CHERRY LEMON TARTS
Make and share this Cherry Lemon Tarts recipe from Food.com.
Provided by PaulaG
Categories Tarts
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In 5- or 6-oz custard cup, place 2 of cupcake liners.
- In small bowl microwave the butter until melted.
- Stir graham cracker crumbs and sugar into melted butter.
- In each custard cup, place 1 rounded tablespoon crumb mixture, press down with bottom of small glass.
- Blend the condensed milk, eggs, lemon peel and lemon juice until thickened.
- Pour 2 tablespoons in each prepared custard cup.
- Arrange in a ring in microwave oven and microwave at 50% power for 2 to 5 minutes or until each bubbles in 1 or 2 spots, rotating after half the cooking time.
- The tarts should be removed as they appear done.
- Repeat the process for the remaining 6 tarts.
- Cool and serve topped with pie filling.
Nutrition Facts : Calories 125.4, Fat 3.5, SaturatedFat 1.6, Cholesterol 36.1, Sodium 71.2, Carbohydrate 22, Fiber 0.6, Sugar 4.5, Protein 1.8
BLACK FOREST TART
Cherry pie filling and a melted chocolate drizzle top a rich, fudgy cake made from chocolate cookie crumbs. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a lightly greased 11-in. fluted tart pan with removable bottom. , Place pan on a baking sheet. Bake at 350° until lightly browned, 8-10 minutes. Cool on a wire rack., In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, vanilla and salt until thickened, about 4 minutes. Blend in chocolate mixture. Stir in flour and mix well. , Pour into crust; spread evenly. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool completely on a wire rack. Spread pie filling over the top. , In a microwave, melt chocolate and cream; stir until smooth. Cool for 5 minutes, stirring occasionally. Drizzle over tart. Chill until set.
Nutrition Facts : Calories 411 calories, Fat 21g fat (12g saturated fat), Cholesterol 86mg cholesterol, Sodium 258mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
SWEET-AND-SOUR CHERRY TARTLETS
Fresh cherries simply shine in dessert, especially when enveloped in a flaky, buttery crust and baked until the juices are bubbly and syrupy. A mix of sour cherries (often called pie cherries) with sweet cherries is key for a balanced fruit filling. If you can't find sour cherries, use all sweet and increase the fresh lemon juice to 1 tablespoon. Turbinado sugar replaces refined white sugar in the filling and adds a crunchy texture on top. Here, we call for each tart to get its own dough lid, but we also love the "naked" look of a few cutout stars atop the cherry mixture, as pictured.
Provided by Paige Grandjean
Time 2h10m
Yield Serves 6 (serving size: 1 tartlet)
Number Of Ingredients 12
Steps:
- Weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours and 1/4 teaspoon salt in a food processor; pulse to combine. Add butter; pulse 6 times or until mixture resembles coarse meal. Add 1/4 cup water and vodka; pulse 6 times or until dough comes together. Turn dough out onto a lightly floured surface; gently knead 1 to 2 times. Divide dough into 12 equal portions; shape each portion into a ball and press flat. Roll each dough portion into a 4 1/2-inch circle. Arrange dough circles on a baking sheet lined with plastic wrap; cover and chill 1 hour or until firm.
- Preheat oven to 375°F with oven rack in lower middle position.
- Unwrap dough circles; fit 6 circles into 6 (4-inch) tart pans. Using a 1 1/4-inch star-shaped cutter, cut a star from the center of each of the remaining 6 dough circles. Refrigerate tart shells and lids until ready to use; refrigerate stars, if using.
- Combine remaining 1/4 teaspoon salt, 5 tablespoons sugar, and cornstarch in a large bowl. Add cherries and lemon juice; toss. Spoon about 1/2 cup cherry mixture into each shell; top with dough lids, pressing edges to seal. Brush with egg white; sprinkle with remaining 2 teaspoons sugar. Arrange tartlets on a foil-lined baking sheet; bake at 375°F for 35 to 40 minutes or until golden and bubbly. Cool 10 minutes. Remove tartlets from pans; cool completely.
