Very Berry La Tart Recipes

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch tart pan with cooking spray.
• Combine flour, butter, confectioners' sugar, and salt in the bowl of a food processor; pulse until a soft dough forms. Press dough into the bottom of the prepared pan; prick with a fork.
• Bake in the preheated oven until edge of crust is golden, 15 to 20 minutes. Remove from the oven and cool; do not turn oven off.
• Place cream cheese in a large bowl; beat with an electric mixer until smooth, 2 to 3 minutes. Add sugar; mix until combined, 1 to 2 minutes. Add eggs; blend for 1 to 2 minutes. Add lemon zest and juice; mix until incorporated. Pour mixture into cooled tart shell.
• Bake in the preheated oven until filling has set, about 25 minutes. Chill thoroughly, at least 1 hour. Top with berries and garnish with mint.

Steps:

• In a bowl, combine flour, sugar, lemon zest and salt; cut in butter until crumbly. Combine eggs, water and lemon juice until smooth; drizzle over flour mixture. Toss with a fork until mixture is moist enough to shape into a ball (dough will be sticky). Divide in half; shape into balls and wrap in plastic. Refrigerate for at least 30 minutes. Remove from the refrigerator; let stand 15 minutes before rolling. , On a floured surface, roll the dough to 1/8-in. thickness. Cut into 3-in. circles. Ease into 2-in. tart pans, pressing pastry onto the bottom and sides of pan. Bake at 400° for 10 minutes. Cool. , Place three to four berries in each shell. In a bowl, combine sugar, flour and lemon zest. Stir in sour cream and egg yolk. Spoon 1 tablespoon of filling over berries. Place pans on a baking sheet. Bake at 350° for 15-20 minutes or until pastry is golden and filling is set. Cool in pans for 1 minute before removing to wire racks.

Steps:

• Tart Shells: In medium-size bowl, whisk together cake flour and salt.
• In large bowl, beat together shortening and sugars until smooth. Beat in yolk and banana. Add vanilla.
• On low speed, slowly beat in flour mixture until dough comes together. Pat into disk; wrap; chill 30 minutes to 1 hour.
• Custard: In medium-size saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Bring to boiling over medium-high heat, stirring until thickened, 8 minutes. Boil 3 minutes. Reduce heat to low.
• In small bowl, whisk yolks slightly. Beat in about 1/4 cup hot milk mixture. Slowly pour yolk mixture into milk mixture in saucepan over low heat, stirring quickly and constantly, to prevent lumping. Heat, stirring, until custard thickens enough to coat back of spoon and registers 160 degrees F on instant-read thermometer, about 3 minutes.
• Remove saucepan from heat. Stir in banana and vanilla extracts. Scrape into a bowl; cover surface directly with plastic wrap. Refrigerate until chilled, about 1 hour.
• Once dough has chilled, heat oven to 325 degrees F. Coat four 3 -1/2 x 3/4-inch tart pans, four 3 x 1-inch tart pans, four 3 x 1/2-inch tart pans and four 2-1/4 x 3/4-inch tart pans with cooking spray.
• For 2 larger-size tart pans, use 3 tablespoons dough for each pan. For 2 smaller pans, use 2 tablespoons dough for each pan. With rolling pin, roll out each portion of dough into circle 1 inch larger than diameter of top of tart pan. Fit dough into pans, pressing over bottom and up sides. Prick bottoms lightly all over with fork. Place pans on baking sheet.
• Bake in 325 degree F oven until edges are lightly golden and tarts are slightly puffed, about 18 minutes. Transfer tart pans to wire rack; let cool completely. Use a small knife to carefully pry tart edges from pans; gently remove shells from pans. Makes about 16 assorted tarts.
• Glazed Fruit: Place tart shells on serving platter. Slice banana; place 1 slice in bottom of smallest tarts, 2 slices in the 3 x 1/2-inch tarts and 3 slices in 2 largest-size tarts. Cover banana slices with 1 to 2 tablespoons custard to fill tart to edge. Chill 90 minutes before serving.

Steps:

• Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add orange zest and extracts; gradually add flour until mixture forms a ball. Press into a greased 9-in. fluted tart pan with a removable bottom. Bake until golden brown, 10-12 minutes. Cool on a wire rack., For filling, beat cream cheese, sugar and lemon juice until smooth; spread over crust. Cover and refrigerate until set, about 30 minutes., Meanwhile, for syrup, bring water, sugar, preserves and lemon juice to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 10 minutes. Set aside to cool., Combine strawberries, raspberries, blueberries and kiwi; toss with syrup to glaze. Arrange fruit as desired over filling. Cover and refrigerate at least 1 hour before serving.