RUSTIC CHERRY TART
Yummy Yummy!I made homemade pizza one night and the kids wanted a dessert, so I came up with this beauty! Makes me want to try those Pear tarts you see in the french books :) Enjoy!
Provided by Elizabeth Lancaster @RosemaryRidgeFarms2037
Categories Pies
Number Of Ingredients 18
Steps:
- Sift flour and salt into mixing bowl. Cut in shortening, using a pastry blender or knife until mixture is the size of small peas. Sprinkle water a little at a time over mixture stirring lightly with fork until dough is just moist enough to hold together. Wrap in saran wrap and refrigerate for at least an hour. Pie dough can be made and refrigerated 2 days in advance. Preheat oven to 375 degrees.
- Mix together the crumbles and set aside.
- On a lightly floured surface, roll out pastry into a 14-in. circle. Transfer to a parchment paper-lined cookie sheet. whisk your egg and water/milk together and set aside.
- Add the whole can of cherries and fold the edges over (about 2 1/2-3 inch, in) Once edges are made, Add Crumbles to the top of the cherries and brush the crust with egg wash, and bake at 375* for 20-25 mins
- while baking, mix together your icing, and set aside.
- Once done, remove from the oven let cool for 15-20 mins and drizzle the icing over the top and serve! Enjoy!!
RUSTIC CHERRY TART
Rustic, free-form tarts filled with fresh red cherries are ideal for a summer picnic. They are easier to transport than gooey cherry pies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 nine-inch tart
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Line a clean work surface with parchment, and sprinkle lightly with flour. Roll out puff pastry to an 1/8-inch thickness. Cut a 12-inch circle out of the dough. Roll up the edges, making a 10-inch crust. Transfer the parchment and crust to a baking sheet, and chill until firm, about 30 minutes.
- Place butter, 1/3 cup sugar, almond flour, whole egg, and almond extract in a medium bowl; mix until well combined.
- Prick entire surface of chilled crust with a fork. In a small bowl, combine egg yolk and heavy cream; brush mixture on the surface and edges of the crust. Using an offset spatula, spread the almond mixture evenly in an 1/8-inch-thick layer over bottom of the crust, and chill 15 minutes more.
- Spread cherries in a single layer over the almond mixture. Bake tart 15 minutes.
- Sprinkle remaining 4 teaspoons sugar over tart; continue baking until edges turn deep-golden brown, 5 to 10 minutes. Transfer to a wire rack to cool. Serve the tart warm or at room temperature.
RUSTIC THREE-CHERRY TART
Savor the brief cherry-growing season with this tart that is a symphony of sweetness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Toss cherries, granulated sugar, cornstarch, and salt in a bowl; set aside. Whisk egg and cream in a small bowl; set egg wash aside.
- Turn out dough onto a lightly floured work surface. Roll into a 16-inch round, about 1/8 inch thick. Transfer to a large baking sheet lined with parchment paper. Spread cherry mixture over dough, leaving a 2-inch border around edge. Fold dough over edges of filling. Brush dough with egg wash; sprinkle with sanding sugar. Refrigerate 15 minutes.
- Bake tart until edges are dark golden brown and cherries are bubbling and cooked through, about 1 hour. Let cool on sheet on a wire rack 15 minutes. Transfer tart to rack to cool completely.
RUSTIC CHERRY RHUBARB CHEESE TART
This was an experiment gone "right" - I had only a single pie crust and some cream cheese to use up. It was a keeper! You can use fresh or frozen fruit.
Provided by hotdishmama
Categories Tarts
Time 1h
Yield 1 tart, 8 serving(s)
Number Of Ingredients 8
Steps:
- Unroll pie crust and place in 10-11" tart pan.
- In mixer or food processor, blend cream cheese, egg, and 1/2 cup sugar. Pour in bottom of unbaked pie crust.
- Place fruit in bowl. (If using frozen fruit, let defrost partially and drain off juice.) Add 1/2 cup sugar and tapioca flour. Mix and let stand about ten minutes. Using slotted spoon, carefully place fruit on top of cream cheese layer. Bake 35 minutes at 400 degrees.
Nutrition Facts : Calories 329, Fat 15.9, SaturatedFat 7.5, Cholesterol 54.5, Sodium 195.7, Carbohydrate 43.9, Fiber 1.9, Sugar 31.7, Protein 4.5
SOUR CHERRY TART
Gloria Zimmerman picks well-ripened sour cherries from the cherry tree in a friend's yard each summer, pits them and freezes them. Although this tart can be made with sweet cherries, it is better made with sour cherries. The pate brisee recipe is very rich and must be handled with care to make it conform to the tart mold. The unglazed tart should not be refrigerated; it should be served while still lukewarm - difficult to do in a restaurant - with strong coffee.
Provided by Jacques Pepin
Categories dinner, dessert
Time 3h30m
Yield One 11-inch tart
Number Of Ingredients 10
Steps:
- For the pate brisee, place the flour, sugar, salt and butter pieces in owl and crush the butter into the dry ingredients with the tips of your fingers until combined somewhat but with pieces of butter still visible in the mixture. Add the ice water and stir with a fork just until the mixture holds together. Gather it up, pressing it between your hands to flatten it and make it round, and wrap it in plastic wrap. Refrigerate for one hour.
- Rub a small amount of flour into a pastry cloth and roll the dough into a very thin circle, about 12 1/2 inches in diameter. Roll the dough onto the rolling pin and gently fit it into the bottom and up the sides of an 11-inch tart pan with a removable bottom. Press the dough against the sides of the pan to fill in any holes and make it adhere to the metal. Remove any excess overhanging dough by rolling the rolling pin across the top of the pan. Refrigerate the tart shell for one hour.
- Meanwhile, in a bowl combine the cherries, tapioca, sugar and almond extract. Sprinkle the ground almond-sugar mixture in the pastry shell and arrange the cherry mixture on top. Place the tart pan on a cookie sheet and bake in a 400-degree oven for one to one-and-a-quarter hours, until the dough is nicely browned. Unmold and serve with strong coffee.
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RUSTIC CHERRY GALETTE RECIPE - SHE WEARS MANY HATS
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4.4/5 (154)Category DessertsServings 6Total Time 1 hr
- In a bowl, combine cherries, 1/3 cup brown sugar, flour, lemon juice and salt. Using a potato masher or heavy flat bottom glass mash mixture a few times. Set aside.
- Place chilled dough round on parchment lined baking sheet. Place cherry filling onto center of dough, leaving a 2-inch border around the edge. Fold edge up and over filling, overlapping and creating pleats all the way around. Brush dough with egg wash. Sprinkle top of galette (especially the crust) with 1 tablespoon of brown sugar.
- Bake at 375-F degrees about 40-50 minutes until crust is golden brown and done on bottom. Transfer to wire rack and cool slightly before slicing.
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5/5 (3)Estimated Reading Time 4 minsServings 4
- In a medium bowl, mix together the flour, salt and sugar. Cut in shortening with a pastry blender until pea sized crumbs.
- Sprinkle the cold water over the mixture, lightly stirring with a fork until dough forms into a ball. Chill the dough for at least an hour. This makes it much easier to handle.
- Divide the dough into fourths. Roll out each fourth into a 8 in round circle. Trim the edges a bit with a knife, if necessary.
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