RUSTIC STRAWBERRY TART AND SWEETENED WHIPPED CREAM
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Add the strawberries to a bowl along with the sugar, flour, vanilla extract, lemon zest and lemon juice and toss together until well combined. Set aside while you prepare the crust.
- Lightly flour your work surface so the crust doesn't stick. Unroll the pie crusts and lay one on the other, overlapping about halfway. Use a rolling pin and roll the crusts in the center to join them together and to spread them out slightly. It should be about 19 inches by 11 inches and fit on a sheet pan.
- Use a knife to round the top and bottom edges slightly and along the sides to neaten up the edges; no more than 1/2-inch of dough should be cut away. (Discard the extra dough.) Transfer to a parchment-lined-sheet pan.
- Spoon the strawberry mixture into the center of the dough leaving a 1-inch border around all sides. (Be sure they aren't too mounded so they bake evenly in the oven.) Working carefully, fold edges of the dough up and over the strawberries, pleating them as you go.
- In a small bowl, whisk the egg and 1 tablespoon water together. Use a pastry brush to lightly coat only the folded edge of the dough.
- Place the sheet pan into the oven and bake the tart for 30 minutes. Rotate the pan halfway through the bake to make sure it bakes evenly. While it is baking, heat the apricot preserves in a small pan with a splash of water until warmed through.
- When the crust is golden brown, remove it from the oven. Brush the strawberries gently with the warmed apricot preserves and cool completely before cutting and serving with the Sweetened Whipped Cream.
- With a whisk, a handheld mixer or a stand mixer fitted with the whisk attachment, whip the heavy cream and white sugar until it has formed soft peaks.
RUSTIC BERRY TART
From EatingWell: Summer 2004, The EatingWell Diabetes Cookbook (2005). The secret to this free-form tart is the layer of ground almonds under the berries: it thickens the juices, prevents a soggy crust and delivers an exquisite background flavor for the intense berries. Exchanges: 2 other carbohydrate, 1 fat (2 Carbohydrate Serving). NOTE: Prep time includes 1 hour refrigeration time.
Provided by kitty.rock
Categories Tarts
Time 2h30m
Yield 1 tart, 12 serving(s)
Number Of Ingredients 16
Steps:
- TO PREPARE CRUST:.
- Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a medium bowl.
- Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces.
- Add oil and stir with a fork to blend.
- Mix 1/4 cup water, egg yolk and 1 teaspoon lemon juice (or vinegar) in a measuring cup.
- Add just enough of the egg yolk mixture to the flour mixture, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.)
- Turn the dough out onto a lightly floured surface and knead several times.
- Form the dough into a ball, then flatten into a disk.
- Wrap in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 425°F Line a baking sheet with parchment paper or foil and coat with cooking spray.
- TO PREPARE FILLING AND ASSEMBLE TART:.
- Spread almonds in a small baking pan. Bake until light golden and fragrant, about 5 minutes. Let cool.
- Combine whole-wheat flour, 1/4 cup sugar (or Splenda) and the toasted almonds in a food processor or blender; process until the almonds are ground.
- Roll the dough into a rough 13- to 14-inch circle on a lightly floured surface, about 1/4 inch thick. Roll it back over the rolling pin, brush off excess flour, and transfer to the prepared baking sheet.
- Spread the almond mixture over the pastry, leaving a 2-inch border all around.
- Toss berries with the remaining 3 tablespoons sugar (or Splenda) and 2 teaspoons lemon juice in a large bowl; spoon over the almond mixture.
- Fold the border up and over the filling, pleating as necessary.
- Blend the reserved egg white and 1 tablespoon water with a fork; brush lightly over the tart rim. Sprinkle with the remaining 1 teaspoon sugar.
- Bake the tart for 15 minutes at 425°F.
- Reduce oven temperature to 350°F and bake until the crust is golden and the juices are bubbling, 30 to 40 minutes.
- Leaving the tart on the parchment (or foil), carefully slide it onto a wire rack. Let cool.
- Shortly before serving, melt jam in a small saucepan over low heat; brush over the berries.
- Cut the tart into wedges and serve.
- MAKE AHEAD TIP: Prepare crust through Step 1; wrap in plastic wrap and refrigerate for up to 2 days or freeze for up to 3 months.
- INGREDIENT NOTE: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.
- TIP: To separate eggs safely: Use an egg separator, an inexpensive gadget found in cookware stores; separating eggs by passing the yolk back and forth between pieces of eggshell or your hands can expose the eggs to bacteria.
RUSTIC BERRY-CREAM TART
Wow the crowd with our colorful Rustic Berry-Cream Tart. This Rustic Berry-Cream Tart is topped with mixed berries and a white chocolate drizzle.
Provided by My Food and Family
Categories Home
Time 3h55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450ºF.
