GLAZED STRAWBERRY TART
Get better-than-ever strawberry sweetness with this delectable Glazed Strawberry Tart. Watch the video to learn how to make this pretty pastry today!
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Mix flour and brown sugar in medium bowl until blended. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; knead with hands to form ball. Press onto bottom and up side of 10-inch tart pan with removable bottom. Bake 15 min. or until golden brown; cool completely.
- Meanwhile, bring 1/2 cup granulated sugar, cornstarch, dry gelatin mix and water to boil in saucepan, stirring occasionally; cook and stir 2 min. Cool 20 min.
- Beat cream cheese, remaining granulated sugar and zest in large bowl with mixer until blended. Whisk in COOL WHIP; spread onto bottom of crust. Top with berries and gelatin glaze. Refrigerate 3 hours or until chilled. Run knife around tart to loosen from rim of pan; remove rim.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 140 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 20 g, Protein 3 g
GLAZED STRAWBERRY TART
Fresh strawberries make this a delicious and easy tart to make. You can bake the crust a day or two ahead of time and assemble the tart just before serving. Crust dough requires at least 1 hour chill time.
Provided by Karen From Colorado
Categories Tarts
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Stir together flour, almonds, sugar, lemon peel and salt in a large bowl.
- Cut butter into flour mixture with a pastry blender or 2 knives until coarse crumbs form.
- Whisk together eggs and vanilla in a small bowl; stir into flour mixture until dough forms.
- Shape into disk.
- Wrap in plastic and chill for at least 1 hour or overnight.
- Preheat oven to 350 degrees.
- Grease and flour a baking sheet.
- Place dough on baking sheet; pat into a 10-inch circle forming a high edge.
- Pierce bottom of dough all over with a fork.
- Bake until slightly browned about 25 minutes.
- Place baking sheet on a wire rack and cook for 10 minutes.
- Transfer shell to rack to cool completely.
- Melt jam with lemon juice in a small saucepan over low heat until spreadable.
- Spread 1/2 cup jam mixture over bottom of the shell.
- Arrange berries on top, cut sides down.
- Brush with remaining jam mixture.
- Serve with whipped cream if desired.
CHOCOLATE-COVERED STRAWBERRY TART
Provided by Katie Lee Biegel
Categories dessert
Time 5h40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Mix together the chocolate wafer cookies and sugar in a large bowl. Pour in the melted butter and mix until well combined. Press the mixture into an 11-inch tart pan. Transfer to a baking sheet and bake for 10 minutes. Let cool completely.
- For the filling: Combine the cream, milk and freeze-dried strawberries in a medium pot. Bring to a simmer, remove from the heat and add the white chocolate chips and vanilla. Let stand for a few minutes to let the chocolate melt, then whisk until the chocolate is blended into the cream mixture. Transfer to a blender and blend until the strawberries are pureed and the mixture is smooth. Pour into the prepared crust and refrigerate until set, 3 to 4 hours. Once set, place in the freezer for 30 minutes.
- For the topping: Pour the chocolate shell topping over the filling to completely cover. Arrange the chocolate-covered strawberries in the center of the tart. Line up the sliced strawberries side-by-side and cut-side down around the edge of the tart with the pointed ends facing in towards the center of the tart. Slice with a warmed knife and serve.
GLAZED STRAWBERRY TART
Make and share this Glazed Strawberry Tart recipe from Food.com.
Provided by redsoxgirl09
Categories Tarts
Time 45m
Yield 1 pie, 16 serving(s)
Number Of Ingredients 11
Steps:
- HEAT oven to 350°F.
- MIX flour and brown sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; knead mixture well to form dough. Press onto bottom and up sides of 10-inch tart pan with removable bottom. Bake 15 minute or until golden brown; cool completely.
