FRENCH CHERRY TART
I saw this on Rick Stein's journey around France. It wasn't called French Cherry Tart (I didn't quite catch the name... and would be grateful if anyone out there could supply it), but it looked absolutely delicious and I am definitely going to give it a try.
Provided by wizkid
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- roll out the puff pastry and cut into two circles (with a diameter of 12").
- Place one of the circles onto a greased non stick tray (to go into the oven).
- cream together the sugar and the butter until well mixed.
- Add the egg and the egg yolk gradually to the butter mixture and mix until well blended.
- Add the almonds, cherries, flour and kirsch to the butter mixture and mix.
- place the mixture into the middle of one of the puff pastry circles.
- wet the edge of the pastry and place the other pastry circle on top and seal.
- put decorative slits in the top of the pie.
- glaze with the beaten egg glaze.
- Put into a medium (preheated) 180 deg c oven.
- cook for approximately 50 minutes (or until the pastry is golden brown and has risen).
Nutrition Facts : Calories 799.5, Fat 47.1, SaturatedFat 14.3, Cholesterol 107, Sodium 241.7, Carbohydrate 86, Fiber 5.2, Sugar 46.5, Protein 13
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 TART
Yield: 1 9-inch/23-cm tart
Provided by Laura Calder
Categories bake,dessert,eggs and dairy,French,fruit,No-Cook,pastry,rice and grain
Number Of Ingredients 11
Steps:
- 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 to create dough. Do not over-mix.
- Pat into a disk and refrigerate 15 minutes before rolling out.
- Arrange the cherries in the crust. Beat the eggs with the sugar, then stir in the cream and vanilla.
- Pour the custard over the cherries. Bake in a 375F oven until set, about 25 minutes. Cool before serving.
CHERRY TOMATO TART
Sometimes you just want to bring the prettiest dish to the party. This tart will certainly succeed on that front, and the secret is that it's not that much work. If you get good-quality cherry tomatoes, this dish pretty much sells itself. Combining the acidity of the tomatoes with the umami of the cooked onions creates a light combination that is still surprisingly hearty.
Provided by Food Network
Categories appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F.
- Place the pie crust in a pie pan, then trim and crimp the edges. Bake for 5 to 7 minutes, until it has started to harden. Remove it from the oven and cool.
- Place a skillet on medium heat and melt the butter. Add the onion and garlic and cook for 10 to 15 minutes until the onions have browned. Add the onion mixture to the pie crust. Sprinkle 2/3 of the Parmesan cheese on top of the pie crust and then add the cherry tomatoes on top. Make sure the cherry tomatoes really fill the pie: err on the side of overfilling rather than underfilling. They will settle as they bake. Sprinkle the thyme, the remaining Parmesan cheese and the salt on top.
- Place in the oven for 20 minutes or until the tomatoes start to brown and pop a little bit. Remove from the oven, garnish with additional thyme and cool before serving. Do note that this dish starts to fall apart once you begin cutting, so try to serve it all at once if possible.
- Stir together the flour, salt and sugar. Add in the butter using two knives or a spoon, but try not to use your hands too much because you want the mixture to stay as cool as possible. You can also combine the dry ingredients with the butter in a food processor, using the pulse setting. The objective is to get the butter incorporated with the flour, creating pea-size pieces.
- Slowly add in the water and mix until it just comes together as a dough. The amount varies depending on the type of flour and butter you use; it may take more or less liquid to bring together. Dump the dough out onto a sheet of plastic wrap, press together in a round, wrap well and chill for at least an hour.
- To roll out, flour a work surface well and divide the dough in half. Using a rolling pin (or an empty wine bottle if you don't have one), roll out each half into a 1/8-inch-thick round, creating two crusts. The crusts are now ready to be used.
SWEET CHERRY GALETTE
A galette is a flat French tart or cake. After baking to a glossy sheen, the filling becomes a sweet-and-tart masterpiece.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 14-inch tart
Number Of Ingredients 10
Steps:
- On a piece of lightly floured parchment, roll out dough to a 16-inch-long oval (1/4 inch thick). Transfer dough and parchment to a baking sheet. Refrigerate until cold, about 30 minutes.
- Process 1/4 cup sugar, the almonds, nutmeg, and salt in a food processor to combine. Gently toss with cherries.
- Preheat oven to 375 degrees. Spoon cherries over dough, leaving a 2-inch border. Dot with butter. Fold in edges, pressing gently. Refrigerate until cold, 30 minutes.
- Whisk yolk with cream; brush over edges of tart. Sprinkle with remaining 2 tablespoons sugar (or to taste). Bake until golden, 45 to 50 minutes.
