Individual Grape Tarts Food

INDIVIDUAL APPLE TARTS

Steps:

• Preheat oven to 375 degrees F.
• On a floured surface, roll the pastry out a little thinner than 1/8-inch. Lay on a sheet pan and chill it, then cut out 4-inch disks. Cut decorative shapes from the scrap and bake them off to use later.
• Slice peeled, halved, and cored apples extremely thinly, preferably on a mandoline.
• In a small bowl, mix the cinnamon and sugar together.
• Lay pastry disks on a parchment lined sheet pan and place 1 cube of butter in the center on each puff pastry disk and a spoonful of cinnamon sugar. Start layering and stacking the apple slices in a concentric circle leaving very little edge showing to make a beehive shape (save the smaller slices for the top layers). It should get smaller as you go up higher.
• When finished, the stack of apple layers should be about 3 inches high. Place a cube of butter at the top and sprinkle the apple stack liberally with cinnamon sugar. You can freeze them at this point. Bake until golden brown and tender, about 30 minutes.

CRISP GRAPE TARTS

Steps:

• Cut each phyllo pastry sheet into six squares, about 4 inches each. Layer six squares of phyllo pastry in each of six muffin cups, brushing each layer with butter and placing the corners of the squares to create a petal effect. Bake at 375 degrees F for 10 minutes or until phyllo is crisp and lightly browned. Brush bottom of each pastry cup lightly with honey, using about 1 tablespoon among the 6 cups. Remove phyllo cups from muffin pan and cool on baking rack. Toss grapes with liqueur and remaining 2 tablespoons honey. Mix well and let stand 30 minutes.
• Note: You may use whipped cream cheese or prepared vanilla pudding instead of yogurt, if you prefer. Roll remaining phyllo from the purchased package in waxed paper; then in plastic wrap and store according to package recommendation.
• Nutritional Stats: Using yogurt: Calories 194; Protein 3 g; Fat 8 g; Carbohydrates 26 g; Cholesterol 22 mg; Fiber 1.0 g; Sodium 150 mg.

MINI BAKEWELL TARTS

Steps:

• To make the pastry, crumb the flour, butter and sugar with your hands until the mixture resembles breadcrumbs OR throw the ingredients into a food processor until the same result is achieved.
• Add the eggs and mix until the dough comes together but be careful not to over work the pastry or it will become tough. Flatten into a disc, and make about 2-3 dozen mini pies in a muffin tin. Heat the oven to 180C/fan 160C/gas 4.
• Put a teaspoon of rassberry jam into the bottom of each tart. Beat the eggs. Cream together the butter and sugar. Then gradually add the beaten eggs and egg yolk. Fold in the ground almonds and lemon zest*.
• Carefully spoon the mixture over the jam. Bake for 20 mins and sprinkle with flaked almonds* and bake for a further 10 - 15 mins or until golden brown and set. Cool to room temperature, dust with icing sugar and serve with pouring cream or custard. * - optional
• They keep well in an airtight container for almost a week but that shouldn't be an issue.

FRESH GRAPE TARTS

Steps:

• Puree 1 1/2 cups grapes in processor. Strain grape puree, pressing on solids to extract as much juice as possible. Pour 1/2 cup grape juice into large bowl; discard any remaining juice. Cut 4 3/4 cups grapes lengthwise in half; add all grapes to juice in bowl. Add sugar, 6 tablespoons flour, and lemon juice; toss to blend well. Let stand 30 minutes, stirring occasionally.
• Preheat oven to 375°F. Line 2 rimmed baking sheets with parchment paper. Roll out 1 pastry sheet on lightly floured surface to 11-inch square. Cut off just enough pastry from corners to form rough circle. Transfer pastry to 1 prepared baking sheet. Sprinkle 1 tablespoon flour over center of pastry, leaving 2 1/2-inch plain border. Spoon half of grape mixture, including juices, into center of pastry. Fold pastry edges up over grapes, forming 2- to 2 1/2-inch border. Dot grapes with 1 tablespoon butter. Repeat with remaining ingredients for second tart.
• Bake tarts until crusts are golden brown and grape juices are bubbling, about 45 minutes (crust border will unfold slightly). Cool tarts to room temperature. (Can be prepared 6 hours ahead. Let stand at room temperature.)

GRAPE TART

Steps:

• Preheat oven to 400 degrees.
• In a food processor, pulse flour, sugar, and salt. Add butter; pulse until mixture resembles coarse meal. Add 2 tablespoons ice water; process until mixture just comes together when squeezed (add more water if necessary). Add oats; pulse to combine.
• Press dough onto bottom and 1 inch up sides of a 9-inch springform pan. Bake until golden, about 25 minutes. Remove sides of pan; cool crust.
• Whisk cooled pastry cream until smooth. Spread evenly in crust; arrange grapes on top; press in.
• Chill at least 2 hours and up to 1 day. Just before serving, dust with confectioners' sugar.

INDIVIDUAL GRAPE TARTS

Steps:

• Preheat oven to 400 degrees. On a lightly floured work surface, unfold pastry. Cut into 4 squares (4 3/4 inches each). Transfer to a rimless baking sheet. Using the tip of a paring knife, score a 1/2-inch border around edges of squares, being careful not to cut all the way through pastry. Refrigerate until firm, about 15 minutes.
• Whisk together egg yolk and cream; set egg wash aside. Toss together grapes, granulated sugar, and salt in a medium bowl. Divide grape mixture among tart shells, keeping it inside the borders. Brush edges of tarts with egg wash, and sprinkle with sanding sugar. Bake until pastry is crisp and golden and grapes are just beginning to collapse, 23 to 27 minutes. Let cool on sheet on a wire rack.

GRAPE TART

Steps:

• Make pastry cream:
• Whisk together yolks and 1/2 of sugar, then whisk in flour and a pinch salt. Stir together milk and remaining sugar in a heavy saucepan and bring just to a boil over moderate heat. Whisk 1/2 of hot milk into yolks to temper and whisk yolks into milk remaining in pan. Bring custard to a boil over moderate heat and boil, whisking constantly, until very thick. Remove from heat and stir in vanilla and butter until incorporated. Chill hot pastry cream in a bowl, its surface covered with a buttered round of wax paper, until cold, about 1 hour.
• Make tart:
• Preheat oven to 425°F while pastry cream chills.
• Open puff pastry sheet on a lightly floured surface and roll out to a 14- by 12-inch rectangle. Quarter pastry to form 4 rectangles. Brush 1/3 inch of edges lightly with water and fold in borders. Brush off excess flour and press borders with back of a fork to seal. Brush borders lightly with water and sprinkle with sugar. Prick insides of shells all over with fork. Bake on a large baking sheet in middle of oven until crust is golden brown, 10 to 15 minutes, and transfer to a rack. Gently flatten puff pastry inside border to deflate, and cool completely.
• Halve and seed grapes if necessary. Melt jelly, stirring, and toss with grapes in a bowl.
• Spread pastry cream in shells with a spatula and top with grapes.

GRAPE, RICOTTA & HONEY TARTS

Steps:

• Preheat oven ot 220°C; line a baking tray with a non-stick baking paper; cut the pastry sheet into four squares; cut a border about 1.5cm (see note below) around the edge of each square; transfer the pastry squares to the baking tray.
• Mix the honey and ricotta and spread over each pastry square, within the border.
• Arrange the grapes on the honey-ricotta base, sprinkle with sugar and (if using) the walnuts; and bake until golden.
• NOTE: 1.5cm = 0.590550005 inch, so make the border a generous 1/2 inch!