchment and baking beads, then bake for an additional 5 minutes.
• Set aside to cool.
• Filling:.
• Dice yellow onion and saute in olive oil until carmelized. Remove from heat.
• Line bottom of tart crust with grated Gruyere cheese.
• Layer bacon bits on top.
• Once cooled, gently lay sauteed onions on top of bacon layer.
• Whisk together egg yolks, egg, salt, pepper, and heavy cream.
• Pour egg mixture into tart crust until filling approaches top edge of tart crust.
• Sprinkle grated parmesan on top.
• Cook tart in oven for 20-25 minutes.
• Allow to cool before serving.
• Tomato Balsamic Jam:.
• Dice onions and garlic. Use box grater to coarsley grate apple.
• Saute onions and garlic in large sauce pan until onions are translucent (about 5 minutes).
• Add in apple, vinegar, salt, pepper, and tomatoes.
• Keep on low simmer stirring occasionally, for about 45 minutes until jam has paste consistency.
• Remove from heat. Once jam has cooled, spread a thin layer in a ring on top of tart. Garnish with arugala (optional).