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
ORANGE-GLAZED STRAWBERRY TART
A tender, no-roll crust provides the base for a creamy vanilla filling and layers of fresh fruit.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 31m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Mix flour, butter, powdered sugar and salt with hands until crumbly. Press firmly and evenly in bottom of ungreased 11-inch tart pan with removable bottom or 12-inch pizza pan.
- Bake 8 to 10 minutes or until light brown; cool. Remove side from tart pan if necessary.
- Mix sour cream, milk and pudding and pie filling (dry) with hand beater or electric mixer on low speed 1 to 2 minutes until blended; spread over crust. Arrange strawberries on pudding mixture. Heat marmalade and liqueur over low heat until melted. Cool slightly; spoon over strawberries. Immediately refrigerate any remaining dessert after serving.
Nutrition Facts : Calories 290, Carbohydrate 35 g, Cholesterol 15 mg, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg
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
ORANGE GLAZED STRAWBERRY TART
Served at our Feb 18th Curious Cuisiners meeting by Morag Weir
Provided by Club Recipes
Categories Fruit Appetizers
Time 4h40m
Number Of Ingredients 13
Steps:
- 1. Pastry - Mix all pastry ingredients until dough forms. Press dough firmly and evenly against bottom and sides of ungreased tart pan with removable bottom 11x1in or a 12 in pizza pan. Bake 8-10 minutes or until lightly brown, cool completely.
- 2. Mix sour cream, milk and pudding mix with mixer on low speed for 1-2 minutes or until blended. Spread over cooled tart shell. Cover with plastic wrap and refrigerate for at least 1 hr but not longer than 4 hrs,
- 3. Arrange fruit on pudding mixture at least 1 hour before serving, Heat marmalade and liqueur over low heat until melted. Cool slightly then spoon over fruit. cover and refrigerate.
STRAWBERRY MASCARPONE TART WITH PORT GLAZE
This time of year, you can't have too many fruit tarts. Here, ripe strawberries drizzled with Port glaze top a luxurious no-bake mascarpone filling. The press-in crust, by the way, is a breeze to make.
Provided by Andrea Albin
Categories Blender Dessert Bake Valentine's Day Mother's Day Strawberry Port Spring Gourmet Summer Tart Flaming Hot Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- Make tart shell:
- Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolk, vanilla, lemon juice, and water with a fork, then drizzle over flour mixture and stir with fork (or pulse) until mixture comes together.
- Gently knead with floured hands on a lightly floured surface until a dough forms, then gently knead 4 or 5 times. Press into a 5-inch disk. Place in center of tart pan and cover with plastic wrap. Using your fingers and bottom of a flat-bottomed measuring cup, spread and push dough to evenly cover bottom and side of pan. Prick bottom of tart shell all over with a fork and freeze until firm, about 10 minutes.
- Preheat oven to 375°F with rack in middle.
- Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove foil and weights and continue to bake until shell is deep golden all over, about 20 minutes more. Cool in pan, about 45 minutes.
- Make filling while tart shell cools:
- Stir together strawberries and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes. Strain in a sieve set over a small saucepan, reserving berries. Add Port to liquid in saucepan and boil until reduced to about 1/4 cup, 10 to 15 minutes. Transfer to a small bowl to cool slightly.
- Meanwhile, whisk together mascarpone, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff.
- Assemble tart:
- Spread mascarpone mixture evenly in cooled tart shell, then top with strawberries. Drizzle Port glaze all over tart.
GLAZED STRAWBERRY TART
Fresh strawberries make this a delicious and easy tart to make. You can bake the crust a day or two ahead of time and assemble the tart just before serving. Crust dough requires at least 1 hour chill time.
Provided by Karen From Colorado
Categories Tarts
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Stir together flour, almonds, sugar, lemon peel and salt in a large bowl.
- Cut butter into flour mixture with a pastry blender or 2 knives until coarse crumbs form.
- Whisk together eggs and vanilla in a small bowl; stir into flour mixture until dough forms.
- Shape into disk.
- Wrap in plastic and chill for at least 1 hour or overnight.
- Preheat oven to 350 degrees.
- Grease and flour a baking sheet.
- Place dough on baking sheet; pat into a 10-inch circle forming a high edge.
- Pierce bottom of dough all over with a fork.
- Bake until slightly browned about 25 minutes.
- Place baking sheet on a wire rack and cook for 10 minutes.
- Transfer shell to rack to cool completely.
- Melt jam with lemon juice in a small saucepan over low heat until spreadable.
- Spread 1/2 cup jam mixture over bottom of the shell.
- Arrange berries on top, cut sides down.
- Brush with remaining jam mixture.
- Serve with whipped cream if desired.
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STRAWBERRY TART RECIPE - SOUTHERN LIVING
From southernliving.com
Servings 8Total Time 2 hrs 5 minsAuthor Marianne Williams
- Preheat oven to 400°F. Press piecrust into a 9-inch fluted tart pan with removable bottom, trimming any excess dough. Prick bottom and sides of piecrust with a fork. Bake in preheated oven until golden brown, 12 to 14 minutes. Cool completely in pan on a wire rack, about 30 minutes.
- Whisk together ricotta, sugar, orange zest, and salt in a large bowl. Pour mixture into cooled tart shell. Place 1 strawberry in center of ricotta mixture with pointed end facing up. Cut remaining strawberries in half lengthwise, and arrange strawberry halves in concentric circles around center strawberry, leaning pointed end of strawberries inward. Refrigerate tart while preparing glaze.
- Bring strawberry jelly and orange juice to a simmer in a small saucepan over medium-high. Cook, stirring constantly, until jelly has loosened, about 1 minute. Remove from heat, and set aside to cool slightly, about 5 minutes. Brush jelly mixture lightly over strawberries. Refrigerate tart 1 hour; remove from pan just before serving.
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