- Prepare and bake crust in 9-inch pie plate as directed on package for one-crust baked shell. Cool completely.
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spoon into crust; sprinkle with cinnamon sugar. Top with berries; drizzle with chocolate.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 4.1273 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
RUSTIC FALL FRUIT TART
This rustic tart is full of apples, fresh cranberries, walnuts, and spices, and is baked in a cream cheese pastry.
Provided by Carrie C.
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Place 2 cups flour in a bowl. Cut butter and cream cheese into flour using a knife or pastry blender until mixture resembles coarse crumbs. Gently mix water into flour mixture until dough forms into a ball.
- Mix apples and cranberries with brown sugar, white sugar, 2 tablespoons flour, cinnamon, and nutmeg in a bowl until coated.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- Roll dough onto a lightly floured work surface, forming about an 11-inch circle. Transfer dough to the prepared baking sheet. Arrange apple-cranberry mixture decoratively on the dough, leaving a 2-inch rim of exposed dough. Sprinkle walnuts over apple-cranberry mixture. Fold exposed crust up and over the edge of the fruit.
- Brush egg over the crust and around the edge of the tart; sprinkle with raw sugar.
- Bake in the preheated oven until crust is browned and filling is tender, 30 to 35 minutes.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 49.5 g, Cholesterol 69.7 mg, Fat 20.8 g, Fiber 3.4 g, Protein 6.4 g, SaturatedFat 11 g, Sodium 137 mg, Sugar 20 g
BLUEBERRY-BLACKBERRY RUSTIC TART
My dad would always stop our car on the side of the road in Maine and say, "I smell blueberries." He had a pail ready. Then Mom would bake the wild berries in a cornmeal crust to make this homey tart. -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, mix flour, sugar and cornmeal; cut in butter until crumbly. Gradually add buttermilk, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 30 minutes or overnight., Preheat oven to 375°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet., In a large bowl, combine berries, sugar, flour and lemon juice; spoon over crust to within 2 in. of edge. Fold crust edge over filling, leaving center uncovered. Brush folded crust with beaten egg; sprinkle with turbinado sugar., Bake 55-60 minutes or until crust is golden brown and filling is bubbly. Using parchment, slide tart onto a wire rack to cool. If desired, serve with whipped cream.
Nutrition Facts : Calories 464 calories, Fat 17g fat (10g saturated fat), Cholesterol 67mg cholesterol, Sodium 134mg sodium, Carbohydrate 74g carbohydrate (38g sugars, Fiber 5g fiber), Protein 7g protein.
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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4.2/5 (22)Total Time 1 hrServings 6Calories 207 per serving
- In a large bowl, combine the cornstarch and sugar. Add the berries and gently toss until well coated.
- Place berries in the center of the crust and spread out leaving a 2-inch edge around the outside.
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4.1/5 (14)Total Time 1 hr 10 minsServings 6
- To make the pastry: In a medium-sized mixing bowl, beat together the butter, sugar, salt and egg yolks until they're light-colored and fluffy., Add the flour and cream, and mix until well-combined., Divide the dough into 6 pieces, round each piece into a ball, flatten the balls into disks, then cover them with a damp cloth, or wrap with plastic wrap., To make the filling: In a medium-sized mixing bowl, whisk together the sour cream, sugar, pie filling enhancer or flour, cinnamon, cardamom and lemon., Toss the mixture with the diced fruit., To assemble and bake the tart: Preheat the oven to 375°F., Roll the disks of dough into 8" circles, and place them on a lightly greased or parchment-lined baking sheet., Spoon about 1/2 cup of the fruit filling into the center of each disk.
- Bring the sides of the dough up around the filling, making pleats to hold the dough in place if necessary., Bake the tarts for 10 minutes, then turn the oven down to 350°F and bake for an additional 20 to 25 minutes.
- The apples should be cooked (they won't bubble, but should be fork-tender), and the pastry lightly browned., Remove the tarts from the oven and serve warm or at room temperature., Store the tarts, well-wrapped, at room temperature for up to 3 days.
BERRY CREAM TART RECIPE | KING ARTHUR BAKING
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- To make the filling: In a medium heatproof bowl, whisk together the sugar, flour, cornstarch, and salt. Add the egg, whisking until the mixture is smooth.
- In a small (1 1/2-quart) saucepan, bring the milk to a boil. Add the hot milk to the egg mixture gradually, whisking continually to make everything smooth.
- Pour the hot milk/egg mixture back into the saucepan, return to the heat, and bring to a boil, whisking continually. The mixture will thicken quickly and whisking vigorously will keep it from getting lumpy.
- Once you see the filling come to a boil across its entire surface, cook for another minute, then remove from the heat. Stir in the butter and extract.
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