RUSTIC CHERRY RHUBARB CHEESE TART
This was an experiment gone "right" - I had only a single pie crust and some cream cheese to use up. It was a keeper! You can use fresh or frozen fruit.
Provided by hotdishmama
Categories Tarts
Time 1h
Yield 1 tart, 8 serving(s)
Number Of Ingredients 8
Steps:
- Unroll pie crust and place in 10-11" tart pan.
- In mixer or food processor, blend cream cheese, egg, and 1/2 cup sugar. Pour in bottom of unbaked pie crust.
- Place fruit in bowl. (If using frozen fruit, let defrost partially and drain off juice.) Add 1/2 cup sugar and tapioca flour. Mix and let stand about ten minutes. Using slotted spoon, carefully place fruit on top of cream cheese layer. Bake 35 minutes at 400 degrees.
Nutrition Facts : Calories 329, Fat 15.9, SaturatedFat 7.5, Cholesterol 54.5, Sodium 195.7, Carbohydrate 43.9, Fiber 1.9, Sugar 31.7, Protein 4.5
FRESH CHERRY RHUBARB PIE
This recipe calls for fresh sour pie cherries, (the bright red kind) and fresh rhubarb. It makes a deliciously juicy pie that goes wonderfully well with vanilla ice cream. Note: if you want your filling less juicy, just increase the amount of tapioca.And if you cannot find fresh pie cherries, you can substitute the canned type, but it will not taste as nice.
Provided by bakedapple42
Categories Pie
Time 1h5m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- In a medium bowl, mix together the sugars, cinnamon, cloves, salt, and tapioca.
- Toss in the pitted cherries and the rhubarb pieces. Let sit for a few minutes, then drain off any juice before pouring the filling into the crust.
- Top the filling with the butter pieces.
- Adjust top crust, remember to fold over and seal together the edges of the top and bottom crusts to prevent leakage.
- Cut slits in the top crust, brush the edges of the crust with water, and sprinkle a little white sugar over the top.
- Place pie on a baking sheet and bake at 425 degrees F for 25 minutes.
- Cover top crust loosely with a piece of foil, turn pie around, and bake for an additional 20-30 minutes, or until bubbly (but not bubbling over).
- Remove from oven and place on a wire rack to cool.
- Cool completely before serving.
- Cherry pies made with fresh cherries are notoriously juicy so don't expect the slices to hold their shape very well It is lovely served with ice cream.
Nutrition Facts : Calories 279.4, Fat 12, SaturatedFat 3.7, Cholesterol 5.1, Sodium 225.8, Carbohydrate 41.8, Fiber 2.5, Sugar 25.4, Protein 2.7
CHERRY RHUBARB CRUNCH
My husband's grandmother gave me this recipe, along with a bundle of rhubarb, when we were first married. I had never cared for rhubarb, but after trying this dessert, I changed my mind. Now my children dig in, too! -Sharon Wasikowski, Middleville, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, combine oats, brown sugar, flour and salt; stir well. Cut in butter until crumbly. Pat 2 cups of mixture into a greased 13x9-in. baking dish; cover with rhubarb. , In a saucepan, combine sugar and cornstarch. Stir in water; cook until mixture is thickened and clear. Stir in extract and cherry filling; spoon over rhubarb. Combine nuts with reserved crumb mixture; sprinkle over cherries. Bake until filling is bubbly and topping is lightly browned, 40-45 minutes. If desired, serve with ice cream.
Nutrition Facts : Calories 294 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 116mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 2g fiber), Protein 3g protein.
RUSTIC RHUBARB TART
A recipe I found online somewhere. Can't wait to try it since I love rhubarb! Prep and Cooking times do not include the chill time for the crust!
Provided by Shelby Jo
Categories Tarts
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Crust: In a food processor, combine flour, sugar, and salt. Pulse to mix. Add butter; pulse until coarse crumbs form. Pour 3 Tablespoon of the water over top of crumbs and pulse just until dough begins to come together. (If dough is dry, add the remaining water.) Gather dough into a ball; press into a disc and wrap in plastic wrap. Refrigerate 1 hour or overnight.
- Filling: In a large bowl, toss rhubarb, 1/2 cup of the sugar, cornstarch, and 1/2 teaspoon of the grated orange zest until combined. Let stand 25 minutes, stirring occasionally. In a small cup, combine the remaining 2 Tablespoon sugar and the remaining 3/4 teaspoon grated zest.
