CHERRY FRANGIPANE TART
The perfect summer dessert - fruity, sweet and delicious
Provided by Orlando Murrin
Categories Dessert, Dinner, Lunch, Supper
Time 55m
Number Of Ingredients 13
Steps:
- To make the pastry, process the flour (or flour and semolina, which gives it extra crunch) and butter, then add the sugar, followed by the beaten egg and just enough water (about 2 tbsp) to form a dough. Shape into a disc, wrap in cling film and leave to rest in the fridge for 20 mins.
- Meanwhile, to make the filling, place the sugar, ground almonds, butter, egg and egg yolk in a bowl and mix to make a creamy paste. Stir in the kirsch or Armagnac. Chill for at least 20 mins.
- Heat oven to 190C/fan 170C/gas 5. Roll the pastry out onto a floured surface and use to line a 23cm loose-bottomed tart tin. Fill with lightly greased foil and baking beans and bake for 20-25 mins, removing foil after 15 mins, until golden. Spread the almond paste onto the base of the pastry and bake for 25 mins until golden and crisp. When the tart comes out of the oven, arrange the cherries on top in a single layer. Heat the cherry conserve with 1 tbsp water until smooth, then brush over the cherries. Leave to cool before removing from the tin. Cut into wedges to serve, adding a spoonful of crème fraîche if you like.
Nutrition Facts : Calories 765 calories, Fat 50 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.72 milligram of sodium
CHERRY BERRY PIE
Cherries and raspberries are plentiful here in Upper Peninsula. This recipe has been in my family many years. I won first place with it in a contest.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Drain cherries and raspberries; reserve 1-1/4 cups juice and set fruit aside. In a saucepan, combine sugar and cornstarch; gradually stir in juice. Cook and stir over medium heat until the mixture begins to boil. Cook and stir 2 minutes longer. Remove from the heat; stir in butter, extract and food coloring. Gently fold in fruit. Cool slightly. Pour filling into pie crust and top with a lattice crust. Bake at 375° for 45 minutes or until bubbly.
Nutrition Facts : Calories 421 calories, Fat 18g fat (9g saturated fat), Cholesterol 21mg cholesterol, Sodium 248mg sodium, Carbohydrate 62g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY FRANGIPANE TART
The classic combination of cherries and almonds is irresistible. For this tart, whole pitted cherries are baked in a rich almond batter called frangipane. Softly whipped cream, crème fraîche or vanilla ice cream make nice accompaniments.
Provided by David Tanis
Categories snack, pies and tarts, dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the tart dough: Combine flour, sugar and salt in a mixing bowl. Work in butter thoroughly. Stir in egg yolk mixture and knead briefly until dough is smooth, then form into a flat disk.
- Roll dough to a large circle and lay it in a 10-inch/23-centimeter fluted tart pan with a removable bottom. Press in well (patch any cracks with extra dough). Refrigerate or freeze for 1 hour.
- Heat oven to 425 degrees. Blind bake tart shell until lightly browned, about 15 minutes. (You do not need to cover the shell or use pie weights.)
- Meanwhile, make the filling: Put almonds, flour and sugar in work bowl of food processor and grind to a rough powder. Add butter and pulse until well incorporated. Add eggs and almond extract and process until smooth and creamy, about 2 minutes. (Alternatively, use ground almonds and make batter with a mixer instead.)
- Pour almond batter into prebaked shell and smooth with a spatula. Press cherries into batter in a single layer. Sprinkle with a handful of sliced almonds. Lower oven temperature to 375 degrees and bake until golden, 30 to 40 minutes. (An inserted skewer should come out clean.) Cool on a rack and remove outer rim of tart pan. Place tart on a serving dish and dust with confectioners' sugar.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 22 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 13 grams, Sodium 56 milligrams, Sugar 21 grams, TransFat 1 gram
CHERRY BERRY CRISP
Use fresh or whole frozen fruits, no syrups please. Serve warm with vanilla frozen yogurt or ice cream.