MOM'S FRENCH CHERRY CREAM PIE
I don't know where my mom got this recipe, but it is one of my favorites. Super fast, easy to make, and most importantly - delicious!
Provided by GoodGoneGirl
Categories Desserts Pies Custard and Cream Pie Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- In a small bowl, combine cream cheese, confectioners' sugar, vanilla, and almond extracts. Beat with an electric mixer until light and fluffy. In a separate medium bowl, beat whipping cream until stiff. Carefully fold cream cheese mixture into whipped cream.
- Spread beaten mixture in the bottom of pie crust. Cover with cherry pie filling. Refrigerate pie until set and cold, about 30 minutes.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 31.4 g, Cholesterol 52.4 mg, Fat 22.5 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 11.1 g, Sodium 172.4 mg, Sugar 7.8 g
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 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
FRENCH CHERRY CLAFOUTI PUDDING - FRENCH CHERRY CUSTARD BAKE
A delicious and easy traditional French pudding; Clafoutis or Clafouti is basically a custard/pancake batter type pudding which is usually baked with fruit. Most seasonal fruits other than cherries work well - such as apricots, raspberries, blackberries etc. I make it with either fresh cherries or with bottled/tinned cherries. I try to bottle some every year, picked from the cherry trees in the garden and put them in Kirsch or Cognac! Serve with creme fraiche or cream & garnish with a cherry on top with some of the reserved liqueur.
Provided by French Tart
Categories Dessert
Time 25m
Yield 1 Clafoutis, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C/400°F.
- Grease a baking tin or tian with a little butter; size about 6" x 9" or 12" long for an oval dish.
- In a food processor, blend together all the clafoutis batter ingredients, except the cherries.
- Pour the clafoutis batter into the greased tin or tian.
- Scatter the cherries into the top of the clafoutis batter.
- Bake in the oven for about 30 to 45 minutes or until risen and firm to the touch and golden brown.
- Serve warm with creme fraiche or cream.
Nutrition Facts : Calories 413.4, Fat 19.4, SaturatedFat 11.3, Cholesterol 143.2, Sodium 367.1, Carbohydrate 54.8, Fiber 2.6, Sugar 34.1, Protein 7.3
SOUR CHERRY TART
Gloria Zimmerman picks well-ripened sour cherries from the cherry tree in a friend's yard each summer, pits them and freezes them. Although this tart can be made with sweet cherries, it is better made with sour cherries. The pate brisee recipe is very rich and must be handled with care to make it conform to the tart mold. The unglazed tart should not be refrigerated; it should be served while still lukewarm - difficult to do in a restaurant - with strong coffee.
Provided by Jacques Pepin
Categories dinner, dessert
Time 3h30m
Yield One 11-inch tart
Number Of Ingredients 10
Steps:
- For the pate brisee, place the flour, sugar, salt and butter pieces in owl and crush the butter into the dry ingredients with the tips of your fingers until combined somewhat but with pieces of butter still visible in the mixture. Add the ice water and stir with a fork just until the mixture holds together. Gather it up, pressing it between your hands to flatten it and make it round, and wrap it in plastic wrap. Refrigerate for one hour.
- Rub a small amount of flour into a pastry cloth and roll the dough into a very thin circle, about 12 1/2 inches in diameter. Roll the dough onto the rolling pin and gently fit it into the bottom and up the sides of an 11-inch tart pan with a removable bottom. Press the dough against the sides of the pan to fill in any holes and make it adhere to the metal. Remove any excess overhanging dough by rolling the rolling pin across the top of the pan. Refrigerate the tart shell for one hour.
- Meanwhile, in a bowl combine the cherries, tapioca, sugar and almond extract. Sprinkle the ground almond-sugar mixture in the pastry shell and arrange the cherry mixture on top. Place the tart pan on a cookie sheet and bake in a 400-degree oven for one to one-and-a-quarter hours, until the dough is nicely browned. Unmold and serve with strong coffee.
KEVIN'S CHERRY TART
Use fresh cherries and good Kirsch!
Provided by Kevin Ryan
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- To Make Dough: Cream the confectioners' sugar and 3 eggs together in a large bowl. Stir in the orange flower water. Add the butter or margarine, and mix well. Slowly add the cake flour, blending only to combine. Scrape onto a piece of plastic, and wrap. Chill for at least 1 hour. Roll dough out on a floured surface, and fit into a 11 inch tart pan. Make sure there are no holes in the dough.
- Place the cherries into the tart shell. Fit as many as you can in in one layer.
- To Make Filling: Using a mixer, cream together the 3 eggs, 1/4 cup flour, kirsch, cream, and white sugar until smooth. Pour over the cherries.