- MEANWHILE, bring 1/2 cup granulated sugar, cornstarch, gelatin mix and water to boil in saucepan, stirring occasionally; cook and stir 2 minute Cool 20 minute
- BEAT cream cheese, remaining granulated sugar and zest in large bowl with mixer until well blended. Whisk in COOL WHIP; spread onto bottom of crust. Top with berries and gelatin glaze. Refrigerate 3 hours or until chilled. Remove tart from pan before serving.
Nutrition Facts : Calories 234.4, Fat 12.8, SaturatedFat 8, Cholesterol 35.9, Sodium 109.1, Carbohydrate 24.1, Fiber 0.7, Sugar 14.7, Protein 6.8
STRAWBERRY MASCARPONE TART WITH PORT GLAZE
This time of year, you can't have too many fruit tarts. Here, ripe strawberries drizzled with Port glaze top a luxurious no-bake mascarpone filling. The press-in crust, by the way, is a breeze to make.
Provided by Andrea Albin
Categories Blender Dessert Bake Valentine's Day Mother's Day Strawberry Port Spring Gourmet Summer Tart Flaming Hot Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- Make tart shell:
- Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolk, vanilla, lemon juice, and water with a fork, then drizzle over flour mixture and stir with fork (or pulse) until mixture comes together.
- Gently knead with floured hands on a lightly floured surface until a dough forms, then gently knead 4 or 5 times. Press into a 5-inch disk. Place in center of tart pan and cover with plastic wrap. Using your fingers and bottom of a flat-bottomed measuring cup, spread and push dough to evenly cover bottom and side of pan. Prick bottom of tart shell all over with a fork and freeze until firm, about 10 minutes.
- Preheat oven to 375°F with rack in middle.
- Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove foil and weights and continue to bake until shell is deep golden all over, about 20 minutes more. Cool in pan, about 45 minutes.
- Make filling while tart shell cools:
- Stir together strawberries and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes. Strain in a sieve set over a small saucepan, reserving berries. Add Port to liquid in saucepan and boil until reduced to about 1/4 cup, 10 to 15 minutes. Transfer to a small bowl to cool slightly.
- Meanwhile, whisk together mascarpone, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff.
- Assemble tart:
- Spread mascarpone mixture evenly in cooled tart shell, then top with strawberries. Drizzle Port glaze all over tart.
STRAWBERRY TART
Wow family and friends with a stunning strawberry tart. A lovely centrepiece dessert for summer dining, it's made with homemade pastry and crème pâtissière
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 1h20m
Yield Serves 12
Number Of Ingredients 14
Steps:
- Beat the butter and sugar together until smooth, but not fluffy. Mix in the egg until combined, then add the flour. Bring together with your hands to form a dough. Wrap and chill in the fridge for 30 mins.
- Dust a surface with flour and roll out the pastry to a 26cm circle (or 3cm bigger than your tin). Line a 23cm fluted tart tin with the pastry, leaving an overhang. Prick the base with a fork to stop any air bubbles forming. Chill for 30 mins.
- Heat the oven to 200C/180C fan/gas 6. Line the pastry case with a scrunched up sheet of baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until crisp and golden. Leave in the tin to cool.
- To make the crème pâtissière, heat the milk, cream and vanilla in a pan over a medium heat, stirring occasionally. Bring up to a simmer. Meanwhile, whisk the yolks and sugar in a bowl for 3 mins until pale, then stir in the cornflour until combined. Pour a quarter of the hot cream over the egg mix, whisking continuously, then pour the warm egg mix into the pan with the rest of the cream. Stir over a low-medium heat for 5-8 mins until the crème pâtissière thickens. Transfer to a large bowl and cool for 15 mins, whisking occasionally. Gradually whisk in the butter until smooth, cover and put in the fridge until needed.
- Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Put the crème pâtissière into a piping bag and pipe in a spiral on top of the jam. Arrange the strawberries on top in a pattern. Heat the apricot jam in a small pan with 1 tbsp water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries.
Nutrition Facts : Calories 377 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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