Provided by KelBel
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- Combine first 6 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish.
- Lightly spoon flour into a dry measuring cup, and level with a knife. flour, brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or in food processor until the mixture resembles coarse meal. Sprinkle over the blueberry mixture.
- Bake for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.
Nutrition Facts : Calories 261.9, Fat 7.7, SaturatedFat 4.3, Cholesterol 17.2, Sodium 53.9, Carbohydrate 46.9, Fiber 5.1, Sugar 26.2, Protein 3.9
CHERRY BERRY TART
Make and share this Cherry Berry Tart recipe from Food.com.
Provided by carolinafan
Categories Tarts
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 450 degrees Fahrenheit.
- Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch tart pan with removable bottom.
- Place crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Generously prick crust with fork.
- Bake at 450 degrees Fahrenheit for 9 to 11 minutes or until light golden brown. Cool completely.
- In large bowl, gently combine all filling ingredients except whipped cream. Spoon into cooled, baked crust.
- Refrigerate at least 1 hour.
- Remove sides of pan. Garnish with whipped cream.
Nutrition Facts : Calories 374.9, Fat 17.6, SaturatedFat 5.7, Sodium 357.7, Carbohydrate 51.2, Fiber 1.8, Sugar 4.9, Protein 2.9
CHERRY TART
Provided by Food Network
Categories dessert
Time 1h20m
Yield One 9-inch/23-cm tart
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F/180 degrees C
- For the pastry: Put the flour, sugar and salt in a large bowl. Add the butter pieces, and pinch with the fingers to create a crumb texture. Make a well in the middle, and add the eggs. Quickly work in the flour mixture to create dough. Do not over-mix. Pat into a disk and refrigerate 15 minutes before rolling out. Fit into a 9-inch tart pan.
- For the filling: Arrange the cherries in the crust. Beat the eggs with the sugar, and then stir in the creme fraiche and vanilla. Pour the custard over the cherries. Bake until set, about 25 minutes. Cool before serving.
CHERRY-BERRY TART
Provided by Molly O'Neill
Categories for one, dessert
Time 2h30m
Yield 1 tart
Number Of Ingredients 12
Steps:
- For the crust, place the almonds in a food processor and pulse until the almonds are finely ground. Add the rest of the dry ingredients and follow the instructions in the first step of the tart-dough recipe as above. Proceed with the dough's second step.
- To make the custard, combine the half-and-half, the scraped seeds from the vanilla bean, sugar, egg yolks, kirsch and flour and whisk well. Refrigerate.
- To make the fruit, toss the cherries with 1/2 cup of sugar and set aside. Toss the peach slices with the remaining sugar and set aside.
- Preheat the oven to 350 degrees. To assemble the tart, roll out the dough and fit into a 12-inch tart pan. Prick the dough lightly with a fork. Arrange the peach slices in concentric circles beginning at the outer edge of the tart and moving toward the center until all the slices have been used. Mound the blueberries in the center of the tart and sprinkle the cherries over all the fruit.
- Gently pour the half-and-half mixture over the fruit; the mixture will not cover the fruit, but it should be evenly dispersed throughout the tart. Bake until the custard is set, 45 to 50 minutes.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 10 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 13 milligrams, Sugar 34 grams, TransFat 0 grams
RASPBERRY CHERRY PIE
No one can resist a slice (or two!) of this tart "cherry-berry" pie. Growing up, my sister and I requested this pie for our birthdays instead of cake. Now it's a favorite of my own family. -Mari Anne Warren Milton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- For filling, in a bowl, combine sugar and tapioca. Add the raspberries, cherries and lemon juice; toss to coat. Let stand for 15 minutes. Meanwhile, in a bowl, combine the flour, sugar, salt and baking powder; cut in shortening until crumbly. Combine the egg, water and vinegar. Gradually add to flour mixture, tossing with a fork until dough forms a ball., Divide the dough in half. On a lightly floured surface, roll out one portion to fit a 9-in. pie plate; trim pastry even with edge. , Spoon filling into pastry. Dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Place pastry in plate; trim even with edge. Make decorative cutouts; place on top of pie. , Cover edges loosely with foil. Bake at 350° for 60-70 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.,
Nutrition Facts : Calories 602 calories, Fat 27g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 492mg sodium, Carbohydrate 84g carbohydrate (41g sugars, Fiber 4g fiber), Protein 6g protein.
