Caramelized Butter Tarts Food

CARAMELIZED ONION & CHEESE TART

Steps:

• Melt butter with oil in large skillet on medium-high heat. Add onions and sugar; cook on medium-low heat 20 to 25 min. or until onions are caramelized, stirring frequently. Remove from heat.
• Heat oven to 400°F. Unroll pie crust onto baking sheet; spread with cream cheese to within 2 inches of edge. Top with blue cheese and onions. Fold edge of crust up and slightly over edge of filling.
• Bake 20 to 25 min. or until golden brown. Cool slightly. Sprinkle with chives.

CARAMELIZED ONION TART

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1 tablespoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened., Meanwhile, in a large skillet, cook onions and vinegar in remaining oil over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently. Set aside., Cool the garlic for 10-15 minutes. Squeeze softened garlic into a food processor; add the flour, butter and salt. Cover and process until mixture resembles coarse crumbs. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with a removable bottom. Bake at 350° for 15 minutes., In a food processor, combine the goat cheese, eggs, parsley, salt and pepper; cover and process until blended. Sprinkle 1/2 cup Parmesan cheese into crust; top with basil. Spread goat cheese mixture into crust., Arrange onions over top; sprinkle with remaining Parmesan cheese. Bake for 25-30 minutes or until set.

CARAMELIZED LEMON TART

Steps:

• Preheat oven to 375 degrees. Turn out dough onto a lightly floured work surface; roll to 1/8 inch thick. Press into bottom and up sides of a 13 3/4-by-4 1/4-by-1-inch rectangular tart pan (pan should have a removable bottom); trim dough along rim. Refrigerate until cold, about 30 minutes.
• Line bottom with parchment paper; add pie weights. Bake shell until edges just turn golden, about 10 minutes. Remove weights and parchment; bake until golden brown, 10 to 12 minutes. Let cool completely on a wire rack.
• Put lemon juice and 1 cup sugar into a heatproof bowl. Pass yolks through a fine sieve into bowl; whisk to combine. Set bowl over a pan of simmering water; whisk until thick, about 10 minutes. Remove bowl from heat; stir in zest. Stir in butter, 1 piece at a time, until it melts. Pour filling into tart shell. Refrigerate, uncovered, until firm, about 2 hours.
• Place tart on a baking sheet. Remove sides from pan and place them upside down over sides of tart to prevent edges from burning. Sift 2 to 3 tablespoons sugar evenly over top of filling. Using a small butane kitchen torch, carefully caramelize sugar until it is deep amber. Tart can be stored in an airtight container at room temperature up to 1 day.

AWARD-WINNING BUTTER TARTS

Steps:

• Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
• In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
• In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
• Add egg and vanilla and mix well.
• Drain raisins.
• Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
• Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
• Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.
• I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish.
• Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

REAL CANADIAN BUTTER TARTS, EH?

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of each tart shell.
• Whisk together butter, brown sugar, maple syrup, vanilla extract, and salt in a bowl; whisk in egg. Pour mixture into tart shells; sprinkle each tart with walnuts.
• Bake in the preheated oven until pastry is light brown and filling is bubbly, about 12 minutes. Cool on a wire rack, about 10 minutes.

CARAMELIZED ONION TARTLETS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat butter in a skillet over medium heat and stir in onion. Pour in red wine to cover the bottom of the pan and sprinkle with sugar. Cook and stir until onions are tender and translucent, 10 to 15 minutes.
• Combine heavy cream, mozzarella cheese, cayenne pepper, salt, and black pepper in a bowl. Stir into onion mixture.
• Cut pie crusts into 3-inch circles using a cookie cutter. Place circles into the bottom of 12 muffin cups in a muffin tin.
• Spoon onion mixture evenly on top of the tart crusts.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 20 minutes. Let cool 10 minutes before popping tartlets out of the muffin tin.

CARAMEL BUTTER TARTS

Steps:

• BUTTER TARTS: Preheat oven to 375° F. For pastry, combine flour and salt and cut in lard until coarse and crumbly. Whisk lemon juice and egg and mix into dough until it just comes together. If needed, add 4-6 tablespoons of cold water to help bind the pastry. Wrap and keep at room temperature while preparing filling.
• For filling, soak currants in hot water for 10 minutes and drain. Set aside. Cream together butter and sugar and stir in eggs. Mix in vanilla, vinegar and cinnamon. Whisk in corn syrup and maple syrup.
• On a lightly floured surface, roll out pastry to just shy of ¼-inch thick. Cut 6-inch rounds from pastry and line ungreased muffin tins, pressing in to ensure pastry gets into corners. Sprinkle a few currants in each shell and pour filling over, coming only halfway up. Bake tarts for 18 to 22 minutes, until filling is set. Allow to cool before removing from tin.
• To serve, place butter tart on plate and drizzle with Caramel Sauce (directions follow).
• Butter tarts will keep up to a week in an airtight container (if they last that long).
• CARAMEL SAUCE: Bring sugar, corn syrup, lemon juice and water to a boil over high heat in a covered heavy-bottomed saucepot. Do not stir! Remove lid once boiling and let sugar cook, brushing sides of the pot right against sugar with cool water once or twice, until an amber colour. Remove from heat and slowly whisk in cream (watch out for steam). Stir in butter and vanilla. Let cool for 20 minutes before serving.
• Caramel sauce can be prepared ahead and chilled until ready to serve. Simply heat in microwave to warm. Carmel sauce will keep up to a week refrigerated. Yield: approximately 1 1/2 cups.

