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 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.
CHERRY TART
Categories Dessert Bake Cherry Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 16
Steps:
- For crust:
- Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles fine meal. Add egg and process just until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap in plastic and chill until firm enough to roll, about 1 hour. (Can be prepared 1 day ahead. Keep chilled.)
- For filling:
- Position rack in bottom third of oven and preheat to 325°F. Mix preserves, chopped cherries, peel, and almond extract in medium bowl.
- Roll out 1 dough disk on lightly floured surface to 11-inch round. Transfer round to 9-inch-diameter tart pan with removable bottom. Press dough gently into pan; trim overhang even with top of pan sides. Spread filling in crust; sprinkle with pistachios. Roll out second dough disk on lightly floured surface to 11-inch round; cut into 3/4-inch-wide strips. Arrange several strips, spaced 3/4 inch apart, over filling. Top with more strips at slight angle, forming lattice. Press strip ends to edge of pan, trimming overhang.
- For glaze:
- Beat egg and whole milk in small bowl to blend. Brush some of glaze over lattice crust; sprinkle with 2 tablespoons sugar.
- Bake tart until crust is golden brown and cherry filling is bubbling thickly, about 1 hour 5 minutes. Cool tart completely in pan on rack. (Tart can be prepared 1 day ahead. Cover and store at room temperature.)
CHOCOLATE TRUFFLE TART WITH CHOCOLATE NIB CRUST
I love to watch cooking shows on PBS. This was a recipe that I got from watching Caprial & Johns Kitchen. Super rich dessert, so you have been forewarned. It is easy and elegant for the dessert impaired! Your friends will think you went to cooking school!
Provided by Kitsmomma
Categories Tarts
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- To prepare the crust, place the cookie crumbs, nibs, and sugar in a bowl and mix well.
- Add the butter and mix until well moistened. Press into a 10 inch flan pan with a removable bottom. Chill.
- To prepare the filling, heat the cream, butter and rum in a sauce pan until boiling. Pour the hot cream over the chopped chocolate and let stand about 2 minutes. Whisk until smooth.
- Pour into prepared shell.
- Chill at least 2 hours.
- Serve cold with soft whipped cream.
Nutrition Facts : Calories 346.6, Fat 28.7, SaturatedFat 17.1, Cholesterol 88.7, Sodium 128.2, Carbohydrate 19.1, Fiber 0.6, Sugar 9.8, Protein 2.3
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RUSTIC CHERRY TART - LIFE, LOVE, AND GOOD FOOD
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4.4/5 (52)Total Time 2 hrs 30 minsCategory Pies & PastriesCalories 237 per serving
- Roll the dough out onto a lightly floured piece of parchment paper, into a 14 inch circle. Transfer the parchment and dough onto a baking sheet.
- Pit and slice the cherries in half. Place in a large bowl and toss with the 1/3 cup sugar, the cornstarch and lemon juice until evenly coated. Pour fruit onto the center of the dough and spread out to within 2 inches of the edge.
- Fold up the edges over the fruit. Make an egg wash by whisking together the egg white and 1/2 teaspoon water with a fork. Brush the pastry with the egg wash and sprinkle evenly with 1/2 tablespoon sugar.
- Bake at 375 degrees for 1 hour, or until filling is bubbly and crust is golden brown. Cool completely before slicing.
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Ratings 61Category DessertCuisine AmericanTotal Time 5 hrs
- Add all of the syrup ingredients to a small saucepan. Cook over medium heat, stirring and smashing cherries until boiling. Boil for 1 minute and then remove from the heat.
- Place the flour, sugar, and salt into a bowl and stir to combine. Add butter pieces and incorporate them with a pastry cutter until the mixture becomes crumbly. Add the ice water a little at a time, mixing in each time until all the water is incorporated. Add the egg yolks last, and mix in until you have a wet, sticky dough.
- Place the sugar, cornstarch, and salt in a medium saucepan and whisk together. Add the milk and the egg yolks to another bowl and whisk together and then add to the saucepan. Lastly, add the butter to the saucepan and cook over medium heat until the mixture comes to a boil. This happened VERY quickly for me and instantly turned into a thick cream. **
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