CHERRY TART
Kirsch brings out the sweet, juicy flavor of fresh Bing cherries in this sophisticated tart. Martha made this recipe on episode 611 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 13
Steps:
- Turn out dough onto a lightly floured work surface. Roll out to a 12-inch round, a bit less than 1/4 inch thick; fit in a 9-inch fluted tart pan with a removable bottom. Freeze until firm, about 15 minutes.
- Preheat oven to 375 degrees. Line shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights. Bake for about 20 minutes. Remove parchment and weights. Bake until golden brown, 10 to 12 minutes more. Transfer to a wire rack and let cool completely.
- Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.
- Strain pastry cream through a fine-mesh sieve into a bowl and immediately whisk in 4 teaspoons cherry liqueur. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, whisk until smooth.
- Fold whipped cream into chilled pastry cream and transfer to cooled tart shell. Working from the outside in, shingle cherries in concentric circles to cover completely.
- Heat preserves in a small saucepan over medium heat until warm. Add remaining teaspoon kirsch and stir to combine. Brush mixture over cherries. Refrigerate until ready to serve.
CHERRY TARTS
At our house, we celebrate George Washington's birthday with this cherry dessert.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball. Refrigerate for 30 minutes., Preheat oven to 450°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut out eight 5-in. circles. Place each over an inverted custard cup on an ungreased 15x10x1-in. baking pan; flute edges. , Bake 10-11 minutes or until golden brown. Cool 5 minutes before removing tart shells from custard cups; cool completely on wire racks., For filling, in a large saucepan, combine sugar and cornstarch. Drain cherries, reserving 1 cup juice. Set cherries aside. Stir reserved juice into sugar mixture until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cherries, butter, almond extract and food coloring if desired. Cool to room temperature. Spoon about 1/4 cup filling into each tart shell.
Nutrition Facts : Calories 331 calories, Fat 14g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 166mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
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CHERRY BERRY TART RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (4)Category DessertServings 8Total Time 1 hr 50 mins
- Heat oven to 450°F. Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch tart pan with removable bottom. Place crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Generously prick crust with fork. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool completely.
- In large bowl, gently combine all filling ingredients except whipped cream. Spoon into cooled, baked crust. Refrigerate at least 1 hour. Remove sides of pan. Garnish with whipped cream.
CHERRY BERRY PIE - BETTER HOMES & GARDENS
From bhg.com
Servings 8Calories 512 per servingTotal Time 30 mins
- In a large bowl the sugars, cornstarch, and orange peel. Add cherries and blackberries; toss to coat. Let stand 15 minutes or until syrup forms, stirring occasionally.
- Preheat oven to 375°F. Prepare Pastry for Double-Crust Pie. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate, easing the dough without stretching it. Trim pastry 1/2 inch beyond pie plate. Pour fruit mixture into pastry-lined pie plate.
- For lattice top, roll the remaining dough into a 12-inch circle. Cut pastry into strips 3/4- to 1 1/2-inch wide. Weave strips over fruit mixture in a lattice pattern. Press ends of strips into bottom pastry rim. Fold pastry over ends of strips; crimp edge as desired. Brush pastry with milk; sprinkle with additional granulated sugar.
- Place pie on a baking sheet; cover edges with foil. Bake for 30 minutes. Remove foil; bake for 25 to 35 minutes more or until filling is bubbly 2 inches from edge and pastry is golden. Cool on a wire rack. If desired, serve with Sweetened Whipped Cream
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