CARAMELIZED NUT TART

Steps:

• Make crust:
• Mix flour, sugar, cinnamon, nutmeg and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Mix in vanilla and enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate until firm, about 2 hours.
• Preheat oven to 375°F. Roll dough out on floured surface to 12-inch round. Transfer dough to 9 1/2-inch-diameter tart pan with removable bottom. Fold overhang in and press, forming high-standing double-thick sides. Pierce dough all over with fork. Freeze 15 minutes.
• Bake crust until set but still pale in color, piercing with fork if crust bubbles, about 20 minutes. Transfer to rack; cool. Increase oven temperature to 400°F.
• Make filling:
• Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat. Boil without stirring until caramel is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Reduce heat to medium. Gradually whisk in cream (mixture will bubble). Stir until caramel is smooth. Add butter, honey and vanilla. Stir until well blended. Mix in all nuts.
• Pour caramel mixture into crust. Bake until filling bubbles all over, about 20 minutes. Cool completely on rack.
• Stir white chocolate in top of double boiler set over hot water just until melted and smooth. Remove from over water. Using fork, drizzle chocolate decoratively over tart. Let stand until chocolate is set, about 30 minutes. (Can be made 8 hours ahead. Let stand at room temperature.)
• Serve with cream, if desired.

CARAMELIZED LEMON TART

Steps:

• for crust:
• Combine flour, sugar and salt in processor. Add butter; cut in using on/off turns until mixture forms coarse crumbs. Mix yolk and ice water in small bowl. Add to crumb mixture; process until dough begins to clump together. Press over bottom and up sides of 9-inch tart pan with removable bottom. Trim edges. Pierce crust all over with fork. Chill 30 minutes.
• Preheat oven to 350°F. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Continue baking until pale golden, pressing with back of fork if crust bubbles, about 20 minutes longer. Transfer crust to rack. Maintain oven temperature.
• for filling:
• Whisk eggs, 1 cup plus 2 tablespoons sugar, cream and lemon juice in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Pour filling into tart shell.
• Bake tart until filling is set, about 40 minutes. Transfer tart to rack and cool. Refrigerate until cold, at least 3 hours or overnight.
• Preheat broiler. Sift powdered sugar over tart. Broil until caramelized, watching closely, about 1 minute. Refrigerate tart 15 minutes. Remove tart pan sides. Transfer tart to platter.

CARAMELIZED SUMMER FRUIT TART

Steps:

• Put a rack in the center of the oven and heat oven to 400 degrees. Line a baking sheet with a silicone liner or parchment paper. Sprinkle 2 tablespoons Demerara sugar in an approximate 10-by-13-inch rectangle in the center of the liner or paper.
• In a large mixing bowl, whisk together granulated sugar, cornstarch and salt. Add fruit, lemon juice, honey and vanilla. With a rubber spatula or large spoon, mix well, making sure fruit is coated with the cornstarch mixture. Set aside to macerate while rolling out dough.
• On a lightly floured surface, roll the cold puff pastry out to form a 10-by-13-inch rectangle. Work quickly, as the pastry becomes sticky as it warms up. Transfer the dough to prepared baking sheet, laying it on top of the Demerara sugar. With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
• Give the fruit another toss to dissolve any honey that may have clumped. Arrange fruit mixture in an even layer on pastry within the border, pouring the juices from the bowl over the top. Sprinkle the top of the tart, including the fruit and pastry borders, with more Demerara sugar.
• Bake until the pastry is puffed and deeply golden and the fruit is tender, about 30 to 40 minutes. Transfer the pan to a wire tack to cool for at least 15 minutes before serving (or up to 4 hours). If the fruit looks dry when the tart comes out of the oven, you can brush it with a little more honey while it's still warm. Serve with whipped cream, crème fraîche or ice cream.

CARAMELIZED LEMON TART

Steps:

• Place sugar and lemon in a large stainless-steel bowl. Push yolks through a sieve into bowl, and whisk to combine.
• Set bowl over a pot of simmering water, and stir slowly until mixture thickens, 15 to 20 minutes. Cook 5 minutes longer.
• Remove bowl from heat, and stir in zest. Stir in butter piece by piece until completely melted. Pour into cooled tart shell. Chill until firm, at least 1 hour.
• Preheat broiler. Remove outer ring from tart pan, and place pan on a large cookie sheet. Place outer ring upside down on top to protect pastry from burning.
• Sift sugar evenly over top, and place under broiler. Watch carefully; remove tart when top is evenly browned.

CARAMELIZED PEAR TART

Steps:

• In a sauté pan on medium, melt unsalted butter; stir in 2 Tablespoons of the sugar.
• Simmer, stirring occasionally, until butter and sugar begin to turn golden brown and caramelize.
• Add pear slices and cook slowly over low heat to tenderize and caramelize, stirring gently occasionally. Watch carefully to prevent burning.
• Arrange caramelized pears in short crust pie shell.
• Mix together eggs with the remaining sugar, cream, ground almonds and pear brandy, if using.
• Pour mixture over pears.
• Preheat oven to 410 degrees Fahrenheit (205 degree Celsius) .
• Bake for about 25 minutes.
• Rest for three to five minutes before serving.
• Serve with rich custard or vanilla ice cream.