- Bake at 350 degrees F (175 degrees C) for about 40 minutes, or until the filling is just set. Allow to cool. Serve warm or at room temperature.
Nutrition Facts : Calories 1028.7 calories, Carbohydrate 135.6 g, Cholesterol 274.4 mg, Fat 47.1 g, Fiber 3.6 g, Protein 15.6 g, SaturatedFat 27.8 g, Sodium 223.7 mg, Sugar 51.8 g
More about "french cherry tart food"
CHERRY AND ALMOND TART | FRENCH RECIPES | SBS FOOD
From sbs.com.au
3.3/5 (142)Servings 6-8Cuisine FrenchCategory Dessert
CHERRY TART RECIPE - EASY FRENCH FOOD
From easy-french-food.com
23 TRADITIONAL FRENCH DESSERTS TO LEAVE YOU SPELLBOUND ...
From flavorverse.com
FRENCH CHERRY TART - RECIPE - COOKS.COM
From cooks.com
CHERRY CLAFOUTIS - HOME COOKING ADVENTURE
From homecookingadventure.com
SOUR CHERRY TART WITH ALMOND FRANGIPANE RECIPE - FOOD …
From foodandwine.com
MIDSUMMER FRUIT TART RECIPE - JULIA CHILD | FOOD & WINE
From foodandwine.com
CHERRY CLAFOUTIS | FRUIT RECIPES | JAMIE OLIVER
From jamieoliver.com
CHERRY CLAFOUTIS RECIPE - EASY FRENCH FOOD
From easy-french-food.com
CLASSIC CHERRY CLAFOUTIS RECIPE - CHEF BILLY PARISI
From billyparisi.com
FRESH CHERRY TART RECIPE - HOMEMADE CHERRY SYRUP ...
From emilyfabulous.com
FRENCH TART DESSERT RECIPES COLLECTION - THE SPRUCE EATS
From thespruceeats.com
FRENCH CHERRY TART IN PROVENCE, FRANCE - KYLIE FLAVELL
From kylieflavell.com
FRENCH CHERRY CLAFOUTIS - FRANCOISE'S KITCHEN
From francoisekitchen.com
CHERRY JAM TART (TORTA DI PASTA FROLLA ALLA ... - PBS FOOD
From pbs.org
FRENCH FRUIT TART WITH VANILLA PASTRY CREAM - THE TASTY BITE
From thetastybiteblog.com
CHERRY ALMOND TART | GOURMANDE IN THE KITCHEN
From gourmandeinthekitchen.com
CHOCOLATE FRANGIPANE & CHERRY TART | FRENCH RECIPES | SBS FOOD
From sbs.com.au
HOW TO SAY CHERRY TART IN FRENCH - WORDHIPPO.COM
From wordhippo.com
CLAFOUTIS: FRENCH BAKED CHERRY TART
From blog.arousingappetites.com
HOW TO MAKE CHERRY ALMOND FRANGIPANE TART - DAYS OF JAY
From daysofjay.com
CLASSIC FRENCH FRUIT TART - ONCE UPON A CHEF
From onceuponachef.com
CLAFOUTIS - TRADITIONAL FRENCH CHERRY CAKE RECIPE | 196 ...
From 196flavors.com
FRENCH CHERRY TART WITH LEMON NUT PIE CRUST RECIPE ...
From cookeatshare.com
GâTEAU BASQUE (BASQUE CHERRY PIE RECIPE) | SAVEUR
From saveur.com
CHERRY CLAFOUTIS (CLAFOUTIS AUX CERISES) - OLIVIA'S CUISINE
From oliviascuisine.com
WHOLE CHERRY CLAFOUTIS (CHERRY CUSTARD TART) | CLASSIC ...
From foodiewithfamily.com
RUSTIC CHERRY TART - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
20 FAMOUS & ICONIC FRENCH DISHES | FRENCH CUISINE | FRENCH ...
From french-waterways.com
CHERRY TARTS RECIPE EASY - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CLASSIC FRENCH LEMON TART - FOOD NOUVEAU
From foodnouveau.com
SOUR CHERRY TARTS WITH MARZIPAN - A CANADIAN FOODIE
From acanadianfoodie.com
CLASSIC FRENCH CHERRY CLAFOUTIS - PARDON YOUR FRENCH
From pardonyourfrench.com
FRENCH CHERRY TART - STARBUCKS COFFEE COMPANY
From starbucks.co.id
TOP 10 MOST DELICIOUS FRENCH TARTS - FRENCH MOMENTS
From frenchmoments.eu
FRENCH CLAFOUTIS - BAKED CHERRY CUSTARD DESSERT - MAD ...
From madaboutmacarons.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love