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.
STRAWBERRY TART WITH LAVENDER & HONEY CREAM
Delicate lavender and honey cream is the perfect accompaniment to a slice or two of this sumptuous summer dessert. Assemble the tart just before serving to prevent soggy pastry
Provided by Diana Henry
Categories Dessert
Time 52m
Number Of Ingredients 14
Steps:
- To make the pastry, put the flour, almonds, sugar, butter and a pinch of salt in a food processor. Whizz until the mixture looks like coarse breadcrumbs (be careful not to over-process or the oil will start coming out of the almonds). Tip into a bowl, beat the egg yolk with 1 tsp water and add it to the dough. Mix gently and quickly with a cutlery knife until everything comes together - add a little more water if needed. Pat the pastry into a disc, wrap in cling film and chill in the fridge for at least 30 mins until firm.
- Roll out the pastry on a lightly floured surface (making sure you have enough flour so that the pastry doesn't stick) and use it to line a 25cm tart tin with a removable base (it should be 3cm deep). It isn't easy pastry with which to work; if it falls apart, just press it into the tin and patch it up. Prick the base with a fork. Put in the freezer or the coldest part of the fridge for 30 mins. Heat oven to 200C/180C fan/gas 6.
- Meanwhile, make the lavender sugar by blitzing the ingredients in the small bowl of a food processor for 1 min until combined. Set aside until ready to use.
- Line the chilled pastry case with baking parchment and baking beans, and blind-bake in the oven for 15 mins until the sides are holding their shape. Remove the paper and beans, and bake for a further 5-7 mins until the pastry is golden. Let it completely cool in the tin, then gently remove it.
- For the filling, beat the mascarpone with a wooden spoon until it's quite smooth, then add the cream and beat with an electric whisk until it's holding its shape. Add the lavender sugar and honey, orange zest, and orange and lemon juice. Whisk to combine and check for sweetness.
- Fill the pastry case with the cream, piped in blobs or just spread over the base, and arrange the strawberries on top. If they're nice and small, just lay them in, pointedside up. If large, slice them about the thickness of a £1 coin, then layer them in overlapping slices, using the bigger slices for the middle of the tart and the smaller ones towards the edge. Sift some more of the lavender sugar on top and serve.
Nutrition Facts : Calories 613 calories, Fat 37 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 48 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
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.
STRAWBERRY TARTS WITH CREAM
Double trouble! There are two kinds of strawberries in this tart recipe-three pints of fresh strawberries and three cups of strawberry preserves. Chef Tony Esnault's grandmother made this tart every summer for his birthday. "It's a tradition the whole family is happy to continue," he says.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 2
Number Of Ingredients 8
Steps:
- Cream butter and 1 cup sugar until pale and fluffy. Add yolks, and beat until just incorporated. Add flour and salt, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate at least 1 hour (or up to 3 days).
- Roll out each disk into an 11-inch round on a lightly floured surface. Fit each round into the bottoms and up the sides of a 9-inch fluted tart pan with removable bottom. Prick the bottoms of dough with a fork, and refrigerate until firm, about 1 hour.
- Preheat oven to 350 degrees. Brush crusts with egg wash. Bake, pressing down crusts if they start to bubble, until golden brown, about 20 minutes. Let cool completely, and remove from pans.
- Trim strawberries to about the same height. Heat preserves in a small saucepan over medium-low heat until loose. Strain through a fine sieve. You will have about 1 cup of solids. Spread 1/2 cup solids over bottom of each tart. Arrange strawberries in a single layer over the top, placing cut sides down. Brush strawberries with just enough warm glaze to make berries shiny. Dust with confectioners' sugar if desired.
- Beat cream with remaining 2 tablespoons sugar just until thickened. Cut each tart into quarters, and serve slices topped with whipped cream.
RASPBERRY CRèME FRAîCHE TART WITH LAVENDER HONEY
Here, lush summer raspberries are framed by a rich crust and a cool, creamy layer that underlines their tart juiciness. A drizzling of warm lavender honey draws out a luxurious floral sweetness-put out the extra honey in a crock so everyone can add as much or as little as they like.
Categories Cream Cheese Raspberry Summer Honey Gourmet Dessert
Yield 6 servings
Number Of Ingredients 14
Steps:
- Make crust:
- Pulse together all crust ingredients in a food processor just until mixture resembles coarse crumbs. Put tart pan on a baking sheet and press dough evenly onto bottom and up side of tart pan with your fingertips. Chill shell, covered, on baking sheet until firm, about 30 minutes.
- Put oven rack in middle position and preheat oven to 350°F. Line shell with a buttered sheet of heavy-duty foil (buttered side down) and fill shell one third of the way up with pie weights.
- Bake (on sheet) until edge is pale golden, 20 to 25 minutes. Carefully remove pie weights and foil, then bake until edge and bottom are golden, about 20 minutes more. Cool completely in pan on a rack.