- Heat oven to 425 degrees F. Line a large baking sheet with parchment paper. On a lightly floured surface, with a floured rolling pin, roll dough into a 13-inch circle, pressing any cracks together at edges. Drape dough over rolling pin and transfer to baking sheet.
- Gently stir raspberries and ginger into rhubarb mixture. Spoon filling onto dough circle, leaving a 2-inch border of dough uncovered. Fold edge of dough up onto filling, pleating dough and pressing any cracks. Dot filling with butter. Brush dough with water and sprinkle sugar-zest mixture over dough and filling.
- Bake 15 minutes. Reduce temperature to 375 degrees F. Bake 25 to 30 minutes longer, or until crust is brown and filling is bubbly. Let tart cool on pan on wire rack 15 minutes. With a spatula, slide tart onto wire rack to cool completely.
Nutrition Facts : Calories 260.5, Fat 10.5, SaturatedFat 6.5, Cholesterol 26.7, Sodium 149.9, Carbohydrate 39.7, Fiber 3, Sugar 18.9, Protein 3
RUSTIC FRUIT TART
My husband and I love pie, but we can't eat a whole 9-inch pie by ourselves. So I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb. -Naomi Olson Hamilton, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine flour and salt. Add oil and milk, tossing with a fork until mixture forms a ball. Shape dough into a disk; wrap in plastic. Refrigerate for at least 1 hour., In another bowl, combine the rhubarb, raspberries, sugar and tapioca; let stand for 15 minutes. Unwrap dough and place on a parchment-lined baking sheet. Cover with waxed paper and roll the dough into an 11-in. circle. Discard waxed paper., Spoon fruit mixture into the center of dough to within 2 in. of the edges. Fold edges of dough over fruit, leaving center uncovered. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Remove to a wire rack. Combine the glaze ingredients until smooth. Drizzle over warm tart.
Nutrition Facts : Calories 852 calories, Fat 30g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 602mg sodium, Carbohydrate 141g carbohydrate (77g sugars, Fiber 7g fiber), Protein 8g protein.
DIABETIC FRIENDLY COUNTRY APRICOT TART
This fresh apricot filled tart takes on a rustic appearance with a folded-over cornmeal crust. Fresh peaches may also be used.
Provided by Annacia
Categories Tarts
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Grease and lightly flour a large baking sheet; set aside.
- For the cornmeal crust, in a medium bowl stir together 3/4 cup flour, cornmeal, 2 tablespoons Splenda, baking powder, and salt.
- Cut in butter or margarine until the size of small peas.
- Sprinkle 1 tablespoon of cold fat-free milk over mixture; gently toss with a fork.
- Add 3 to 4 tablespoons more fat-free milk, 1 tablespoon at a time, until the dough is moistened (dough will be crumbly).
- Turn out onto a lightly floured surface and knead 7 to 8 times or just until dough clings together and form into a ball. On the baking sheet, flatten dough.
- Roll into a 12-inch circle and set aside.
- For Filling:.
- In a bowl stir together 1/3 cup Splenda, the 3 tablespoons flour, and the nutmeg or cinnamon. Stir in the apricots or peaches and lemon juice.
- Mound the filling in center of crust, leaving a 2-inch border.
- Fold border up over filling.
- Brush top and sides of crust with the 2 teaspoons milk.
- Bake in a 350 F degree oven about 40 minutes or until crust is golden and filling is bubbly.
- To prevent overbrowning, cover the edge of the crust with foil the last 10 to 15 minutes of baking if needed.
- Cool tart for 30 minutes on the baking sheet on a wire rack.
Nutrition Facts : Calories 143.4, Fat 4.9, SaturatedFat 2.8, Cholesterol 11.6, Sodium 119.7, Carbohydrate 22.6, Fiber 2, Sugar 6.3, Protein 3.1
SAVORY TART CHERRY, RHUBARB, ONION SPREAD/JAM
Tart savory and sweet. Serve on a meat and cheese plate, with duck, turkey, chicken, pork......, On cream cheese to top crackers. Try it on a brie round encased in puff pastry!
Provided by Rita1652
Categories Spreads
Time 1h30m
Yield 8-9 1/2 pint jars, 130 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot heat oil then add onions and cook till caramelized about 30 minutes. Be careful not to burn.
- Scrape seeds from vanilla bean and add to onions along with the rest of the ingredients.
- Cook stirring over medium high heat. Being careful not to burn. Cooking until temperature reaches 220 degrees.
