STRAWBERRY TARTS
One woman I worked with loved these tarts and would bring some in to work with her. They were so good. These are extra-delicious when topped with whipped cream.
Provided by Carol
Categories Desserts Pies Tarts Fruit Tart Recipes
Yield 6
Number Of Ingredients 6
Steps:
- To Make Glaze: Blend the sugar, cornstarch, and salt; stir into apple juice. Cook over a medium heat, stirring constantly until smooth and thick. Allow to cool for 10 minutes.
- Spread a small quantity of the glaze over the bottoms of the shells. Arrange washed and hulled fresh berries over the glaze, slicing if necessary to fit into the tarts. Spoon remaining glaze carefully over the berries, covering them well. Chill for 2 to 4 hours. Serve garnished with whipped cream if desired.
Nutrition Facts : Calories 642.8 calories, Carbohydrate 96.7 g, Fat 25.3 g, Fiber 1.6 g, Protein 7.7 g, SaturatedFat 5.4 g, Sodium 288 mg, Sugar 44.8 g
MINI GLAZED FRESH STRAWBERRY TARTS
Enjoy these Mini Glazed Fresh Strawberry Tarts topped with COOL WHIP. They're quick and easy-to-make. Add this strawberry tart recipe to your collection.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Place strawberries in pie crusts. Slowly pour 2 Tbsp. of the glaze evenly over strawberries in each shell.
- Refrigerate at least 1 hour before serving.
- Top with whipped topping just before serving. Store leftover tarts in refrigerator.
Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 36 g, Fiber 1 g, Sugar 21 g, Protein 2 g
STRAWBERRY TARTS
Steps:
- Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
- Meanwhile, preheat the oven to 375 degrees F.
- Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
- Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
- With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.
MINI STRAWBERRY TARTS
These are great for family gatherings or parties. All the sweet goodness of strawberry shortcake, but convenient small and individual servings for your guests. This very impressive looking treat will have all your guests begging for the recipe.
Provided by MS. KIMMY
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h18m
Yield 35
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease mini muffin pans.
- Place cream cheese and butter in a large bowl. Beat with an electric mixer until smooth and fluffy. Gradually beat in flour, one cup at a time, until all is incorporated. Roll dough into 70 small balls, and press each into a mini muffin pan cup to form the pastry crusts.
- Bake crusts in preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and allow to cool.
- Stir gelatin, sugar, and food coloring into the boiling water. Place over high heat; bring back to a boil. Stir together cornstarch and water to make a paste. Stir the cornstarch mixture in the boiling gelatin until dissolved. Remove from heat and allow to cool completely, about 30 minutes.
- Spoon cooled gelatin mixture evenly into tart shells. Push a strawberry half down into each tart. If desired, top each tart with a small amount of whipped cream or whipped topping just before serving.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 28.9 g, Cholesterol 49 mg, Fat 17.2 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 10.7 g, Sodium 134.6 mg, Sugar 7.7 g
FRESH STRAWBERRY TART
This free-form strawberry tart in a buttercrust pastry is thickly glazed and beautiful. You can use a tart pan, but going free-form is kind of fun. Be sure to use perfectly ripe, sweet strawberries.
Provided by Chef John
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Place pastry dough on a lightly floured work surface. Roll out dough to a round disk about 1/8-inch thick and 12 inches in diameter. Transfer to prepared baking sheet.
- Brush outside 2 inches around the edges of circle lightly with water. Tightly curl up a bit of the edge of the dough to give it a rounder shape with a slightly thickened edge. If some edges are thicker than others, pinch off excess and add to thinner edges forming a circle with even edges. Roll each edge again just once to make the edges thick enough to crimp. Crimp crust with your floured fingers.
- Use a fork to "dock" the bottom surface, covering it with tiny holes to prevent the dough from bubbling up as it bakes.
- Bake in preheated oven until golden brown, 20 to 25 minutes. Let cool about 10 minutes. Do not turn off the oven.
- Place cream cheese, creme fraiche, egg yolk, sugar, salt, vanilla, and lemon zest in mixing bowl. Mix together thoroughly. Carefully pour a thin layer of mixture evenly into pastry shell (you may not need all the cheese mixture).
- Transfer filled tart to oven. Bake until cheese layer is set and crust is browned, about 20 minutes. Let tart cool completely to room temperature before adding berries.
- Arrange berries cut side down, pointy end out starting with the larger berries around the edges. You can lean strawberries up a bit as your work your way toward the center. Cut some berry halves in half again to fit into any gaps on the cheese layer.
- Place apricot jam and 2 teaspoons water in saucepan. Heat over low heat until thin enough to brush. Let cool slightly before brushing generously over all berries and crust. Transfer tart to serving plate.
Nutrition Facts : Calories 320.4 calories, Carbohydrate 33.8 g, Cholesterol 61.5 mg, Fat 18.7 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 8.6 g, Sodium 297.4 mg, Sugar 18.6 g
GLAZED STRAWBERRY TART
Get better-than-ever strawberry sweetness with this delectable Glazed Strawberry Tart. Watch the video to learn how to make this pretty pastry today!
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Mix flour and brown sugar in medium bowl until blended. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; knead with hands to form ball. Press onto bottom and up side of 10-inch tart pan with removable bottom. Bake 15 min. or until golden brown; cool completely.
- Meanwhile, bring 1/2 cup granulated sugar, cornstarch, dry gelatin mix and water to boil in saucepan, stirring occasionally; cook and stir 2 min. Cool 20 min.
- Beat cream cheese, remaining granulated sugar and zest in large bowl with mixer until blended. Whisk in COOL WHIP; spread onto bottom of crust. Top with berries and gelatin glaze. Refrigerate 3 hours or until chilled. Run knife around tart to loosen from rim of pan; remove rim.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 140 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 20 g, Protein 3 g
More about "mini glazed fresh strawberry tarts recipes"
FRESH STRAWBERRY TARTS RECIPE - PILLSBURY.COM
From pillsbury.com
BASIC FRUIT GLAZE FOR FRUIT TARTS AND FRUIT PIZZA - BAKER …
From bakerbettie.com
STRAWBERRY TARTS (SCOTTISH STYLE) - CHRISTINA'S CUCINA
From christinascucina.com
MINI NO BAKE STRAWBERRY PIES - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
MINI STRAWBERRY TARTS RECIPE · NOURISH AND NESTLE
From nourishandnestle.com
MINI STRAWBERRY TARTS RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 5 hrs 15 mins
23 EASY MINI TART RECIPES FOR A DELECTABLE DESSERT
From insanelygoodrecipes.com
SKINNY, MINI STRAWBERRY TARTS
From skinnykitchen.com
MINI LEMON TARTS - 2 COOKIN MAMAS
From 2cookinmamas.com
FARM FRESH STRAWBERRY TARTS (WITH VIDEO) - MSN.COM
From msn.com
STRAWBERRY CUSTARD TARTS | DELICIOUS EVERYDAY
From deliciouseveryday.com
MINI STRAWBERRY CHEESECAKES - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
MINI STRAWBERRY TART - RECIPES - COOKS.COM
From cooks.com
11 BRIGHT AND ZESTY LEMON DESSERT RECIPES TO SAVOR THIS SPRING
From camillestyles.com
FRESH MINI STRAWBERRY TARTS RECIPES - PIES AND TARTS
From tfrecipes.net
RECIPE FOR HOMEMADE STRAWBERRY POP-TARTS - TWINCITIES.COM
From twincities.com
FRENCH STRAWBERRY TART RECIPE | BY LEIGH ANNE WILKES
From yourhomebasedmom.com
You'll also love