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.
MAMMA'S FINNISH BERRY TART
Mamma's Berry Tart is a popular dessert in Finland. The word "Mamma" comes from the Swedish word "Mum", so it's not quite certain if the recipe is Finnish or Swedish. But it's good all the same! Who can possibly resist crispy buttery pastry filled with berries and topped with creamy filling??? From the Scandi-Home cooking blog.
Provided by Jostlori
Categories Tarts
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- To make the pastry:
- Using an electric mixer, beat the butter and sugar until light and creamy. Whisk in the egg.
- Mix the flour and the baking powder together and stir into the dough.
- Place the dough in a greased 9 inch tart pan or pie plate and flatten on the bottom and sides using your fingers (add a little bit of flour if the dough is too sticky to handle).
- For the Filling:.
- Mix the berries with the cornstarch, then place berries in the prepared crust.
- Mix together the sour cream, egg, vanilla sugar and sugar and spoon the filling on top of the berries.
- Bake in 350F oven for about 30 minutes or until the pastry has browned and the filling seems set.
Nutrition Facts : Calories 320.2, Fat 14.6, SaturatedFat 8.7, Cholesterol 83.3, Sodium 173.2, Carbohydrate 42.7, Fiber 0.9, Sugar 20.4, Protein 5.2
GRANDMA'S BUTTER TARTS
This was my Grandma's recipe and has been a family favorite for years. Every time she would make these we would practically inhale them. Now, I make them on all the holidays. My family absolutely raves about them. They get gobbled up so fast that I always have to make a couple batches! Note: I don't put raisins and nuts in the filling mixture at first. I add them to each individual tart after I've poured in the mixture. About 5-8 raisins and a sprinkle of nuts to each tart. Also, to get a really flakey crust, keep all ingredients and utensils cold. I put my bowl, rolling pin, pastry whisk, and the flour I will use in the freezer prior to making and I keep the butter and shortening in the fridge until ready to use
Provided by ProudMamaT
Categories Tarts
Time 1h15m
Yield 12-18 tarts, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F.
- Filling:.
- Mix all ingredients until well blended; set aside.
- Pastry:.
- Cut butter and shortening together using a fork or pastry whisk utensil.
- Slowly add salt and flour to the butter and shortening cutting it in until the mixture looks like small crumbles.
- Add cold water one tablespoon at a time until the dough sticks together.
- Roll out the dough to about 1/8 inch thick.
- Use a wide mouthed glass (I use a pint glass) to cut out circles.
- Place circles into an ungreased cupcake pan.
- Pour filling into the crusts, about a quarter of the way full. Be careful not to over fill as the mixture will bubble up and make the tarts stick to the pan.
- Bake in oven at 425°F for about 12-15 minutes or until crust is golden brown.
- Good luck and enjoy!
Nutrition Facts : Calories 837.8, Fat 50.3, SaturatedFat 21.4, Cholesterol 98.8, Sodium 442.2, Carbohydrate 94.3, Fiber 2.5, Sugar 44.7, Protein 7.7
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.
BERRY TART WITH MASCARPONE CREAM
Categories Berry Cheese Dessert Bake Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- On a floured surface with a floured rolling pin roll out dough into an 11-inch round (about 1/8 inch thick) and fit into a 9-inch tart pan with a removable fluted rim. Roll rolling pin over top of shell to trim dough flush with rim and with a fork prick bottom of shell all over. Chill shell 30 minutes, or until firm.
- Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 20 minutes and carefully remove foil and weights or rice. Bake shell until golden, about 10 minutes more, and cool completely in pan on a rack. Shell may be made 1 day ahead and kept in pan, loosely covered, at room temperature.
- In a bowl with a whisk or an electric mixer beat together mascarpone, cream, and sugar until mixture holds stiff peaks. Spoon mixture into shell, spreading evenly.
- Quarter strawberries and in a large bowl combine with remaining berries. In a small saucepan simmer marmalade and liqueur, stirring, until reduced to about 3 tablespoons and pour over berries. With a rubber spatula gently stir berries to coat evenly. Mound berries decoratively on mascarpone cream. Tart may be assembled 2 hours ahead and chilled. Bring tart to room temperature and remove side of pan before serving.
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