- Poor jam into the prepared sterilized jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
- Label store for up to 1 year. Any that didn't seal place in the refrigerator.
- Enjoy!
Nutrition Facts : Calories 31.1, Fat 0.1, Sodium 1.1, Carbohydrate 7.7, Fiber 0.2, Sugar 7.2, Protein 0.1
RASPBERRY RHUBARB TART
Make and share this Raspberry Rhubarb Tart recipe from Food.com.
Provided by Charlotte J
Categories Tarts
Time 1h5m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Press the pie crust into a tart pan.
- In a bowl, toss the remaining ingredients together.
- The flour will help thicken it a bit, while the sugar will add some sweetness and help draw the juices out.
- Next pour the mixture in your pie crust and bake for about an hour at 450 degrees.
- Once the tart has cooled, paint on some warmed red currant jelly and sift some powdered sugar over the top.
RUSTIC CHERRY TART
Rustic, free-form tarts filled with fresh red cherries are ideal for a summer picnic. They are easier to transport than gooey cherry pies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 nine-inch tart
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Line a clean work surface with parchment, and sprinkle lightly with flour. Roll out puff pastry to an 1/8-inch thickness. Cut a 12-inch circle out of the dough. Roll up the edges, making a 10-inch crust. Transfer the parchment and crust to a baking sheet, and chill until firm, about 30 minutes.
- Place butter, 1/3 cup sugar, almond flour, whole egg, and almond extract in a medium bowl; mix until well combined.
- Prick entire surface of chilled crust with a fork. In a small bowl, combine egg yolk and heavy cream; brush mixture on the surface and edges of the crust. Using an offset spatula, spread the almond mixture evenly in an 1/8-inch-thick layer over bottom of the crust, and chill 15 minutes more.
- Spread cherries in a single layer over the almond mixture. Bake tart 15 minutes.
- Sprinkle remaining 4 teaspoons sugar over tart; continue baking until edges turn deep-golden brown, 5 to 10 minutes. Transfer to a wire rack to cool. Serve the tart warm or at room temperature.
RHUBARB CREAM TART
Make and share this Rhubarb Cream Tart recipe from Food.com.
Provided by Charlotte J
Categories Tarts
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Butter spingform pan, 9x3 inches, or 9-inch square pan.
- Mix 1 1/2 cups flour and the brown sugar in medium bowl.
- Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly.
- Reserve 1/2 cup mixture for topping.
- Press remaining mixture on bottom and 1 1/2 inches up side of pan.
- Bake 15 minutes or until golden brown and set.
- Beat eggs with electric mixer on high speed 1 minute until lemon colored.
- Beat in sugar, 2 tablespoons flour, the salt and half-and-half.
- Sprinkle rhubarb over warm crust. Pour egg mixture over rhubarb.
- Add hazelnuts to reserved crumbly mixture; sprinkle over top.
- Bake 40 to 45 minutes or until set and knife inserted in center comes out clean.
- Cool at least 2 hours before serving.
- Run metal spatula along side of tart to loosen; remove side of pan.
- Store covered in refrigerator.
More about "rustic cherry rhubarb cheese tart food"
TART CHERRY RHUBARB CRISP | CHOOSE CHERRIES
From choosecherries.com
Servings 2-4
CHERRY RHUBARB CRISP - MY SEQUINED LIFE
From mysequinedlife.com
RECIPE | CHERRY RHUBARB TART | KSDK.COM
From ksdk.com
Estimated Reading Time 2 mins
RUSTIC CHERRY TART - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
HOUSE & HOME - RUSTIC RHUBARB TART RECIPE
From houseandhome.com
RUSTIC STRAWBERRY RHUBARB PIE | RICARDO
From ricardocuisine.com
RUSTIC RHUBARB TART | CANADIAN LIVING
From canadianliving.com
RUSTIC CHERRY RHUBARB CHEESE TART RECIPE
From militarylifenews.com
RUSTIC CHERRY RHUBARB CHEESE TART RECIPE - FOOD.COM
From pinterest.com
RUSTIC CHERRY TARTS - CHOCOLATE WITH GRACE
From chocolatewithgrace.com
RUSTIC RHUBARB TARTS RECIPE | PCC COMMUNITY MARKETS
From pccmarkets.com
RUSTIC CHERRY TOMATO, CASHEW CHEESE & PESTO TARTS - REBEL RECIPES
From rebelrecipes.com
50 SWEET AND TART RHUBARB DESSERT RECIPES - TASTE OF HOME
From tasteofhome.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