- Make filling:
- Beat cream cheese in a bowl with a handheld electric mixer at high speed until smooth, then add crème frache and 1 1/2 tablespoons honey and beat until combined well. Spread filling evenly in shell, then top with raspberries. Heat remaining 2 tablespoons honey in a very small saucepan over moderately low heat, stirring constantly, until liquefied, then drizzle over raspberries. Serve with additional melted honey on the side.
STRAWBERRY TART
Who doesn't love strawberries? This tart pairs them with a super simple, slightly sweetened cream-cheese filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h30m
Number Of Ingredients 8
Steps:
- Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
- With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.
- Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
- Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
- Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
- In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.
More about "strawberry tart with lavender honey cream recipes"
BEST STRAWBERRY TART RECIPE - HOW TO MAKE STRAWBERRY …
From delish.com
4.7/5 (7)Total Time 3 hrs 20 mins
- Press mixture into a 10" or 11" tart pan with a removable bottom, pressing until dough is smooth.
CREAMY STRAWBERRY TART RECIPE WITH FRESH STRAWBERRIES
From tasteandtellblog.com
Reviews 18Category DessertCuisine AmericanTotal Time 3 hrs
- In a food processor, combine the flour, sugar, salt and baking powder. Pulse a couple of times to combine. Add the butter and pulse just until it is cut in and resembles coarse crumbs. Do not over-process. Add the wet mixture and pulse just until the flour mixture is moistened.
- Transfer the dough to an 11-inch tart pan with a removable bottom. Pat the dough evenly over the bottom of the pan and up the sides. Cover with plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350ºF. Use a fork to pierce the dough all over. Line the tart dough with foil and fill with pie weights or dry beans. Bake for 15 minutes, then remove the weights and foil. Return to the oven and continue to bake until golden, about 10 more minutes. Beat the whole egg with 1 teaspoon of water and very gently brush over the crust. Bake for an additional 3-5 minutes. Cool completely.
STRAWBERRY TART WITH PASTRY CREAM - THE FLAVOR BENDER
From theflavorbender.com
5/5 (4)Total Time 2 hrs 10 minsCategory Desserts, TartsCalories 285 per serving
- Make one 9 inch tart crust following the recipe here. Please note that the recipe makes two crusts, so keep the extra dough wrapped in the fridge for a different recipe.
- Place the egg yolk and cornstarch in a bowl. Whisk the yolk and cornstarch well until you have a smooth paste. Set aside.
- Wash and dry the fresh strawberries. Slice the tops off of the strawberries (optional, since the green parts are edible too), and then halve the strawberries.
STRAWBERRY TART WITH LAVENDER & HONEY CREAM | RECIPE
From pinterest.com
RUSTIC STRAWBERRY TART WITH STRAWBERRY CREAM RECIPE
From pillsbury.com
HEALTHY STRAWBERRY TART WITH LAVENDER RECIPE (VEGAN, …
From botanyculture.com
Cuisine Vegan, Gluten-FreeCategory Snacks, DessertServings 4Total Time 50 mins
- Preheat oven to 350℉ and prepare a 9″ round tart pan with a removable bottom by lightly oiling. Be sure to get into all the crevices of the fluted, scalloped edges. (A 5×13″ loose-bottomed rectangular tart pan will also work.)
- Add all filling ingredients to a high speed blender and purée until smooth and creamy. Then pour into cooled crust.
STRAWBERRY TART WITH LAVENDER & HONEY CREAM RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
LAVENDER SCENTED STRAWBERRIES WITH HONEY CREAM - COOK.ME …
From cook.me
STRAWBERRY TART RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
FRESH STRAWBERRY TART WITH ALMOND CRUST RECIPE | BON …
From bonappetit.com
STRAWBERRY CREAM CHEESE TART RECIPE - NYT COOKING
From cooking.nytimes.com
THESE STRAWBERRY SALAD RECIPES TASTE LIKE SUMMER—AND ARE A …
From bhg.com
THIS TREND FLIPS A BELOVED DESSERT UPSIDE-DOWN—AND IT
From allrecipes.com
HONEY LAVENDER STRAWBERRY SHORTCAKE | NATIONAL HONEY BOARD
From honey.com
STRAWBERRY TART WITH LAVENDER & HONEY CREAM | RECIPE | STRAWBERRY …
From pinterest.co.uk
LAVENDER-HONEY LEMON TART - BETTER HOMES & GARDENS
From bhg.com
STRAWBERRIES STUFFED WITH HONEY-LAVENDER CREAM CHEESE
From jerryjamesstone.com
38 EASY STRAWBERRY RECIPES - THE COOKIE ROOKIE
From thecookierookie.com
EASY PUFF PASTRY STRAWBERRY TART - MY BAKING ADDICTION
From mybakingaddiction.com
11 BEST STRAWBERRY RECIPES - THE FOOD CHARLATAN
From thefoodcharlatan.com
NO FUSS STRAWBERRY CREAM PRETZEL TART. - HALF BAKED HARVEST
From halfbakedharvest.com
HONEY-BALSAMIC FIG COMPOTE RECIPE - SOUTHERN LIVING
From southernliving.com
BEST STRAWBERRY TART RECIPE - HOW TO MAKE STRAWBERRY TART
From goodhousekeeping.com
You'll also love