Nutrition Facts : Calories 289, Carbohydrate 47 g, Cholesterol 23 mg, Fat 9.3 g, Fiber 4 g, Protein 5 g, SaturatedFat 5.6 g, Sodium 173 mg, Sugar 20 g
MICROWAVE CHERRY CRISP
Microwave Cherry Crisp uses a time-saving method to produce a treat with old-fashioned flavor. It tastes just like the old-time crisp with half the fuss and mess. -Debra Morello, Edwards, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Spoon pie filling into a greased 9-in. pie plate. In a small bowl, mix the brown sugar, oats and flour; cut in butter until crumbly. Sprinkle over filling. Microwave, uncovered, on high for 7-9 minutes or until hot. If desired, serve warm with ice cream.
Nutrition Facts :
CHERRY CRISP WITH FROZEN CHERRIES
Enjoy cherry crisp year-round with this recipe for cherry crisp with frozen cherries! Warm sweet cherries with a gluten-free buttery, crunchy oat topping make a dessert that can be ready in less than an hour!
Provided by Elaine
Categories Dessert
Time 50m
Number Of Ingredients 13
Steps:
- Preheat your oven to 375°F. and place a rack in the center of the oven. Lightly spray an 8 inch or 9-inch pie dish or square baking dish.
- Prepare the cherry filling. In a large bowl, gently combine thawed cherries, maple syrup, cornstarch, lemon juice, vanilla and almond extracts. Transfer to the prepared pan.
- Prepare the topping. Combine oats with gluten-free flour blend, sugar, cinnamon and salt, stirring until evenly mixed. Add melted butter and stir to coat until no traces of flour remain.
- Sprinkle the crisp topping evenly on top of the cherry mixture. Bake at 375°F. for 30 - 40 minutes or until the cherries are bubbling around the edges and the crisp topping is lightly browned.
- Let stand for 10 - 15 minutes, then serve warm, or with your choice of ice cream, vanilla yogurt, whipped cream or whipped coconut milk.
Nutrition Facts : Calories 282 kcal, Carbohydrate 42 g, Protein 3 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 31 mg, Sodium 268 mg, Fiber 4 g, Sugar 21 g, UnsaturatedFat 4 g, ServingSize 1 serving
CHERRY, ALMOND & LEMON MASCARPONE TART
Round off an idyllic afternoon with friends by presenting this stunning, make-ahead dessert
Provided by Barney Desmazery
Categories Dessert, Dinner, Supper, Treat
Time 1h15m
Number Of Ingredients 10
Steps:
- Roll out the pastry on a lightly floured surface to just thinner than a £1 coin. Use to line a 22cm loose-bottomed tart tin, leaving an overhang on the sides. Leave to chill in the fridge on a baking sheet. To make the frangipane, whizz everything together in a food processor until combined.
- Heat oven to 200C/180C fan/gas 6 and line the tart case with baking parchment and beans. Bake for 20 mins, then remove parchment and beans, lightly prick the base with a fork and continue to bake for 10 mins until pale biscuity. Spread the frangipane over the base and return to the oven for 15 mins until cooked. Remove from the oven, trim the sides of the pastry and leave to cool completely.
- Beat the mascarpone with the lemon zest and juice and the icing sugar. Spread over the frangipane. Arrange the cherries on top, dust heavily with icing sugar, remove from the tin and serve.
Nutrition Facts : Calories 847 calories, Fat 62 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 50 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.44 milligram of sodium
MICROWAVE CHEERY CHERRY LEMON TARTS
Tangy tarts with sweet cherry topping add color to any buffet. Add a fresh basil or mint leaf for holiday color.
Provided by Deborah Williams @scotlass49
Categories Fruit Appetizers
Number Of Ingredients 9
Steps:
- Place two liners in each of 12 5-ounce, microwave-safe custard cups. In a small bowl, microwave the butter on high for 45 to 60 seconds or until melted. Stir in the cookie crumbs and sugar. Place 1 heaping tablespoon of the crumb mixture into each liner. Press down firmly using a small glass or your fingers. Stir together the remaining ingredients except cherries until they are thickened. Place 2 tablespoons of this mixture in each cup. Arrange 6 cups in a ring on a large plate and microwave at 50 percent power for 2 to 3 minutes, or until tarts bubble in a couple spots. Remove the tarts as they appear done. Some may finish faster than others. Cool and serve each topped with pie filling, a dollop of whipped cream and a basil or mint leaf.
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